Black Rock Coffee Bar

Inspector's notes

Specialist observed reach in cooler where TCS foods (breakfast burritos, sandwiches, egg bites and cream cheese) near the hand wash sink had an ambient temperature of 50 degrees. The foods were probed with Thermopen Thermometer and temperatures of the TCS food read between 50-60 degrees. Person in charge (PIC) stated that the food items had been in the unit since yesterday. Establishment has adequate alternate cooling units and PIC contacted service repair to service the unit. Discussed frequency of checking temperatures of TCS foods. The PIC voluntarily discarded the TCS food items. 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

***Third Consecutive Violation*** 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** Drive through window maintained open with cardboard. Instructed employees to close window after each customer or provide air curtain to prevent the entry of pests. (D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

At coffee stations, in use utensils stored in room temperature water in between uses. Water was discarded from containers. In-use utensils are to be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles are to be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** At start of inspection, no person in charge present, with two employees working in establishment. During inspection, educated two employees on food requirements and food safety. A person-in-charge is required onsite at all times, able to demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee assisting several customers at drive thru window, touched headset several times, then donned gloves to handle food, without a proper handwash before donning gloves. Instructed employee to discard food item, remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Main front handwashing sink blocked with desk. Employees moved desk to make handwashing sink accessible for use. Maintain handwashing sink available for use at all times. Corrective Action: Corrected at time of inspection. 6-301.14 - Core: Handwashing Signage. 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 employee handwashing signage in restrooms. Provide handwashing signage. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOODEMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Third Consecutive Violation*** At start of inspection, time control log not filled out for creamer tins and containers of milk. Instructed employees to provide start/discard times for creamer tins and containers of milk. Recommended updating time as a public health control procedures to remove set times on procedures. Discussed the importance of following written time control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Drive through window maintained open with cardboard. Instructed employees to close window after each customer or provide air curtain to prevent the entry of pests. (D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, no person in charge present, with two employees working in establishment. During inspection, educated two employees on food requirements and food safety. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. At start of inspection, time control log not filled out for creamer tins. Employee provided time documentation for creamer tins. Recommended updating time as a public health control procedures to remove set times on procedures. Discussed the importance of following written time control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

In ice bins, ice scoops stored with handle in ice. Instructed employees to either store ice scoops with handles out of ice or in clean location on counter in between uses. In-use utensils must be stored in a clean, dry location. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. In under counter cold holding cooler, sausage croissants, ham and cheese croissants, egg burritos with internal temperatures of 50*F-58*F. Per manager, croissants and burritos were in cold holding cooler >4 hours. Sausage croissants, ham and cheese croissants, and egg burritos were discarded. See embargo form. Ambient temperature of cold holding cooler was 57.3*F and 56.8*F, taken with inspector min/max irreversible thermometer and 58*F with establishment ambient air thermometers. Discontinue storing of TCS foods in under counter cold holding cooler until able to maintain proper cold holding temperatures at all times of day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, time control log not filled out for creamer tins. Employee provided time documentation for creamer tins. Recommended updating time as a public health control procedures to remove set times on procedures. Discussed the importance of following written time control procedures. Corrective Action: Corrected at time of 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.............Front handwashing sink blocked with desk. Instructed manager to move desk to allow use of front handwashing sink. Maintain all handwashing sinks accessible for use at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. .........At pastry counter, container of cream cheese spread with internal temperature of 68*F. Per manager, cream cheese spread was out of cold holding <1 hour. Container of cream cheese spread was moved to reach in refrigerator to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking .........On dry storage shelving, personal items stored next to customer items. Provide a designated area for employee belongings to be stored. 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. ..........In small prep table cooler, cream cheese spread, grilled cheese sandwich, spinach and cheese croissants, sour cream spread with internal temperatures of 44*F. Per employee, TCS foods were in prep table cooler >4 hours. Cream cheese spread, sour cream spread, grilled cheese sandwich, spinach and cheese croissants were discarded. See embargo form. Ambient temperature of prep table cooler was 44.2*F and 48.7*F, taken three times with inspector min/max irreversible thermometer. Discontinue storing of TCS foods in prep table cooler until able to maintain proper cold holding temperature throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. :

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. ...........At time of inspection, creamer carafes not discarded at 900am, 2 hours past discard time. Per establishment written time as a public health control procedures, creamer carafes are discarded at 900am. Creamer carafes were discarded at time of inspection. See embargo form. Discussed the importance of following establishment written time as a public health control procedures. Correct By: Corrected At Time Of Inspection