Eggstasy

Inspector's notes

Observed no handwashing signage to remind employees to wash hands in the restrooms. Please provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed warewashing machine in use testing at 0 ppm chlorine. After investigation, it was found that the sanitizer bottle is empty. After changing the sanitizer bottle and priming, warewashing machine still tests under 50 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels with person in charge (PIC). PIC relocated all food-contact surfaces to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Advised PIC to keep using the 3-compartment sink until warewashing machine is fixed and testing at the appropriate chlorine concentration. PIC put in a work order for warewashing machine to be fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no covered trash can or designated receptacle with lid in the restrooms. Uni-sex and female toilet rooms require a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no handwashing signage to remind employees to wash hands in the restrooms. Please provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed warewashing machine in use testing at 0 ppm chlorine. After investigation, it was found that the sanitizer bottle is empty. After changing the sanitizer bottle and priming, warewashing machine still tests under 50 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels with person in charge (PIC). PIC relocated all food-contact surfaces to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Advised PIC to keep using the 3-compartment sink until warewashing machine is fixed and testing at the appropriate chlorine concentration. PIC put in a work order for warewashing machine to be fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine test strips for low-temp chlorine warewashing machine. 3-compartment sink utilizes quat sanitizer and establishment has quat test strips, however, chlorine test strips are required for the warewashing machine. Informed person in charge (PIC) that every sanitizer used with food contact surfaces requires test strips in order to properly monitor levels. Provide CHLORINE sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection within 10 days (07/27/26).

Inspector's notes

Observed no covered trash can or designated receptacle with lid in the restrooms. Uni-sex and female toilet rooms require a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed facility waitress obtain soiled dishes from consumers and then obtained prepared food to consumers. 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. Employee properly washed hands at handwash sink at time of inspection. Employees shall wash hands after gathering soiled dishes and before obtaining prepared dishes for consumers to prevent cross contamination.

Inspector's notes

Observed leaking pipe underneath the prep sink in the bar area near the coffee machine. Must repair all plumbing to a state of good repair prior to next routine inspection.

Inspector's notes

Observed facility waitress obtain soiled dishes from consumers and then obtained prepared food to consumers. 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. Employee properly washed hands at handwash sink at time of inspection. Employees shall wash hands after gathering soiled dishes and before obtaining prepared dishes for consumers to prevent cross contamination.

Inspector's notes

Observed the mechanical washing machine chlorine level less than 50ppm. Food-contact surfaces must be properly sanitized after washing and rinsing.

Inspector's notes

Observed leaking pipe underneath the prep sink in the bar area near the coffee machine. Must repair all plumbing to a state of good repair prior to next routine inspection.

Inspector's notes

*4th repeat violation* Observed left side open top line holding turkey sausage, sausage, ham, cut tomatoes, and gyro with out of temperature top section 45-51*f degrees. Raw shell eggs on same line 61*f degrees. On wait staff open top line fridge Tzatziki sauce 53*f, sour cream 47*f, whip cream canned 70*f, and cut lettuce 48*f degrees. Per manager on duty all items out less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open floor drain shared by mechanical dishwasher and 3- compartment sink backed up onto dish pit floor area and unable to immediately drain. Management was able to unclog and drain during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed line cook crack raw eggs with gloved hands and continue to work with kitchen food contact surfaces and food without removing gloves and washing hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher hand sink blocked by towel receptacle at beginning of inspection. Item moved. Observed Employee filling sani bucket at same hand sink. Employee was asked to finish filling bucket at the 3-comp. Corrective Action: Corrected at time of inspection.

Inspector's notes

Inside walk-in fridge, observed raw sausage link over corned beef and cubed turkey; raw sausage patty over RTE smoked salmon; pancake mix containing raw egg over gravy, tomatillo, ham, and bell pepper. Corrective Action: Corrected at time of inspection.

Inspector's notes

*3rd repeat* Observed right side line fridge holding blue cheese, goat cheese, mascarpone cheese, prosciutto, chorizo, and cooked corn mix 48*F degrees. Items had been out since 6:30 am per PIC and discarded. Observed right side line fridge holding cooked apples, and shredded cheeses at 62*f degrees. Items had been out of temp less than 4 hours and sent to walk-in to cool. Observed proportioned butter sitting out on counter at 73*f degrees. Butter had been prepared less than 4 hours prior, sent to walk-in fridge to cool. Observed wait staff service line holding sour creem, salsa, whip cream, and leafed lettuce at 56*f degrees. Items with-in hour time window and sent to walk-in to cool.

Inspector's notes

Observed raw shell egg out on time control, time stamp on eggs reflected 5 minutes prior to start of inspection. PIC stated time should be time the eggs were put out. Eggs temped 73-66*f degrees. Per Line cook batches had been mixed and the last batch being placed out at 9:30am. Unknown whether eggs had been out longer than 4 hours. Embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bar hand sink with no paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Kale, spinach, arugula 57*f and pooled egg, raw egg white, and raw shell egg 47-52*f at egg station. Open top cookline items found 49-53*f sliced cheese (double panned), cut lettuce (near warm expo heat source), and prosciutto (over filled). All items either ice bathed or PIC opted to discard at time of inspection. PIC verified all times with-in 4 hour discard window.

Inspector's notes

Todays date 3/17. Observed panned gyro meat dated 3/4 in walk-in cooler. Embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back dumpster area with pooled water and accumulation of trash. Per PIC during rainstorms water is unable to drain due to uneven surface, thus large puddle creates a space where excess trash overflow is unable to be picked up and cleaned properly. Ashplant must be graded to drain to near by sewer system.

Inspector's notes

Observed dish employee handle dirty plates and equipment then immediately proceed to remove and put away clean sheet pans from mechanical warewashing machine without 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. Employee properly washed hands at handwash sink at time of inspection. Corrected at time of inspection.

Inspector's notes

3rd Repeat Violation. Observed ground raw turkey stored directly above raw ground pork on speed rack in walk-in cooler. Person in charge moved raw turkey to bottom. 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. Corrected at time of inspection.

Inspector's notes

Observed cooked barbacoa prepared at another location then brought to establishment while still in cooling process the night before at 57 deg F. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrected at time of inspection.

Inspector's notes

Observed cooked sausage, ham, cooked hatch chiles, cooked red peppers, and eggs at 65 to 68 deg F in prep cooler in front of egg station. All items had been in cooler approximately 2 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Observed tuna salad (10/11), sliced turkey (10/4), and cut ham (10/11) in reach in cooler at end of the line past datemarking disposition date. All RTE/TCS foods past 7 days of preparation were discarded by 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).

Inspector's notes

Prep cooler doors in front of egg cooking station found with missing and worn gaskets. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Correct prior to next routine inspection.

Inspector's notes

Observed floor heavily worn and missing sections down to aggregate in warewashing area as well as back storage area. Wall peeling behind mop sink. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Correct prior to next routine inspection.

Inspector's notes

Observed raw sausage patties stored above smoked salmon on speed rack in walk-in cooler. The person in charge rearranged at time of inspection. Discussed with the person in charge that raw protein should not be stored above ready to eat foods. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed damaged gaskets on all of the cold table drawers on the cook line. Discussed with the person in charge that all equipment should be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed customer restrooms with no covered trash receptacle available. Discussed with the person in charge that any restroom that can be used by a female should have a covered trash receptacle available at all times for sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed backsplash of mop sink pealing off the wall. Discussed with the person in charge that the wall covering should be sealed to the wall making it an easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee jackets/personal items and drinks sitting on dry storage shelves above canned foods and plastic wrap containers. Discussed with PIC ensuring employee items are in a designated area to prevent the contamination of food, food contact surfaces, and equipment. Correct By: Correct Prior To Next Routine Inspection

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 employee cracking raw, unpasteurized in shell eggs into skillet on cookline with gloved hands and then proceed to handle clean spatula and skillet with cooked eggs for customer order. Had employee remove gloves and wash hands prior to continuing. Hands must be washed after cracking raw, unpasteurized eggs prior to handling clean equipment and when moving to any task where contamination could occur to prevent spread of pathogens. Correct By: Corrected At Time Of Inspection

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 boxes of raw chorizo and raw pork sausage links stored above boxes of raw bacon in walk-in. Also observed plastic containers of pancake and waffle mix both containing raw, unpasteurized eggs stored on the top rack above container of strawberry puree, salsa verde, and cooked crepes in walk-in. Had PIC move items to proper storage based on minimum cooking temperature at time of inspection. Raw foods must be stored according to minimum cooking temperatures to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked chicken breast at 82-111*F and cooked sausage patties at 125-131*F on middle hot holding unit on cookline. Employee stated that items had been made approximately 3 hours prior to inspection. Had PIC discard items. Hot held TCS items must be held at or above 135*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cut kale salad mix in drawer unit off egg station on cookline at 53*F. Unit observed at 55*F. Unit was not being used for any other cold holding at time of inspection. Observed various shredded cheeses at 45-46*F on left top section of right most prep table on cookline. TCS items throughout other parts of unit measured at or below 41*F. Employee stated items were stocked approximately 3 hours prior to inspection. Also observed tubs of whipped butter sitting on counter at 45-51*F. PIC stated butter had come in food delivery order that morning and had gotten busy when putting away. Had PIC place items into walk-in to rapid cool to below 41*F. TCS items must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 salsa dated 2/2, tzatziki dated 2/2, cooked corn dated 2/2, and tuna salad dated 2/3 in cold holding units throughout restaurant. Discussed with PIC importance of disposing of TCS items prior to or upon expiring to prevent growth of pathogens. TCS items must be used or discarded within 7 days (prepared on date + 6 days). Corrected At Time Of Inspection 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 quinoa, cooked corn, cooked black beans, hard-boiled eggs, mozzarella, opened gallons of milk, cut tomatoes, cooked pasta, cooked cornedbeef, and cooked chorizo with no date marking in cold holding units throughout establishment. Also observed sliced, cooked ham and cooked barbacoa beef with the wrong date mark on container. Per PIC, all items were made/opened more than 24 hours prior to inspection. Had PIC date mark all items accordingly. TCS items kept for more than 24 hours must have a date mark to prevent growth of pathogens and misuse. Corrected At Time Of Inspection. Correct By: Corrected At Time Of Inspection

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. Observed raw unpasteurized in shell eggs, unpasteurized pooled egg whites, unpasteurized pooled eggs, and individual serve butter cups that PIC stated were on time as a control with no time stamp. Employee stated all items were placed on time as a control at 7 am and were to be discarded at 11am. Had PIC put time marks on items. Items under time as a control must have a time marking on item to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection