Snooze an A.M. Eatery

Inspector's notes

Three containers of pancake made of buttermilk, egg and mix held in reach in cooler in cook line at 53 degrees F. PIC stated item was prepared yesterday and discarded them. Corrective Action: Corrected at time of inspection.

Inspector's notes

Reach in cooler next to grill in cook line has an ambient temperature of 53 degrees F.

Inspector's notes

Observed dish washer rinsing off dirty dishes and putting them through the mechanical dish machine. Then, without first washing their hands observed the dish washer handle and put away clean plates and pans.

Inspector's notes

Observed pooled egg whites/ 47°F, diced tomatoes/ 50-57°F, roasted tomatoes/56°F, cubed ham 51-56°F, feta cheese/56°F, Cajun butter/57°F, spinach leaves/47°F in egg cooler by the omelette station. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge it was determined the unit was restocked about 1.5 hours ago.

Inspector's notes

At 11AM observed hollandaise sauce held at room temperature on a shelf at the expo station. Observed the hollandaise sauce being used at time of inspection. Discard time label displayed a discard time of 10:34 AM. After discussion with the chef it was determined the hollandaise being currently being used was a new batch prepared at 10AM and a new discard label had not been updated. Ensure all TPHC labels are accurate.

Inspector's notes

Observed multiple TCS foods held in malfunctioning egg cooler by the omelette station (see violation #22). With inspector's min/max thermometer observed minimum temperature of the egg cooler holding at 52.5°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair or replace cold holding equipment such that it maintains TCS foods at 41°F or below. Instructed person in charge to discontinue use of unit to store TCS foods until it repaired and maintains 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw shrimp/60°F in the bottom drawer of the prep cooler next to the steam table. Observed shredded cheese/45°F in the top portion of the prep cooler.

Inspector's notes

No thermometer observed in the prep cooler used to store assorted TCS foods next to the steam table. Any refrigerator and/or freezer which holds time/temperature control for safety foods shall have a thermometer to monitor refrigerator/freezer ambient temperatures. Obtain thermometer for the prep cooler prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a plastic container of raw chicken patties stored directly on top of a plastic container of vegan pancake mix in the walk-in cooler.

Inspector's notes

No fly tight container for dog waste observed adjacent to the dog friendly patio. All dog waste shall be placed in a fly-tight container located adjacent to the patio area and disposed of outside of the food establishment in an appropriately covered waste receptacle. Obtain fly tight container for dog waste prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee crack raw unpasteurized shelled eggs into a pan and touch clean cooking equipment such as pans handles and spatulas. Employee then changed their gloves without washing their hands. After instruction, employee removed gloves, washed hands, and put on new gloves. 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. Provided when to wash guidance document. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced tomatoes/49°F, diced ham/51°F, raw egg whites/48°F, and cooked mushroom/49°F in the upper portion of prep cooler next to the hot holding station. 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. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: 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 two trays of raw bacon stored directly above trays of cooked bacon and cooked sausage on a speed rack in the walk-in cooler. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The raw bacon was moved to the bottom shelf at time of inspection by the person in charge. Correct By: Corrected At Time Of 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 roasted tomatoes/58-60F in the drawer cooler under the flat-top and upper prep cooler across from the stoves. Observed diced tomatoes/ 50F in the upper prep cooler across from the flat-top. It was determined that the roasted tomatoes and diced tomatoes were prepared this morning less than an hour ago. TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. The roasted tomatoes and diced tomatoes were moved to the walk in cooler at time of inspection. Discussed pre-chilling whole tomatoes and canned tomatoes prior to preparation to facilitate proper cooling. 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. At time of inspection observed raw egg whites/ 57°F, diced ham/ 60°F, diced tomatoes/ 59°F, and shredded cheese/ 57°F in the deli prep cooler across from the grill. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. According to the person in charge, TCS foods were within safe time parameters and were put on ice baths or returned to the walk in cooler to rapidly cool. Internal temperature of prep cooler measured at 52.7°F with min/ max thermometer. Discontinue use of deli prep cooler for TCS foods until unit is serviced and maintains 41°F or less. Observed sliced ham/57°F in drawer cooler below the grill. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. According to the person in charge, the ham was within safe time parameters and was returned to the walk in cooler to rapidly cool. Discussed monitoring temperatures of cold holding with person in charge. Correct By: Corrected At Time Of Inspection