D'lite Healthy on the Go

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On food line, hash browns using time as a public health control. Per employee, unknown time of when hash browns were prepared and placed out for service. Hash browns were discarded. See embargo form. Reviewed time control procedures with employees. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

At drive thru window, window left open. Per employee, window is broken and difficult to close. Instructed employee on closing window when not in use. Repair window to make open/ close easier for employees and prevent entry of pests. (D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flyinginsects; or (3) Other effective means. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On prep line, employee used vape pen. Instructed employee on use of tobacco products are to be used in designated areas. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco are to be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

On prep line, employee used vape pen, touched clothing, then started working preparing ready to eat food with same gloved hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, slicer with accumulation of food debris on food contact surfaces. Per manager, slicer was not used today and was stored as clean. Re-wash slicer and maintain stored clean. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** Establishment uses time as a public health control to monitor cooked hash brown potatoes. At time of inspection, hash browns with an internal temperature 80*F without time documentation. Reviewed establishment written procedures and employee was instructed to document start time of hash browns. Time as a Public Health Control requires time stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the person in charge is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The establishment uses time as a control to monitor cooked hash brown potatoes which were 77F and being maintained at room temperature; however, the discard time was not noted for the product. After instruction and review of written procedures. the potatoes were properly time stamped at time of inspection. Repeat violation. Train staff as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed outer lids and interior liners of prep coolers held together with tape. Repair in an approved manner. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

One uni-sex restroom lacks a covered waste receptacle. 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

The person-in-charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

One uni-sex restroom lacks a covered waste receptacle. 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

The person-in-charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked hash brown potatoes/72F being maintained at room temperature, and being monitored using time as a control; however, the discard time was not noted. The potatoes held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No test strips were available for monitoring quaternary ammonium sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Email proof of corrective action (photo of order receipt or photo of the test strips obtained) within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

One uni-sex restroom lacks a covered waste receptacle. 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

One unisex restroom lacks a covered waste receptacle. Uni-sex and female toilet rooms require a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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.......Hot water valve inoperable at rear kitchen handwashing sink. Provide hot (at least 100F) running water under pressure to all handwashing sinks as needed. Repair and email proof of corrective action to inspector within about a week. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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.......Facility uses time as a control to monitor cooked hash brown patties/81F and butter which are held at room temperature; however, the discard times were not noted. After discussion, the manager provided discard times to the items. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use......Observed Terro ant powder on chemical storage shelf. Use only licensed exterminators for pest control applications. The manager discarded the unapproved pesticide. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered.....One unisex restroom lacks a covered waste receptacle. Maintain covered receptacles for feminine hygiene products in all restrooms used by women. Correct By: Correct Prior To Next Routine Inspection