Sweetwaters Coffee and Tea

Inspector's notes

At small reach in cooler under espresso maker, dairy products with internal temperatures of 46*F. Per employee, dairy was in cooler within normal time parameters. Manager adjusted ambient temperature of reach in cooler and temperature had dropped several degrees by end of inspection. 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

Second Consecutive Violation. At front self service counter, creamer carafe without proper time documentation. Per establishment written procedures, creamer carafes are to have a time sticker on carafe when placed out for service. Instructed employee to provide time sticker on creamer carafe. Discussed the importance of following establishment written time as a public health control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

At front self service counter, creamer carafe without proper time documentation. Per establishment written procedures, creamer carafes are to have a time sticker on carafe when placed out for service. Instructed employee to provide time sticker on creamer carafe. Discussed the importance of following establishment written time as a public health control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, customer with dog entered establishment. No employees approached customer to ask if dog was a service animal. Inspector instructed manager to talk with customer. Customer and non-service animal left the establishment. Discussed animals in food establishments and provided service animal handouts to manager. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.............Employee at drive thru window, then donned gloves to handle ready to eat foods, without a proper handwash. Instructed employee on proper handwashing after contamination of hands and before donning gloves to work with ready to eat foods. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ..........At front service counter, in use utensils stored in 71*F sanitizer solution in between uses. Sanitizer solution was discarded. Discussed proper storage of in use utensils in between uses, in either clean container or water 135*F or higher. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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/4573/AMC-Toolbox---Handwashing. ............At warewashing handwashing sink, hot water not working properly. Repair handwashing sink to provide both hot and cold water. Provide proof of repair before re-inspection. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet. Correct By: Correct Prior To Reinspection

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. ............At self service creamer station, carafe of dairy with internal temperatures of 48*F. Per employee, establishment uses time as a public health control for creamer carafes. Instructed employee to provide time on creamer carafes. No written procedures for time as a public health control. Via email, provided guidelines on writing time as a public health control procedure. Discussed the importance of following time control procedures. Provide written procedures before re-inspection. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request; (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 5ºC (41ºF) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control; (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation 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. .........No quat testing strips for monitoring sanitizer concentration at 3-compartment sink and sanitizer buckets. Provide quat test strips before re-inspection. Maintain quat test strips available for use at all times for monitoring sanitizer solution concentrations. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd