Cartel Coffee Lab

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Food Protection Manager is required to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed half and half and various teas brewed under refrigeration with internal temperatures ranging 45*F-50*F stored in the left most two door below counter unit. The ambient air temperature of the unit was 45.1*F, measured using min/max thermometer. PIC stated that these products had been in the unit for longer than 4 hours. Instructed PIC to discard items. Items embargoed. PIC stated that the unit will not be used to store TCS food products until it is capable of holding them at 41*F or below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. ****** 2nd Consecutive Violation ******

Inspector's notes

Observed the drainage line for the RPZ to be unbracketed from the wall, causing the cup to be off the right of the RPZ. Informed PIC that the drainage cup should be located directly under the RPZ. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in house cold brew coffee and tomatillo salsa having internal temperatures of 48-51*F in one of the standing coolers. Person in charge states these foods had been in the unit for at least a day or more. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the standing cooler that is used to store cows milk having an ambient temperature of 50*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed Turkey croissant sandwich, Chicken Caesar Salad, Veggies with ranch, cob salad with chicken and egg, cut apples with peanut butter, summer over night oats, strawberry and cream chia seed pudding, Hillshire snack board containing cheese, Italian Sub with an internal temperature of 44-50°F using a probe thermometer. PIC stated the cut apples with peanut butter, summer over night oats, strawberry and cream chia seed pudding, Hillshire snack board containing cheese, Italian Sub was delivered an hour prior to the inspection with an internal temperature of 41*F, but that the Turkey croissant sandwich, Chicken Caesar Salad, cob salad with chicken and egg had been there over night and was unsure of when it became out of temperature. PIC voluntarily discarded TCS food that had been in the case over night. All TCS food being cold held should be kept at or below 41*F to reduce risk of food borne illness. Embargoed Observed Turkey croissant sandwich, Chicken Caesar Salad, cob salad with chicken and egg. Observed grab and go unit in front of registers with an ambient temperature of 44*F-46*F using a max-min thermometer. Discussed with person in charge that all cold holding units should have the capacity to hold TCS food at or below 41*F. Person in charge placed a work order for the unit at time of inspection. Re-inspection will occur within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed Turkey croissant sandwich, Chicken Caesar Salad, Veggies with ranch, cob salad with chicken and egg, cut apples with peanut butter, summer over night oats, strawberry and cream chia seed pudding, Hillshire snack board containing cheese, Italian Sub with an internal temperature of 49-52°F using a probe thermometer. PIC stated all food in the case had been there over night and was unsure of when it became out of temperature. PIC voluntarily discarded TCS food in the case. All TCS food being cold held should be kept at or below 41*F to reduce risk of food borne illness. Embargoed Turkey croissant sandwich, Chicken Caesar Salad, Veggies with ranch, cob salad with chicken and egg, cut apples with peanut butter, summer over night oats, strawberry and cream chia seed pudding, Hillshire snack board containing cheese, Italian Sub. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed grab and go unit in front of registers with an ambient temperature of 44*F-46*F using a max-min thermometer. Discussed with person in charge that all cold holding units should have the capacity to hold TCS food at or below 41*F. Person in charge placed a work order for the unit at time of inspection. Re-inspection will occur within 10 days. Correct By: Correct Prior To Reinspection