Ollie Vaughn's Kitchen & Bakery

Inspector's notes

No Certified Food Protection Manager on site at time of inspection.

Inspector's notes

Establishment operating without a certified food manager present. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed facility dishwasher test at 10ppm of chlorine sanitizer with active warewashing occurring. PIC closed dishwasher for repairs and relocated all food-contact surfaces to three-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Three-compartment sink has quaternary ammonia sanitizer testing at 200ppm at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of housemade whipped butter sitting on prep table in partial container of ice at 54*F , via probe thermometer. Per PIC, butter has been out of refrigeration for approximately 2 hours. PIC placed whipped butter in alternative refrigeration to rapidly cool to 41*F at time of inspection. Observed container of lox and container of cream cheese mixture in tabletop cooler at 48*F. Per PIC, lid for tabletop cooler is consistently open. Lox and cream cheese mixture were above the container fill lines. PIC relocated top portion of food items into refrigeration unit to rapidly cool to 41*F and ensured lid to tabletop cooler is closed when not in use 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed used roll of marijuana and lighter on top of box of tabasco sauce on shelf in facility dry storage area. Medicines that are in a food establishment for the employees' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. All medicine was removed from the establishment by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a Y-valve connected to the faucet at the mop sink with an Atmospheric Vacuum Breaker (AVB). Observed open-ended hose and chemical dispenser attached to each outlet on the Y-valve. PIC disconnected Y-valve from mop sink faucet and each hose connection at time of inspection. Y-valves and similar downstream shut-off devices that have an integral shut-off valve connected to a faucet equipped with an integral AVB, including chemical dispensers, are not permitted on a faucet equipped with an AVB, due to the device's inability to be under constant pressure. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ground meat (chorizo and sausage) stored directly above raw shelled eggs in walk-in unit. All raw animal proteins must 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 animal proteins 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 pitcher of cold brew coffee on display case countertop stored at ambient room temperature; cold brew measured at 68'F. Observed insulated containers of milk at condiments station stored at ambient room temperature; milk measured at 52'F. Establishment does not use time as control for milk and cold brew coffee stored at ambient room temperature, per PIC. Observed milk containers measured at 56-58'F in display case. Ambient temperature of display case observed at 41.0'F. High temperature of milk container is due to high food traffic requiring barista to continuously remove milk from refrigeration, per PIC. PIC stated all items were brought out of walk-in at 7am at opening and has been out of temperature for less than 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed trays of raw shelled eggs being stored on flooring of walk-in unit. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Suggested PIC to get a riser. Corrective Action: Correct prior to next routine inspection.

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 deep pan of cooked hashbrown potatoes measured at 111'F in reach-in unit located opposite of the kitchen equipment. PIC stated hashbrowns were made at 6am. Hashbrowns were reheated to 165'F at time of inspection as it has not been out of temperature for longer than 2 hours. Cooked food items must be cooled from 135'F to 70'F in 2 hours and cooled from 70'F to 41'F in the four hours that follow. Suggested PIC to start cooling cooked food items using shallow metal pans for better air circulation and to monitor food temperatures more closely when cooling. Informed PIC it is best practice to cool cooked food items in walk-in unit as it is better equipped for cooling temperatures. Provided PIC with cooling methods and cooling guide via email. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises --- Observed box of tortillas being stored on the ground in walk-in unit. PIC moved food items at time of inspection. Food items must be stored at least 6 inches above the ground to prevent contamination from the premises. Correct By: Corrected At Time Of Inspection