Black Rock Coffee Bar

Inspector's notes

SECOND CONSECUTIVE. Observed a wiping cloth bucket with chlorine sanitizer above 200 PPM. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC was made aware and remade the solution properly bringing the sanitizer levels between 50-100 PPM at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wiping cloth bucket with chlorine sanitizer above 200 PPM. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC was made aware and remade the solution properly bringing the sanitizer levels between 50-100 PPM at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ice machine by office area not in use at time of inspection. Per PIC ice machine hasn't been used in months. Advised PIC to remove or repair ice machine to prevent pest harborage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified Food Protection Manager: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager to be present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed "keep refrigerated" cold brew measuring 56°F in the nitro dispenser. Staff were unable to determine when the cold brew was placed in the nitro dispenser (see embargo). Staff also confirmed there is a work order in for the nitro unit. Discussed the importance of keeping Time Temperature Control for Safety (TCS) foods cold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer at above 200 PPM in the sanitizing basin of the three-compartment sink. Alerted the manager, who diluted the solution with water to the appropriate concentration (50-100 PPM). A sign was added to the sink to check sanitizer concentration after hand-dosing. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed multiple damp wiping cloths used to sanitize the milk steamers, and probe thermometers between uses, sitting directly on the counters. Staff made the sanitizer wiping bucket at the correct chlorine concentration at time of inspection. Reeducated staff on the recommended chlorine use range (50-100 PPM). Wiping buckets must be used to sanitize the cloths used on food contact surfaces. Wiping buckets and damp cloths are to be changed every 4 hours. Discussed the importance of reaching the recommended range, as too little sanitizer may not disinfect the wiping cloth effectively. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the employee's handwashing sink, by the syrup storage area, without soap. Employees stated handwashing soap will be supplied will be with their next shipment tomorrow. An employee ran to the nearest store to obtain soap and placed it at the handwashing station, at the time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks AT ALL TIMES. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND REPEAT. Observed various opened milks (regular, almond, coconut, ect.) (53-65°F) at room temperature, which had been placed on TIME CONTROL, without a TIME CONTROL POLICY. Milks were within the 4-hour window and the establishment currently uses alarms (at 9 am, 1 pm and 5 pm) to indicate when milks are to be discarded. Discussed time control parameters with management. Establishment to have their time control policy available and posted near where Time Temperature Control for Safety (TCS) foods are placed on time control. Time Temperature Control for Safety (TCS) foods placed on time control MUST be discarded after they are left out on time control and may not be re-cooled. Discussed time control policy and documentation requirements with staff. Written procedures must be prepared in advance of utilizing Time as a Control. The written policy is to be prominently displayed near where the TCS is being held under Time as a Control. A policy was created while EHS was onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wiping bucket measuring with 0 PPM of chlorine. Staff remade the sanitizer wiping bucket at the correct Chlorine concentration, at time of inspection. Reeducated staff on the recommended range of use for chlorine (50-100 PPM). Wiping buckets to be changed every 4 hours. Discussed the importance of reaching the recommended range as too little sanitizer may not disinfect the wiping cloth effectively. Corrective Action: Corrected at time of inspection.

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. Observed no paper towels available at the employee handwashing sink by the syrups. An employee replaced the paper towels at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks.. Handwashing sinks to be ALWAYS maintained unobstructed and assessable 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 various opened milks (regular, almond, coconut, ect.) (51-76°F) at room temperature, which had been placed on TIME CONTROL, without time indicators or logs available. Milks observed had been placed out at 12-noon and a staff member wrote on each container the discard time of 4 pm. Discussed time control parameters with management. Establishment to use time indicators and have their time control policy available and posted near were Time Temperature Control for Safety (TCS) foods are placed on time control. Alarms, Time indicator stickers, or a time control log can be used. Time Temperature Control for Safety (TCS) foods placed on time control MUST be discarded after they are left out on time control and may not be re-cooled. Discussed time control policy and documentation requirements with staff. Staff stated that milks are discarded at 9 am and 1pm but operation does not have a written policy for the time control they currently use. Written procedures must be prepared in advance of utilizing Time as a Control. If utilizing 4 hours and no temperature control, the food must be marked or otherwise identified to indicate the time that is 4 hours past the point the Time Temperature Control for Safety (TCS) food was removed from temperature control. A time log or time stamped stickers are to be used to ensure 4-hour parameter is not exceeded. The written policy is to be prominently displayed near where the TCS is being held under Time as a Control. A policy was created while EHS was onsite. 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 three compartment sink with chlorine sanitizer measuring at 25 PPM. Staff confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes. Management was alerted re-made the 3- compartment sink sanitizing basin to the recommended Chlorine sanitizer concentration (50-100 PPM), at time of inspection. Three comp sink is hand dosed. Highly recommended the establishment use a sanitizing log to ensure recommended range is reached. Recommended establishment create a procedure using the determined ratios of sanitizer and water to reach desired results. Reviewed sanitizer concentration requirements. Correct By: Corrected At Time Of Inspection