The Toast

Inspector's notes

At the time of inspection there was not a Certified Food Protection Manager on site. The establishment shall have a Certified Food Protection Manager on site during all operating hours to manage food-borne illness risk factors. Corrective Action: Correct prior to next routine inspection. Provided list of ANSI accredited providers via email.

Inspector's notes

Observed multiple Time/Temperature Control for Safety (TCS) food items located in a prep-top style refrigeration unit outside the range of proper cold-holding temperatures. TCS food items included cut tomatoes, smoked salmon, salad greens, and various deli meats. Foods registered between 51-54°F with a probing thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Further investigation identified the ambient air temperature of the unit holding 54°F. Gaskets on the door appeared degraded and in need of replacing. Per staff, gaskets were just ordered days prior to inspection. Per person in charge (PIC), foods are held in the walk-in cooler overnight and placed back in the unit prior to start of business in the morning around 10:30am. Food items had only been out of proper cold-holding temperatures for less than 4 hours. TCS foods in questions were relocated to the walk-in cooler to rapidly cool. Corrective Action: Corrected at time of inspection. *2nd consecutive violation. **An Active Managerial Control (AMC) Intervention training was offered to PIC at time of inspection.

Inspector's notes

Observed multiple live, and deceased, German cockroaches inside the kitchen area of the establishment. All cockroaches observed were located in bait stations placed by pest control services. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Discussed with PIC eliminating harborage conditions inside the kitchen including additional cleaning throughout kitchen, eliminating standing water, removing already deceased pests frequently from the premises, and replacing/repairing sections of rubber cove base that is separating from the wall. Corrective Action: Correct prior to re-inspection. *Will return for re-inspection by Thursday, May 14th to verify correction.

Inspector's notes

Observed establishment without chlorine-based sanitizer test strips for their mechanical dishwasher. Mechanical dishwasher was observed to be at proper sanitizer concentrations at the time of inspection.

Inspector's notes

In prep cooler on wall closest to walk-in cooler the following TCS items measured an internal temperature of 48-54'F: salad mix, feta, rice, cooked chicken, sliced prime rib, olives, sliced and diced tomato, corn, quinoa, bleu cheese, sliced cheese, and cream cheese. Per cook all items had been in cooler since previous night and no temperature check had been performed within last 4 hours. As it was unable to be determine how long food had been out of temperature it was embargoed. Ambient air temperature measured 53.2'F with min/max thermometer. Adjacent working refrigeration available on line. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

TCS foods (i.e. - raw shrimp, breaded raw shrimp, and raw hamburger patties) found in food prep cooler across from grill found at internal temperatures of 48*F-49*F.

Inspector's notes

Heavy condensation buildup found in bottom of True 2-door food preparation unit adjacent to grill area.

Inspector's notes

Ceiling surface in grill area has buildup of residue.

Inspector's notes

No covered waste receptacle in the female restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hummus ( date mark 7/27), Cheese sauce (date mark 7/23), Tzatziki (date mark 7/20), Ranch (date mark 7/31), and taco meat (date mark 7/20) stored in the walk-in cooler and prep table past the 7 day discard date. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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). Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.---Observed prime rib roasts cooked in house being hot held in heated unit. The internal temperature of both roasts were 127F-130F. Per PIC these roasts are not cooked to the required parameters of the roast chart in the code, as they only cook to an internal temperature of 125F-130F for an undetermined length of time. Due to this cooking process, the roast must be hot held at 135F or above. The warmers temperature was increased and the roasts achieved a hot holding temperature of 135F. 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 a container of house made cheese sauce with a date mark of 9/16 in prep cooler and a container of cooked pasta in walk-in cooler with a date mark of 9/27. PIC confirmed these dates to be accurate prep dates and both items were held past the 7 day mark. PIC discarded items at time of inspection. Reviewed proper disposition of TCS food items with PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 all menus to be missing the disclosure asterisks potion of the consumer advisory. Please add these asterisks to the menus next to the reminder statement as well as next to each item that is served undercooked or raw. Please correct prior to reinspection. Correct By: Correct Prior To Reinspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed bar spoons being stored in soda water in between uses. Discussed with employee that utensils must be stored dry, or in hot water of 135F. Employee corrected this at time of inspection by emptying water and storing the spoons dry. Correct By: Corrected At Time Of Inspection