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Inspector's notes

No CFPM on site 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. 5th consecutive violation

Inspector's notes

No CFPM on site 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. 4th consecutive violation

Inspector's notes

Back handwashing sink observed to have non-working paper towel dispenser. Front handwash sink had no soap in the dispenser. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC added soap to dispenser and paper towels next to non-working dispenser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tray of TCS butter laying out on side of ovens at room temperature. Per PIC, butter had been on the tray since 6:00am. 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. Spoke to PIC and came up with Time as a Public Health Control plan to keep butter out for a maximum of 4 hours. Plan was written out to be typed and printed later and butter was labeled properly. Corrective Action: Corrected at time of inspection. 3rd consecutive violation

Inspector's notes

Observed melted butter in hot holding equipment at 110*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified manager on site at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs stored over RTE lime juice and cream cheese. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC was instructed to properly store all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS butter with milk as an ingredient sitting on sheet pans underneath the oven at 74*F. Observed TCS butter with milk as an ingredient at 55*F on sheet pans by the reach in fridges. Per PIC, TCS butter underneath the oven had been sitting out since 8am this morning, greater than 4 hours prior to the time of inspection. TCS butter on the sheet pans by the fridge was from a shipment and out for less than 2 hours per PIC. 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 greater than 4 hours were discarded by PIC at time of inspection. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed 11, 30lb cases of butter stored at ambient temperature measuring at 57*F. PIC stated the order came in yesterday and the butter was held at room temperature since the shipment came.

Inspector's notes

None of the employees working could provide a certified food manager certificate at the 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 the back of the establishment, observed cases of butter being stored at room temperature (64*F) from a shipment received yesterday afternoon. Observed butter being stored at room temperature (69*F) under the ovens. Butter is a temperature controlled for safety (TCS) food. Unless tested and proven otherwise, it is required to be kept at 41*F or below. All butter has been stored at room temp for over 4 hours and was embargoed by inspector. Embargo form was left with manager and uploaded to EDMS. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers At time of inspection, on the back storage shelf, observed several spray bottles of various chemicals without labels of their common name. All chemicals in spray bottles or other working containers must be labeled to identify the contents. Chemical names were added to the spray bottles. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring At time of inspection, observed 15+ live beetles congregating by the door and front of establishment. Please continue to monitor these beetles and please ensure there are no areas in the establishment that may attract or harbor the beetles. Correct By: Corrected At Time Of Inspection

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. At time of inspection, establishment did not have any sink and surface cleaner test strips for their 3 compartment sink sanitizer. To ensure sanitizer remains in the proper concentration, test strips are required. Please obtain sanitizer test strips. Correct By: Correct Prior To Reinspection