Original Chop Shop

Inspector's notes

Observed floor front of house juice area to have large holes in flooring. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3-door reach-in cooler behind the ice machine in the front of house with chia pudding & milk with temperatures between 47 to 50*F at time of inspection. Per PIC, all items were placed in the cooler less than 2 hours prior to inspection except for the chia pudding which was voluntarily discarded. Observed ambient temperature of the reach-in cooler at 49.4*F at time of inspection. PIC stated they will discontinue use of the cooler until it is able to maintain TCS food items at 41*F or below. Establishment has multiple other working coolers, freezers, prep tables, and walk-in able to keep TCS food items at 41*F or below. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flooring in the front of house to be in disrepair. Observed temporary wooden board taped to floor at time of inspection. Reviewed with PIC about making sure all flooring remains in good repair and that it is smooth, so it is easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sandwich station cutting board in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repeat violation: 2nd Consecutive. Corrective action: Correct prior to next routine inspection.

Inspector's notes

Observed flooring in the front of house to be in disrepair. Observed temporary wooden board taped to floor at time of inspection. Reviewed with PIC about making sure all flooring remains in good repair and that it is smooth, so it is easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple cutting boards in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective action: Correct prior to next routine inspection.

Repeat Violation 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 raw bacon stored on the top shelf above sliced deli turkey, ready-to-eat (RTE) tuna salad, and prosciutto in the walk-in cooler. Person in charge (PIC) moved bacon below deli turkey, tuna, and prosciutto at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 blowing nose with gloves on and then proceed to change task and handle food without changing gloves and washing hands. Employee washed hands at the time of inspection. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 raw bacon stored over RTE sliced deli turkey, prosciutto & salami in the walk-in. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 feta, blue cheese, parmesan, cheddar, goat cheese, sliced cheese, liquid eggs, egg whites, shell eggs, yogurt, cut watermelon, deli turkey, raw beef, deli salami, deli prosciutto, deli ham, cooked steak, cooked chicken, tuna salad, tofu, raw bacon, cooked sweet potato, cooked onion, cooked mushroom, cooked carrots, cooked broccoli, cooked Brussel sprouts, cut bok choy, cooked mixed veggies, raw shrimp, cut tomato, various salad mixes with cut leafy greens, various cooked sauces containing cooked plant products, various sauces containing yogurt, & salsa with temperatures between 46 to 54*F in the walk-in cooler. Per person in charge (PIC), items were in the walk-in cooler from the night prior. Items were embargoed at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 walk-in cooler with an ambient temperature of 49.2*F with lots of TCS food items ranging 46 to 54*F (see #20). Person in charge (PIC) called repairman who arrived at time of inspection and is actively working on the walk-in cooler. Establishment is to do no advanced preparation of food that requires any cooling and will implement a cook to order process until walk-in can be repaired. Establishment has multiple working coolers (two prep tables, a drawer unit, multiple reach-ins at the front of house & two freezers that are able to maintain TCS food at 41*F or below. Re-inspection scheduled on 9/14. Correct By: Correct Prior To Reinspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed leak from prep tables and observed water pooling onto the lower shelf of both prep tables near cook station at time of inspection. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Repeat violation. Repeat Violations: 3rd,Correct By: Correct Prior To Next Routine Inspection