Alo Cafe

Inspector's notes

Observed prep sink and 3 compartment sink pulled away from the wall and missing caulking. Discussed with the person in charge that the sink should be fastened and sealed to the wall creating a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook crack raw eggs then open cooler to prepare a fruit salad bowl without taking off there gloves and washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife wedged in-between two prep tables. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 6th consecutive violation. Observed the gaskets of the tall reach in cooler falling off and in disrepair. All equipment must be kept in good repair. Please have these gaskets replaced or repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 5th consecutive violation. Observed the gaskets of the tall reach in cooler and the low coffee cooler falling off and in disrepair. All equipment must be kept in good repair. Please have these gaskets replaced or repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 4th consecutive violation. At time of inspection, no CFPM was present.

Inspector's notes

This is the 4th consecutive violation. Observed the gaskets in disrepair and falling off of the doors on the tall reach in cooler and the milk cooler in the coffee bar. All Equipment must be kept in good repair. Please have the gaskets replaced

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 an employee handle French toast battered bread slices with gloves. Batter is made with raw eggs. Employee changed gloves and went to handle ready to eat cooked green chilis. Instructed employee to wash their hands and get new gloves. Observed an employee cracking eggs into a pan. Employee then changed gloves and went to handle ready to eat foods. Instructed employee to wash hands and obtain new gloves. When switching from handling raw foods to ready to eat foods, a hand wash is required prior to getting new gloves. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 an employee prep a container of pooled eggs. Observed employee remove gloves, wash their hands for approximately 10 seconds total, and got new gloves. Discussed hand washing procedures with employees. Priority Foundation-2-301.15, Pf: Where to Wash. 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 an employee wash their hands in the food prep sink. All handwashing must take place in the approved handwashing sink only. Reviewed handwashing locations with employees. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 bags of raw sausage directly on top of bags of cooked corned beef. Corned beef was directly on top of bags of raw sausage and touching adjacent bags of raw steaks and raw bacon. All cooked foods must be stored separate from raw meats to prevent any cross contamination. Bags of corned beef were moved to proper storage. This is a repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. At time of inspection, observed cream cheese being stored on the counter under time as control for over an hour without documentation of time as control. Per approved time control procedure, all time/temperature controlled for safety (TCS) foods that are placed on time as control are required to be documented of the time they were placed on time control and the time they are to be discarded. Reviewed time as control procedure with manager. Documentation was added to containers. Discussed time as control documentation for other items that were recently taken out of the cooler and placed on time as control. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the gaskets in disrepair and falling off of the doors on the tall reach in cooler and the milk cooler in the coffee bar. All Equipment must be kept in good repair. Please have the gaskets replaced. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

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. Upon inspection of the tall reach in cooler in the kitchen, observed an open container of raw, whole eggs stored on the top shelf above cooked quiche, ready to eat lettuce, and other raw veggies. All raw foods must be stored below ready to eat foods. Raw foods must be stored according to their minimum cook temperatures. Cook moved raw eggs to proper storage. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 the 3 compartment sink in use with 0 ppm quat sanitizer concentration. Sanitizer must remain in concentration as stated on the bottle and in this case between 150 ppm and 400 ppm. Solution was remade to be in proper concentration. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 butter at 89*F on time as control stored on the counter in the kitchen. Butter time control was not labeled. Per manager it was placed out on time control at 7 am. Butter was still out and unlabeled at 11:30 am during inspection. Time/temperature controlled for safety (TCS) foods that are being held on time control must be kept for only 4 hours. Butter was embargoed. Discussed maintaining time as control documentation and labeling on every item on time as control. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed scoops for pancake/waffle batter stored in water at 88*F. Water that is used to store utensils between uses must be held above 135*F or constantly flowing (like the dipper well on the coffee line). Manager removed utensils from water. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the gaskets on the tall reach in cooler and the small reach in coolers falling off and in disrepair. All equipment must be kept in good repair. Please have these gaskets repaired/replaced. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd