Cafe Zupas

Inspector's notes

Observed exposed raw, porous, concrete aggregate in various spots on the floor in the back kitchen area. Proper repair is required. Do not use unapproved methods. Establishment is to cover the raw concrete with an approved surface or sealant to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee put something in their jean pocket and then immediately don fresh gloves, without first washing their hands. Also observed an employee hang up a phone and then immediately don fresh gloves, without washing their hands first. Both employee were stopped and properly washed hands at handwash sink 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, 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. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed various sliced cheeses (44-47°F), various sliced deli meats (45-46°F), various dairy-based spreads (44-45°F), cut tomato and sliced lettuce (44-46°F) cold holding above 41°F in the sandwich station prep table. All Time Temperature Control for Safety (TCS) foods in the sandwich station prep table were either placed in an ice bath or moved to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The prep table measured 44.2°F with the min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed the importance of routinely checking cold holding temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various Time Temperature Control for Safety (TCS) foods cold holding above 41°F in the sandwich station prep table. TCS foods were either placed in an ice bath or moved to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The prep table measured 44.2°F with the min/max thermometer. Thermometers were varified as calibrated with staff. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. A reinspection on the sandwich prep table will occur in the next 10 days. Corrective Action: Correct prior to reinspection.

Inspector's notes

In the walk-in EHS observed cooked and cut red peppers (53°F) and sliced tomatoes (56°F) in plastic containers with the lid on. Staff stated the peppers and sliced tomatoes had been prepped less than 4 hours prior to temperature measurements. Also observed cooked chicken (62°F) and cooked diced potatoes (60°F) wrapped tightly in cellophane. Alerted manager who had staff unwrap and uncover all foods above 41°F to aid in prompt am proper cooling. Discussed approved cooling methods with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed exposed raw, porous, concrete aggregate in various spots on the floor in the back kitchen area. Proper repair is required. Do not use unapproved methods. Establishment is to cover the raw concrete with an approved surface or sealant to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Spoke with the district lead who states the facility has been approved for new flooring. Also observed a small leak from the dishwasher. Proper repair is required. Discussed maintaining facility in good working order. Manager states there is already a work order in for the dishwasher. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed a high-temperature dish machine only reaching 144.1°F on the min/max thermometer. Observed dishes had been washed and there were dirty dishes stacked in all three compartments of the three-compartment sink. When asked, staff said they forgot to sanitize dishes in the three-compartment sink after running them in the non-functioning high-temp dish machine. Thermometers were calibrated with staff at time of inspection. The manager called their third-party servicer again, at time of inspection, to stress the importance of having someone promptly fix the dishwasher. Establishment to work with their third-party vendor to ensure the dish machine is functioning properly and is reaching appropriate sanitizing temperatures of above 160°F. Retrained staff on sanitizing requirements. Staff WILL use the 3- compartment sink to sanitize dishes until the unit can be serviced. The establishment is to use their min/ max thermometer, to test the temperature of the dishwasher, with the first cycle of dishes. Reviewed high-temperature dishwasher requirements with management. A reinspection on high-temperature dish washer will be conducted within 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No verifiable certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a verified Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a high-temperature dish machine only reaching 132.0°F on the min/max thermometer. Thermometers were calibrated with staff at time of inspection. A leak was present from the base of the dish machine and the manager stated they had already placed a work order in for the dish machine. Establishment to work with their third-party vendor to ensure the dish machine is functioning properly and is able to reach appropriate sanitizing temperatures of above 160°F. Management plans to use the 3- compartment sink to sanitize dishes until the unit can be serviced. The establishment is to use their min/ max thermometer, to test the temperature of the dishwasher, with the first cycle of dishes. Reviewed high-temperature dishwasher requirements with management. A reinspection on high-temperature dish washer will be conducted within 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed residue on most of the unoccupied dining room tables. Management stated they had recently removed the QR code stickers from the tables at this location. Staff to remove the sticky residue and maintain the tables as clean and smooth to the touch. Discussed cleaning procedures with management. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bluish-black matter on strawberries in the walk-in. Alerted the manager who discarded the strawberries at time of inspection. Discussed culling through foods in the walk-in regularly and assessing their condition frequently. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee bare-handing limes collected and placed on the prep station which were to be squeezed and used for a RTE vinaigrette recipe. The employee was stopped and told to wash their hands glove up and re-wash the limes before re-attempting the recipe. Alerted the manager who re-educated the employee on when to wash and bare-hand contact restrictions. Discussed the importance of preventing bare-hand contact with ready-to-eat (RTE) foods with the person in charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a small leak from piping under the three-compartment sink and pipes extending beneath the floor basin. Discussed plumbing requirements with the manager. Plumbing to be maintained in good repair. Per Person in Charge, both issues have current work orders in. Repair to occur promptly and properly. Corrective Action: Correct prior to next routine inspection.

Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed a cardboard box used to ship baked items sitting directly on top of an open bin of flour. Alerted manager and had staff remove the box and scoop out the flour that had directly contacted the cardboard box (see embargo). Contaminates may be present on the outer surfaces of shipped boxes. Staff educated on protection of foods from contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices. 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 high temperature dishwasher in the establishment. Currently the establishment does not have a way of verifying the sanitizing temperature of this dish machine. Color-changing temperature stickers (dots), or color changing tags, or a min/max thermometer can be used to verify sanitizing conditions are reached. Person in charge will ordered two min max thermometers while EHS was onsite. Discussed the importance of secondary measuring devices in checking sanitizing temperatures. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed several spots of raw concrete with the laminate covering peeling off. The floor must be maintained as smooth and easily cleanable. Proper repair is required. Establishment is to seal the raw concrete with laminate or an approved sealant to make the area smooth and easily cleanable. Discussed premises requirements with the manager. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties Staff stated a third party inspection was conducted on Monday and they had found the sandwich cooler was not maintaining below 41°F. The manager had called in a maintenance request for the cooler during Monday's inspection. A third party servicer came out and stated there was an issue with the fan on the cooling unit. The establishment continued to use the sandwich cooler to store TCS food, after this assessment without the cooler being fixed. Discussed Person in Charge duties to keep foods in temperature and restrict staff from storing foods improperly. Reviewed expectations. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 staff member putting lemons into the juicer with bare hands. The lemon juice was being prepped for the ready to consume juice infusions at the beverage station. Stopped and reeducated staff on preventing bare-hand contact with ready to eat foods. The juicer was wash, rinsed, sanitized and the lemon juice, which was juiced with bare hands was embargoed (see embargo). Discussed prevention of bare hand contact with Person in Charge (PIC). Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 by salad 1 cooler obstructed with large metal bowls placed on top of the sink. Staff removed the bowls, at time of inspection. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Also discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Correct By: Corrected At Time Of Inspection

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 TCS foods in Salad 1 (ex. salad mix (44-45°F), hard boiled eggs (46°F), etc.), Salad 2 (ex. cooked noodles (44-48°F), diced tomatoes (46°F), etc.) and the Sandwich Cooler (ex. crispy chicken (50°F), turkey (51°F), coleslaw (50°F), etc.) cold holding above 41°F. All TCS foods in Salad 1 and 2 had been placed in the unit less than 2 hour prior to inspection temperature measurements and were moved to the walk in or placed in ice baths, at time of inspection. Most TCS foods in the sandwich cooler had been in the unit for 3 hours and were moved to the walk in. Crispy chicken, sliced turkey, and coleslaw had all been in the sandwich cooler for more than 4 hours and were discarded (see embargo). Salad 1 cooler measured 45.5°F with the min/max thermometer. Salad 2 cooler measured 42.7°F with the min/max thermometer. The Sandwich cooler measured 51.8°F with the min/max thermometer. A temperature solution is in place to maintain the top of the prep coolers with ice baths. Per Person in Charge (PIC) TCS food items will be limited until refrigeration is in good repair. Salad 1, Salad 2 and the sandwich cooler are not to be used to hold TCS foods (without the ice bath) until the units can safely maintain TCS foods below 41°F. Discussed cold holding requirements. 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. Min/Max and probe thermometer calibrated onsite with the PIC. Observed TCS foods in Salad 1, Salad 2, and the Sandwich Cooler cold holding above 41°F. All TCS foods in Salad 1 and 2 had been placed in the unit less than 2 hour prior to inspection temperature measurements and were moved to the walk in or placed in ice baths, at time of inspection. Most TCS foods in the sandwich cooler had been in the unit for 3 hours and were moved to the walk in. TCS foods in coolers for more than 4 hours and were discarded (see embargo). Salad 1 cooler measured 45.5°F with the min/max thermometer. Salad 2 cooler measured 42.7°F with the min/max thermometer. The Sandwich cooler measured 51.8°F with the min/max thermometer. A temperature solution is in place to maintain the top of the prep coolers with ice baths. Per Person in Charge (PIC) TCS food items will be limited until refrigeration is in good repair. Salad 1, Salad 2 and the sandwich cooler are not to be used to hold TCS foods (without the ice bath) until the units can safely maintain TCS foods below 41°F. Adequate capacity is available to operate with temporary emergency procedures in place (ice baths, TCS storage in the walk in, limiting TCS foods until refrigeration is fixed). A reinspection will be conducted by 8/22/23. Correct By: Correct Prior To Reinspection

Repeat Violation Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices. 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 high temperature dishwasher in the establishment. Currently the establishment does not have a way of verifying the sanitizing temperature of this dish machine. Color-changing temperature stickers (dots), or color changing tags, or a min/max thermometer can be used to verify sanitizing conditions are reached. Person in charge will obtain these devices. Re-inspection will be conducted within 10 days. A picture of the strips, tags, or min/max thermometer can be sent electronically via email. THIRD CONSECUTIVE. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed several spots of raw concrete with the laminate covering peeling off. The floor must be maintained as smooth and easily cleanable. Proper repair is required. Establishment is to seal the raw concrete with laminate or an approved sealant to make the area smooth and easily cleanable. Discussed premises requirements with the manager. SECOND CONSECUTIVE. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd