Redz Urban Table

Inspector's notes

Observed items such as cookies and rice and marshmallow bars sold without labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Cutting boards at in-use prep-style refrigerators were observed with dark discoloration throughout. Cutting boards should be maintained to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various time-and-temperature control for safety (TCS) foods, such as chicken salad, sliced cheeses, and cut tomatoes with internal temperatures of 48-60 degrees Fahrenheit in top compartment of prep-style refrigerator that was not holding cold (unit closest to north facing wall of the kitchen). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), unit was stocked at 7am, less than 4 hours prior to the inspection. Long-term storage units were verified as holding cold during inspection and PIC developed short-term Time as Control policy for items in this unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep-style refrigerator (unit closest to north facing wall) with an ambient temperature of 57F as measured with min-max thermometer that was holding out-of-temperature TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 11/7/2025.

Inspector's notes

Cutting boards at in-use prep-style refrigerators were observed with dark discoloration throughout. Cutting boards should be maintained to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed infant playpen located in back kitchen area where food prep, food storage, and warewashing occurs. Observed employee holding infant in food prep area at beginning of inspection. For remainder of inspection, employee holding infant resided in front register area where food prep, food storage, and warewashing did not occur. Spoke with PIC about unauthorized individuals in food prep, food storage, or warewashing areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap at handwash sink located in back kitchen area. PIC provided soap for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sheet pan of prepped raw tuna on the shelf below packages of raw beef in facility cooling/cold-holding unit in the back kitchen area. PIC moved raw tuna above raw beef at time of inspection. Observed packaged raw ground chicken resting on top of packages of uncooked bacon in facility cooling/cold-holding unit. PIC moved raw ground chicken below uncooked bacon. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yogurt parfaits, cut watermelon, cut fruit salad mix containing watermelon and cantaloupe, de-shelled hard boiled eggs, cooked pasta salad, and pre-made salads located in front cold holding unit near register range in temperature between 45*F and 52*F, via probe thermometer. Per PIC, food products had been in cold holding unit for approximately 2 hours. All food products improperly cold held were relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control, all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed end of spray arm at three compartment sink extend below the flood rim of the sink. PIC hooked sprayer nozzle to faucet base, removing the spray arm from the sink basin and adding an air gap. An air gap of at least 1 inch is required on all water supply lines. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per PIC, eggs can be cooked to order; there is no consumer advisory on the menu printed on the wall behind the counter, which is the establishment's only menu. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. PIC printed out a consumer advisory and added it to the menu. Corrective Action: 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 larger prep table on the left in the kitchen with an ambient air temperature of 69*F on the top and 70*F on the bottom. Discussed with Person in Charge (PIC) temperature control for safety (TCS) must be at 41*F or less to prevent the growth of pathogens. The TCS items that were in the unit for more than 4 hours were at a temperature of 62*F to 64*F were cooked potato, American cheese, swiss cheese, gouda cheese, cooked mix vegetables and raw eggs. Embargoed the TCS items and PIC voluntarily discarded. Per PIC the items that were in the prep table for less that 4 hours were put in the reach in for rapid cooling: cut melons mix, pasta salad, sliced tomato, chicken salad, cooked chicken, turkey sliced deli meat, salsa and sour cream. Discussed with PIC to have facilities attend to the unit and only use it after the ambient air temperature is 41*F or less. Correct By: Corrected At Time Of Inspection