The Herb Box

Inspector's notes

In undercounter refrigerator below the espresso machine observed a carton of half & half/ 50°F and a gallon of milk/48°F. Ice buildup observed in the back of the undercounter refrigerator. In the large prep refrigerator closest to the pasty station observed cooked chicken/ 50°F, cooked sweet potatoes/47°F, sliced turkey/60°F, blue cheese 44/°F, humus/44°F, and cooked potatoes/48°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge, it was determined the milk and half & half were put in the undercounter refrigerator yesterday. The milk and half & half were discarded by the PIC at time of inspection. After discussion with the person in charge, it was determined TCS foods in the prep refrigerator were placed in the unit within the last 2-3 hours. TCS foods improperly cold held in the prep refrigerator were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed fill line on pans and maintaining lids closed for cold held TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an unlabeled spray bottle filled with yellow liquid by the dish machine. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. After discussion with the person in charge it was determined the spray bottle was filled with sanitizer. PIC labeled the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish washer employee handle and rinse dirty dishes. Then without first washing their hands observed the dishwasher put away dishes that were just sanitized in the mechanical dish machine.

Inspector's notes

Observed cooked demi-glaze and cooked pork in the walk in refrigerator date marked 5/5/26. After discussion with the person in charge it was determined the pork and demi-glaze were cooked and frozen on 5/5/26 and were thawed yesterday (5/12/26). If ready to eat TCS foods are frozen, they should be labeled to include the date the food was prepared. The date the food was frozen, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator cannot be more than 7 days. PIC added a thaw date at time of inspection. TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less (except frozen) for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils stored in a container of standing water/111°F on the flat top.

Inspector's notes

Observed hand wash sink in bar area with paper towels available. The person in charge refilled at time of inspection. Discussed with the person in charge that all hand wash sinks should have a hand drying provision available at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed hand wash sink in the bar area with no hand soap available. The person in charge replaced at time of inspection. Discussed with the person in charge that all hand wash sinks should have hand soap available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold table on the right side of the cook line with an ambient temperature of 50*F. The cooler contained items including sliced cherry tomatoes, cheese crumbles and chopped lettuce. With inspector probe thermometer the products measured 53*F, 52*F, and 51*F respectively. Chef stated that the product had just been stocked 1 hour prior to inspection. The person in charge had the staff remove the product and store in the walk-in at time of inspection. Discussed with the person in charge that all coolers should be maintained at 41*F or below when cold holding TCS products. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Observed packaged single serve cookies on display and being sold by the establishment with no labeling on the packaging. Discussed with the person in charge that all packaged food item should have 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed dog friendly patio with no trash receptacle available. Discussed with the person in charge that the patio should have a trash receptacle with a fly tight lid available at all times for proper disposal of dog waste. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice machine with excessive organic matter build up on the inner upper portion of the machine. Chef stated that they would get it done immediately. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed bechamel sauce cooling in the walk-in cooler. The person in charge stated that the product was made 2 hours prior to inspection. The product measured 82*F with inspector probe thermometer. The person in charge instructed staff to reheat product and begin the cooling process again at time of inspection. Discussed with the person in charge that acceptable cooling methods include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Observed packaged single serve cookies on display and being sold by the establishment with no labeling on the packaging. Discussed with the person in charge that all packaged food item should have 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Correct prior to next routine inspection.

Inspector's notes

Observed multiple gaskets on the drawers of the cook line that are damaged. Chef stated that he would put in a work order for them immediately. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation 9/26/2024 Person in charge stated that establishment is planning on have gaskets replaced 10/1/2024

Inspector's notes

Observed seared salmon on the menu with an asterisk that identifies the item as an item that can be undercooked. The establishment was unable to produce a parasite destruction sheet for the salmon. The person in charge place a request to get a copy from the distributor. Discussed with the person in charge that any fish that is served undercooked should have a parasite destruction sheet to provide information about how the product was treated for parasites. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple gaskets on the drawers of the cook line that are damaged. Chef stated that he would put in a work order for them immediately. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed multiple gaskets on the drawers of the cook line that are damaged. Chef stated that he would put in a work order for them immediately. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed seared salmon on the menu with an asterisk that identifies the item as an item that can be undercooked. The establishment was unable to produce a parasite destruction sheet for the salmon. The person in charge place a request to get a copy from the distributor. Discussed with the person in charge that any fish that is served undercooked should have a parasite destruction sheet to provide information about how the product was treated for parasites. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed ice machine with excessive organic matter build up on the inner upper portion of the machine. Chef stated that they would get it done immediately. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed cooked pasta cooling in the walk-in cooler. With inspector probe thermometer the product measured 70*F. Chef stated that the product was prepared 1 hour prior to inspection. Chef had staff member remove and spread onto sheet pan and placed on cooling rack to continue the cooling process. Observed soup cooling in walk-in cooler. With inspector probe thermometer the product measured 68*F. Chef stated that the product was made 2 hours prior to inspection. Chef had staff separate it shallow pans and place in walk-in to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 ice machine with excessive organic matter build up on the inner upper portion of the machine. Chef stated that they would get it done immediately. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed multiple gaskets on the drawers of the cook line that are damaged. Chef stated that he would put in a work order for them immediately. Discussed with Chef that all equipment should be maintained in good condition. Correct By: Correct Prior To Next Routine 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 packages of raw beef stored in walk-in above raw shell eggs. Chef re-arranged at time of inspection so that eggs were stored above the raw beef. Discussed with person in charge that when storing proteins they should be stored according to their minimum cooking temperature. An example would be raw fish (minimum cook temperature 145*F) stored above raw ground beef (Minimum cooking temperature 155*F), both of which can be stored above raw chicken (Minimum cooking temperature 165*). Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 beef demi-glaze and cooked tomatillos cooling in the walk-in cooler. Both were cooling in deep plastic containers. Demi-glaze measured 98*F and tomatillos measured 103*F. Chef stated that they had just put the product in the walk-in. Chef removed product and placed in shallow pans at time of inspection. Discussed with person in charge that Acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System Observed Y-valve attached to mop sink. Mop sink's vacuum breaker is damaged. When Y-valve was removed the sink would not shut off at all. Discussed with person in charge that the installation of a Y-valve on a faucet with or without an AVB is prohibited and is a violation, because the system is not designed, constructed and installed according to law. A re-inspection will be conducted on 10/17/2023. Correct By: Correct Prior To Reinspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 ice machine with excessive organic matter build up inside on the upper portion of the dispenser. Discussed with person in charge that the cleaning frequency should be increased to preclude the accumulation of soil or mold. Correct By: Correct Prior To Next Routine 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 chili verde, korean sauce, and demi sauce on steam table on cook line double panned. Chili verde measured 109*F with inspector probe thermometer, korean sauce measured 114*F, demi sauce measured 112*F. Chef stated that the sauces had been there for 2 hours. Chef pulled and reheated to 165*F at time of inspection. Discussed with chef that time temperature controlled foods should be maintained at 135*F or higher when hot holding. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in-use utensils in a pan of still water on the grill that measured 94*F with inspector probe thermometer. Chef removed utensils at time of inspection. Discussed with chef that in-use utensils should be stored in either running water or water that is maintained at 135*F or higher. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Observed no hot water available in either the mens or womens restroom. Inspector tested water for five minutes. Discussed with person in charge that hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. A re-inspection will be conducted on 10/20/2023. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System Observed Y-valve attached to mop sink. Mop sink's vacuum breaker is damaged. When Y-valve was removed the sink would not shut off at all. Discussed with person in charge that the installation of a Y-valve on a faucet with or without an AVB is prohibited and is a violation, because the system is not designed, constructed and installed according to law. A re-inspection will be conducted on 10/13/2023. Correct By: Correct Prior To Reinspection