Caffe Boa

Inspector's notes

Observed prep tables with several TCS foods including sliced tomatoes, mozzarella, and mascarpone with internal temperatures ranging from 45-52*F. Ambient temperatures of units were 46 and 53*F at time of inspection. PIC voluntarily discarded foods that had been improperly cold held- see embargo list for details. 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. PIC relocated foods to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection and discontinued use of prep tables until in good working condition. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink by ice machine reaching a maximum of 90*F at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 08/07/26.

Inspector's notes

Observed prep tables with several TCS foods including sliced tomatoes, mozzarella, and mascarpone with internal temperatures ranging from 45-52*F. Ambient temperatures of units were 46 and 53*F at time of inspection. PIC voluntarily discarded foods that had been improperly cold held- see embargo list for details. 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. PIC relocated foods to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection and discontinued use of prep tables until in good working condition. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup on interior facet of gun-style soda dispenser nozzle at the bar. Non-TCS food contact surfaces should be cleaned at least every 24 hours or as often as necessary to be kept clean to sight and touch. Person in charge (PIC) removed nozzle to bring to warewashing area during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fillets of salmon thawing in manufacturer's sealed reduced oxygen packaging (ROP) in walk-in refrigerator during the inspection. All ROP fish labeled "Keep Frozen" must be removed completely from packaging prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in closest to the office at an ambient internal temperature of 49*F. Several TCS items were at temperatures of 47*F to 51*F. Per person in charge (PIC) a delivery had arrived at 2 hours prior to inspection and an invoice was provided. The TCS items that were relocated to rapidly cool in adequate refrigeration of the other walk-in were raw shelled eggs, heavy cream, whole milk and ricotta. The TCS items that were in the unit for more than 4 hours were embargoed and PIC voluntarily discarded. Those items were grilled chicken, blackened grilled chicken, whole milk, raw shelled eggs, heavy cream, tiramisu, cannoli cream, creme brulee, sundried tomato 'refrigerate after opened', cottage cheese, mascarpone, yogurt, sour cream, ricotta, mozzarella, feta, goat cheese, buttermilk and pizza sauce. Discussed with PIC 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

Observed walk-in closest to the office at an ambient internal temperature of 49*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 9-3-25 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed cooked penne pasta, fettuccini pasta, spaghetti, and bowtie in the sandwich prep table with an internal temperature of 45*F 50*F. Per PIC the items were cooked approximately 2 hours prior to inspection and cooled in an ice bath and placed in the sandwich prep table. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed sandwich prep table TCS items shall be 41*F or less as the refrigerator unit is not designed to cool TCS foods. PIC relocated the listed pastas to rapidly cool in adequate refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice machine scoop stored in the hand wash sink basin next to the ice machine. Discussed with Person in Charge (PIC) the hand wash sink shall be maintained accessible at all times. Also observed employee washing hands in prep sink next to the hand wash sink holding the ice scoop in the basin. Discussed to ensure establishment discontinues use of handwash sink for all activities that are not for handwashing and hand washing shall only occur in designated hand sink. PIC took ice scoop to dish pit to get washed and will find a better place to store the scoop in between uses. Also, PIC is placing signs on the prep sink stating, "prep sink only" and a sign at the hand wash sink stating "hand washing only." Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing/separate caulking and black organic matter on existing caulking at the handwash sinks in bathrooms and dish pit area. Discussed with PIC that all fixed equipment that is not easily moved to be properly cleaned shall be sealed to the wall with caulking to create a smooth and cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed Ice maker with visible black organic growth on external lip of the door, ceiling within the unit and white apron inside the ice machine. Door of unit is also broken. Discussed with Person in Charge (PIC) to maintain and keep in good repair. Also discussed with PIC please clean to sight and touch by next routine inspection. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 Ice maker with visible black organic growth on external lip of the door and white apron area inside the ice machine. Please clean to sight and touch by next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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 in prep table cooked pasta at 52*F (linguini, fettucini, spaghetti, rigatony, bowtie and penne pasta) in a double metal container. Unit was at 41*F. Discussed with Person in Charge (PIC) to use only a single pan or include ice and water between the containers to maintain 41*F. Per PIC the cooked pastas were in the unit for less than 4 hour. PIC relocated at the time of inspection to the walk-in to rapidly cool. All TCS foods held cold must be held at 41'F or below at all times. 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 the consumer advisory at the bottom of the menu. The two items that are cooked to order are the filet mignon and the steak medallions are missing the asterisk. Discussed with PIC when offering animal proteins to be cooked to order A consumer advisory must be present on the menu and must contain a disclosure statement and reminders (asterisk) next to each item that may be served raw, undercooked, or not otherwise processed to eliminate pathogens. Reinspection 5/1/24 Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>>Observed several holes in the wall along the kitchen entrance and the dish area. Per PIC plumbing had to be worked on. Discussed with PIC all floors, walls, and ceilings must be maintained in good repair, smooth, and easily cleanable. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Observed waitstaff dump an ice bath down a hand sink. Hand sinks are for hand washing only, please use an alternative method going forward to dump. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 Ice maker with visible black organic growth on lip and near shoot area. Please clean to sight and touch by next routine inspection. Correct By: Correct Prior To Next Routine 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 meatballs hot holding on cookline with the top layer of meatballs holding between 106-118*f degrees. Manager stated meatballs had been on the cookline since open. Meatballs discarded at time of inspection. Hot held items must be kept at or above 135*f degrees. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw salmon underneath raw chicken in walk-in cooler. Discussed proper separation levels according to temperature with owner at time of inspection. Owner moved salmon to show appropriate separation at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 a meat slicer with visible organic debris, Staff stated last time it was used was the previous night to cut prosciutto. Observed stationary can open with dried tomato debris. Both items have had contact with TCS food items and need to be clean to sight and touch after 4 hours. Staff dissembled and cleaned at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 recently cooked chicken sitting out on top of the oven in a cooling pan. Internal temperature of the chicken read 107*f degrees. Staff moved cooling pans into walk-in at time of inspection. Discussed with staff proper cooling methods when cooked foods are below 135* f degrees. Suggested placing items from cooking straight into the walk-in for cooling. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Todays date 9/27. Observed TCS house made dressings with the following date marks, Chipotle (8/10), Ranch (9/11), Julius w/ anchovies (9/11) in the cookline reach in cooler. Observed TCS house made Aioli date marked (9/18) in walk-in cooler. Discussed proper disposition of items requiring date marks which are (RTE) ready to eat and (TCS) temperature control for safety foods. Which is to dispose of them after 7 days. Owner discarded all items at time of inspection Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 house made bolognaise portioned into containers in reach-in cookline refrigerator with no date mark. Owner stated items had been prepared 2 days prior. Discussed the need to date mark all TCS RTE foods in the window of 24 hours after preparation. Owner date marked items appropriately. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd