Kneaders Bakery and Cafe

Inspector's notes

Observed employee with gloved hands move the trash can, remove their gloves and then donned new gloves to begin food prep. Employee was instructed by management to remove gloves and wash hands. Employee then removed gloves and washed their hands before they donned new gloves. Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fruit flies near the mop sink and dish washing area. Manager provided pest control receipt. Pest control receipt stated that areas where pests are present must be thoroughly cleaned, and to hire a cleaning service. 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. Corrective Action: Correct prior to re-inspection on 9/28.

Inspector's notes

Observed prep table in the bakery area with a cloth underneath the leg of the table to prevent the table from moving since the bottom portion of the leg to stablize it is missing. Repair or replace the table. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several fruit flies in the dish area.

Inspector's notes

Observed cutting boards on the line with staining and scarring. All cutting boards must be in good condition and free from scarring to prevent bacterial harborage conditions. Please replace cutting boards prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed hot holding cabinets with loose/hanging gaskets. Observed dishwasher spraying water next to clean dishes and into the bakery food preparation area when running. All equipment must be kept in good repair. Replace gaskets and repair dishwasher so water is contained prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris accumulation on equipment, and black organic matter growth on racks used for transporting baked goods. Observed organic matter growth on and inside handles of bulk food containers. All equipment and surfaces must be kept clean to sight and touch. Please deep clean equipment and surfaces prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**REPEAT VIOLATION** Observed spinach, cream cheese, cheeses, cooked beans and corn, cut cabbage, and ranch dressing in the reach-in cooler next to the grill with internal temperatures of 45-46*F when measured with a probe thermometer. According to managers, items had been placed in the unit at 11:30AM, more than four hours ago. Items were discarded at time of inspection. All TCS foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

**REPEAT VIOLATION** Observed reach-in cooler next to the grill with an ambient temperature of 47.6*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted by 4/20/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several fruit flies in the dish area.

Inspector's notes

Observed cutting boards on the line with staining and scarring. All cutting boards must be in good condition and free from scarring to prevent bacterial harborage conditions. Please replace cutting boards prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed hot holding cabinets with loose/hanging gaskets. Observed dishwasher spraying water next to clean dishes and into the bakery food preparation area when running. All equipment must be kept in good repair. Replace gaskets and repair dishwasher so water is contained prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris accumulation on equipment, and black organic matter growth on racks used for transporting baked goods. Observed organic matter growth on and inside handles of bulk food containers. All equipment and surfaces must be kept clean to sight and touch. Please deep clean equipment and surfaces prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked sausage patties and cooked eggs in the hot cabinet on the cook line with internal temperatures of 110-122*F when measured with a probe thermometer. All hot held TCS items must maintain internal temperatures of 135*F and above. Manager voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans, corn, pooled raw eggs, roast beef, cooked chicken and turkey, spinach, and cheeses in the reach-in cooler next to the grill with internal temperatures ranging from 44-53*F when measured with a probe thermometer. All TCS foods must maintain internal temperatures of 41*F and below. Manager voluntarily discarded items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in cooler next to the grill with an ambient temperature of 49.4*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F or below. A re-inspection will be conducted by 4/9/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several fruit flies in the dish area.

Inspector's notes

Observed cutting boards on the line with staining and scarring. All cutting boards must be in good condition and free from scarring to prevent bacterial harborage conditions. Please replace cutting boards prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed hot holding cabinets with loose/hanging gaskets. Observed dishwasher spraying water next to clean dishes and into the bakery food preparation area when running. All equipment must be kept in good repair. Replace gaskets and repair dishwasher so water is contained prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no available testing device for the high temperature dishwasher. A thermometer or temp-registering stickers must be available to ensure dishwasher reaches temperature to sanitize food contact surfaces. Please obtain testing device by re-inspection on 4/9/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed food debris accumulation on equipment, and black organic matter growth on racks used for transporting baked goods. Observed organic matter growth on and inside handles of bulk food containers. All equipment and surfaces must be kept clean to sight and touch. Please deep clean equipment and surfaces prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulated food debris in clean bread pans. All baking equipment must be clean to sight and touch with no food debris buildup. Please deep clean pans and maintain clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fruit flies throughout the establishment. According to manager, fruit flies are on a pest control plan. Please continue to monitor and eliminate fruit flies prior to the next routine inspection to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS items in the walk-in such as shredded turkey, deli meats, cheeses, dairy products, and cut tomatoes with internal temperatures ranging from 44*F-46*F when measured with a probe thermometer. According to manager, walk-in was at temperature at the last temperature check less than 4 hours ago. Walk-in continued to climb in temperature throughout the inspection. All TCS items were relocated to other cold holding units (all holding 41*F and below) at time of inspection. All TCS foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with an ambient temperature of 49*F when measured with a min/max thermometer at the start of inspection. Internal temperature reached 54*F when measured with a min/max thermometer at the end of inspection. All cold holding equipment must maintain internal temperatures of 41*F and below. A re-inspection will be conducted prior to opening on 8/7/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed can opener with heavy accumulation of food debris on the piercing blade in the back of house. Observed heavy accumulation of food debris on equipment, nonfood contact surfaces and food contact surfaces. Discussed cleaning frequency of equipment and food contact surfaces, must be kept clean to sight and touch and in-use food contact surfaces must be washed, rinsed, and sanitized every 4 hours. Can opener was thrown away at time of inspection as it is no longer used by establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato soup in soup warmer/hot holder with an internal temperature of 47*F when measured with a probe thermometer. According to person in charge, soup had been placed in warmer around 6AM (about 3 hours prior) for reheating. All commercially processed, hermetically sealed ready-to-eat food must be reheated to 135*F within 2 hours. Soup was transferred to the flat top grill to rapidly reheat to 135*F or above at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed omelet mix containing eggs in the bottom of the reach-in cooler on the line with an internal temperature of 47-51*F when measured with a probe thermometer. According to person in charge, eggs had been left out briefly in the last hour due to breakfast rush. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Eggs were moved to walk-in to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed many fruit flies in the back of house, concentrated at the mop sink, and surrounding food preparation areas. Observed several fruit flies in the front of house near food preparation areas. Observed several harborage conditions such as standing water and accumulation of food debris. Pests may not be present in establishments due to contamination risk. Maintain establishment free of pests and harborage conditions prior to re-inspection on 5/8/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed in-use smoothie scoops kept in room temperature standing water. All in-use utensils must be kept in running water, hot water at 135*F and above, or kept dry and washed, rinsed, and sanitized every four hours. Scoops were removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of black and grey organic growth on pastry racks in the baking area. According to employee, racks are not cleaned. All non-food contact surfaces must be maintained clean to sight and touch and free of organic matter. Please clean racks and eliminate organic matter prior to re-inspection on 5/8/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed prep sink in the bakery area with drain pipe not connecting to floor drain. Prep sink was draining into a bucket that contained organic matter. When bucket was removed, observed prep sink draining directly onto the floor. All plumbing must be maintained in good condition. Please repair sink pipes so that the sink properly drains to the floor drain prior to re-inspection on 5/8/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed accumulation of food debris on floors, walls, and equipment. Observed black organic growth on walk-in shelves, and floor drain behind baking oven. Premises must be maintained clean and free of organic matter and accumulation of food debris. Clean establishment prior to re-inspection on 5/8/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Employee properly washed and sanitized the noted utensils. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee discarded whip topping. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employees stored scoops with handles out of food products. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee rewashed and sanitized bowls, then placed them at end on 3 comp sink to air-dry. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Employee moved bike near the backdoor, away from food and equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

*4th repeat violation* Observed no certified food protection manager on duty. A food protection manager must be on the premises during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*4th repeat violation* Observed no certified food protection manager on duty. A food protection manager must be on the premises during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bakery employee come into the kitchen from using the restroom and proceed to put on gloves without washing hands. Instructed employee to wash hands after returning from restroom before donning gloves. Employee washed hands properly before donning gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

*4th repeat violation* Observed deli ham in the reach-in cooler on the cook line with an internal temperature of 46*F when measured with a probe thermometer. According to person in charge (PIC), ham had been in reach-in cooler for more than four hours. Ham was discarded at time of inspection. Observed macaroni and cheese in the standing refrigerator next to the smoothie area with an internal temperature of 49*F when measured with a probe thermometer. According to PIC, macaroni and cheese is left out for lunch rush and put back in refrigerator after, and had been out of temperature for more than four hours. Mac and cheese was discarded at time of inspection. Observed deli ham and roast beef in the walk-in cooler with internal temperatures ranging from 50*F-51*F when measured with a probe thermometer. According to PIC, meats had been delivered and in walk-in since 10:00 AM (greater than four hours). Deli meats were discarded at time of inspection. See embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in with an ambient temperature of 48*F when measured with a min/max thermometer that increased from 45*F at the start of inspection. All cold holding equipment must maintain ambient temperatures of 41*F and below. A work order was called at time of inspection and freezer door was propped open to allow cold air into the walk-in. A re-inspection will be conducted on 7/26/24 before establishment opens. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed cut lettuce and cut tomatoes in the reach-in cooler on the cook line with internal temperatures ranging from 47*F-60*F when measured with a probe thermometer. According to PIC, these items were prepped and placed in units within the last hour. Discussed cooling methods and placing prepped items uncovered in the walk-in to cool to 41*F and below before being placed in reach-in units. Lettuce and tomatoes were moved to walk-in to cool completely. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-703.11, P: 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. - Observed high temperature dishwasher with a final rinse temperature of 128*F-157*F when measured with a min/max thermometer. All high temp dishwashers must have a final rinse temperature of 160*F and above to ensure proper sanitization of food contact surfaces. Re-direct all dishes to be sanitized in the three compartment sink until dishwasher is repaired. A re-inspection will be conducted by 4/11/24. Correct By: Correct Prior To Reinspection

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 mac and cheese in the hot box on the line with an internal temperature of 126*F when measured with a probe thermometer. According to person in charge, mac and cheese had been holding in unit for 2.5 hours. All hot TCS food must have internal temperatures of 135*F and above. Mac and cheese was discarded at time of inspection (see embargo). 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. - Observed spinach, shredded turkey, cheddar cheese, and parmesan cheese in the standing refrigerator with internal temperatures ranging from 46*F-51*F when measured with a probe thermometer. According to person in charge, all food had been in refrigerator overnight. All TCS (time and temperature controlled for safety) foods must have internal temperatures of 41*F and below. Food was discarded at time of inspection (see embargo). Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

Repeat Violation 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-SafetyOperator-Resources. - Observed whipped cream on the cook line and butter at self serve station left out at room temperature. According to person in charge, these items are left out for four hours and then discarded. Observed no time stamps or written policy for foods under time as control. All foods under time as control must be stamped or logged with the time they are to be thrown away, and the establishment must have a written policy available. A re-inspection for a written policy will be conducted by 4/18/24. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers - Observed spray bottle of liquid near coffee station with no label. According to person in charge, the spray bottle contained sanitizer. All spray bottles must be labeled with the common name of the contents. Spray bottle was labeled at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating. - Observed chicken noodle soup in hot holding container with an internal temperature of 90*F. According to employee, soup had been placed in hot holding container directly from walk-in. All TCS foods must be reheated to 165*F within two hours before being placed in hot holding. Soup was removed for proper reheating at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 rinse hands in hand sink without using soap. Soap must be used every time hands are washed, vigorously scrubbed for 20 seconds. Employee re-washed hands with soap for 20 seconds 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. - Observed employee sweeping with gloves on, take gloves off and don new gloves to handle food without washing hands. Observed employee put on hairnet and then don gloves to handle food without washing hands. Hands must be washed whenever switching tasks to handle food and whenever gloves are changed. Employees removed gloves and washed hands before donning new gloves at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sink near cook line with no hot water available after being run for more than one minute. All hand sinks must have hot water at at least 100*F for handwashing. A re-inspection will be conducted 12/22/23. 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. - Observed hand sink near cook line being used as a dump sink and to rinse utensils. Handwashing sinks must be used for hand washing only to prevent contamination. Discussed this with employee and person in charge at time of inspection. Priority Foundation-6-301.11, Pf: 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. - Observed designated hand sink near soups with no soap available. All designated hand sinks must have soap available at all times. 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. - Observed designated hand sink near soups with no hand drying provision available. Designated hand sinks must have a hand drying provision available at all times. Discussed soap and paper towels with person in charge, or changing designation of sink. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 food slicer and can opener with food debris. According to person in charge, slicer gets washed, rinsed, and sanitized once per day and can opener is not on a cleaning schedule. All food contact surfaces must be washed, rinsed, and sanitized at least every 4 hours throughout the day. Slicer and can opener were removed to be cleaned at time of inspection. PRIORITY VIOLATION-4-703.11, P: 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. - Observed dishes in quaternary ammonium sanitizer solution not fully submerged. Dishes must be fully submerged or rotated to ensure proper sanitization. Discussed with person in charge. 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. - Observed the following items in reach-in tables on the cook line with internal temperatures ranging from 47*F to 59*F when taken with a probe thermometer: bacon, american cheese, kneader's sauce (sour cream based), black bean and corn mixture, various cheeses, and chopped cabbage. All foods within time and temperature parameters were moved to walk-in at time of inspection. All foods that were in units for an unknown amount of time were discarded at time of inspection (see embargo). All TCS foods must maintain internal temperatures of 41*F and below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 mac and cheese, cooked beans and corn, and syrup made with dairy without date marks. All open, ready to eat TCS food must be date marked on the day of preparation and discarded within seven days. Foods were date marked at time of inspection. 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-SafetyOperator-Resources. - Observed lettuce mix with an internal temperature of 65*F when taken with a probe thermometer next to prep table on cook line. According to person in charge, lettuce is usually left out for four hours and then discarded. No time stamp or written policy for time as control available. Lettuce was discarded at time of inspection since time left out could not be determined (see embargo). Time as control guidance document provided in email. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers - Observed spray bottle of degreaser below grill with no label. All working container must be labeled with contents to prevent contamination. Bottle was labeled at time of inspection. 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 reach-in table next to grill with an internal temperature of 44.7*F when measured with a min/max thermometer. All cold holding equipment must maintain temperatures of 41*F and below. A re-inspection will be conducted on 12/22/23. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation - Observed soiled wiping cloths being stored dry on prep table. According to person in charge, cloths were used to wipe cutting boards on cook line. Wiping cloths must be dry and clean or stored in sanitizer buckets between uses. Soiled cloths were removed at time of inspection and replaced with clean cloths in sanitizer. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed ice cream scoop being stored in dipper well that was not working. All in-use utensils must be washed, rinsed, and sanitized every four hours, stored in water that is 135*F and above, or in a functioning dipper well. Scoop was removed to be washed, rinsed, and sanitized at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 test strips for quaternary ammonium sanitizer to be discolored and unable to properly measure sanitizer concentration. Sanitizer test strips must be available and in good condition. Please obtain new test strips prior to re-inspection in 12/22/23. Correct By: Correct Prior To Reinspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed food debris and grease accumulation on floors and general accumulation of residue on walls. Observed food debris in reach-in coolers and grease on equipment surfaces. Please ensure physical facilities are kept clean and free of debris to prevent the attraction of pests. Repeat Violations: 2nd,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. ////// Observed turkey and chicken in the reach-in cooler on the cook line with internal temperatures of 47*F-48*F. Turkey and chicken were in time parameters and were moved to the walk-in cooler at time of inspection to cool to 41*F or below. All time/temperature controlled for safety (TCS) foods must be held at 41*F or below. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ////// Observed an ice cream scoop being stored in a container of sitting room temperature water. Per person in charge, the water is changed every two hours. If utensils are stored in sitting water between use, the water must be at least 135*F. Make sure this is followed until dipper well is repaired. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ////// Observed food debris and grease accumulation on walls near cook line, flour residue in back dish area, and general accumulation of residue on walls. Also observed large accumulation of food debris inside reach-in coolers on cook line. Please ensure physical facilities are kept clean and free of debris to prevent the attraction of pests. Correct By: Correct Prior To Next Routine Inspection