Mad Greens

Inspector's notes

Observed several soda fountain nozzles at the main soda fountain front of house having dark organic matter accumulation on the interior dispensing face and around the O-rings. All food-contact surfaces must be cleaned to sight and touch. PIC was made aware and properly rinsed, washed, and sanitized the soda nozzles at time of inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed multiple food storage containers with the date mark sticker label still attached in a marked clean dish area. PIC was made aware and stated that the date mark stickers will be scraped/ scrubbed off before it gets sent to the three-compartment sink. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two ceiling grates with heavy dust buildup. Alerted the manager, who plans to have staff clean the grates soon. Discussed the frequency of cleaning with the staff. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean the physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed raw unpasteurized bottled juice, prepared onsite without proper labels. The bottled juice was located in the grab and go by the register. Discussed with the manager that raw unpasteurized juice packaged in the establishment for sale shall be labeled with the following information: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate weight; 6) In English. Per the Manager, corporate is working on ordering new labels that include the processor's address or phone number. For traceback purposes, the product must indicate which Mad Greens packaged the juice by either the address or phone number. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed heavy black char build up on the bottom of the lower oven. Educated the Person in Charge (PIC) about cleaning frequency requirements. The cavities and door seals of ovens shall be cleaned at least every 24 hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw unpasteurized bottled juice, prepared onsite without proper labels. The bottled juice was located in the grab and go by the register. Discussed with the manager that raw unpasteurized juice packaged in the establishment for sale shall be labeled with the following information: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate weight; 6) In English. Per Manager, they will work on a solution. The labeling on this product is almost complete but is missing the processor address or phone number. For trace back purposes, the product must indicate which mad greens packaged the juice by either the address or phone number. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a wiping bucket with 0 PPM of sink and surface. Upon, investigation it was determined that the automatic dispenser was dispensing sink and surface at 0 PPM and the stream was measuring at 114°F. The manager called their third-party servicer to have them adjust the automatic sanitizer dispenser at the time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved hand-dosed chlorine sanitizer concentrations at time of inspection. The establishment will continue to use chlorine sanitizer until their automatic dispenser is fixed. Discussed wiping cloth requirements with staff. Corrective Action: Corrected at time of inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cooked chicken (63-65°F) in a covered plastic bin in the service prep table. Staff stated the chicken had been cooked around 3 hours prior to temperature measurement. Observed heavy amounts of condensate on the lid of the container. Employees uncovered the cooked chicken and moved it back to the baking trays to further aide in rapid cooling. Recommended keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours. Also discussed best practices for rapid cooling and provided guidance. Correct By: Corrected At Time Of Inspection