Over Easy

Inspector's notes

***Fourth 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

At coffee drink station, no handwashing soap available at handwashing sink. Instructed employee to provide handwashing soap at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked rice with an internal temperature of 82*F. Per manager, rice was prepared about 20 minutes. Employee re-heated rice to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times Corrective Action: Corrected at time of inspection.

Inspector's notes

At prep sink, faucet leaking and below sink, pipe leaking. Repair faucet and pipe at prep sink. At back handwashing sink, faucet not working. Repair faucet. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Third Consecutive Violation*** In back storage room (previous walk in unit), floor surface lifting. All floors, walls, and ceilings are to be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** No signage at patio entrance and entrance to establishment stating "Dog Friendly Patio - Dog access only through outdoor patio. For violations, contact Maricopa County Environmental Services Department (602) 506- 6616". Provide signage before next routine inspection. Corrective Action: Correct prior to next routine 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*** On cook line, employee handled cell phone with gloved hands then continued handling customer dishware, food, and cooking equipment without a handwash. Another employee cracked raw shell eggs with gloved hands then continued working with cooking equipment and food without a proper handwash. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At coffee drink station, employee handling ready to eat lemon wedges for customer drinks, with bare hands. Employee provided tongs at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** At prep area far corner handwashing sink, hot water faucet not working. Instructed employee to turn on hot water at time of inspection. Handwash sinks are to be supplied with both hot and cold water for handwashing. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: 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. Addl Notes: ***Second Consecutive Violation*** At coffee drink station, handwashing sink and bar handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At prep table area, clean knives stored on magnetic knife strip with food debris. At slicer, food debris on food and nonfood contact surfaces. Per employee, knives were stored as clean and slicer was not used today and stored as clean. Employee rewashed knives and cleaned magnetic knife strip and re-washed, rinsed, and sanitized slicer. Discussed more frequent monitoring of equipment after warewashing and before storage. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In back storage room (previous walk in unit), floor surface lifting. All floors, walls, and ceilings are to be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No signage at patio entrance and entrance to establishment stating "Dog Friendly Patio - Dog access only through outdoor patio. For violations, contact Maricopa County Environmental Services Department (602) 506- 6616". Provide signage before next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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 worker crack raw eggs and touch raw eggs with gloved hand, and not wash hands before touching equipment surfaces and donning new gloves. Worker also wiped hands more than once on a soiled cloth towel without washing hands afterwards. Observed another worker not wash hands between handling dirty and clean wares at the dish machine. Observed a worker pick up a lemon from the floor and did not wash hands after touching the soiled item. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC) and staff. 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. Also reviewed properly using oversized quick release gloves in place of handwashing. These gloves are available in the kitchen. Employees properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inoperable hot water faucet at the rear handwashing sink, and maximum water temperature observed was 91F. Handwash sinks must be supplied with hot water of at least 100°F. Repair the sink as needed and email inspector the repair service receipt within about a week. Corrective Action: Correct prior to re-inspection. 6-301.12 - Priority Foundation: 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. Addl Notes: No single use towels at hand sink near the coffee makers. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the cook line, observed fried, breaded onions/93F in salamander which was not turned on. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, the onions had been prepared over 3 hours prior. All TCS foods improperly hot held were discarded by PIC at time of inspection. The heat was turned on in the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

No written procedures were available for using time as a public health control for butter being maintained at room temperature. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed three unlabeled chemical spray bottles. PIC instructed to label bottles with common names of chemicals at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Facility uses quaternary ammonium sanitizer in wiping cloth buckets and at the three compartment sink, and the available test strips are in poor condition and unusable. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Email inspector a photo or receipt for new test strips within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed floor surface lifting in back storage room (previous walk-in refrigeration unit). All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Approved food manager certification for the PIC was not available for review at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Maintain the certification on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On the line, observed utensils stored in water at 117F. In-use utensils must 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 must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At server station, observed a partial container of half and half/60F being maintained at room temperature. Also observed guacamole with cut tomatoes/51F being maintained in a double pan in an open top prep cooler on the line. (All other single panned TCS foods were at or below 41F.) 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. The double pan set-up was eliminated for the guacamole and the creamer was placed in an ice bath. The PIC believed the foods were out of temperature about 2 hours and voluntarily discarded the items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two unlabeled chemical spray bottles in the beverage station. The bottles were labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No single use towels available at the hand washing sink in the bar. Towels provided. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine in kitchen "in use" mechanical dishwasher. Staff to use the available three compartment sink until the dish machine is repaired and sanitizing properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the line, observed a scoop stored in water/82F In-use utensils must 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 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.

PRIORITY VIOLATION-7-201.11, P: Separation-Storage......In bar area, observed two chemical spray bottles stored on shelf with clean disposable cups and lids. Store chemicals away from food, food prep areas, and clean equipment. The spray bottles were relocated to the chemical storage area. Priority Foundation-7-102.11, Pf: Common Name-Working Containers......Observed two unlabeled spray bottles with yellow solutions (peroxide cleaner). Bottles labeled at time of inspection. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use......Observed a can of RAID ant and roach spray stored on shelf below the server area handwashing sink. Remove unapproved insecticides and use only licensed professionals for all pest control applications. The RAID was voluntarily discarded. Correct By: Corrected At Time Of Inspection

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.......In the walk-in cooler, observed a container of egg yolks on edge of open shelf stored over packaged food like milk and prepped produce. After instruction, the eggs were relocated away from the ready-to-eat foods. 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 a tray of butter portions on counter at room temperature and being monitored using time as a control; however, a preparation rather than discard time was noted. After instruction, the person-in-charge provided the discard time. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained......At the three compartment sink, observed no hot water available at one of two faucets. Repair the inoperable hot water valve at the faucet as needed, and maintain all plumbed fixtures in good repair. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers....Two unlabeled chemical spray bottles observed near the mechanical dishwasher. Bottles labeled at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd