Rainbow Donuts

Inspector's notes

***Sixth Consecutive Violation*** 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

At two handwashing sinks, dishware stored in basin of sinks. Employee removed dishware. Handwash sinks are to be maintained in a condition that promotes handwashing. Ensure establishment discontinues use of handwashing sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

At prep counter, cooked boba using time as a public health control. At time of inspection, no time noted on boba container. Per employee, boba was prepared about 6 hours ago. Instructed employee to discard boba. See embargo form. Establishment unable to locate written time control procedures. Time control procedures were written at time of inspection. Maintain copy of written procedures available for viewing. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout establishment, bottom shelving inside reach in refrigerators and freezers, handles of reach in refrigerators and freezers, outside of mixer, floors and walls around baking area with accumulation of food residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** At front handwashing sink, leak when both hot/cold water faucet are turned off. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection

Inspector's notes

In in-operable walk in cooler, mattress, rug, pillows, fan and various personal items stored. Living quarters are prohibited within a food establishment. Remove living quarter items from establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a leak when both hot/cold water are turned off to the front handwashing sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager at the time of the inspection. 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. REPEAT VIOLATION

Inspector's notes

Observed various toppings with no lid stored directly on top of each other at the time of the inspection. Provide lids to prevent contamination prior to the next routine inspection. Also observed several open bulk food ingredient bags/buckets. For food protection, maintain foods in closed packages/containers. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION.

Inspector's notes

Observed various open food items (dough and powdered sugar) stored directly on the floor at the time of the inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager at the time of the inspection. 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. REPEAT VIOLATION

Inspector's notes

Observed various toppings with no lid stored directly on top of each other at the time of the inspection. Provide lids to prevent contamination prior to the next routine inspection. Also observed several open bulk food ingredient bags/buckets. For food protection, maintain foods in closed packages/containers. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION.

Inspector's notes

Observed hot dog/sausage filled pastries with/without jalapenos being held at room temperature in the donut case at 73°F at the time of the inspection. Person in charge stated the items were brought out at 8am and stay out until 4pm. Advised person in charge that this particular food item must either be held cold (41'F or below) or hot (135'F or above) or utilize time as a temperature control (4 hours out at ambient temperature w/ policy and time stamp on product). Person in charge will utilize time. Items were time stamped at the time of the inspection (prep at 8am and discard at noon).

Inspector's notes

Observed Raid Ant/Roach killer under a prep table and Spectracide bee and yellowjacket pesticide killer in the office at the time of the inspection. 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

Observed hash browns on a sheet tray out at ambient temperature at 68-71'F and chorizo in the reach-in cooler covered at 60'F at the time of the inspection. Person in charge stated they were made about 2 hours prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various open food items (dough and powdered sugar) stored directly on the floor at the time of the inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice scoop stored directly on rack of reach-in freezer near ice bags at the time of the inspection. In-use utensils must be stored in a clean, dry location. If utensils are stored in food, the handles must be stored above the surface of the food. Ice scoop was placed into a container in the freeer at the time of inspection.

Inspector's notes

Observed mop sink basin filled with water and unable to drain at the time of the inspection. All plumbing must be maintained in good repair at all times. Repair clog and maintain a free-flowing basin prior to re-inspection (Wednesday, November 26th). 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed a leak when both hot/cold water are turned off to the front handwashing sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a mattress, rug, pillows, fan and various personal items in the walk-in cooler (inoperable) at the time of the inspection. Living quarters are prohibited within a food establishment. Remove items prior to re-inspection (Wednesday, November 25th).

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 maximum water temperature of 81F at front service counter handwash sink. Handwash sinks must be supplied with hot water of at least 100°F. Repair/replace the sink's instant heater as needed. 4th Consecutive Violation.

Inspector's notes

Observed 7 open bulk food ingredient bags. For food protection, maintain foods in closed packages/containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of black residue along the upper interior surface of the ice maker bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three filling dispenser parts secured with scotch tape. Maintain equipment easily cleanable and in good repair. 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 maximum water temperature of 79F at front service counter handwash sink. Handwash sinks must be supplied with hot water of at least 100°F. Repair/replace the sink's instant heater as needed. Send proof of corrective action (photo or service receipt) to inspector within about a week. 3rd Consecutive Violation. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 7 open bulk food ingredient bags. For food protection, maintain foods in closed packages/containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of black residue along the upper interior surface of the ice maker bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three filling dispenser parts secured with scotch tape. Maintain equipment easily cleanable and in good repair. 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 maximum water temperature of 72F at front service counter handwash sink. Handwash sinks must be supplied with hot water of at least 100°F. Repair/replace the sink's instant heater as needed. Send proof of corrective action (photo or service receipt) to inspector within about a week. 2nd Consecutive Violation. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 7 open bulk food ingredient bags. For food protection, maintain foods in closed packages/containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of black residue along the upper interior surface of the ice maker bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three filling dispenser parts secured with scotch tape. Maintain equipment easily cleanable and in good repair. 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 maximum water temperature of 72F at front service counter handwash sink. Handwash sinks must be supplied with hot water of at least 100°F. Repair/replace the sink's instant heater as needed. Send proof of corrective action (photo or service receipt) to inspector within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 7 open bulk food ingredient bags. For food protection, maintain foods in closed packages/containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of black residue along the upper interior surface of the ice maker bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three filling dispenser parts secured with scotch tape. Maintain equipment easily cleanable and in good repair. 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 accumulation of black residue along the upper interior surface of the ice bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed. Corrective Action: Correct prior to next routine inspection. 4-602.12 - Core: Cooking and Baking Equipment. 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. Addl Notes: Observed accumulation of food splatter/debris on upper interior surface of Magic Chef microwave oven. Clean and maintain door seals and cavities at least every 24 hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In a skillet on a hot plate that was unplugged, observed scrambled eggs/77F. In a hot cabinet turned off, observed hot dogs/94F wrapped in pastry. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed the importance of limiting the amount of time that TCS food spends in the danger zone. Suggested preparing/baking smaller quantities of the hot dog product, and once baked, maintaining the product hot (at least 135F) or cold (below 41F). 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

No probe thermometer available to monitor food temperatures as required. Provide a probe thermometer for establishment. Email inspector the proof of corrective action (like a receipt or photo) within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed three filling dispenser parts secured with scotch tape. Observed damaged shelving below the food prep sink. Repair equipment in an approved manner and maintain easily cleanable surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hot water valve inoperable at kitchen food prep sink. Maintain all plumbing in good repair at all times. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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......In reach-in refrigerator, observed a stack of raw shell eggs stored on open shelving over an open box of red onions. Store raw animal proteins below produce and ready-to-eat foods. The eggs were relocated below the onions. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 accumulation of black residue along the upper interior surface of the ice bin. Remove the ice and thoroughly clean/sanitize the surfaces as needed. Repeat Violations: 3rd,Correct By: Correct Prior To Next Routine Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable......Observed two filling dispenser parts secured with scotch tape. Observed plastic dairy crates with ridges and openings being used as shelving to elevate items above the floor. Repair equipment in an approved manner and maintain easily cleanable surfaces. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils......Observed soiled surfaces including ice maker exterior, kitchen shelving throughout, dairy crates and storage racks, exteriors of food containers, and large mixer base. Clean thoroughly throughout as needed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions.....Observed soiled flooring, especially along walls and under equipment. Clean and maintain throughout as needed. Core-6-202.112, C: Living or Sleeping Quarters, Separation......Observed two mattresses on floor in un-used walk-in freezer near dry storage and food prep areas. Living or sleeping quarters located on the premises of a food establishment shall be separated from rooms and areas used for food establishment operations. Remove the mattresses. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Core-2-401.11, C: Eating, Drinking, or Using Tobacco.....Observed an employee open snack bag on shelf over food prep area. The snack bag was voluntarily discarded. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 accumulation of black residue along the upper and side interior surfaces of the icemaker. Empty the ice bin to thoroughly clean/sanitize the interior and properly clean more frequently. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 excessive buildup of of food product on bulk food scoop. Maintain food contact surfaces clean to sight and touch. The scoop was sent to the warewashing sink for cleaning. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-701.11, P: Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food. 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.......Observed moldy, melted ice cream in inoperable chest freezer. Discontinue maintaining adulterated food. The person in charge voluntarily discarded the moldy, melted ice cream. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring.....Observed live insect (not roach) on dining room table and two on interior window surface. Use licensed pest control service to effectively eliminate the insects. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.....Observed soiled surfaces including handwashing sinks and faucet handles, prep sink, shelving, ice maker exterior, kitchen shelving throughout, blender base, inoperable equipment, and large mixer knobs and base. Observed pink and black mold on prep cooler exterior at the door seal. Clean thoroughly throughout as needed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained......No hot water available to the food prep sink. Repair the sink faucet as needed and maintain in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions......Observed soiled surfaces including kitchen walls and flooring (especially along walls and under equipment). Clean and maintain throughout as needed. Core-6-202.112, C: Living or Sleeping Quarters, Separation >>>Observed two mattresses on floor in un-used walk-in freezer near dry storage and food prep areas. Living or sleeping quarters located on the premises of a food establishment shall be separated from rooms and areas used for food establishment operations. Remove the mattresses. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd