Nook Kitchen Arcadia

Inspector's notes

Observed no employees with Certified Food Protection Manager certificate onsite at time of inspection. 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 a can of tomato sauce with dent in top seam in dry storage area. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes in top of prep cooler with an internal temperature of 46°F in unit since Sunday prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items such as sausages and house-made sauces containing tomatoes and dairy products without date marks made Sunday prior to 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting board on prep cooler with significant deep grooves. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a soup cooling in a deep container (more than 4 inches) in the walk in cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink located next to the food dehydrator leaking water even when the handles are turned on. Person in charge states they will get that sink fixed. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cambro-style containers of prepped ready-to-eat time-and-temperature control for safety (TCS) sauces prepared in the establishment, such as bechamel, bolognese, and garlic aioli, in walk-in refrigerator with no date-marking. Ready-to-eat TCS foods that are used for longer than 24 hours must be date-marked for use no longer than 7 days with the date of prepping or opening the item counting as day 1. Per person in charge (PIC), sauces were prepared on Saturday 4/5 and Sunday 4/6. PIC labeled sauce containers during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cooked ground pork sausage with internal temperature of 59 degrees Fahrenheit in lower compartment of prep-style refrigerator in pizza station. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), sausage was placed in unit the previous day, more than 4 hours prior to the inspection. PIC voluntarily discarded sausage during inspection. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cutting board in main kitchen at prep-style refrigerator closest to kitchen entrance was observed to be discolored and heavily scored. Ensure cutting surfaces are maintained in good condition so that they are smooth an easily cleanable. Please resurface or replace. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Several cutting boards in main kitchen were observed to be discolored and heavily scored. Ensure cutting surfaces are maintained in good condition so that they are smooth an easily cleanable. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 on menu items that were undercooked or "cooked to order" without an asterisk for disclosure. Items were Steak Frites, Beef Carpaccio, Miso Glazed Salmon and side of steak. Discussed with Person in Charge (PIC) an undercooked item must have disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked. Also observed Shrimp Scampi and side of shrimp with an asterisk for disclosure. Discussed with PIC to have the asterisks removed since the shrimp is cooked thoroughly. Re-inspection scheduled 12-15-23 Correct By: Correct Prior To Reinspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 individually foil wrapped potatoes on cooling rack in walk-in. Per PIC the potatoes were cooked and place in refrigeration 15 minutes before inspection with an internal temperature of 150*F. Discussed with PIC for potatoes to be cooled they shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. PIC took foil off of the potatoes and put in the walk-in to rapid cool. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 low temp, chlorine dishwasher to be in active use at time of inspection with a chlorine concentration of 0ppm. Chemical bottle was observed empty. PIC replaced chemical and primed machine. Machine was observed at 100ppm. Low temp dishwashers utilizing chlorine must have a chlorine concentration of 50-100ppm for proper sanitization. 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 burrata, bacon wrapped sausages, bacon aioli, calabria chili aioli, caesar dressing with sardines, romesco sauce, and pomodoro sauce at 47-52*F in walk-in. Walk-in observed at 44-45*F at time of violation. PIC stated that technician was replacing a fuse on the roof for the walk-in at 1pm and stated walk-in was still cooling down. Items being actively cooled in walk-in were moved to beer walk-in at time of violation. Observed walk-in at 39-40*F by end of inspection. PIC stated all items had been in walk-in since yesterday or beyond. PIC voluntarily discarded all items. TCS items must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection