Two Brothers Kitchen

Inspector's notes

Observed pooled eggs at 58°F on the cookline. 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. Per PIC, eggs had been prepared an hour and a half prior. PIC had placed the eggs into the reach-in fridge to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM on site 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

No written procedures/biohazard kit for responding to vomit or diarrhea events were on-site at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided establishment with county guidelines/written instructions for handling vomiting and diarrheal events. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stacks of sliced cheese and sliced ham above the fill line in the front prep table at 48 and 47°F, respectively. 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. Per PIC, foods had been placed in prep table this morning (less than 2 hours). PIC placed all sliced cheese and ham that were out-of-temp into the reach-in to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open door at back of kitchen propped open with a piece of metal. Door did not have a fly fan or other pest deterrent compatible with open doors at time of inspection. PIC closed door at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Inspector's notes

Observed stacks of raw shelled eggs stored above container of salsa inside walk-in cooler. All raw animal proteins shall be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw shelled eggs according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris and grime along floor throughout kitchen area of establishment. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water at the handwashing sink by the ice machine reach up to 71.2*F at time of reinspection. 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. Consecutive repeat violation: 3rdd. Corrective Action: Correct prior to re-inspection on 7/7/25.

Inspector's notes

Observed water at the handwashing sink by the ice machine only reach up to 71*F at time of reinspection. 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. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to re-inspection on 6/26/25.

Inspector's notes

Observed a consumer advisory on the menu titled "Kids Menu" for the kids cheeseburger. The consumer advisory had utilized an asterisk directing the customer to a footnote that describes the item as being served raw or undercooked. Raw or undercooked comminuted meat cannot be offered on a children’s menu. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to re-inspection on 6/26/25.

Inspector's notes

Observed no certified food protection manager on site at the 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 water at the handwashing sink by the ice machine only reach up to 74*F 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: Correct prior to re-inspection on 6/16/25.

Inspector's notes

Observed a consumer advisory on the menu titled "Kids Menu" for the kids cheeseburger. The consumer advisory had utilized an asterisk directing the customer to a footnote that describes the item as being served raw or undercooked. Raw or undercooked comminuted meat cannot be offered on a children’s menu. Corrective Action: Correct prior to re-inspection on 6/16/25.

Inspector's notes

Observed melted butter between 97*F-106*F on the cookline and grill tops. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated butter had been below 135*F for less than an hour. PIC was instructed to reheat butter to 165*F then hot hold at 135*F at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a PVC pipe extension below floor level into the floor drain of a dishwasher. The pipe for the dishwasher must be above the floor drain to prevent backflow. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw whole shelled eggs stored over large 5-gallon bucket of sour cream.

Inspector's notes

Observed employees using time as a control for spinach, whole raw shelled eggs, melted butter and hash browns without policy or documentation.

Inspector's notes

Observed large five-gallon bucket with gravy just prepared in walk in cooler at time of inspection.

Inspector's notes

No CFPM on site at time of inspection.

Inspector's notes

Observed employee at dish washer working with dirty dishes without gloves then move putting away clean dishes without gloves or washing hands.

Inspector's notes

Observed hash browns stored above flat top grill at a temperature of 109*F person in charge explained the hash browns were made 30 minutes ago and

Inspector's notes

Observed butter cold holding in reach in unit and on ice at server station at 68-72 degrees F. Observed raw pre-cracked eggs cold holding on ice next to the grill at 51 degrees F.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 raw chicken being stored over pepper jack cheese in reach in refrigerator under prep tables. Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. PIC moved chicken to the bottom. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers. Spray bottle of bleach water stored underneath dish washer without benefit of label. Employee labeled spray bottle. Discussed importance of labeling all chemicals used in facility. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Inside of dish wash machine completely covered in rust. Repair/replace as necessary. Discussed importance of maintaining appropriate condition of all equipment used in facility. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. Constant water leak dripping inside of dish wash machine. Repair/replace as necessary. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.12, C: Floors, Walls, and Ceilings, Utility Lines. FRP wall board separating from base of wall separating kitchen from dish wash area. Repair/replace as necessary. Core-6-501.12, C: Cleaning, Frequency and Restrictions. Excessive black organic matter built up on wall behind dish wash machine. Clean and maintain. :