Jim's Coney Island Cafe

Inspector's notes

Observed the slicer and can opener in the back of house stored as clean, with food debris on both. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

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 gaskets on the reach in cold holding unit on the cook line and for the walk-in freezer door are in disrepair. All equipment must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed debris and build-up occurring on the equipment and floor of the cook line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed creating a weekly cleaning schedule. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge onsite is not a certified food manager. 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 a jar of Vapo Rub on shelf over the food prep sink. Store all medicines away from food, clean equipment, utensils, food prep areas, etc. The medicine was returned to proper medicine storage area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soiled kitchen surfaces including the equipment on the line (grease buildup), various sinks, and the small freezer. Clean and maintain as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor sink under beverage area behind bar with stagnant water unable to drain and backing up, filling the floor sink. Floor sink was being drained into by coffee machines, ice bins, and soda machine. PIC was unaware of any plumbing issues and contacted a plumber to fix the problem at the time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager on site at time of inspection A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Spoke to Person in Charge (PIC) about the importance of a CFPM present at all times, manager with certification not at the store of time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sausage patties in main prep cooler across from the grill without date marking; according to Person in Charge (PIC) has been held for 2 days. Observed Chicken noodle soup with a date mark of 8/11 in walk in cooler. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Spoke to PIC about proper date marking for the sausage patties and PIC voluntarily discarded the noodle soup. Corrective Action: Corrected at time of inspection. 2nd Repeat Violation

Inspector's notes

Observed a old glue trap with dead grasshoppers and spider in dry storage area near shelving in the back left. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Spoke with the PIC about their integrated pest management system and reviewed their frequency of treatment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cup without a handle used in the sugar bin. 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. Spoke to PIC about switching the cup to one with a handle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the shelves underneath the grill line table and above fryer unit controls accumulated with debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Spoke to PIC about underneath equipment cleaning frequency on the cook line. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor drain with standing water under cabinets to the left of the coffee pots in the main dining area. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Spoke to PIC about calling their maintenance or plumbing company to come and attempt to drain, no plumber was able to make it out at time of inspection to correct on site. Corrective Action: Correct prior to re-inspection. Call when ready for reinspection.

Inspector's notes

Observed shelving with food debris accumulation in dry storage area. Observed food debris in walk in cooler on the floor and behind shelving. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Spoke to PIC about their cleaning frequency and if they can increase how often the shelves and floors are wiped, swept and mopped. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed ceiling patch made of Styrofoam and tape in back dry storage area near shelving in backmost room. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Spoke to PIC about fixing the hole in the roof so that the surface can be easily cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the shelves underneath the grill line table and above fryer unit controls accumulated with debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Spoke to PIC about underneath equipment cleaning frequency on the cook line. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager on site at time of inspection A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Spoke to Person in Charge (PIC) about the importance of a CFPM present at all times, manager with certification not at the store of time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a old glue trap with dead grasshoppers and spider in dry storage area near shelving in the back left. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Spoke with the PIC about their integrated pest management system and reviewed their frequency of treatment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cup without a handle used in the sugar bin. 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. Spoke to PIC about switching the cup to one with a handle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shelving with food debris accumulation in dry storage area. Observed food debris in walk in cooler on the floor and behind shelving. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Spoke to PIC about their cleaning frequency and if they can increase how often the shelves and floors are wiped, swept and mopped. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed ceiling patch made of Styrofoam and tape in back dry storage area near shelving in backmost room. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Spoke to PIC about fixing the hole in the roof so that the surface can be easily cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the walk in cooler open gyro meat package and open ham per PIC has been held over 24 hours without a datemarking.

Inspector's notes

Observed the shelves underneath the grill line table and above fryer unit controls accumulated with debris.

Inspector's notes

Observed underneath prep table in rear of facility and underneath grill line with accumulation of debris.

Inspector's notes

Observed shelving, and unused equipment units on the cook line with soil accumulation.

Inspector's notes

Observed the grill line along the cove base molding , behind the grill, and in the main kitchen area with soil accumulation.

Inspector's notes

Observed in the handwashing station next to the entrance into the kitchen handwashing station with a dirty pan inside. Handwashing stations should only be utilized to wash hands.

Inspector's notes

Observed shelving units across from grill and walk in cooler with soil accumulation. Clean shelving units to remove soil accumulation.

Inspector's notes

Observed facility with soil accumulation behind grill and front prep station. Clean facility with a frequency to prevent soil accumulation.

Core-4-602.13, C: Nonfood Contact Surfaces>>Observed underneath equipment at the grill line with soil accumulation>>Non-food contact surfaces shall be cleaned with a frequency that will prevent soil accumulation.>>Clean underneath equipment.>>Correct prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed at the grill line a container of oil, water without common label names.>>Food product that is not in the original container shall be labeled with common name of food product.>>Correct prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 handwashing sink with sliced lemons inside.>>The handwashing sink shall be accessible at all times.>>Person in charged removed sliced lemons from handwashing sink.>>Corrected at time of inspection 2nd repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 meat slicer with soil accumulation.>>Shall be cleaned to sight and touch.>>Clean meat slicer>>Person In Charge cleaned meat slicer.>>Corrected at time of inspection 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 cookware and utensils stored inside the hand wash sink in the back kitchen. The person in charge removed the cookware and utensils and placed them in the three compartment sink for washing at the time of inspection. Discussed the hand wash sink not used for other purposes than handwashing. 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 mechanical dishwasher operate with 0ppm chlorine sanitizer. The person in charge stated the dishwasher had been in use all morning. The person in charge primed the sanitizer line and cycled the dishwasher until 50-100 ppm chlorine was observed. Discussed testing dishwasher before use to ensure sanitizer is being dispensed and to ensure 50-100 ppm chlorine or manufacture specifications. Correct By: 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 a resuable coffee mug stored as clean with accumulation of food residue on the interior of the cup. The person in charge removed the coffee cup for washing. Equipment food contact surfaces and utensils shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Observed wet cups stacked by the fountain drink station. The person in charge moved the cups to drain water and allow for air drying. Discussed with person in charge allowing cups to fully air dry before stacking. Correct By: Corrected At Time Of Inspection