Gold Brew Coffee Bar

Inspector's notes

Observed milk (51°F) in a side refrigerator with an ambient temperature no lower than 59.9°F measured with mid/max thermometer. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC stated the milk was moved into the unit less than 4 hours ago. 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 a spray can of pesticides located back of house. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

FORTH CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager to be present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

THIRD CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager to be present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a staff member come into the establishment from outside and then immediately walk to the prep stations and start touching the tamper handle and prep table handle. The staff member was stopped and told to wash their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

No soap was available at the only handwashing station in the kitchen. A staff member went to a neighboring establishment to obtain soap at the time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to always be maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed opened feta cheese and cream in the prep table. Staff stated the feta had been opened 3 days prior and the cream cheese five days prior. All RTE/TCS foods were properly date-marked 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.

Inspector's notes

The establishment was using quat to sanitize dishes and did not have quat test strips available. A staff member ordered the correct test strips at time of inspection. Re-educated staff on sanitizer and testing requirements Corrective Action: Corrected at time of inspection

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed opened feta cheese and humus in the prep table. Staff stated the feta had been opened two days prior and the humus six days prior.. All RTE/TCS foods were properly date marked 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)(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 bitchin sauce (51°F), cream cheese (46°F), whipped cream (47°F) in a small fridge in the back of the establishment cold holding above 41°F. The small fridge measured 51.9°F on the min/max thermometer. Time Temperature Control for Safety (TCS) foods which had been in the fridge for less than 4 hours were moved to alternative refrigeration. The cream cheese and whipped cream, which had been in the unit for over 4 hours, were discarded (see embargo). Manager will place TCS items in the nearby standing refrigerator until the small refrigerator can maintain temperatures below 41°F. Discussed cold holding requirements. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the small fridge measuring at 51.9°F on the min/max thermometer. Time Temperature Control for Safety (TCS) foods which had been in the fridge for less than 4 hours were moved to alternative refrigeration and TCS foods which had been in the fridge for over 4 hours, were discarded (see embargo). Manager placed an out of order sign on the small refrigerator, at time of inspection. Adequate alternative refrigeration is available to operate safely. Staff will not use the small refrigerator until it is serviced and is maintaining above 41°F. Discussed the importance of keeping equipment well adjusted and in good repair. Correct By: Correct Prior To Next Routine Inspection