Papa Murphy's

Inspector's notes

***Fifth Consecutive Violation*** The person in charge (PIC)/ person working is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** At mop sink, with no hose attached at faucet, atmospheric vacuum breaker (mushroom looking device) leaking when both hot and/or cold water is turned on. Repair atmospheric vacuum breaker. Repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Fourth Consecutive Violation*** The person in charge (PIC)/ person working is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee touched hat several times, touched ear bud, then began handling baking equipment and food containers without a proper handwash. Instructed employee to wash baking equipment and wash hands before continuing task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

No quat sanitizer available for warewashing. Obtain quat sanitizer before warewashing. (B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation. If the appropriate cleaning agents and sanitizers are not on hand at all times they may not be available when needed to clean and sanitize equipment and utensils. It is also important that the cleaning agents and sanitizers be on hand, even at times where warewashing may not be in progress, so that their suitability can be verified by the regulatory authority and, if needed, by personnel who are responsible for servicing the equipment. Corrective Action: Correct at once.

Inspector's notes

At mop sink, atmospheric vacuum breaker (mushroom looking device) leaking when both hot and/or cold water is turned on. Repair atmospheric vacuum breaker. Repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, lights not working properly. Repair to allow for adequate lighting. The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of inspection, the person in charge at the establishment is not a certified food manager. 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

The person-in-charge at the establishment is not a certified food manager. 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

The person-in-charge at the establishment is not a certified food manager. 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.

Repeat Violation Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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/AMCToolbox--- Handwashing.......Inoperable kitchen handwashing sink with no running water. Repair the sink and maintain it an approved manner. Staff to use another available handwashing sink in the front service area. Email inspector repair service receipt within about a week. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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/AMCToolbox--- Handwashing.......Inoperable kitchen handwashing sink with no running water. Repair the sink and maintain it an approved manner. Staff to use another available handwashing sink in the front service area. Email inspector repair service receipt within about a week. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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.......Inoperable kitchen handwashing sink with no running water. Repair the sink and maintain it an approved manner. Staff to use another available handwashing sink in the front service area. Email inspector repair service receipt within about a week. Correct By: Correct Prior To Reinspection