Snooze an A.M. Eatery

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A 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 Certified Food Protection Manager (CFPM) observed at time of inspection. 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 container of melted butter in the kitchen near prep station without a time mark for when it was placed out of temperature control. Per PIC, the butter is being held under time as a control but was unable to provide documentation regarding the establishment’s "time as a control" policy that listed butter. Per PIC, butter was placed 6:30 am and will be discarded four hours after that. Butter being held under time as a control was properly time stamped at time of inspection. Discussed proper “time as a control” procedures with the PIC and the importance of proper documentation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dairy milk in reach-in cooler located below drink station measured 45'F. PIC stated milk containers are kept overnight and could not determine when unit went out of temperature. Food has been out of temperature for longer than 4 hours. Observed unit's digital temperature display showing 37'F but ambient temperature of unit measured 42.9'F. Suggested temperature logs or internal temperature check to ensure unit is functioning at full capacity to support and maintain coldholding temperatures of 41'F and below. Unit was emptied of all TCS food items at time of inspection. PIC agreed to not unit until it has been fixed. Establishment observed equipped with more than adequate coldholding capacities. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-house bloody mary mix and espresso mix (with dairy milk) with no datemarking at coffee bar. PIC stated food items were made 07/18. All RTE/TCS foods were properly date marked at the 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed monterey jack cheese, belle cheese, and roasted tomatoes measured 44-57'F in tabletop prep cooler located opposite of cookline. PIC stated roasted tomatoes were recently stocked within the hour but cheese items were stocked at 6am, more than 4 hours prior. Ambient temperature of unit in question measured 44.7'F. PIC emptied unit of TCS food items and agreed to not use unit until it has been fixed. Establishment observed with more than adequate coldholding capacities. Cheese items in question were discarded at time of inspection. Roasted tomatoes were moved to alternative refrigeration to be rapidly cooled to 41'F. Observed two bottles of bloody mary mix (with tomatoes) measured 50'F at the bar stored in ice bath. Bartender stated bloody mix had been out since 6am, longer than 4 hours prior. Bloody mary mix was discarded 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 raw pork belly stored directly above cooked RTE food items (cooked pork) in walk-in unit. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy cream (dated 9/1) and whipped butter (dated 8/28) prepped more than 7 days prior in walk-in unit at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the 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). Corrective Action: Corrected at time of inspection.

Repeat Violation 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 employee at dish pit handling dirty dishes with gloved hands and then handle clean dishes to put away with same gloves without washing hands. Instructed PIC that hands must be washed after handling dirty dishes prior to putting away clean dishes to prevent spread of pathogens. PIC had employee wash hands at time of inspection prior to proceeding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 metal containers of in-shell, raw, unpasteurized eggs stored on shelf above box of tortillas in walk-in. Had PIC move items according to minimum cooking temperature. Discussed with PIC that raw animal proteins must be stored in a way to prevent spread of pathogens. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: 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. Observed deli slicer, citrus juicers, pastry cutter, and food processor blade stored as clean throughout the establishment with visible food debris. Had PIC move all items to dish pit to re-wash, rinse, and sanitize. Food contact surfaces must be clean to sight and touch to prevent growth and spread of pathogens. Correct By: Corrected At Time Of 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 cooked rice on a sheet pan covered with plastic wrap at 73-75*F on speed rack next to cookline. Employee stated that rice had been pulled out of walk-in approximately 3 hours prior to inspection. Employee was unaware of if the rice was pulled out on purpose or if it was going to be prepped further that morning for fried rice. Employee voluntarily discarded product. TCS foods must be kept at or below 41*F unless under active preparation to prevent growth of bacteria. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-206.12, P: Rodent Bait Stations Observed open, snap style rodent traps in upstairs storage closet that houses water softener, back up equipment, and mop sink. Informed PIC that rodent bait traps must be full enclosed and tamper resistant to prevent contamination. PIC discarded traps. Correct By: Corrected At Time Of Inspection

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. During the inspection an employee at the cookline was observed cracking raw shell eggs with gloved hands and then took off the glove used to crack the egg and began to don a new glove without washing hands between tasks. The employee was educated and properly washed his hands and donned new gloves prior to returning to work at the cookline. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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-Safety Operator-Resources. During the inspection, per employees the establishment uses time as a control for hollandaise cream cheese and precooked shredded potatoes used for hash brown that were holding at 55*F, There was no written time as a control policy in place for the potatoes. Per employees, the potatoes will be kept in the walk-in until use. At the end of the inspection the employee was able to log into their training portal and show the inspector the time control policy for hollandaise cream cheese. If pre cooked shredded potatoes are kept out at room temperature, a policy for time as a control will need to be developed or provided by the corporate office and available upon request. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.---Observed cooked black refried beans and cooked chorizo in the hot holding station having internal temperatures of 110-126*F. Person in charge states they were placed in the hot holding station less than 2 hours. Both food items were reheated again to 165*F before being placed back for hot holding. Discussed how all time/temperature control for safety (TCS) foods that are hot held must have an internal temperature of 135*F or hotter to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 in house Hollandaise sauce (egg yolk) that was placed on Time as a Public Health Control but kept past 4 hours from the time it was initially stamped. Hollandaise sauce had internal temperatures of 88*F. Person in charge voluntarily discarded the sauces at the time of inspection. Discussed the importance of following the procedures for Time as a Public Health control to prevent serving bacteria prone food. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the handwashing sink closest to the entrance of the kitchen leaking cold water at all times. Person in charge states they will repair it as soon as possible. Discussed the importance of repairing and maintaining all sinks in the establishment. Correct By: Correct Prior To Next Routine Inspection