Nekter Juice Bar

Inspector's notes

Observed no certified food manager present during inspection. Discussed with the person in charge that a certified manager must be present during hours of operation. PIC took exam but does not have certificate for review. Keep CFPM certificate available for review. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd.

Inspector's notes

Observed gaskets of the two door counter top refrigerator in the main prep area in disrepair.

Inspector's notes

Observed garbage can in unisex restroom with the lid missing. Discussed with the person in charge that any restroom that can be used by a female should have a trash can with a lid for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

****2nd Consecutive Violation**** Observed no certified food manager present during inspection. Discussed with the person in charge that a certified manager must be present during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dry goods on back shelf with plastic cups in the food. The person in charge stated that the cups were used to portion the dry goods as needed. Discussed with the person in charge that the scoops/cups should have handles that do not touch the food. Suggested using new scoop for each use as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed garbage can in unisex restroom with the lid missing. Discussed with the person in charge that any restroom that can be used by a female should have a trash can with a lid for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use 3-compartment sink, employee washed and rinsed dishware then immersed dishware in quat sanitizer <5 seconds. Per manufacture guidelines, food contact surfaces are to be immersed in sanitizer solution minimum one minute. Employee moved dishware back to quat sanitizer solution for proper contact time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout establishment, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At front counter, in reach in freezer, accumulation of food debris on inside of unit. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Per person in charge, manager with certification is off today. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At front counter, cut spinach and cut kale using time as a public health control, without start/ discard time documentation noted on log sheet. Manager provided start/discard time on time control log sheet. Discussed the importance of following establishment written time as a public health control procedures. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ..........No hand drying towels at front handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. 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. .........At in use 3-compartment sink, at food contact surfaces, quat sanitizer with a concentration of 0ppm. After additional sanitizer was added to water, quat sanitizer with a concentration 200ppm. Discussed more frequent monitoring of sanitizer solution when sinks are refilled. 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. ...........At front counter, cut spinach and cut kale using time as a public health control. At time of inspection, cut kale and cut spinach were not discarded, 1.5 hours after written discard time on wall log sheet. Cut kale and cut spinach were discarded. See embargo form. Discussed the importance of following establishment written time as a public health control procedures for discarding of TCS foods after 4 hour discard time. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control. Correct By: Corrected At Time Of Inspection

Core-4-603.16, C: Rinsing Procedures .........At in use 3-compartment sink, employee washing dishware then immediately placing in quat sanitizer solution without a proper rinse with clean water. Educated employees on proper warewashing procedures. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces ...........Door handles of prep table coolers, walk in cooler, reach in coolers and freezers with accumulation of food debris. Maintain clean to prevent build up of residues. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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. .......At 3-compartment sink, employee washed, rinsed, then sanitized blender containers <20 seconds in sanitizer solution. Instructed employee to move blender containers back to sanitizer solution and soak for minimum 60 seconds, which is labeled on sanitizer chemical bottle. Discussed the importance of following proper warewashing procedures and sanitizer contact time with food contact surfaces (2nd Consecutive Violation). Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. ..........In ice machine, on white inside shield, build up of orange residues. Instructed employee on regularly cleaning of ice machine, including front and back of ice shield, to prevent residue build up. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 front service station, kale and spinach using time as a public health control. At start of inspection, employee provided start time of 1000am on log sheet, one hour after spinach and kale were removed from cold holding. Discussed the importance of following time control procedures. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd