Teazona

Inspector's notes

Observed no one onsite with a food manager certification 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. *Consecutive repeat violation: 4th*

Inspector's notes

Observed employee moving cooked rice from rice cooker to a pot for hot holding and using a small bowl to transfer rice and using bare hand on top of cooked rice to help transfer the food to a new container, making direct contact with bare hand and cooked rice at the time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Instructed employee to dawn gloves and use gloves or another approved barrier when handling ready to eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cardboard used as a shelf liner for dry storage and on top of a reach in cooler in the kitchen area, porous concrete blocks used to hold beverage dispenser, unsealed wood used to prop up cold holding unit next to ice machine and unsealed wood used in mop sink area against the wall at the time of inspection. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager certificate was available for verification during 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. Repeat Violation: 3rd consecutive violation.

Inspector's notes

Observed establishment uses bleach for sanitizing, but do not have testing strips at the time of inspection. Instructed employees to obtain new strips to ensure sanitizer solution can be properly tested. PIC ordered chlorine test strips at the time of inspection and showed order confirmation. Corrective Action: Corrected at the time of inspection.

Inspector's notes

No Certified Food Protection Manager certificate was available for verification during 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. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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. Repeat Violation: 2nd consecutive violation.

Inspector's notes

PIC was not present at time of inspection. One front staff member and one cook were present at time of inspection. Explained to staff that someone needs to be denoted as "in charge" during operating hours and perform duties when the manager is not present on-site. Staff stated that the manager comes on-site at 3:00pm. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was on-site at time of inspection. Explained to employee that all people who handle food must have a food handler's card and at least one person with a Food Protection Manager Certificate must be on-site during all hours of operation. 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 mop sink faucet leaking and informed employee of the issue. Observed accumulation of debris in the mop sink, as well as the floor and baseboards of the mop closet. Informed employee that it needs to be cleaned frequently enough to prevent the accumulation of organic matter and debris. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Observed soiled wet wiping cloths being stored in buckets of soiled water with a chlorine sanitizer concentration of 0ppm. Wiping cloths are to be stored in solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration. Per the PIC, the sanitizer solution is refreshed once daily. Reviewed sanitizer concentration and functional time limit of 4 hours for sanitizer solution in buckets. The PIC refreshed the the sanitizer solution in both of the in-use buckets. Correct By: Corrected At Time Of Inspection

Core-4-802.11, C: Specifications-Laundering Frequency Observed soiled wiping cloths in use. Asked the PIC how often wiping cloths are laundered. The PIC stated that they did not launder them but discarded once they were too soiled to use. The PIC stated that wiping cloths were used more than one day and stored in sanitizer buckets overnight without being laundered. Reviewed the requirements for use and laundering wiping cloth used for food contact surfaces. Replace cloths and and launder daily or discard daily, or sooner if the cloths become soiled. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed milk, cream, whipping cream and cream cheese that were stored in the upright cold holding unit to have an internal temperature of 51F, measured with a calibrated min/max thermometer. TCS foods must be kept at 41F or below for food safety. All TCS products were discarded. A full list is on the embargo form which was emailed with this report. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a spray can of insecticide on the shelf below the tea brewers. In a food establishment, any toxic material, including insecticide spray, must be applied by a licensed professional. The PIC discarded the insecticide at the time of this inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the upright dairy cooler to have a temperature of 50.5F Cold holding units must be able to keep TCS foods at a temperature of 41F or below. Repair unit and do not use until it can maintain proper temperature. Use only the prep station cold holding unit in the front of house. Will reinspect within 10 days. Correct By: Correct Prior To Reinspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed that no thermometers were present in the cold holding units. A thermometer must be present and in a conspicuous place in cold holding units used for TCS foods. Obtain thermometers for each cold holding unit. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed 2 bags of sugar being stored on the floor near a dry storage area. Foods must protected from contamination in clean, dry location 6 inches above floor. The PIC moved the sugar bags to a shelf at the time of this inspection. Correct By: Corrected At Time Of Inspection