Cafe Zupas

Inspector's notes

Observed cold table at assembly line with items being held using time as a control with no written procedures. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Completed policy template for using time as a control with person in charge (PIC) at time of inspection. Emailed PIC completed policy template. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed freshly squeezed orange juice being sold at the register with incomplete labeling. Juice packaged in a food establishment shall be treated under a HACCP plan as specified in §8-201.14 to attain a 5-log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance or labeled, if not treated to yield a 5-log reduction of the most resistant microorganism of public health significance with the following, “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Person in charge (PIC) immediately discarded the juice at time of inspection and will discontinue making juice until HACCP plan has been obtained. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced chicken, cauliflower and yams hot holding in steam unit at internal temperature of 110-118 deg F. Manager reheated food items to >165 during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cut lettuce and micro-greens in cold wells at 45-48*F internally. Manager stated they were not under time control. Greens out of temperature an unknown time were embargoed and discarded, lettuce in wells less than two hours were moved to another unit to re-cool. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee entered service line through a door, touched their clothing and hat and started to handle food without washing hands. Had employee wash 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.

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces...........Automatic dish washer, set for high temperature sanitizing per manager, only reached 141*F on the min/max. (and no detectable chlorine) . Had dish ware sanitized manually in the 3 comp sink. Please ensure the dishwasher reaches 160*F at the plate surface, or is set to dispense chlorine at 50-100 ppm concentration. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices. ........Operator is using the automatic dishwasher as a high temperature machine but does not have an internal temperature registering device. Please obtain a min/max thermometer 160*F temperature-sensitive tapes, or switch to a chlorine sanitizing that dispenses at 50-100 ppm chlorine. 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. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness........No detectable sanitizer in in-use automatic low-temperature dishwasher. Manager had dishes manually sanitized in the three comp sink and pulled back all recently washed ware for proper cleaning and sanitizing. Please continue to manually sanitize all equipment until the automatic dishwasher is repaired to dispense chlorine at the proper 50-100 ppm concentration. 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. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.......Scoop stored in pan of 54*F water between use. Manager removed scoop and pan to dishwashing and had clean scoop stored dry. Please store utensils properly between use, dry, in running water or in water above 135*F to maintain clean. Correct By: Corrected At Time Of Inspection