Morning Glory Restaurant

Inspector's notes

Observed an accumulation of dead pests in an enclosed monitoring trap placed by a licensed pest control specialist. Per the manager, the trap has done been switched out by the pest control company for some time. Discussed requesting the trap to be switched out during the next routine pest control visit. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build-up of yellow and black organic matter in the ice machine. Discussed doing a deep clean and increasing the cleaning frequency to prevent the accumulation of organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No handwashing cleanser available at bar side handwashing sink. Discussed with manager on site and was informed that the dispenser was moved due to fire department placement of fire extinguisher. Advised manager to keep a bottle of hand soap near sink until dispenser can be re-installed. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Observed beverage prep cooler reach in holding milk, chocolate milk, almond milk, and spinach between 45-47*f degrees. Cooler found holding at 38*f degrees. Discussed the need to return TCS products back to the fridge after use with kitchen manager. Tems were determined to be out of temperature less than 4 hours. Returned to walk-in to cool down to 41*f degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dead cockroach under neath front of house drinking fountain. Please remove all dead insects from premises. Corrective Action: Correct prior to next routine 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 the following open top line items out of temperature between 46-53*f degrees, Canadian bacon, leafed lettuce, cantaloupe, honey dew, shredded cheese, liquid egg, beef patty. All items moved to appropriate location to cool. Please maintain TCS items below 41*f degrees. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-501.11, C: Frozen Food Observed soft Ice cream in auxiliary freezer unit physically soft. Freeze was captured at 23*f degrees via min/max. please fix unit to maintain items frozen by next routine. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leaky AVB at mop sink please fix prior to next routine. Correct By: Correct Prior To Next Routine 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 temperature control for safety food items (TCS) such as cut Cantaloupe, cut honey dew, cut watermelon, cut tomatoes, cooked ham holding on the far right cook line holding between 56-62* degrees. Observed TCS foods such as cut tomatoes, shredded cheese, cooked potatoes, cooked ham holding on the far left cook line holding between 47-52* degrees. Manager stated that cookline open tops had been left open for more then 2 hours. Items on the far right cook line moved the the bottom of the reach in cook line tops were closed. TCS food items must be held at or below 41* degrees at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 walk-in holding at 43.7* degrees. TCS food items temped with inspector thermapen were between 45-49* degrees. Manager called a technician at time of inspection. All cold holding equipment holding TCS foods must be capable of maintaining foods at or below 41* degrees. Re-inspection for walk-in will be 9/5/23 Correct By: Correct Prior To Reinspection