Blendz

Inspector's notes

Observed boxes of popping jelly and boba sitting directly on the floor in the back storage area near the refrigerators. Discussed with person in charge to move the food at least 6 inches above the floor. Person in charge will move the food when it slows down. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ice bucket with numerous cracks and some chunks of the bucket missing. Discussed with person in charge to replace the bucket as it is no longer considered smooth, durable or easily cleanable. Person in charge will acquire a new ice bucket. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Discussed with person in charge working towards acquiring their CFPM. 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 lidded container of brown sugar boba that was cooling down inside of the reach-in unit according to the person in charge. The internal temperature of the boba was 77°F and had been put into the unit to begin cooling approximately 1 hour prior to the start of the inspection. Discussed with person in charge that foods that are currently cooling down should be kept uncovered and placed at the top of the reach-in unit for adequate cooling and air flow. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cartons of frozen ice cream mix that were thawing at room temperature according to the person in charge and had been put out within 30 minutes of the inspection starting. The ice cream mix was promptly returned to the reach-in refrigerator to finish thawing. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a certified food protection manager is present during normal business hours. 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 chlorine sanitizer at the 3-compartment sink that was testing below the required sanitizer concentration level of 50-100 ppm as indicated by the chlorine testing strips. Person in charge added more chlorine to the sanitizer solution and after adding more chlorine, the sanitizer solution was checked again using test strips and was within the appropriate range of 50-100 ppm for chlorine sanitizer. Please ensure that test strips are utilized regularly to ensure that the sanitizing solution is within the appropriate concentration range for the sanitizer. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yogurt mix, a gallon of whole milk, almond milk, coconut milk and oat milk at the boba prep station with internal temperatures as measured using a probe thermometer of 59-63 F°. Per the person in charge, the dairy products had been inside the unit from the night before, which is over 6 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. The establishment has sufficient capacity to maintain normal operations. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

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. Observed brown sugar boba under time as control without any time as control identification or policy available that documents which TCS foods are under time as control. Person in charge marked the brown sugar boba with a discard time that is 4 hours from the time the production of the brown sugar boba began. Please ensure that all TCS foods that are under time as control are properly documented and that a policy is in place that identifies which TCS foods are under time as control. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. -- Observed hand soap missing at hand sink near restroom. Requested employee place bottle of soap at hand sink at the time of inspection. Ensure all hand sinks have soap, paper towels, and hot water at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. -- Observed paper towels missing from hand sink near restroom. Requested employee place paper towels at hand sink at the time of inspection. Ensure all hand sinks have soap, paper towels, and hot water at all times. 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 chlorine concentration levels testing under the required specifications of 50ppm-100ppm at the 3-compartment sink. Assisted the PIC with adding proper amount of chlorine in sanitation compartment. After adding additional chlorine, the sanitation levels tested within the 50ppm-100ppm range. Please ensure employees are checking for low detergent/sanitizer containers, and utilizing chlorine test strips to verify dishes are getting properly sanitized. Correct By: Corrected At Time Of Inspection

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. -- Observed container of cooked Boba pearls being held at room temperature. The person in charge (PIC) stated the Boba was boiled and placed at room temperature approximately 2 hours prior to the inspection (1:00 PM) and the establishment uses time as a public health control policy. Inspector requested written documentation or policy showing when the Boba was removed from temperature control. The PIC unable to provide clear policy or time tracking for Boba at the time of inspection. Spoke with PIC regarding time as a control requirements. Requested employee set timer for remaining 2 hours prior to discard requirement. Provide written procedures for all TCS food(s) using time as a control prior to re-inspection. Correct By: Correct Prior To Reinspection

Core-4-501.12, C: Cutting Surfaces. -- Several cutting boards in the kitchen and prep area had discoloration and heavy scoring. Ensure cutting surfaces are in good repair and are easily cleanable. Correct By: Correct Prior To Next Routine 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. -- Chlorine test strips not available at the time of inspection. Spoke with management regarding obtaining chlorine test strips for a food establishment that will accurately measure the concentration in MG/L (ppm). Inspector used personal test strips to verify chlorine concentration measured in the 50ppm-100ppm range. Please obtain chlorine test strips before 08/31/2023 re-inspection. Correct By: Correct Prior To Reinspection

Core-5-403.12, C: Other Liquid Wastes and Rainwater -- Observed standing water throughout establishment: Significant water buildup behind the ice machine, water behind prep refrigerator near stove, water in the middle of the floor by prep area, and water buildup in the middle of the floor near prep sink area. Inspector verified wastewater backflow did not occur by running all faucets in the kitchen and restrooms, running and draining 3-compartment sink, and flushing toilet in restroom. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions -- Observed significant accumulation of food spoilage buildup throughout the facility, on the walls, and behind equipment. Spoke with person in charge (PIC) about increasing cleaning frequencies and creating a cleaning schedule to prevent heavy buildup of debris and food. This is the second consecutive violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd