Tru Burger Company

Inspector's notes

Ceiling panels missing in back kitchen - Replace

Inspector's notes

Observed cold table holding TCS food at temperatures between 49*F-55*F. 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. Establishments ambient thermometer inside the cooler displayed a temperature of 57*F and inspector min/max thermometer showed minimum internal temperature of 56.6*F. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to re-inspection on 7/14/25.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed raw ground beef stored above raw fish, raw shelled eggs, raw bacon, and RTE burger buns. 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 build up of dark organic matter around the shoot in the ice maker. In equipment such as ice bins and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 the chlorine concentration of the dishwasher less than 50ppm at the time of inspection. Chlorine concentration levels for a mechanical dishwasher should be between 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC was instructed to use the three compartment sink until chlorine levels were 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS queso cheese at 118*F at the time of inspection. Observed partially cooked bacon that was still floppy at 98*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. According to the PIC, the queso cheese was temped at 140*F over two hours prior. All TCS foods improperly hot held greater than 2 hours were discarded by PIC at time of inspection. According to the PIC, partially cooked bacon was cooked within the last 2 hours and was fully cooked until crisp. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes 55*F, cut leafy greens 50*F-54*F, cheeses 53*F, cabbage 47*F, raw chicken 47*F, raw ground beef 48*F, blue cheese 53*F in the cold table by the cookline. Buttermilk at 54*F in a container surrounded by ice at the end of the cookline. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held for less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All TCS foods improperly cold held greater than 4 hours were discarded by PIC at time of inspection. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold table holding TCS food at temperatures between 47*F-55*F. 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. Establishments ambient thermometer inside the cooler displayed a temperature of 62*F and inspector min/max thermometer showed minimum internal temperature of 61.1*F. Corrective Action: Correct prior to re-inspection on 7/03/25.

Inspector's notes

Observed tongs handing on the handle of equipment on the cookline and tongs hanging on toaster oven handle. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed no paper towels or hand drying provision at the hand wash sink behind the bar.

Inspector's notes

Observed dairy based whipped cream and dairy based half and half with internal temperature of 52F in the beverage cooler behind the bar.

Inspector's notes

Observed the cooler behind the bar being used to store TCS foods (Time temperature control for safety) with minimum internal temperature of 52F. Establishments ambient thermometer inside the cooler displayed a temperature of 52F and inspector min/max thermometer showed minimum internal temperature of 53.4. The person in charge discontinued use of the cooler for cold holding and placed a work order for service at the time of inspection.

Inspector's notes

Observed multiple ice scoops, used to service ice for consumption, stored with the food contact surface in direct contact with liquor bottles next the ice bin. Discussed food contact surfaces of utensils should not contact other unsanitized surfaces, only contact food, or be stored to protect from contamination.

Inspector's notes

Observed latex gloves at the bar used for handling and preparing ready to eat foods. The person in charge discontinued use of latex gloves and removed them from service to be replaced by approved non-latex gloves.

Inspector's notes

Observed establishment utilize quat-sanitizer but have no quat-sanitizer test strips available.

Inspector's notes

Observed an accumulation of soils on the cieling tiles and hood filters int eh back kitchen. Discussed cleaning frequency to prevent accumulation of grease, food pieces, dead insects and organic matter, under and around equipment on cook line, under storage racks and other areas of the establishment. Clean more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed empolyee drink containers stored directly on top of an in-use cutting board on the cook line. The person in charge removed the drink container and placed the cutting board for warewashing. Discussed storage of employee food/drink and personal items in designated areas away from frood prep, food storage, clean utensils, to prevent contamination. Corrective Action: 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 bar area with bottles being stored inside it. Hand sinks are not used for other purposes than handwashing. PIC removed bottles from handwashing sink. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw shell eggs in reach in unit under prep tables being stored over turkey deli meat. Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. PIC moved raw shell eggs to the bottom shelf. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 Blue cheese at 50 degrees F in right prep cold holding unit by back grill. All items have been embargoes and were thrown out by employee. TCS foods must be lower than 41 degree F to avoid bacteria growth. 3rd repeat violation and signed up for AMC course. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices. 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. Observed no test strips available during inspection. Per employee someone had misplaced them and they will buy new test strips. Provide via email or reinspection will be on 12/18/2023 Correct By: Correct Prior To Reinspection