Farmer Boys Burgers and More

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Hood ventilation insufficient over the flame grill, visibly not pulling in the smoke generated at the grill. Please repair to provide adequate smoke/grease control.

Inspector's notes

Corrective Action: Corrected at time of inspection. No paper towels at the hand washing sink by the back door.

Inspector's notes

Corrective Action: Correct prior to re-inspection 9/10/26. Cheese, eggs and other TCS items in the breakfast cooler under time control, per manager, at 40*F to 50*F internally without written procedure or discard time. Reviewed the requirements for time as control with the manager. Provided time as control guidance document.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Hood ventilation insufficient over the flame grill, visibly not pulling in the smoke generated at the grill. Please repair to provide adequate smoke/grease control.

Inspector's notes

Observed cooked deli thawing in still water in the kitchen at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Manager moved the cooked deli inside walk-in refrigerator to continue the thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed caramelized onions in the breakfast cooler with an internal temperature of 49*F when measured with a probe thermometer. According to PIC, onions were cooked in the morning and placed directly in cooler. Onions were moved to walk-in to continue cooling. Also observed chopped ham cooling in the same unit. Discussed cooling methods and cooling onions fully to 41*F before placing in the breakfast cooler to avoid heating up other items and ensuring time and temperature parameters are met for cooling. PIC also lowered the temperature of the cooler to 30F to ensure that food items remain at 41F or below, as it is an open unit without lids on the products. Corrective Action: Corrected at time of inspection. ***1ST repeat violation.

Inspector's notes

Observed cut tomatoes, shredded cheese, lettuce mix, pico de gallo, corn beans, onion rings, has browns, fried zucchini, ranch and hard boiled eggs in the cooler across from the grills with internal temperatures of 47-58*F when measured with a probe thermometer. PIC discarded food at time of inspection. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooler on the cook line across from the grill with an ambient temperature of 56*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection for the unit will be conducted on 9/5/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cut tomatoes, shredded cheese, cooked diced chicken, lettuce mix, and hard boiled eggs in the cooler across from the grills with internal temperatures of 46-59*F when measured with a probe thermometer. PIC discarded food at time of inspection. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooler on the cook line across from the grill with an ambient temperature of 57*F when measured with a min/max thermometer and was able to go as low as 45*F after 15 minutes. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection for the unit will be conducted on 8/29/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee on the cook line remove gloves, wipe hands on apron, and start to put on new gloves. Hands must be washed for 20 seconds between glove changes and if any contaminating tasks have occurred, such as touching clothing, before donning new gloves. Employee was instructed to properly wash hands before donning new gloves, and did so. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico de gallo and vegetable burger patties in the breakfast cooler with internal temperatures of 50-53*F when measured with a probe thermometer. According to person in charge (PIC), items had been in breakfast cooler for more than 4 hours. Items were discarded. Observed cut tomatoes, cheese, cooked chicken, and boiled eggs in the cooler across from the grills with internal temperatures of 53-60*F when measured with a probe thermometer. According to PIC, items had been in cooler for more than 4 hours. Observed backups of tomatoes, fried onions, and boiled eggs in the bottom drawers of the unit with internal temperatures of 44-45*F. According to PIC, these items had been stocked within the last hour. Unit was not holding proper temperature. Items recently stocked were moved to the walk-in at time of inspection. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooler on the cook line across from the grill with an ambient temperature of 54*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection for the unit will be conducted on 8/22/25. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed caramelized onions in the breakfast cooler with an internal temperature of 49*F when measured with a probe thermometer. According to PIC, onions were cooked about 3 hours prior and placed directly in cooler. Onions were moved to walk-in to continue cooling. Discussed cooling methods and cooling onions fully to 41*F before placing in the breakfast cooler to avoid heating up other items and ensuring time and temperature parameters are met for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat** Observed pico de gallo and breaded cooked onions in the reach-in prep table on the cook line with internal temperatures ranging from 50-60*F when measured with a probe thermometer. Per person in charge, these items had been prepped within the hour. Discussed cooling methods; all prepped TCS items must be cooled to 41*F and below in the walk-in before being placed in reach-in prep tables. Prep tables do not have the capacity to properly cool hazardous foods within time parameters. Items were moved to walk-in at time of inspection to cool. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 deli ham and turkey in the reach-in cook line with internal temperatures from 48*F-50*F. According to person in charge, deli meats were just prepped and placed in the unit. All prepped TCS (time and temperature controlled for safety) foods must be cooled to 41*F in the walk-in before being placed in reach-in units. Reach-ins do not properly cool food. Deli meat was removed and placed in walk-in at time of inspection. Correct By: Corrected At Time Of Inspection