True Food Kitchen

Inspector's notes

Hummus at 49-degrees F, Pesto sauce made with garlic and oil and jambalaya at 45-46 degrees F in reach in cooler in cook line. Items were placed in this unit about 40 minutes ago. PIC discarded the hummus and cool down pesto and jambalaya to proper temperature in blast chiller. PIC also covered the top part of reach in cooler with ice to secure safe temperature of food is maintain near the grill and place containers of food on top of ice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chef place raw beef patties on the grill with gloved hands. Then, without washing their hands observed the chef change their gloves and handle burger buns.

Inspector's notes

Observed a large container of watermelon lemonade/56°F over 12 inches deep (fresh watermelon juice) in the walk in produce refrigerator and a tightly covered container of kale juice/54°F. After discussion with the person in charge it was determined ambient temperature water is combined with lemons + watermelon juice around 11 AM and the kale juice was made around 12:50 PM. TCS foods must be cooled 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.

Inspector's notes

Observed cracked or missing floor or wall tiles throughout the ware washing area including below the three compartment sink and the mechanical dish machine.

Inspector's notes

Observed a chef place raw beef patties on the grill with gloved hands. Then, without washing their hands observed the chef change their gloves and handle raw shrimp. Then, without washing their hands observed the chef change their gloves and handle ready to eat burger buns and chopped kale with their gloved hands.

Inspector's notes

Observed a tightly covered container of cooked chicken/55°F in the walk in cooler on the top shelf. After discussion with the person in charge it was determined the chicken was cooked 1.5 hours prior.

Inspector's notes

Observed consumer advisory on children’s menu for the grass-fed cheeseburger. According to advisory the burger may be cooked to order. Raw or undercooked comminuted meat cannot be offered on a children’s menu. Precluding undercooked foods from being offered on a children’s menu may result in increased protection to children from foodborne illness, particularly E. coli O157:H7, which can result in severe consequences in children. Please update menu without the consumer advisory prior to re-inspection, 2/21/25. Proof of correction may be sent electronically to inspector. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked meatloaf/ 70°F cooling in the drawer coolers below the grill. According to the person in charge the meatloaf was cooling for 2 hours in the blast chiller and was moved to the drawer coolers. Drawer coolers are not designed for cooling TCS foods.

Inspector's notes

Observed a customer bring in two dogs inside the establishment. Observed dogs walk through the establishment to reach the other side of the patio. Observed one of the dogs on the patio cushions. After discussion with the person in charge it was determined that staff did not verify the dogs were service animals. Establishment does not currently have a Dog Friendly Patio Permit with MCESD. Provided guidance for service animals and dog friendly patio permit. Discussed having staff verify if dogs are service animals. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roasted cauliflower/48°F, parmesan truffle sauce/47 °F, cut lettuce leaves/ 54 °F in the lower portion of the pizza station prep cooler.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels observed at the handwashing sink near the blast chiller. Please keep individual, disposable towels available at all handwashing station. Paper towels were restocked at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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. Observed the high temperature dish machine converted to a low temperature chlorine sanitizer dish machine at time of inspection. The low temperature chlorine sanitizer dish machine was in use at time of inspection. Chlorine concentration measured at 0 PPM at time of inspection. Chlorine concentration shall measured between 50-100 PPM. It was determined a container of detergent was attached to the sanitizer line. A chlorine sanitizer jug was attached, the dish machine was ran again and the chlorine concentration measured at 100 PPM. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in-use utensils/ scoopers stored in standing water that measured at 90-97°F across from the salad station. In-use utensils may be left sitting in water that is at least 135?F or hotter. The water was discarded at time of inspection. The utensils were placed in a clean and dry container. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Observed a small container of raw whole shelled eggs/54.2*F stored at room temperature and observed cooked rice/112*F in an unplugged rice cooker being monitored by time as control. No discard time sticker was attached to the containers. When utilizing time as a control, food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. After discussion with the chefs it was determined the eggs were removed from temperature control at 2:00 PM. The rice was removed from temperature control at 1:40 PM. Discard time stickers were attached to the containers at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-201.14, C: Floor Carpeting, Restrictions and Installation Observed a soaked carpeted mat near the dish machine. A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas, walk-in refrigerators, ware washing areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, refuse storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. Please remove carpeted surfaces prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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 in use high temperature mechanical dishwasher in the kitchen with the maximum final rinse temperature measured at 121.1 F. Temperature in final rinse when utilizing hot water shall be at least 160 F. Establishment will utilize three compartment sink until kitchen dish machine is repaired. Service call made at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Observed a small container of raw whole shelled eggs stored at room temperature and being monitored by time as control. No discard time sticker was attached to the container. After discussion with the chef it was determined the eggs were removed from temperature control at 11:00AM. Discard time sticker was attached at time of inspection. Reviewed time as control policy. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence At time of inspection observed multiple live cockroaches below the dish machine. Discussed harborage conditions with person in charge. Use licensed pest control service to effectively eliminate the insects prior to re-inspection on 8/3/2023. Correct By: Correct Prior To Reinspection