OHSO/NYPD Sky Harbor

Inspector's notes

Cut melon, yogurt, and hummus cold holding in grab-and-go cooler with internal temperatures of 45-50*F. Ambient temperature of cooler was around 47*F. PIC stated the products were last checked for temperature around 5:30 AM. PIC discarded the TCS food items in the cooler. The cooler will not be used for cold holding of TCS food items until it is repaired/replaced and able to maintain an ambient temperature of 41*F or below. Cooler may still be used to hold non-TCS food items such as sodas, and bottled water.

Inspector's notes

Establishment does not possess a written procedure for vomit and fecal event clean-up or bodily fluids clean up kit. Provided kit and procedure prior to reinspection on 5/15/2026. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection on 5/15/2026.

Inspector's notes

Observed quat sanitizer being used at the three-compartment sink. Establishment possessed discolored and expired test strips. Informed PIC non-expired test strips need to be obtained prior to reinspection on 05/15/2026. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/15/2026.

Inspector's notes

Observed grab and go yogurt parfaits and sandwiches without proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: 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 grab and go in front of establishment holding food between 47*F – 50*F using a probe thermometer; OHSO Fruit Salad, OHSO Yogurt Parfait, OHSO Caesar Salad, Ham & OHSO Cheddar Sandwich. Person in charge stated that the food had been placed in the unit 3.5 hours prior to inspection and was unsure of when the food became out of temperature. Discussed that all TCS Food being cold held should be kept at or below 41*F to ensure food safety. Person in charge voluntarily discarded TCS food in the unit. Embargoed OHSO Fruit Salad, OHSO Yogurt Parfait, OHSO Caesar Salad, Ham & OHSO Cheddar Sandwich. Correct By: Corrected At Time Of Inspection

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. Observed ambient temperature of grab and go cooler holding TCS food at 51*F using a max min thermometer, Person in charge was able to get the unit to drop prior to end of inspection measuring at 41*F. Discussed that all cold holding units should have the capacity to hold all TCS foods at or below 41*F. Correct By: Corrected At Time Of Inspection