JOJO Coffeehouse

Inspector's notes

Observed no certified manager present at time of inspection. Discussed with the person in charge that a certified food manager should be present during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with no bodily fluid clean up kit or written policy available at time of inspection. Inspector provided guidance documentation via email at time of inspection. Discussed with person in charge that written procedures for clean-up of vomiting and diarrheal events is required onsite at all times at minimum. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooler on the cook line that had an ambient temperature of 53*F measured with inspector min/max thermometer. The person in charge stated that the food had been in the unit for 2 hours. The unit contained TCS items including diced tomatoes, sliced tomatoes, seasoned tomatoes, shredded cheese, and sliced cheese. The temperatures of the product measured 50*F -53*F with inspector probe thermometer. The person in charge had staff remove product from bottom of cooler and back into walk-in cooler, then had staff set up ice baths for the remaining product on top of the unit. The establishment closes at 1pm, approximately 1.5 hours post inspection. The person in charge stated that all product will be discarded at end of shift. Discussed with the person in charge that all cooler should be maintained at 41*F or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified manager present at time of inspection. Discussed with the person in charge that a certified food manager should be present during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with no bodily fluid clean up kit or written policy available at time of inspection. Inspector provided guidance documentation via email at time of inspection. Discussed with person in charge that written procedures for clean-up of vomiting and diarrheal events is required onsite at all times at minimum. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooler on the cook line that had an ambient temperature of 53*F measured with inspector min/max thermometer. The person in charge stated that the food had been in the unit for 2 hours. The unit contained TCS items including diced tomatoes, sliced tomatoes, seasoned tomatoes, shredded cheese, and sliced cheese. The temperatures of the product measured 50*F -53*F with inspector probe thermometer. The person in charge had staff remove product from bottom of cooler and back into walk-in cooler, then had staff set up ice baths for the remaining product on top of the unit. The establishment closes at 1pm, approximately 1.5 hours post inspection. The person in charge stated that all product will be discarded at end of shift. Discussed with the person in charge that all cooler should be maintained at 41*F or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed establishment with no chlorine test strips available at time of inspection. The person in charge stated that they had them, but did not know where there where at time of inspection. Discussed with the person in charge that the establishment should have test strips available at all times to ensure proper calibration of dish machine. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with no quaternary or chlorine test strips available. Establishment was actively using the quaternary sanitizer and chlorine dish machine. Discussed with Chef that the establishment should have test strips available at all times to ensure proper concentration. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No food manager available at time of 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 container of cooked chorizo cooling on top of oven during inspection. Item measured 95 degrees F and had been prepared nearly 2 hours prior. Item was immediately spread on a baking sheet and moved to walk-in cooler. Additionally, closed container of cooked chicken measured 55 degrees F in reach in cooler, item had been prepared about 4-5 hours prior and was uncovered at time. Please ensure food items are cooled in shallow uncovered containers and are cooled actively in cooling equipment after they reach 135 degrees F. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the floor of the back of house, observed a shipment of refrigerated foods that had been there for approximately 3.5 hours. Foods included, bacon at 46*F, whole eggs at 54*F, and half and half and various dairy products at 52-54*F. All foods were immediately placed in the walk in fridge to cool. On the top portion of the prep line, observed mascarpone at 50*F, yogurt at 51*F, goat cheese at 52*F, diced tomatoes at 48*F, Cheesecake batter at 52*F, and turkey bacon at 47*F. All foods were in the unit less than 4 hours. All foods were placed on time control based on the time they were replenished.

Inspector's notes

On the prep line, observed pooled eggs, whole eggs, and egg whites on time as control without documentation. On the expo window, observed butter chips in a container on time as control without documentation. All products had time stamps added. All products on time as control must have a time stamp, per procedure, to indicate what time they were placed on time as control and what time they are to be discarded. Reviewed time control procedures. Will follow up with time control procedures during AMC training visit.

Inspector's notes

At time of inspection no certified food manager was present on the premises.

Inspector's notes

Observed organic matter accumulating on the deflector panel of the ice maker in the kitchen. Ice maker should be cleaned as frequently as necessary to prevent any accumulation of soils. Please have the ice maker cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the main prep cooler on the line, observed Pico at 45*F, mascarpone at 47*F, cheeses at 47*F, yogurt at 46*F, whip cream at 50*F, and lettuce at 51*F.

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. At the grill station in the kitchen, observed an employee crack raw eggs into a pan and proceed to handle ready to eat shredded cheese. Shredded cheese was labeled as raw and will only be used for items that will be fully cooked or served with raw/undercooked eggs. Employees must wash hands when going from raw to ready to eat foods. Employee washed hands and dawned new gloves. Discussed when to wash situations and solutions with manager. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 shredded cheese, raw pooled eggs, raw whole eggs, and egg whites being stored on time as control for safety without any documentation. Any TCS foods placed on time as control are required to be documented with the time they were placed on time control and the discard time. Manager added documentation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a knife being stored between the prep cooler and the ice maker by the grills. Observed 2 knives between the prep cooler and prep table by the expo window. Knives should not be stored between containers because that area is not a food contact surface. Discussed possible solutions for the future. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 an employee switching from dirty dishes to clean dishes wash their hands for approximately 10 seconds from start to finish. Observed an employee going from raw to ready to eat foods wash their hands for approximately 10 seconds from start to finish. All handwashing should take a minimum of 20 seconds from start to finish. Both employees rewashed their hands. Reviewed handwashing procedures with kitchen manager. 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 several gallons of dairy milks holding between 43*F and 46*F in the low reach in cooler in the bar. Cooler was set at 43*F and was in heavy use. Per employee milks were placed in the unit approximately an hour prior and were moved to the walk in cooler to cool. All cold-holding, temperature controlled for safety (TCS) Foods are required to be kept at 41*F or below at all times. Discussed cold holding and monitoring coolers with manager. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 pan of cooked chorizo stored at room temp (74*F) for the last hour. Per manager they were utilizing time as control. Observed no time control documentation for the chorizo. All foods being held on time as control for safety are required to be labeled or documented somewhere of the times they were placed on time control and when they are to be discarded. Reviewed time control procedure with manager. Per employee, the chorizo was placed out an hour prior. A label was placed on the chorizo. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a container of water at room temp (76*F) used as storage for in-use utensils. Containers of water used for utensil storage between uses is required to be kept at 135*F or above or, kept constantly flowing with sufficient velocity. Please find a new solution to utensil storage. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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 employee crack whole raw eggs into a pan. Afterwards, they removed soiled gloves and put on new gloves and continued handling raw food and raw food utensils. The employee then reached over and grabbed shredded cheddar cheese with the same gloves. When switching from raw foods to ready to eat foods, even when changing gloves, a hand wash is necessary. Moved cheese to only be used for raw foods that will be cooked. Employee washed hands and changed gloves. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. In the coffee bar, observed an employee garnishing drinks with fruits with their bare hands. Ready to eat foods cannot be handled with bare hands. Employee was stopped and switched to using gloves and drinks were remade. 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 chicken in the food prep cold holding unit holding at 45*F to 55*F. Foods were placed in the unit less than 4 hours ago and were moved to the cooler underneath to cool. Observed a pan of French toast batter with pasteurized eggs in use at 55*F. Per employee it was recently taken out of the fridge. Batter was placed back in fridge to cool. In the coffee bar, observed mocha, white mocha, and latte all with dairy milk holding between 44*F and 46*F. Observed milk in another fridge holding at 45*F. Foods were out of temperature due to their heavy use. Even during heavy use, Temperature controlled for safety (TCS) foods in cold holding should be kept below 41*F. Coffee and milk were moved to walk in to cool. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 several items on the menu that contain undercooked or offer the choice of undercooked eggs that do not have the marking for the consumer advisory. In two places, chicken that is not offered raw or undercooked did have the consumer advisory marking. On the drink menu, observed caramel, vanilla, and several other flavorings with the asterisk indicating they may be raw or undercooked when it is not needed. Reviewed proper consumer advisory with manager and will re-inspector for these corrections. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a sanitizer buckets at the coffee bar and back server station with less than 150 ppm quat sanitizer. Sanitizer buckets for wiping cloths are to be kept in proper concentrations of sanitizer. Manager remade buckets of sanitizer. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a container of in-use utensils by the egg cold holding box. Utensils were being stored in water at room temperature 80*F. Water used to store in-use utensils must be kept above 135*F or constantly flowing. Observed 3 knives being stored between the cold holding prep unit and the table with the blade down between the unit and table. Between these units and tables are not safe for food contact and utensils should not be stored here. Manager moved the knives and replaced them with new, clean ones. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing 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. At time of inspection, establishment did not have any chlorine test strips for their chlorine sanitizer in their dishwasher nor, did they have any quat test strips for their three compartment sink and sanitizer buckets. To ensure sanitizer remains in the proper concentration, a testing kit is required. Prior to leaving, manager ordered testing strips for quat and chlorine. Correct By: Corrected At Time Of Inspection