Snooze an A.M. Eatery

Inspector's notes

Observed an employee on the cookline wearing a fabric woven bracelet on their wrist. Employee removed their bracelet at time of inspection. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wearing gloves touch their necklace around their neck and tuck it into their shirt and then use the same gloved hand to place cooked bacon onto a plate. Employee properly washed hands at handwash sink at time of inspection and the customer's food was discarded. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer wet wiping cloth for the espresso machine in a bucket with no sanitizer liquid. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sprayer nozzle attached to the mop sink faucet with an AVB. Person in Charge (PIC) removed the sprayer nozzle at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in top portions of two large prep table coolers, TCS foods (cut meats, cut tomatoes, soft cheeses, cut leafy greens) with internal temperatures of 45*F-51*F. Per employees, TCS foods were placed in prep table coolers within normal time parameters. Instructed employees to add ice bags to TCS foods to rapidly cool back down to the proper temperature. In bottom portions of prep table coolers, TCS foods with internal temperatures of 40*F. Recommended that due to ambient temperature of cook line that the ambient temperatures of prep table coolers be lowered to less than 41*F to compensate for top of coolers left open during busier times of service. On shelf above cook line, poached eggs/ 78*F and hash brown pucks/130*F out of internal temperatures. Per employees, poached eggs and hash brown pucks are cooked to order. Poached eggs and hash brown pucks were discarded. See embargo form. Recommended using time as a public health control for poached eggs and hash brown pucks during busier times of service. Ensure time control procedures are updated accordingly if that will be new policy. 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

Core-2-102.12(A), C: Certified Food Protection Manager....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 in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Machine was run twice through full cycles. Repair company was called at time of inspection. 3-compartment sink will be used for all warewashing purposes until machine is repaired. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. A new dishwasher is in facility and waiting for installation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hash browns sitting in bus tub on a shelf under the hot holding area of the cook line between 57-68'F at the time of the inspection. Also observed sliced ham, cooked sweet potatoes and sweet potato hash in the top drawer of the far left area of the line at 45-47'F. Lastly, observed sausage crumbles in a tall container made yesterday in the walk-in at 46-47'F. 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 sausage crumble was discarded by PIC at time of inspection. All other TCS foods mentioned were relocated to alternative functioning refrigeration unit (walk-in) to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine sanitizer observed in the final rinses of mechanical dishwashers in the kitchen and bar. Food-contact surfaces must be properly sanitized after washing and rinsing. The manager agreed to schedule repair service, and wares will be properly washed, rinsed and sanitized in the warewashing sink until the dishwashers are repaired and working properly. 2nd Consecutive Violation. Corrective Action: 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.........In "in-use" service counter dish machine, observed chlorine sanitizer below 50ppm. The person-in-charge indicated that staff re-prime the machine every three runs. Observed dishwasher leaking below the unit. Discontinue use of this machine until it is operating/sanitizing properly. Staff to use the kitchen dish machine or the three compartment sink. 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.......In prep cooler/48F on the line, observed TCS food holding over 41F including salsa/46F, arugula/51F, spinach/51F, mascarpone/46-50F, goat cheese/45F. Maintain cold TCS food at or below 41F. Foods were immediately placed in ice baths and the manager agreed to schedule repair of the unit. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment......Sanitizer status gauge in disrepair at the mechanical kitchen dishwasher. Repair as needed. Correct By: Correct Prior To Next Routine Inspection