Boxed Greens

Inspector's notes

Observed the dairy cooler by the front entrance of the prep area to have an internal ambient temperature of 47*F measured with a min/max thermometer. A probing thermometer was used to find the TCS items such as cream cheese, coconut yogurt, butter, mozzarella, 3 cheese, cheddar cheese, and sharp cheddar cheese at internal temperatures of 55*F to 62*F. Per person in charge (PIC) the listed TCS items were in the unit for more than 4 hours. Embargoed the items and PIC discarded at time of inspection. Also observed the walk-in with an internal temperature of 46*F measured with a min/max thermometer upon arrival and 43*F end of inspection with the door closed for approximately 1 hour. Per PIC the milk was in the unit overnight. The milk was embargoed as it had an internal temperature of 46*F measured with a probing thermometer throughout the entirety of the inspection. Observed raw shelled egg at an internal temperature of 46*F and had PIC relocate to other available walk-in maintaining 41*F. 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 the walk-in with an internal temperature of 46*F measured with a min/max thermometer upon arrival and 43*F end of inspection with the door closed for approximately 1 hour. Per PIC the walk-in unit door was held open for approximately 20 minutes within the last hour while working. Observed the door closed all the way with a gap and without a fully closed seal. Walk-in refrigeration is mostly used for whole fruits and vegetables. Also observed the dairy cooler by the front entrance of the prep area to have an internal ambient temperature of 47*F Discussed to utilize the extra walk-in refrigerator maintaining 41*F for any TCS items until both the walk-in and the dairy cooler are fixed and 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 11/19/25

Inspector's notes

Observed the dairy cooler by the front entrance of the prep area to have an internal ambient temperature of 47*F measured with a min/max thermometer. A probing thermometer was used to find the TCS items such as cream cheese, coconut yogurt, butter, mozzarella, 3 cheese, cheddar cheese, and sharp cheddar cheese at internal temperatures of 55*F to 62*F. Per person in charge (PIC) the listed TCS items were in the unit for more than 4 hours. Embargoed the items and PIC discarded at time of inspection. Also observed the walk-in with an internal temperature of 46*F measured with a min/max thermometer upon arrival and 43*F end of inspection with the door closed for approximately 1 hour. Per PIC the milk was in the unit overnight. The milk was embargoed as it had an internal temperature of 46*F measured with a probing thermometer throughout the entirety of the inspection. Observed raw shelled egg at an internal temperature of 46*F and had PIC relocate to other available walk-in maintaining 41*F. 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 the walk-in with an internal temperature of 46*F measured with a min/max thermometer upon arrival and 43*F end of inspection with the door closed for approximately 1 hour. Per PIC the walk-in unit door was held open for approximately 20 minutes within the last hour while working. Observed the door closed all the way with a gap and without a fully closed seal. Walk-in refrigeration is mostly used for whole fruits and vegetables. Also observed the dairy cooler by the front entrance of the prep area to have an internal ambient temperature of 47*F Discussed to utilize the extra walk-in refrigerator maintaining 41*F for any TCS items until both the walk-in and the dairy cooler are fixed and 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 11/19/25

Inspector's notes

Observed separated caulking along the hand wash sink, mop sink and 2 compartment sink. Discussed with Person in Charge (PIC) any fixed equipment that is not easily movable shall be sealed with caulking to create a smooth and cleanable surface to avoid accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the light switch in the freezer not working. Discussed with PIC to have the lighting replaced or fixed by next routine inspection. Facility units shall have efficient lighting available at all times. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap at hand wash sink by the mop sink area. PIC replaced soap at the time of inspection. Discussed with Person in Charge (PIC) the importance of hand soap being available at all times to allow for proper hand washing. Corrected at time of inspection Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at hand wash sink near the mop sink area. PIC provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. >>>Observed 3 packages of raw mushrooms with white fuzzy organic matter and green leaf lettuce that was wilted with spots of black organic matter. Embargoed the mushrooms and and green leaf lettuce and PIC discarded at the time of inspection. Discussed the importance of checking the integrity of all food stored in facility. Per PIC the facility will increase the frequency of checking the integrity of the food. Correct By: Corrected At Time Of Inspection

Core-6-303.11, C: Intensity-Lighting >>>Observed the light switch in the freezer not working. Discussed with PIC to have the lighting replaced or fixed by next routine inspection. Facility units shall have efficient lighting available at all times. Correct By: Correct Prior To Next Routine Inspection