Stoop Kid

Inspector's notes

Observed grilled onions hot holding on flat top stove measured at 120F at time of inspection. PIC reported cooking one hour prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM at the 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.

Inspector's notes

Observed containers of cooked bacon, burrito sauce(made with chipotle and mayo), cooked beans, cream cheese, spam, sliced sweet potatoes and cucumbers without date marking. Per PIC, items were prepped four days prior to inspection. All RTE/TCS foods were properly date marked. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present 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.

Inspector's notes

Observed cooked onions (10/23) with datemarking past 7 days of preparation in walk-in unit. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Observed multiple RTE food items (in-house ranch, in-house salsa, cooked spicy bacon) within 7 days of preparation but datemarked with discard dates longer than a total of 7 days. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment offer over-easy eggs upon request. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Advise eggs are cooked to order. Must provide approved consumer advisory at all points of sale prior to re-inspection. Re-inspection scheduled on 11/07/24. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cooked beef birria and cooked mac n cheese cooling in the walk in cooler but having lids on the containers. Person in charge states these foods have been cooling for 2.5 hours and had internal temperatures of 88-102*F. Person in charge was instructed to reheat these food items to 165*F and begin the cooling process again. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the following TCS foods being dated: cooked onions (4/9) and cooked ham (4/7). Person in charge voluntarily disposed of these foods at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.---Observed the establishment making traditional kimchi by leaving the cabbage to ferment at room temperature. Kimchi had an internal temperature of 76*F but person in charge states the kimchi was made 1.5 hours prior to inspection. Kimchi was placed in the walk in cooler to cool down. Person in charge states they will keep the kimchi in the walk in cooler and only keep it for 7 days. Discussed the importance of obtaining a variance if establishment wishes to keep the kimchi at room temperature and/or past 7 days. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cooked beef birria and cooked mac n cheese cooling with lids or plastic wrapped, trapping the heat in the containers. Birria had an internal temperature of 110*F and mac n cheese 88*F. Person in charge reheated these foods to 165*F and restarted the cooling process. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. 2ND REPEAT. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 a quinoa mix with cooked beans and corn cooling in a prep cooler with the lid on the container. Also observed cooked onions in the walk in cooler cooling but the container was tightly wrapped. Both food items were in appropriate cooling temperature/time at the time of inspection but person in charge removed the lid/wrapping from the containers so that the food would cool more efficiently. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Also discussed the importance of cooling all foods in the walk in and not prep coolers to cool efficiently. Correct By: Corrected At Time Of Inspection