OEB Breakfast Co

Inspector's notes

Observed hollandaise sauce in prep cooler at 73 °F. Food had been prepared five hours prior as per person in charge. Time/temperature control for safety (TCS) foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed cooling methods with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a food employee and dishwasher employee completely wash and dry their hands after less than 10 seconds.

Inspector's notes

Observed final rinse chlorine concentration at 0 PPM of the in use mechanical dish machine in the kitchen. Dish machine was run a second time and tested at 0 PPM. After changing out the sanitizer supply, priming the sanitizer, and running the dish machine a third time, the final chlorine concentration measured at 100 PPM.

Inspector's notes

Observed two containers of cooked squash with a 10/21 date mark. Observed a container of cooked beans with a 10/29 date mark. After discussion with the person in charge it was determined the squash was cooked and frozen on 10/21 and thawed on 11/4. After discussion with the person in charge it was determined the beans were cooked and frozen on 10/29 and thawed on 11/5. If ready to eat TCS foods are frozen, they should be labeled to include the date the food was prepared. The date the food was frozen, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator cannot exceed 7 days.

Inspector's notes

Observed dishwasher handle and rinse dirty dishes, then without first washing their hands observed the dishwasher put away clean dishes. Observed a chef pick up a spatula that fell on the ground, place the spatula in dirty utensil storage, and then without first washing their hands observed the chef continue preparing food at the grill/fryer.

Inspector's notes

Observed tomato jam/60ºF, cotija cheese/58ºF, and cheese curds/48ºF in a crowded ice bath in the middle of the counter on the line.

Inspector's notes

Observed several tongs stored in water in the steam well/110°F in kitchen.

Inspector's notes

Observed small leak behind the oven in the kitchen. The leak appeared to come from the water filter or intake hose for the oven.

Inspector's notes

Observed two unlabeled spray bottles filled with clear liquid by the handwashing sink at the bar. Observed an unlabeled spray bottles filled with clear liquid by the front host stand. After discussion with the person in charge it was determined the spray bottles were filled with sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. The person in charge labeled the spray bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plastic container of raw egg yolks stored on the shelf directly above butter in the rear reach-in refrigerator.

Inspector's notes

Observed final rinse chlorine concentration at 0 PPM of in use dish machine in the kitchen. Dish machine was run a second time and tested at 0 PPM. After priming the sanitizer and running the dish machine a third time, the final chlorine concentration measured at 0 PPM. After running the dish machine additional times, troubleshooting, and priming the sanitizer for over a minute chlorine concentration observed at 50 PPM. It was determined there was a large air bubble in the sanitizer line.

Inspector's notes

Observed several utensils (tongs, scoops) stored in standing water on prep line in kitchen. Notified manager, and utensils were placed under running water at time of inspection -ensure utensils are stored properly between used (under running water or in hot water above 135*F). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment uses chlorine sanitizer, but does not have any chlorine sanitizer test strips to check for sanitizer concentration. Per manager, strips have been ordered - ensure strips are obtained prior to re-inspection (8/23) - proof may be sent electronically for correction. Corrective Action: Correct prior to re-inspection.

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties Observed multiple priority violations at time of inspection. No certified food manager was present at the time of inspection. Ensure certified food protection manager certification is obtained within 90 days. Ensure certified food protection manager is present when establishment is operating. Reviewed person in charge duties to ensure compliance with Code requirements. 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 a plastic container filled with utensils and water in the basin of the handwashing near the kitchen entrance. Handwashing sinks shall be maintained so they are accessible at all times Handwashing sinks may not be used for purposes other than handwashing. The container was removed from the handwashing sink at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed a container of raw unpasteurized pooled eggs stored above salsa and rendered duck fat in the glass door cooler. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The pooled eggs were moved to the bottom shelf of the display cooler by the chef at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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 low temp dish machine in use at the bar at time of inspection. After running the dish machine multiple times, the chlorine concentration measured between 0-25 PPM each time. Acceptable chlorine concentration shall measure between 50-100 PPM. After priming the sanitizer multiple time and moving the sanitizer tube deeper into the sanitizer jug, the dish machine was retested at 50 PPM. Discussed using test strips frequently to verify chlorine concentration maintains 50-100 PPM when the dish machine is in use with staff. 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 a container of pooled eggs/48°F in a shallow/melted ice bath by the stove. Observed a container of pooled eggs/50°F in a shallow/melted ice bath by the flat top grill. Observed a container of waffle batter/58°F containing butter milk stored on the counter by the waffle maker. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature control for safety (TCS) food shall be maintained at 41°For less. After discussion with the person in charge, it was determined all TCS foods were within safe time parameters. The ice baths were refilled at time of inspection. The waffle batter was moved to the reach in cooler to rapidly cool. Repeat Violations: 4th,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 raw sausages/50°F and French toast mix containing raw egg/47°F in a malfunctioning tabletop cooler across from the grill. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods shall be maintained at 41°F or less. After discussion with the chef, it was determined the raw sausages and French toast mix was within safe time parameters. The raw sausages and French toast mix was moved to the large reach in coolers in back of the kitchen at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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. Internal temperature of malfunctioning tabletop cooler across from the grill storing raw sausages and French toast mixture observed at 55.7°F with min/max thermometer. Please repair the cooler so it holds at 41°F or less at all times when storing TCS foods. Please repair prior to 12/22/2023 for re-inspection. Correct By: Correct Prior To Reinspection

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 a chef crack two raw shelled eggs with gloved hands. The chef then removed their gloves, put on a new pair, and began to touch equipment and utensils without washing their hands. Food employees shall clean their hands to prevent cross contamination when changing tasks; when switching between working with raw food and ready to eat food, after handling soiled equipment or utensils, after touching bare human body parts other than clean hands, and after engaging in other activities that contaminate the hands. Chef was instructed to wash hands at time of inspection. Provided when to wash hand out. 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. At time of inspection observed an in-use low temp dish machine at the bar. Dish machine was ran three times, chlorine concentration measured at 10 PPM after each use. Chlorine concentration shall be between 50-100 PPM. The bar glassware and utensils will be washed in the kitchen dish machine until the bar dish machine is serviced. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety (TCS) 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 cooked beans/48 °F and diced tomato/ 47 °F in large display cooler near the kitchen entrance. Internal temperature of the reach in cooler was measured at 48.5 °F with min/max thermometer. TCS foods shall be maintained at 41 °F or less. The cooked beans and diced tomatoes were discarded at time of inspection. Observed raw sausages/ 47 °F in the tabletop cooler across from the grill. Internal temperature of the reach in cooler was measured at 47.6 °F with min/max thermometer. The raw sausages were within safe time parameters and were moved to the reach in coolers near the back of the kitchen. TCS foods shall be maintained at 41 °F or less. Discontinue storing TCS foods in cold holding units that do not maintain 41°F or less. Please service units as needed. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 cooked crab mix dated 8/3 in reach in cooler. TCS foods shall be discarded if the date on the label exceeds 7 days at 41F. The crab mix was discarded at time of inspection. Provided date marking guidance document. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-204.112, C: Temperature Measuring Devices-Functionality No thermometer was observed in display cooler near the kitchen entrance. Any refrigerator or freezer, storing TCS food products shall have a thermometer. Thermometer shall be located in the unit so it is readily accessible. Please obtain a thermometer prior to the next routine inspection. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection