Lux Max Annex

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed half a gallon of milk/61°F in a shallow ice bath in the coffee preparation area. Observed a large container of Crème fraîche/78°F held at room temperature on the pastry counter. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the barista and chef it was determined the milk had been removed from the refrigerator an hour ago and the fraîche was made shortly before 10AM.

Inspector's notes

Observed cooked aus jus dated 7/5, cooked chicken dated 7/13, and cooked pork dated 7/5 in the prep cooler near the kitchen entrance- all past 7-day discard date. Items were discarded at time of inspection, and date marking requirements were reviewed at 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: 3rd.

Inspector's notes

Observed container of roasted cauliflower with prep date of 2/13, container of soft goat milk with prep date of 2/11, and container of roasted bell peppers with prep date of 2/14 - all past 7 day discard date. Items were discarded at time of inspection, and date marking requirements were reviewed at 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. 2nd repeat violation.

Inspector's notes

Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple sticks of butter stored at room temperature by the pastry station. Internal temperature of the butter was 72°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods shall be maintained at 41°F or less. After discussion with the chef it was determined the butter was within safe parameters and was moved to the walk-in cooler at time of inspection. Correct By: Corrected At Time Of Inspection, Repeat Violations: 2nd

Inspector's notes

Observed cream fraiche dated 9/11 in the walk-in cooler. Observed cooked pasta date marked 9/6 in the bottom portion of the prep cooler near the stove.

Inspector's notes

Observed cream cheese frosted cinnamon rolls and cream cheese blackberry tarts stored at room temperature in the bakery display at time of inspection. Establishment uses 4-hour time as control to monitor TCS baked goods such as cream cheese frosting cinnamon rolls, cream cheese tarts, and galettes. No discard times were recorded on the labels at time of inspection.

Inspector's notes

Observed carpeted mats in food prep and ware washing areas. A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas, walk-in refrigerators, ware washing areas, toilet room areas, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. Please maintain non-absorbent and easily cleanable surfaces in these areas. Corrective Action: Correct prior to next routine inspection, Repeat Violations: 5th.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 a large, covered container of cooked pasta over 12 inches deep in the lower level of the prep cooler. Internal temperature of the pasta measured between 80-89°F. After discussion with the chef, it was determined the pasta had been cooling since approximately 9 AM (more than 2 hours). TCS foods shall be cooled from 135ºF to 70ºF within 2 hours and cooled from 70ºF to 41ºF within 4 hours. The entire cooling process from 135°F to 41°F or less shall not exceed 6 hours. The cooked pasta was discarded at time of inspection. Discussed cooling methods with the chef. 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 multiple sticks of butter stored at room temperature by the pastry station. Internal temperature of the butter was 68°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods shall be maintained at 41°F or less. After discussion with the chef it was determined the butter was within safe parameters and was moved to the walk-in cooler at time of inspection. 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 house made cinnamon rolls with house made cream cheese frosting and galette (cooked broccoli and goat cheese) held at room temperature near the register. Establishment uses 4-hour time as a control to monitor product. No discard times were marked on labels or logged at time of inspection. When utilizing 4-hour time as a control to monitor TCS food, it must be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. After discussion with staff, it was determined the products were removed from temperature control at 8AM. Discard times marked at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained The mop sink’s atmospheric vacuum breaker is in disrepair. The cover is missing. Please repair prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Repeat Violation Core-6-201.14, C: Floor Carpeting, Restrictions and Installation Observed carpeted mats in food prep and ware washing areas. A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas, walk-in refrigerators, ware washing areas, toilet room areas, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. Please maintain non-absorbent and easily cleanable surfaces in these areas. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

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 time as a control being used for cinnamon rolls with home made cream cheese frosting. No discard time was present for the cinnamon rolls. If utilizing 4 hours and no temperature control, the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. The time the cream cheese frosting was removed from temperature control was known. The discard time was marked at time of inspection. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained The mop sink’s atmospheric vacuum breaker is in disrepair. The cover is missing. Please repair prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-6-201.14, C: Floor Carpeting, Restrictions and Installation Observed carpeted mats in food prep areas. A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas, walk-in refrigerators, ware washing areas, toilet room areas, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. Please maintain non-absorbent and easily cleanable surfaces in these areas. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd