One Stop Nutrition

Inspector's notes

Observed less than 50 ppm bleach (25 ppm) in the front area wiping cloth bucket. Operator replaced the sanitizer with the proper concentration at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cups without handles being used to dispense product in one of the large white bins in the back area and in one of the freezers in the back area. Only use scoops with handles and keep the handles facing up out of the products to prevent potential contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold water nozzle for the handwashing sink in the back area not working properly. The handle appears to be miss-aligned to turn on. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 30+ live fruit flies throughout the establishment. Observed the highest concentration of flies on the outside of the reach in cooler door where there was a slight sticky organic residue. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Advised PIC to thoroughly remove any food debris Corrective Action: Correct prior to re-inspection.

Inspector's notes

No CFPM onsite at the 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

No CFPM onsite at the 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 a wiping cloth and cardboard pieces stored in the back hand was sink basin. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking 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: No hand soap observed at the back hand sink between the 3 comp sink and ice machine. PIC stated only the front hand sink is used for handwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Educated PIC that both hand sinks must be maintained for use for handwashing and cannot be used for any other purpose. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation*

Inspector's notes

Observed an ambient air temperature of 46*F in the front prep cooler. Inside the cooler, observed TCS foods holding between 46-48*F including vanilla base and cappuccino base when measured with a probe thermometer. Also observed non-TCS foods held longer than 4 hours with internal temperatures at 49*F. PIC stated all TCS foods had been in the cooler longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 46*F in the front prep cooler. Inside the cooler, observed TCS foods holding between 46-48*F including vanilla base and cappuccino base when measured with a probe thermometer. Also observed non-TCS foods held longer than 4 hours with internal temperatures at 49*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a heavy accumulation of food debris on the inside of the reach in freezer. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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

No paper towels observed at the front hand sink on the smoothie prep line. Handwash sinks must be supplied with hot water of at least 100°F, soap and 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: No hand soap observed at the back hand sink between the 3 comp sink and ice machine. PIC stated only the front hand sink is used for handwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Educated PIC that both hand sinks must be maintained for use for handwashing and cannot be used for any other purpose. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0ppm chlorine sanitizer concentration in the rinse compartment where active warewashing was occurring. PIC emptied and refilled with performance bleach. Observed refilled compartment with 0ppm chlorine present and the chemical supply container heavily diluted. PIC added additional chlorine until 50ppm chlorine was reached. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection PRIORITY VIOLATION-4-703.11 - Priority: 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. Addl Notes: Observed an employee sanitize multiple blenders for less for 1 second before removing in a solution containing 0ppm chlorine sanitizer. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC added additional chlorine and re-sanitized blenders for 10 seconds before returning the blenders to operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 48*F in the front prep cooler. Inside the cooler, observed TCS foods holding between 46-55*F including vanilla base, cappuccino base, and yogurt base when measured with a probe thermometer. Also observed non-TCS foods held longer than 4 hours with internal temperatures ranging from 48-57*F. PIC stated the TCS drink bases are used quickly and had been in the cooler less than 3 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 48*F in the front prep cooler. Inside the cooler, observed TCS foods holding between 46-55*F when measured with a probe thermometer. Also observed non-TCS foods held longer than 4 hours with internal temperatures ranging from 48-57*F. PIC stated the cooler was open for cleaning approximately 30 minutes prior to the start of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a heavy accumulation of food debris on the inside of the reach in freezer. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The PIC emptied the solution and refilled the compartment with a solution measuring 50ppm. Discussed re-sanitizing any dishes that had recently been washed. Discussed ensuring there is at least 30 seconds of contact time in the sanitizer solution. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed a buildup of food under the reach in freezer and an organic growth in the floor sink under the ice machine. Clean areas and maintain a regular cleaning frequency to prevent buildup prior to the next routine inspection. Correct By: Correct Prior To Next Routine 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. ------ No paper towels observed at the bathroom hand sink. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection. 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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The PIC emptied the solution and refilled the compartment with a solution measuring 50ppm. Discussed re-sanitizing any dishes that had recently been washed. Discussed ensuring there is at least 30 seconds of contact time in the sanitizer solution. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence ------ Observed an accumulation of 20+ live drain flies throughout the back kitchen and a live roach in the cabinet near the floor sink in the drink prep area. PIC stated the grease trap was just serviced two days ago which caused the flies to be released. Observed a missing cleanout cap near the floor sink which may be providing pest harborage conditions. Discussed that the grease trap should be serviced by a licensed pest control applicator and the cleanout cap replaced ASAP. Discussed proper drain maintenance to eliminate pest harborage conditions. Must obtain licensed pest control prior to re-inspection on 8/18/2023 to eliminate drain fly and cockroach issue. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed a missing cleanout cover on the wall above the floor sink that services the food prep sink and 3 comp sink. Discussed the missing cover may be contributing to pest harborage conditions and a cover should be added ASAP. Provide a cleanout cover prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection