Life Time Athletic

Inspector's notes

Observed brown organic matter build-up on the ice ramp of the ice machine in the rear of the main kitchen. All food-contact surfaces must be cleaned to sight and touch. PIC has added regular cleaning to the cleaning schedule and the ice machine has been cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced cheeses (american and swiss) and RTE steak strips in the prep table top at 46-49°F. Temperatures and weights are recorded on the embargo form. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC disposed of the out of temperature foods at time of inspection. Corrective Action: Corrected at time of inspection. 3rd consecutive violation.

Inspector's notes

No CFPM was on-site at time of inspection. 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 cooked beef strips and sliced cheese in the prep table top at 53°F and 45°F, respectively. Per PIC, the steak strips had been in the prep table top since the previous day. The sliced cheese had been added that morning. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC discarded the steak strips and moved the sliced cheese to an alternate cooler to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection. 2nd consecutive violation

Inspector's notes

2nd consecutive violation. Observed a large bin of roasted potatoes labeled "3/28" and several small bins of roasted garlic labeled "4/5" in the walk-in fridge at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no handwashing signage in restrooms, on the smoothie line, or in the main kitchen area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed opened almond milk 46*F, whole milk 47*F, opened oat milk 46*F, opened coconut milk 47*F in the prep table by the coffee/ smoothie bar. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC milk products had been pulled from the fridge for 2 hours prior to inspection time. PIC decided to time stamp milk and use time as a control moving forward. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed previously canned pineapple with 8/21 date mark and pizza sauce with TCS cut tomatoes 8/28 in the walk-in on inspection date 9/4/25. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwash sink by the dishwasher or by the cold table. Handwash sinks must be supplied with an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no soap at the sink by the commissary prep table. Handwash sinks must be supplied soap at all times. Facilities must be maintained in a condition that promotes handwashing.

Inspector's notes

Observed "fruit fly killer" stored with chemicals under the dishwasher. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three containers of cooked chicken breast in the cooling process in >4 in covered containers between 47-49*F. 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. According to the PIC, the chicken began the cooling process three hours prior on sheet pans and was transferred to the deep containers before the cooling process had ended.

Inspector's notes

Observed thawed tuna in the fridge with "remove from vacuum packaging before thawing" on the package. PIC stated the fish had been thawed three days prior. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. PIC was instructed to remove ROP fish from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no irreversible measuring device at the time of the inspection for the high temperature dishwashing machine.

Inspector's notes

Observed raw ground turkey above ground raw beef in thew walk-in cooler at the time of the inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no high temperature measuring device for their high temperature dish machine at the time of the inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection (Tuesday, 2/11).