Cafe Monarch

Inspector's notes

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

Inspector's notes

In prep cooler/64F near the cooking equipment, observed cooked vegetables (liked cooked carrots/50F) and sauces(pomodoro sauce/65F) holding over 41F. 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. Per PIC, foods are maintained in the walk-in cooler over night and were placed in this unit less than four hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC will have the unit serviced and will not refill it with TCS food until it can maintain temperatures at or below 41F. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler, observed raw meats, like pork belly, that were vacuum packaged in the facility; however the products were not labeled with use-by dates and the only temperature log available for review was today's. Follow the approved variance requirements: Raw meats and poultry i. Products must be packaged and maintained at 41°F or below. ii. Products must be properly labeled with a use-by date not to exceed 30 days. iii. If frozen immediately after packaging, products must be date marked for 29 days or less when pulled out of the freezer to thaw. 3. Daily manual monitoring of product temperature must be conducted and logged. 4. Complete and accurate monitoring of all critical control points must be properly documented and maintained on the premises for at least 180 days. Requirements were thoroughly reviewed with PIC, and PIC will train staff as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

At a prep cooler, observed the inner lid liner held in place with masking tape. Repair it in an approved manner to maintain surfaces smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef, and various raw proteins in reduced oxygen packaging, per owner, conducted in the facility. A variance/HACCP application has been pending for the location and is awaiting final approval. Discontinue reduced oxygen packaging of TCS food until the HACCP plan has been approved by MCESD. Eliminate this practice. PIC advised. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon review of the shell stock tags, observed no discard/last sold dates.

Inspector's notes

In the prep cooler on the left of the stove range, observed cooked spinach at 58*F, Cooked lentils at 59*F, half and half at 58*F. Unit was holding at 52*F on inspector's min/max thermometer. Foods were moved to adjacent unit. In the walk in cooler, observed cooked Rice at 52*F, cooked lentils at 51*F, sliced tomatoes at 50*F, caramelized onions at 49*F, cooked shrimp at 49*F, raw scallops at 50*F, cooked crab at 50*F, raw halibut at 49*F, raw beef between 48*F and 50*F, raw lamb at 49*F, cooked beef between 49*F and 51*F, cooked pork at 48*F, cooked duck at 48*F, mascarpone at 49*F, butter at 50*F, half and half at 51*F, whole milk at 51*F, and whole raw eggs at 50*F. Per chef, all foods and unit were holding at or below 40*F at 4:00pm, 1 hour prior to start of inspection. Fridge was in heavy use at at 52*F upon initial inspection. After an hour of little to no use, fridge was holding at 40*F on inspector's min/max thermometer. Foods were kept in the unit. Unit was not to be used the rest of the night to ensure foods cooled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon initial inspection, walk in cooler was holding at 52*F and being used for tcs foods. Walk in was able to reach below 41*F prior to the end of inspection after little to no use for approximately an hour. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below at all times, including during times of heavy use. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source. Observed establishment using artisan ice as their ice vendor. Artisan ice does not have an issued permit to operate. Ice was embargoed. All food, including ice for consumption, must come from an approved source. Discussed approved sources with manager. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Upon inspection of the last several shell stock tags, observed no discard/last sold dates written on the tags. When the last item of the shell stock container is sold or discarded, the date must be written on the tags. Discussed dates requirements and illness traceback with manager. Correct By: Corrected At Time Of Inspection