D'Lite Healthy on the go

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer observed at less than 25 ppm in the final rinse of the in-use mechanical dishwasher. Staff will use the available three compartment sink to sanitize wares until the machine is repaired and sanitizing properly at 50-100ppm (per label instructions). Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no chlorine in final rinse of the in-use mechanical dishwasher due to the supply canister being empty. The supply was replenished, machine primed, and 50-100ppm chlorine restored. Improperly sanitized wares were run through the machine again. Corrective Action: 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. Observed cream-based butter being stored using TPHC without documentation for discard time. The PIC indicated it was placed out of the cold holding 4.5 hours prior to inspection. All food products being held at 41F prior to TPHC that exceeds 4 hours must be discarded. The PIC discarded the product immediately Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety (TCS) 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 cooked eggs/ 52°F, cooked mushrooms/47°F, swiss cheese/47°F, and pepper jack cheese/ 50°F in the prep cooler near the rear handwashing sink. After discussion with the person in charge, it was determined that the cooked eggs, cooked mushrooms, and cheeses were within safe time parameters. The foods were moved to the second walk in cooler to rapidly cool. Two toaster ovens were turned on directly above the open prep cooler. Discussed keeping the lid of the prep cooler closed as often as possible to keep TCS foods at 41°F or less. At time of inspection observed cut salad mix in the first walk in cooler with an internal temperature of 51°F or less. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. After discussion with the person in charge, it was determined that the salad mix was within safe time parameters. The salad mix was moved to the second walk in cooler to rapidly cool. Internal temperature of the first walk in cooler measured at 50.3°F. Discontinue storage of TCS foods in the first walk in cooler until it maintains 41°F or less. Please service unit as needed. Correct By: Corrected At Time Of Inspection