Black Rock Coffee Bar

Inspector's notes

****2nd Consecutive Violation**** Observed excessive organic matter build up on the fan guards int he 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 excessive food debris and organic matter build up under the shelving units and coolers throughout the coffee work stations. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards int he 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 baseboard pulled away from the wall underneath the pastry station exposing the tile/wall behind. Discussed with the person in charge that all wall joint should be covered with a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed excessive debris accumulated under the 3 compartment sink. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no thorough written documentation for vomit and diarrhea clean-up plans. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with sample document to use for the process of cleaning up vomit and diarrhea. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark chocolate bottle nozzle with solidified matter hardened at the tip. Talked with PIC about frequently cleaning up the bottles to ensure nozzles are clean to sight and touch. All food-contact surfaces must be cleaned to sight and touch. PIC discussed methods to clean nozzles from food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the third repeat violation. At time of inspection, no certified food manager was present on the premises. Please have a certified food manager on the premises at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 2nd consecutive violation. At time of inspection, no certified food protection manager was present on the premises.

Inspector's notes

In the reach in cooler below the oven, observed cream cheese at 55*F, individual butter cups at 56*F, bacon egg and cheese sandwiches at 54*F, sausage egg and cheese sandwiches at 55*F, breakfast burritos at 56*F, and siracha cream sauce at 56*F. All foods were placed in the unit at 6am this morning. All foods were embargoed.

Inspector's notes

Observed flies throughout the kitchen and dining room. Establishment should be kept free of pests. Please monitor the store for any areas that may attract or harbor flies. Corrective Action: Correct prior to next routine inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 an accumulation of slime growth on the upper deflector panel inside the ice maker. Ice maker interior should be cleaned as frequently as necessary to prevent any slime growth. Please have panel cleaned more frequently. 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 a container of cream cheese stored on the counter by the oven at 69*F. Neither employee on duty was able to determine when the cream cheese was set out but they did know it was at least 3.75 hours prior when the employees arrived. Cream cheese was embargoed. Time/Temperature controlled for safety (TCS) foods must be kept above 135*F or below 41*F. Discussed with employees keeping the cream cheese in the adjacent cooler. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed a bottle of cleaning degreaser stored on the shelf with various containers of sugar packets and flavorings. Chemicals must be kept separate from food to prevent contamination. Bottle was moved to proper storage. PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed a bucket of wiping cloths stored in chlorine sanitizer with a concentration over 200 ppm. Chlorine sanitizer must be kept in the concentration as stated on the bottle, in this case 50-100 ppm. Bucket was discarded and a new bucket was made in the proper concentration. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use At time of inspection, observed a can of raid in the back with the chemical storage. All pesticides must only be applied by certified applicators. Raid was removed from the kitchen. Correct By: Corrected At Time Of Inspection