Two Seasons Cafe

Inspector's notes

Observed clean containers with old day dots. PIC removed at time of inspection. Please ensure all dishes are precleaned prior to washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pooled eggs stored directly above mushrooms and tomatoes in reach-in cooler. PIC rearranged items at time of inspection.

Inspector's notes

Observed clam chowder in steam well with an internal temperature of 110*F. According to PIC, food had been made more than 2 hours prior to inspection and was discarded at time of inspection.

Inspector's notes

Observed tilapia fish in reach-in cooler with an internal temperature of 54*f. According to PIC, tilapia fish had been previously thawing under running water for a prolonged period of time. Fish was fried immediately. Discussed approved thawing methods and discussed thawing in refrigeration. Also observed 4 boxes of shelled eggs with an internal temperature of 48*f stored on floor in dry storage area. PIC moved eggs to reach-in cooler at time of inspection.

Inspector's notes

Observed pooled eggs that use time as a control (TAC) as a policy without a discard time. According to PIC, several other items on prep table use time as a control but were not documented properly on (TAC) policy. PIC added items to policy at time of inspection. Ensure all items using time as a control for food safety are listed on policy and labeled properly with a discard time.

Inspector's notes

Observed Baked potatoes were also cooling at room temperature with an internal temperature of 80*F. PIC stated potatoes had been baked within 1 hour prior to inspection and were going to begin peeling process. Discussed approved cooling methods with PIC. PIC stated cold holding equipment was purchased and would be installed prior to next routine inspection to ensure all TCS foods maintain temperatures below 41*F at all times.

Inspector's notes

Observed several frozen turkey necks, turkey breast, turkey thigh, and clam chowder soup thawing at room temperature on floor of dry storage area. PIC rearranged items to reach-in cooler to properly thaw.

Inspector's notes

Observed employee washing dishes through the dish machine, then proceeding to put away clean dishes without washing his hands. Trained employee on proper hand washing procedures. ***1st REPEAT VIOLATION

Inspector's notes

Observed a metal bowl inside the hand sink basin in the back room. The bowl was removed. Hand sinks must be empty and accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plate from the clean pile with visible debris on it. The plate was re-cleaned. Food contact surfaces must be properly cleaned before putting away. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee's cell phone placed above the prep table. Employee moved his phone to a designated area. Employee belongings must be stored in designated areas to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee going from dirty to clean dishes at the dishwash station. Observed employee with gloves cracking raw shelled eggs, then removing gloves, and adding new gloves for plating, without washing hands. Talked to owner about handwashing policy, and had employees wash their hands. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical spray bottle with purple liquid in it, with no labels. Manager added degreaser label. Ensure that all spray bottles have labels to reduce their misuse. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 slicing toast with his bare hands, and proceeding to add toppings such as meat and gravy. PIC discarded the item, and put gloves on. Bare hands must not come in contact with ready to eat foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 the hand sink in the back room with the basin blocked by a strainer used for raw fish. PIC moved the strainer and sanitized the sink. Hand sinks must be empty and used only for hand washing. 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. Observed pooled eggs holding 60F in the reach in cooler on the assembly line. PIC discarded the item. TCS foods must be stored at 41F or below when cold holding. Discussed using 4 hour time as a control if needed for food items that are removed from refrigeration frequently. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed employees phone and drink stored above the mechanical dish machine. Also observed a cell phone on a shelf above a food prep area. PIC moved all items to a designated area. Personal belongings must be stored in designated areas to prevent cross contamination. **Repeat violation **2nd repeat** Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed employees phone stored above the prep cooler on the assembly line and a drink on the mechanical dishmachine. PIC moved all items to a designated area. Personal belongings must be stored in designated areas to prevent cross contamination. **Repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap in the hand sink located in the back room of the establishment. PIC provided a new container of hand soap. Hand wash stations must be supplied with hand cleanser 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 the prep cooler on the assembly line holding 45.5F, captured by inspector's min/max thermometer. PIC stated all the items were prepared in the morning and placed into the unit 2 hours prior. PIC created an ice bath for all items and called for service. Refrigeration temperatures must hold 41F or below. Correct By: Correct Prior To Reinspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed employees phone, glasses, and gum stored above the prep cooler on the assembly line. PIC moved all items to a designated area. Personal belongings must be stored in designated areas to prevent cross contamination. Correct By: Corrected At Time Of Inspection