Original Chopshop Company

Inspector's notes

Observed in use chef knife stored in the gap between the counter and prep refrigerator near the expo station.

Inspector's notes

Observed multiple pans stacked and still wet on the shelf above the three compartment sink.

Inspector's notes

Observed a tightly covered container of roasted red peppers/50°F prepared from ambient ingredients in the bottom section of the prep refrigerator across from the grill. After discussion with the person in charge and reviewing the time stamp on the container it was determined the peppers were prepared earlier this morning (10:10AM) over 4 hours ago.

Inspector's notes

Observed multiple trays of cooked mixed veggies in walk-in cooler tightly wrapped at 43-46*F. Per employees, veggies had been cooked, wrapped and placed in cooler the previous night (greater than 6 hours prior). Veggies were discarded at time of inspection, and proper cooling was reviewed. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered, deep (greater than 4 inches) container of black beans prepared from ambient ingredients at 62*F in walk-in cooler. Per manager and label, beans were prepared earlier the same morning (less than 4 hours prior). Instructed manager to finish rapid cooling by keeping container uncovered and/or transferring to shallow pans. Proper cooling was also reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish machine that tested 0ppm with chlorine test strips. The person in charge called for service at time of inspection. The person in charge instructed the staff to use 3 compartment sink until the machine could be repaired. Discussed with the person in charge that the dish machine should test between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build-up on the fan guards in the walk-ins. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged caulking behind the hand wash sinks and the 3 compartment sink. Discussed with the person in charge that all sinks should be sealed to the wall to prevent spillage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed house made cookies being sold at the counter with no labels on them to identify what they are and what their ingredients are. Discussed with the person in charge that all food needs to have a label and that the Basic Requirements are 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed 1/2 pan of rice on steam table that measured 127*F with inspector probe thermometer. Person in charge stated that the rice had been there for approximately 30 minutes. Person in charge had staff reheat to 165*F at time of inspection. Discussed with person in charge that all time temperature controlled foods should be maintained at 135*F when hot holding. Correct By: Corrected At Time Of Inspection