Hummus Xpress

Inspector's notes

Observed a couple dead American cockroaches in the bathroom. Discussed with person in charge (PIC) Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. All dead cockroaches shall be removed from the facility to prevent attracting more cockroaches. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black and brown organic matter on the condenser fan in the walk-in. Discussed with PIC Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a couple dead American cockroaches in the bathroom. Discussed with person in charge (PIC) Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. All dead cockroaches shall be removed from the facility to prevent attracting more cockroaches. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black and brown organic matter on the condenser fan in the walk-in. Discussed with PIC Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the newly installed three compartment sink plumbed directly into the concrete without an air gap installed. Discussed with PIC to incorporate an air gap by extending the capped piping that is parallel with the ground and install an approved air gap to prevent backflow contamination. Provide an approved backflow device prior to re-inspection on 7/1/26 Corrective Action: Correct prior to re-inspection 7/1/26

Inspector's notes

Observed circumstances that may endanger public health. Observed in the kitchen of the facility the prep sink detached on the ground and the three-compartment sink detached from wall; both unable to be used. Observed a white zip tarp hanging from the ceiling from where the three-compartment sink was originally. Behind the tarp is missing drywall with exposed piping and organic matter. Per person in charge (PIC) the sinks have been detached for about a week without a known timeline for repair completion. Employees are unable to wash/rinse/sanitize dishes and are unable to wash and prep produce or other food items. The only sinks observed in the facility are a mop sink and one hand wash sink. Per PIC there are food items that need to be prepared, including produce that must be washed. Operator was observed to be washing potatoes in the hand wash sink and then proceeded to cut potatoes. Inspector embargoed potatoes and PIC discarded potatoes at time of inspection. Inspector discussed with PIC options to continue operations without a prep sink or three-compartment sink. Operator was given the opportunity to obtain store bought prewashed/precut produce from the grocery store to continue operating for 24 hours until the three-compartment sink could be re-installed so that establishment can properly sanitize equipment. Operator refused this option as PIC cannot obtain products nor find ingredients specific to the menu. Facility shall not operate until three-compartment sink and prep sink are properly installed and operating according to Code. Corrective Action: Correct at once.

Inspector's notes

Observed no hot water at the handwashing sink at time of inspection. Employee stated they turn off the hot due to floor sink backing up and had previously been fixed. Reviewed requirement to have hot and cold water at all handwashing sinks at time of inspection. Person in charge (PIC) turned on the hot water at the hand washing sink. Also observed no soap at the hand wash sink at time of inspection. Per PIC they had prepped some food this morning and they washed their hands at the prep sink. PIC provided soap to the hand wash sink at time of inspection. Discussed with PIC Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Hand washing shall only occur in hand washing sinks. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed several large buckets of food that did not match the labeling of the container. Discussed with PIC the single use containers are not designed to be washed and reused for direct food contact. The buckets used for chemicals or shall be labeled with the common name of the product. The containers preferred to be use for foods, seasonings and sauces shall be lined with a food grade bag. PIC labeled the ones for chemicals at time of inspection and started to switch out the containers to reusable ones. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed acoustic ceiling tiles located over food prep area in the back of house at time of inspection. Replace tiles with vinyl washable tiles prior to next routine inspection. NRP is not an approved wallcovering in high moisture areas. Replace NRP walls in high moisture areas to approved wallcoverings prior to next routine inspection. Observed raw wood utilized throughout the facility at time of inspection. All unfinished wood should be painted/sealed so it is nonabsorbent, smooth, and easily cleanable. All food-contact surfaces must be smooth, nonabsorbent, and easily cleanable. Repeat violation: 3rd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hot or cold water at the handwashing sink at time of inspection. Employee stated they turn off the hot & cold water regularly. Reviewed requirement to have hot and cold water at all handwashing sinks at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed feta, raw chicken, and tzatziki with temperatures between 49 to 50*F in the walk-in. Per cook, all items were in the walk-in two days prior to inspection and voluntarily discarded the items at time of inspection. Observed cooked eggplant sitting out at ambient temperature at 79*F at time of inspection. Per PIC items were cooked 3 hours prior to inspection and were voluntarily discarded at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with an ambient temperature of 50*F at time of inspection. Observed TCS food items in walk-in with temperatures of 49 to 50*F at time of inspection (see #22). Establishment has a working reach-in coolers and freezer capable of keeping TCS food items cold. 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. Corrective Action: Correct prior to re-inspection on 10/16.

Inspector's notes

Observed acoustic ceiling tiles located over food prep area in the back of house at time of inspection. Replace tiles with vinyl washable tiles prior to next routine inspection. NRP is not an approved wallcovering in high moisture areas. Replace NRP walls in high moisture areas to approved wallcoverings prior to next routine inspection. Observed raw wood utilized throughout the facility at time of inspection. All unfinished wood should be painted/sealed so it is nonabsorbent, smooth, and easily cleanable. All food-contact surfaces must be smooth, nonabsorbent, and easily cleanable. Repeat violation: 3rd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed acoustic ceiling tiles located over food prep area in the back of house at time of inspection. Replace tiles with vinyl washable tiles prior to next routine inspection. NRP is not an approved wallcovering in high moisture areas. Replace NRP walls in high moisture areas to approved wallcoverings prior to next routine inspection. Observed raw wood utilized throughout the facility at time of inspection. All unfinished wood should be painted/sealed so it is non-absorbent, smooth, and easily cleanable. All food-contact surfaces must be smooth, nonabsorbent, and easily cleanable. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment using non-food grade containers (home goods supply containers and office supply containers) to store spices. Provide approved food grade containers for all food items prior to next routine inspection. Repeat violation (4th consecutive). Corrective Action: Correct prior to next routine inspection. 4-202.16 - Core: Nonfood-Contact Surfaces Addl Notes: Observed acoustic ceiling tiles located over food prep area in the back of house at time of inspection. Replace tiles with vinyl washable tiles prior to next routine inspection. NRP is not an approved wallcovering in high moisture areas. Replace NRP walls in high moisture areas to approved wallcoverings prior to next routine inspection. Observed raw wood utilized throughout the facility at time of inspection. All unfinished wood should be painted/sealed so it is non-absorbent, smooth, and easily cleanable. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Upon arrival to establishment, observed drain under prep sink and drain under handwashing sink backing up, and establishment unable to properly convey sewage. Sewage must be properly conveyed at all times. Corrective Action: Correct at once.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. : 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 establishment using non-food grade containers (home goods supply containers and office supply containers) to store spices. Provide approved food grade containers for all food items prior to next routine inspection. Repeat violation (3rd consecutive). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. : 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 employee wash hands at the handwashing sink and then dry hands off with reusable towel attached to their apron at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision (single use), and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap at the handwashing sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinse soaking dishes in the 3-compartment sink and set them on the drying rack without the sanitizing step. Per employee, dishes are soaked in soap & bleach mixture, rinsed, and moved to air dry at time of inspection. Observed soap/bleach mixture with 0 ppm chlorine bleach at time of inspection. Discussed with PIC and employee about proper dishwashing procedure. Dishes should be washed, rinsed, sanitized and then air dried. Chlorine sanitizer solution should be tested every time it is set up and test between 50 to 100 ppm. Employee set up 3-compartment sink in proper order to rewash dishes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of establishment made pickled onions in the walk-in with a prepped date of 10/7. All RTE/TCS foods past 7 days of preparation were discarded by person in charge (PIC) at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple German roaches in unused prep table in the back of house at time of inspection.

Inspector's notes

Observed establishment using non-food grade containers (home goods supply containers and office supply containers) to store spices. Provide approved food grade containers for all food items prior to next routine inspection. Repeat violation (3rd consecutive). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken and cooked gyro in deep, tightly covered container at 50 to 52*F in reach-in cooler. Per PIC, the chicken and gyro were cooked 4 hours prior to inspection. PIC removed chicken and gyro from containers and placed on sheet pan to allow for proper cooling. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Repeat violation (2nd consecutive). Correct By: Corrected At Time Of Inspection

Inspector's notes

Observed heavily rusted shelving throughout walk-in cooler. Maintain equipment in good repair. Replace/resurface prior to next routine inspection. Repeat violation (2nd consecutive). Correct By: Correct Prior To Next Routine Inspection 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed establishment using non-food grade containers (home goods supply containers and office supply containers) to store spices. Provide approved food grade containers for all food items prior to next routine inspection. Repeat violation (2nd consecutive). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak from prep sink drain line. Repair leak prior to next routine inspection. Repeat violation (Third consecutive violation). Corrective action: Correct Prior To Next Routine Inspection.

PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. 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/4621/AMC-Toolbox---Cross-Contamination.-----Observed onions stored in boxes labeled from manufacturer as previously containing raw beef and yellow zucchini squash stored in boxes labeled from manufacturer as previously containing raw pork. Vegetables were removed from boxes and stored correctly at time of inspection. Discussed cross contamination and approved food contact surfaces with PIC. Boxes previously containing raw meat may not be re-used to store food/food related items and are intended for single use. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed cutting board stored clean with dried on food debris on cutting surface. Also observed slicer stored clean with accumulation of rust on cutting surfaces. Both items were relocated to 3-comp sink to be washed, rinsed, and sanitized. All food contact surfaces must be cleaned to sight and touch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.-----Observed cooked carrots, cooked carrot juice, pickled cabbage, pickled beats, aioli prepared with mashed potatoes, cooked chili sauce with prep dates of 3/19-3/25. All items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded within 7 days (including the day it was made as day 1). Discussed date marking requirements for foods frozen and thawed. :

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked chicken in deep, tightly covered container at 125-135'F in walk-in cooler. Per PIC, the chicken was recently cooked. PIC removed chicken from container and placed on sheet pan to allow for proper cooling. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable-----Observed establishment using non-food grade containers (home goods supply containers and office supply containers) to store spices. Provide approved food grade containers for all food items prior to next routine inspection. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-----Observed heavily rusted shelving throughout walk-in cooler. Maintain equipment in good repair. Replace/resurface prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed leak from prep sink drain line. Repair leak prior to next routine inspection. Repeat violation. This is the second consecutive violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. - Observed establishment made pickles with white and grey organic matter on them in the walk-in cooler. Observed rocks being utilized to weigh down pickles into the brine which was located in the walk-in at time of inspection. Pickles were embargoed at time of inspection. Food items must be safe, unadulterated, and honestly presented. Discussed with person in charge about only utilizing food grade equipment in establishment. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. - Observed cooked vegetables, gyro meat, cooked chicken and tomato chili sauce through out the facility's walk-in and reach-ins prepped one to six days ago without date marks. Discussed proper date marking with person in charge (PIC). All ready to eat (RTE)/time and temperature controlled for safety (TCS) foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Employee date marked items at time of inspection. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Repeat Violation Core-4-502.13 (A), C: Single-Service and Single-Use Articles-Use Limitations; Re-Use. - Observed establishment using plastic non-commercial grade containers to store hummus, cooked chicken, gyro meat, cut vegetables, & dry goods. These containers are not commercial grade, not meant to hold food, and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers for establishment at time of inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed leak from the faucet of the 3-compartment sink. All plumbing must be maintained in good repair and proper construction. Repair proir to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed a significant amount of soil/debris/grease build up on the ceiling vents above the cook station and prep area in the back of house. Discussed cleaning frequency with person in charge. Person in charge will increase cleaning frequency. Clean prior to next routine inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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/4573/AMC-Toolbox---Handwashing. - Observed handwashing sink near the cook station with a temperature between 85 to 86*F. Per person in charge (PIC), hot water at handwashing sink was turned off. PIC turned hot water back on at handwashing sink at time of inspection and the temperature of was retaken at 103*F. Discussed with manager about handwashing procedures & temperature of handwashing sinks. All handwashing sinks must be maintained in good repair, have hot and cold water, and reach a temperature of 100*F. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. - Observed hummus available in the walk-in cooler prepared at an earlier date, frozen, then thawed one-two days ago. Observed cooked vegetables, and cut cabbage in the walk-in prepped one-two days ago without date marks. Discussed proper date marking with person in charge (PIC). All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. PIC date marked items at time of inspection. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked eggplant in a deep container with a lid and on the bottom shelf of the reach-in cooler near the cook station with a temperature of 77*F. Per employee, cooked eggplant was fried about an hour and a half prior to start of inspection. Employee recooked eggplant to 165*F and placed eggplant in a shallow pan with the lid off in the walk-in cooler to rapid cool. Observed cooked chicken and cooked beef each in deep containers with lids and stored on the bottom shelf of the reach-in cooler near the prep station with temperatures between 58 to 69*F. Person in charge (PIC) took lids off items, and placed them in the walk-in on the top shelf at time of inspection. Discussed with PIC about proper cooling procedures (shallow pans, top shelf for adequate air flow, and ice) at time of inspection. All TCS foods held cooled from 135*F to 70*F in 2 hours and from 70*F to 41*F or below within 4 hours for a total of 6 hours to cool below 41*F. Correct By: Corrected At Time Of Inspection

Core-4-502.13 (A), C: Single-Service and Single-Use Articles-Use Limitations; Re-Use. - Observed establishment using plastic non-commercial grade containers to store hummus, cabbage, cut vegetables, & dry goods. These containers are not commercial grade, not meant to hold food, and meant for single use. These containers not designed for multi-use and not designed for repeated rinsing, washing, and sanitizing. Discussed with person in charge about getting proper storage containers for establishment at time of inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed a significant amount of soil/debris/grease build up on the ceiling vents above the cook station and prep area in the back of house. Discussed cleaning frequency with person in charge. Person in charge will increase cleaning frequency. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-303.11, C: Intensity-Lighting - Observed multiple lights out on the vent above the fryer and cooktop as well as above the prep table in front of the cooking area. Observed lights out above dry storage area near the walk-in cooler. Proper lighting levels must be available in all food prep areas. Replace bulbs prior to next routine inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd