At My Place Cafe

Inspector's notes

Observed water leak under the 3 compartment sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There were no test strips for the quat sanitizer at the 3-compartment sink. Person in charge (PIC) ordered new test strips and will use the ware wash machine for sanitizing until test strips are provided. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. *** Re-inspection scheduled for 11/28/2025.

Inspector's notes

No certified food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Corrective Action: Corrected at time of inspection. Tomatoes cut more than 5 hours before, per manager, at 52-53*F internally stored at the cook line above ice. Embargoed, manager discarded. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours.

Inspector's notes

Boxes of food stored on the floor of the walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Corrective Action: Corrected at time of inspection. Rice scoop stored in container of 80*F water. Manager provided water above 135*F for the scoop storage. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

No certified manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cut leaf spinach held on the counter for unknown time at 61*F internally. Embargoed. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Several boxes of food stored on floor of the freezer. Mnager had items moved to proper storage. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Corrective Action: Corrected at time of inspection. Rice scoop stored in container of 72*F water. Manager removed scoop to dishwashing. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 8/

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Repeat Violation Damp wiping cloth stored on prep table between use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. 3-304.14 - Core: Wiping Cloths, Use Limitation

Rice scoop stored in container of 83*F water.In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. 3-304.12 - Core: In-Use Utensils, Between-Use Storage

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises....Bags of rice stored directly on the floor. Manager moved the rice to proper storage, at least 6" above the floor. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.14, C: Wiping Cloths, Use Limitation...Damp wiping cloth stored on prep table between use. Manager had cloth moved to a sanitizer bucket. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....Rice paddles stored in a container of 72*F water. Manager removed paddles to dishwashing. Please store utensils properly between use, dry, in running water or in water above 135*F. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding..........A pan of beef stew, held on top of the lids of pans in the top of the cold table for more than 2 hours, not under time control per manager, at 55*F internally. Embargoed, manager discarded. Please ensure cold-held TCS food is maintained 41*F or below. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-2-401.11, C: Eating, Drinking, or Using Tobacco...Employee food, drink and personal items stored on shelves above food and food contact equipment available for service. Manager removed items to proper storage. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. .........Employee cleaning put on gloves to handle food without washing hands. Employee cracked raw shell egg and continued handling food without washing hands. Employee wearing gloves touched their glasses and continued cooking without hand wash and new gloves. Had employees wash hands and put on clean gloves. Reviewed required hand washing and proper glove use with the manager. 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. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure.....Employee handling food washed their hands for less than 10 seconds. Employee washed hands and dried them with a cloth towel. Manager had employee rewash hands properly, for at least 20 seconds and dry with paper towel. 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,Repeat Violations: 2nd

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source.......Egg custard pie available for sale purchased from an unapproved supplier. Embargoed, manager removed unapproved source foods from the establishment. Please obtain food for service only from approved source. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. ....A flat and cartons of raw shell eggs stored on upper wire shelf in the walk-in above noodles and produce. Manager moved eggs to proper storage. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. ....No detectable sanitizer in in-use automatic low temperature dishwasher. Manager set up 3 comp and had dishware manually sanitized. Please continue manual sanitizing until the dishwashing is repair to dispense chlorine sanitizer at the proper 50-100 ppm concentration. 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,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ....Cooked chicken in peanut sauce holding on stove between use at 116*F internally. Manager had chicken and sauce reheated to above 165*F. Please ensure TCS food is maintained 135*F or above, or under time control with proper discard. 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. Correct By: Corrected At Time Of Inspection