Original Chop Shop

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an pan of cooked chickpeas/51°F in the upper section of the salad station prep refrigerator. After discussion with the person in charge it was determined the chickpeas came from a can less than 4 hours ago. TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less in uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Prep refrigerators are not designed to cool TCS foods. The chickpeas were moved to the walk in refrigerator to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a unlabeled spray bottle filled with yellow liquid on a shelf below the hot holding wells. After discussion with the person in charge it was determined the bottle was filled with oil.

Inspector's notes

Observed a guest eating inside the restaurant with their small dog. After discussion with the person in charge it could not be determined if staff asked the guest questions to determine if the dog was a service animal. PIC instructed staff to ask guest questions to determine if the animal was a service animal. It was determined the dog was not service animal and the guest left the establishment at time of inspection. Observed a different guest inside the establishment walk their dog from the front entrance to the patio entrance at time of inspection. Provided service animal guidance document from the ADA electronically. Discussed applying for dog friendly patio permit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink in ware washing area without functioning cold water - only hot water is available. Fix as needed so that both cold and hot water are available - all hand sinks must have hot and cold running water, and be properly stocked with soap/paper towels at all time. Electronic proof of correction may be provided prior to re-inspection (12/2/25). Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several trays of cooked sweet potatoes on speed racks at 47-50*F in back prep area. Per employees, potatoes had been taken out on rack with other meats that were to be cooked off, and were out for approximately 30 minutes - sweet potatoes were placed into cooler to bring down to 41*F. Also observed container of diced kale, chia pudding and yogurt holding at 45-47*F in top of reach in cooler in smoothie area. Per employees, items had been placed in cooler less than 1 hour prior, and items were placed into new metal containers and cooled to 41*F. Reviewed cold holding practices. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chef with gloved hands move a garbage bin by touching the interior rim. Then without first washing their hands, observed the chef touch a tortilla on the grill.

Inspector's notes

Observed rear prep area handwashing sink in disrepair with maximum water temperature of 88°F.

Inspector's notes

Observed cooked chicken and cooked steak hot holding in countertop steam well in the rear prep area. Internal temperature of the cooked chicken measured between 117-121°F. Internal temperature of the steak measured at 124°F.

Inspector's notes

According to the person in charge establishment utilizes bleach to sanitize the prep sinks prior to use. No chlorine sanitizer test strips available onsite at time of inspection.

Inspector's notes

In the kitchen, observed a chef crack raw unpasteurized shelled eggs with gloved hands, then continue food service work (handle sliced deli meat) without first washing their hand. Observed chef scratch their face with gloved hands then change gloves and continue food service work without washing their hands.

Inspector's notes

Observed a chef drop a chef’s knife on the ground in the ware washing area. Observed the chef pick up the knife, rinse off the knife under running water at the three-compartment sink, and then put the knife on a magnetic holder next to the grill for storage/ later use. No full wash, rinse, and sanitizer observed. The sanitizer was not set up at the three-compartment sink. The knife was washed, rinsed, and sanitized at time of inspection after instruction. Food contact surfaces must be washed, rinsed, and sanitized any time contamination may have occurred. Discussed importance of fully washing, rinsing, and sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken hot holding in steam well in the rear prep area. Internal temperature of the cooked chicken measured between 127-132°F.

Inspector's notes

Observed large speed rack blocking the handwashing sink in the rear prep area of the kitchen. Handwashing sinks shall be maintained so they are accessible at all times. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.

Inspector's notes

Observed excessive dried food debris built up on the backside of the deli slicer's blade during the inspection. After discussion with the person in charge it was determined the slicer was last used yesterday. The slicer was cleaned at time of inspection. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken/ 117- 125°F hot holding in steam well.

Inspector's notes

No paper towels were stocked at the handwashing sink by the three-compartment sink.

Inspector's notes

Observed cooked steak/104°F hot holding in the steam well in the rear prep area.

Inspector's notes

Observed a significant amount of drywall removed in the ware washing area. After discussion with the person in charge it was determined, the drywall was removed to repair a plumbing leak.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 food worker pick up scraps of food off the floor with a gloved hands and discarded the scraps and their gloves. Without washing their hands, the food worker put on a new pair of gloves and began to handle raw shelled eggs, and then touched the handle of pans and spatulas. Employee shall wash their hands after engaging in activities that may contaminate the hands. Employee shall wash their hands often enough during food preparation to prevent cross contamination. Instructed food worker to wash hands and put on new gloves at time of inspection. 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 yogurt sauce/60°F in upper portion of salad prep cooler. Observed mozzarella cheese/ 45°F, and feta cheese/45°F in upper portion of the prep coolers. Observed roasted red pepper and olive tapenade/ 46°F in upper portion of the prep cooler near the handwashing sink. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. All TCS foods were put in ice baths or moved to the walk in cooler at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Observed an unlabeled spray bottle filled with yellow liquid near the hot holding station. After discussion with the person in charge it was determined that the bottle was filled with oil. Please label all foods that are not readily identifiable on sight and have been removed from the original container with their common name. The bottle was labeled at time of inspection by the person in charge. 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 a chef knife in the basin of the handwashing sink on the main cooking line. Observed a mixer handle in the basin of the handwashing sink in the rear prep area. Handwashing sinks shall be maintained so they are accessible at all times. Handwashing sinks shall not be used for purposes other than handwashing. The knife and mixer handle were removed from the handwashing sinks at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked chicken hot holding with an internal temperature of 128°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be at 135°F or higher. The chicken was prepared less than 2 hours ago, and was reheated to 165°F prior to returning to hot holding. Discussed monitoring temperatures of hot holding and monitoring temperature of water in steam baths. 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 roasted peppers/58°F and cut tomatoes/50°F in the open top prep cooler near the handwashing sink. In the cooler below the juicer observed cut watermelon/48°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussions with the cooks and person in charge it was determined that the roasted peppers, cut tomatoes, and cut watermelon were within safe time parameters. The roasted peppers, cut tomatoes, and cut watermelon were moved to the walk-in cooler at time of inspection. Internal temperature of the juicer cooler was 45.5°F. Discontinue storing TCS foods in the juicer cooler until it maintains 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd