92nd Street Cafe

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Via email, provided weblink to assist in obtaining food manager certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, cooked chili/ 120*F-155*F prepared <2 hours and cooling in uncovered container >12 inches deep. Employee portioned cooked chili to shallow uncovered containers and placed back in walk in cooler to continue the cooling process. TCS foods are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In expo area, baseball cap and open drink stored on table with customer glassware and soup. Employee removed all personal items from expo area. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use main warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Almost empty bottle of sanitizer was exchanged for full bottle, machine was primed, and re-run with chlorine sanitizer concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day, when exchanging out bottles of sanitizer, and after periods of inactivity. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: At side prep area, slicer with accumulation of food debris on blade and nonfood contact surfaces. Per employee, slicer was used the previous day and stored as clean. Instructed employee to re-wash, rinse, and sanitize slicer. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In walk in freezer, boxes of food stored directly on ground. Instructed employee to move boxes of food off of ground to prevent contamination. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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 can of RAID insect spray on bottom storage shelf in the bar. 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. Worker removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-ins, observed food containers stored on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The food manager certification was not available for the person in charge. 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

The person-in-charge at the establishment is not a certified food manager. 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

In bar, observed two unlabeled chemical spray bottles. The bartender indicated that the they were filled with Pine-Sol and she was instructed to label the bottles as such. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bar, observed liquor/mixer bottles stored on a shelf in front of the handwash basin and within the splash zone of the sink. Relocate the bottles away from the splash zone of the sink. Store Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the bar, observed no chlorine in the final rinse of the "in use" mechanical dishwasher after three runs. Food-contact surfaces must be properly sanitized after washing and rinsing. Inspector primed the machine and 50-100ppm chlorine restored. 2nd Consecutive Violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed a 5 gallon bucket (at least 12 inches tall) full of cooked whole potatoes/113F. 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. The potatoes being cooled in a deep container were transferred to a shallow container to allow for rapid cooling. Corrective Action: 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......No detectable chlorine in final rinse of in-use low temp mechanical dishwasher in the kitchen. Maintain 50-100ppm chlorine in the final rinse. The manager immediately scheduled repair of the dishwasher. Staff will use the available three compartment sink and the mechanical dishwasher in the bar until it is repaired. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.....Observed several food cases, food containers and a flat of eggs stored in the floor in the walk-in cooler and freezer. Maintain food protected and stored at least six inches from the floor. Correct By: Correct Prior To Next Routine 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.......In the bar, observed ice and beverage straws in the hand sink. Discontinue using handwashing sinks as dump sinks and for any purpose other than handwashing, The items were removed from the sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers.....Observed two unlabeled chemical spray bottles with a purple and reddish solution in each. After instruction, the manager labeled the containers. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens....In the bar, Observed clean glassware stored within the splash zone of the handwashing sink. Discontinue storing items within 24 inches or install a splash guard between. Waterproof splashguards, at least as high and as wide as the hand sink, must be installed between the hand sink and food/beverage/utensil related areas within 24-inches of the hand sink. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items.....Observed packages of gloves and beverage cups and napkins stored in caged area outside. Store single-use articles In a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises....Food cases/containers stored on the floor in the walk-in cooler and freezer. Maintain food elevated at least six inches from the floor. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens....In the bar, Observed clean glassware stored within the splash zone of the handwashing sink. Discontinue storing items within 24 inches or install a splash guard between. Waterproof splashguards, at least as high and as wide as the hand sink, must be installed between the hand sink and food/beverage/utensil related areas within 24-inches of the hand sink. Correct By: Correct Prior To Next Routine Inspection