The Herb Box

Inspector's notes

Observed cookies for grab and go at the pastry bar with labels only stating the name of the item and ingredient list. Please ensure labels include the following: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English; 7)Allergens Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the drain below the dish machine and by the walk-in freezer draining slowly. Per PIC, after the grease trap was cleaned the drains started to act up. The technician is already scheduled to return tomorrow. All plumbing must be maintained in good repair at all times. All other drains are functioning properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dish washer handing dirty dishes, washing dirty dishes, washing dishes at 3 comp sink and pick up utensils off floor and put away clean dishes all with the same gloved hands. Employee was educated about when to wash by inspector. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed glass upright fridge holding avocado salsa, hummus, tzatziki, cooked sweet potatoes, bean mango salsa, tomatillo salsa, tuna, and rioja butter holding 48-51*f degrees. Items out of temp less than 4 hours per PIC and moved to walk-in fridge to cool. Observed walk-in fridge improperly cold holding cooked chicken, cooked potatoes, shredded beef, cooked cauliflower, sweet potatoes, and quinoa 45-48*f degrees. walk-in was able to be adjusted down at time of inspection to cool foods below 41*f degrees. Per PIC walk-in had been struggling but was in temperature from late morning time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wooden block prep area left side glass fridge holding TCS foods such as liquid egg, milk, raw chicken, turkey sliced, pepper jack cheese, cream cheese, and Manchego cheese between 45-50*f degrees. Pepper jack cheese had been in unit for more than 24 hours per Manager and discarded. Remaining food had been inside unit less than 4 hours was sent to walk-in fridge to cool. Observed walk-in fridge holding quinoa, fingerling potatoes, seasoned chicken, steak, and sausage 48*f near the front of the walk-in door, per Manager walk-in had just been loaded from prep and delivery in the morning. The remainder of the TCS foods inside walk-in fridge were found below 43*f. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish machine with a chemical concentration of 0ppm at time of inspection. Person in charge informed when using chlorine as a sanitizer the concentration shall remain between 50ppm to 100ppm.

Inspector's notes

Observed flap steak in walk in freezer in reduced oxygen packaging with unknown date.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. - Metal containers stored as clean in cookline area found with debris inside. Person in charge had dish washer, re-wash and sanitize. Food contact surfaces must be clean to sight and touch. 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. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing - Observed packaged salmon labeled to remove from package prior to thawing found thawed out in walk-in cooler. Person in charge removed fish from packages. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use must be removed from the reduced oxygen environment: prior to its thawing under refrigeration ori mmediately upon completion of, its thawing using approved procedures. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. - Observed metal strainers in back utensil storage with open seams and broken wires. Person in charge discarded strainers at time of inspection. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage - Floor drain beneath prep sink found filled to rim with sewage water and not draining. Sewage poured on to floor when back handwashing sink is used. Person in charge had blocked prep sink, put handwashing sink out of service, and has scheduled plumbing company to come out and fix floor drain. Sewage must be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. - Observed employee washing dishes in warewashing area going from handling dirty soiled food contact surfaces to touching and putting away clean sanitized food contact surfaces such as cutting boards and plastic containers without washing hands in between. Person in charge discussed with employee and had them properly wash hands and re-sanitize food contact surfaces. Food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: when switching between working with dirty food contact surfaces then handling clean food contact surfaces. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. - Main handwashing sink servicing back area used for prep/charcuterie area, prep sink, and warewashing area is inoperable due to drain issue. Prep employee moved to front prep area and warewasher will go around the corner to use main area sink. At least 1 handwashing sink or a number of handwashing sinks necessary for their convenient use by employees must be provided and available for proper handwashing. 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. Correct By: Correct Prior To Reinspection

Repeat Violation 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 the right side cold table on the cooks line with an ambient air temperature of 69*F measured with inspector min/max thermometer. Chef stated that the cooler had just been filled 1 hour prior to inspection. Product included cut lettuce, shredded cheese, sliced tomatoes. With inspector probe thermometer the cut lettuce measured 48*F, shredded cheese measured 49*F, and sliced tomatoes measured 47*F. Chef moved all product from the lower portion of the cooler to the walk-in to be cooled back down to 41*F. Items in the top portion of cooler included sliced tomatoes, blue cheese, shredded cheese, grilled onions, and shredded lettuce. Sliced tomatoes measured 50*F, blue cheese measured 51*F, shredded cheese measured 49*F, and grilled onions measured 48*F. Chef removed to walk-in to cool back down to 41*F. Chef instructed staff to set up ice bath for top portion of cooler to get ready for lunch service. Discussed with Chef that all time temperature controlled foods (TCS) need to be maintained at 41*F or below when cold holding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed worn and torn gaskets on the bottom drawers of the right side cold table on the cooks line. Discussed with person in charge that all equipment shall be maintained in a good state of repair and condition. 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. Observed no chlorine test strips available for dish machine and no quaternary test strips available for sanitizer buckets. Discussed with person in charge (PIC) that testing strips need to be available to ensure that proper concentration is being used for sanitizer chemicals. Correct By: Correct Prior To Reinspection