Mad Fresh Kitchen

Inspector's notes

Observed in the hot box by the entrance of the kitchen to be holding hotel pans of cooked chicken and several pans of cilantro rice at internal temperature of 125*F to 130*F Discussed with PIC Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC the items were placed in the unit within an hour of the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed oven cleaner spray bottle stored with the trigger hanging off the clean dish rack facing clean dishes and above clean dishes. Also observed a container of dry eraser cleaner stored above a food prep area. Discussed with PIC Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed facility reusing and storing previously used single use aluminum lids for disposable hotel pans throughout the facility. Discussed with PIC Single-use food containers are intended for single-use and may not be re-used for storage of food. PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection 2nd Consecutive Violation

Inspector's notes

Observed buildup of grease and food debris on the floor behind the grill in the facility at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge (PIC) will increase cleaning frequency. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed a meat slicer with dust and food debris on a prep table in the kitchen. Per PIC the slicer is broken and doesn't work. Discussed with PIC to either fix, clean and store clean or remove the item from the facility. Also observed a cooking grill with a black cover stored at the front of the entrance outside. Discussed with PIC all outdoor cooking will require approval and permitting with Maricopa County or the equipment shall not be stored onsite as it would be deemed unnecessary equipment. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed facility storing previously used single use lids for disposable hotel pans throughout the facility. Discussed with PIC Single-use food containers are intended for single-use and may not be re-used for storage of food. PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of grease and food debris on the floor behind the grill and significant buildup of debris & food on the vent hood in the facility at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge will increase cleaning frequency. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed a meat slicer with dust and food debris on a prep table in the kitchen. Per PIC the slicer is broken and doesn't work. Discussed with PIC to either fix, clean and store clean or remove the item from the facility. Also observed a cooking grill with a black cover stored at the front of the entrance outside. Discussed with PIC all outdoor cooking will require approval and permitting with Maricopa County or the equipment shall not be stored onsite as it would be deemed unnecessary equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of sliced cabbaged date marked as being made on 1/3/25 and sliced cherry tomato at 1/5/25. Discussed with person in charge (PIC) 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Also observed several TCS items date marked for 8 days, thawed items with old date marks and some items without any datemarking (cut melon in the front refrigerator and pre portioned salads). Discussed to remove old date marks as some containers have old ones that were never taken off as well as the updated correct ones. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 fly sticky strips throughout the facility. Discussed with PIC 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. Also observed doors propped open causing the pests to enter the facility. Discussed with PIC to protect the indoors from pests by keeping doors closed. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed glass cleaner, floor cleaner, and sternos stored above paper towels at the front of the kitchen. Also observed a container of dry eraser cleaner stored above a food prep area. Discussed with PIC Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility storing previously used single use lids for disposable hotel pans throughout the facility. Discussed with PIC Single-use food containers are intended for single-use and may not be re-used for storage of food. PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the head of the sprayer arm sit below the flood rim at the three compartment sink. Discussed with PIC sprayer arms do not have a backflow device and will require to have a minimum of 1 inch above the flood rim of the sink to prevent back syphoning of contaminants. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection 1/21/26

Inspector's notes

Observed buildup of grease and food debris on the floor behind the grill and significant buildup of debris & food on the vent hood in the facility at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge will increase cleaning frequency. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed a meat slicer with dust and food debris on a prep table in the kitchen. Per PIC the slicer is broken and doesn't work. Discussed with PIC to either fix, clean and store clean or remove the item from the facility. Also observed a cooking grill with a black cover stored at the front of the entrance outside. Discussed with PIC all outdoor cooking will require approval and permitting with Maricopa County or the equipment shall not be stored onsite as it would be deemed unnecessary equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee wash hands in 3-compartment sink without utilizing hand soap at time of inspection. Discussed the importance of proper hand washing and when/where hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. 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

Observed buildup of grease and food debris on the floor behind the grill and significant buildup of debris & food on the vent hood in the facility at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge will increase cleaning frequency. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed acoustic ceiling tiles located over food prep area at time of inspection. Replace tiles with vinyl washable tiles prior to next routine inspection. Observed areas of drywall that need to be repaired near walk in. Repeat violation: 4th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soil/debris build up on the walls, floors, under tables and storage racks throughout the facility. Observed buildup of grease and food debris on the floor behind the grill and significant buildup of debris & food on the vent hood in the facility at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge will increase cleaning frequency. Corrective Action: Correct prior to next routine inspection. 6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed multiple holes in walls throughout establishment. Observed uneven flooring near prep area near dining with food debris throughout. Repair flooring and patch the holes in walls so that areas are smooth and easily cleanable. Repeat violation: 3rd consecutive. Corrective action: Correct prior to next routine inspection.

Inspector's notes

Observed leak at the faucet of the 3-compartment sink at time of inspection. All plumbing systems must be maintained in good repair. ** 2nd Repeat** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed VCT flooring missing near the walk-in and in food preparation area. Observed ceiling fan in food preparation area in the establishment. Observed multiple holes in walls throughout establishment. Observed uneven flooring near prep area near dining with food debris throughout.Repair flooring and patch the holes in walls so that areas are smooth and easily cleanable. Remove ceiling fan prior to next routine inspection. **2nd Repeat**. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 no proper sanitizer present in the establishment to properly wash, rinse, and sanitize dishes at the time of inspection. Person in charge (PIC) purchased proper unscented chlorine sanitizer at the time of inspection. Proper sanitizer must be present in establishment to allow for proper sanitizing of food contact surfaces. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed leak at the faucet of the 3-compartment sink at time of inspection. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas - Observed hole in wall next to walk-in refrigerator. Observed VCT flooring missing near the walk-in. Observed ceiling fan in food preparation area in the establishment. Observed multiple holes in walls throughout establishment. Repair flooring and patch the holes in walls so that areas are smooth and easily cleanable. Remove ceiling fan prior to next routine inspection. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection