Angie's Lobster

Inspector's notes

Observed tub of cooked potatoes in prep table next to drive through window at 60 F. Per PIC, potatoes were cooked more then 4 hours prior. All TCS foods improperly cold held were discarded by PIC at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Y valve downstream of AVB valve with a direct supply water line feeding a chemical dispenser. Informed PIC that shut-offs, including chemical dispensers are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No written procedures or kit for clean-up of vomiting or diarrhea incidents. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with guidance documents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic matter build-up inside soda nozzle at the drive thru soda fountain. PIC stated that nozzle are cleaned nightly. Discussed with PIC that soda nozzles must be cleaned and maintained at a frequency as to prevent future build up. Once every 24hrs. Also observed build-up of debris around the soda machine and the single use cup dispenser. Please increase cleaning frequency. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Small gap/opening underneath the rear entrance doorway. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Advised PIC to install a door seal strip underneath prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Areas below equipment and storage racks observed with build up of food debris. Handles of equipment (walk-in cooler door and reach-in cooler doors) with food debris. Please clean below equipment, storage racks, and all food contact surfaces and equipment at a frequency and manner that prevents build up and prevents attraction of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the exhaust vents above the fryers to have a buildup of grease to where it was dripping behind and in front of fryers. Notified PIC and discussed the importance of properly cleaning the establishment's ventilation systems frequently to prevent overloading the ventilation system. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No written procedures or kit for clean-up of vomiting or diarrhea incidents. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with guidance documents. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter build-up inside soda nozzle at the drive thru soda fountain. PIC stated that nozzle are cleaned nightly. Discussed with PIC that soda nozzles must be cleaned and maintained at a frequency as to prevent future build up. Once every 24hrs. Also observed build-up of debris around the soda machine and the single use cup dispenser. Please increase cleaning frequency. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Small gap/opening underneath the rear entrance doorway. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Advised PIC to install a door seal strip underneath prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed very low water pressure at the hand washing sink nearest to the front entrance, close to order window. PIC stated that they will submit a work order to repair water flow. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Correct prior to re-inspection; within 10 business days. 4/24/26

Inspector's notes

Areas below equipment and storage racks observed with build up of food debris. Handles of equipment (walk-in cooler door and reach-in cooler doors) with food debris. Please clean below equipment, storage racks, and all food contact surfaces and equipment at a frequency and manner that prevents build up and prevents attraction of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the exhaust vents above the fryers to have a buildup of grease to where it was dripping behind and in front of fryers. Notified PIC and discussed the importance of properly cleaning the establishment's ventilation systems frequently to prevent overloading the ventilation system. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. 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 atmospheric vacuum breaker (AVB) on the mop sink missing the cap and leaking when turned on. Observed the left faucet at the three-compartment sink running continuous hot water, the hot water handle does not control the flow and cannot be turned off. Informed PIC that these plumbing fixtures need to be brought be into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark marks of dirt build up and blood on the floor of the walk-in refrigerator. Observed a build-up of orange and brown sticky residue on the sink handles of the three-compartment sink and the surrounding areas. Observed a build-up of orange residue and food debris on the cooling drawer unit. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate that prevents the accumulation of dirt, residue, and food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. 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 establishment using quat for the sanitizing of food contact surfaces with no quat test strips onsite. Establishment possess pH strips. Informed PIC that test strips are required for any chemical used with food contact surfaces. Provided test strips prior to reinspection on 9/19/2025. 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 on 9/19/2025.

Inspector's notes

Observed atmospheric vacuum breaker (AVB) on the mop sink missing the cap and leaking when turned on. Observed the left faucet at the three-compartment sink running continuous hot water, the hot water handle does not control the flow and cannot be turned off. Informed PIC that these plumbing fixtures need to be brought be into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark marks of dirt build up and blood on the floor of the walk-in refrigerator. Observed a build-up of orange and brown sticky residue on the sink handles of the three-compartment sink and the surrounding areas. Observed a build-up of orange residue and food debris on the cooling drawer unit. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate that prevents the accumulation of dirt, residue, and food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black residue on the inside of the soda nozzles at the fountain machine. Informed PIC that these nozzles need to be cleaned to sight and touch and continue to be cleaned at a rate which precludes the growth of residue and organic matter. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Atmospheric Vacuum Breaker (AVB) on the mop sink missing the cap. Please have a backflow specialist take a look at the AVB to ensure it is working effectively. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the establishment's only hand sink to be further than twenty-five feet from the drive thru food prep area. The drive thru area has fryers, a grill and a cold holding unit, and is where most cooking occurs. Raw beef, raw chicken, raw lobster, and eggs are handled at the drive thru prep area. Employees currently only have access to the back prep and ware washing area hand sink, which is more than twenty-five feet away. Staff member stated that there was a hand sink on the other side of the drive thru prep wall that was removed when the Prime Grill concept was added. Informed PIC that the hand sink needs to be reinstalled so that there is a hand sink available with in twenty-five feet for the drive thru station to use. Upon re-inspection 10/07, the sink has not been reattached and is not functioning. PIC stated that the owner has brought the sink out of storage and are working on reattaching it. The hand sink must be reinstalled so that there is a hand sink available with in twenty-five feet of every food preparation area. Please stock to the hand sink with soap, hand drying provision, and adequate hot water of at least 100*F. Corrective Action: Correct prior to re-inspection on 10/17/2024. ******* 2nd Repeat Violation *******

Inspector's notes

Observed Atmospheric Vacuum Breaker (AVB) on the mop sink missing the cap. Please have a backflow specialist take a look at the AVB to ensure it is working effectively. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook in the drive thru area, crack raw shell eggs, proceed to put new gloves over the ones used to crack to eggs and begin a new task with cooked food. Informed PIC that hands need to be washed when switching tasks, such as working with raw animal product and then cooked food. Employee removed their gloves, performed proper hand washing, and then put on new gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment's only hand sink to be further than twenty-five feet from the drive thru food prep area. The drive thru area has fryers, a grill and a cold holding unit, and is where most cooking occurs. Raw beef, raw chicken, raw lobster, and eggs are handled at the drive thru prep area. Employees currently only have access to the back prep and ware washing area hand sink, which is more than twenty-five feet away. Staff member stated that there was a hand sink on the other side of the drive thru prep wall that was removed when the Prime Grill concept was added. Informed PIC that the hand sink needs to be reinstalled so that there is a hand sink available with in twenty-five feet for the drive thru station to use. The hand sink must be reinstalled so that there is a hand sink available with in twenty-five feet of every food preparation area. Please stock to the hand sink with soap, hand drying provision, and adequate hot water of at least 100*F. Corrective Action: Correct prior to re-inspection on 10/07/2024.

Inspector's notes

Observed Atmospheric Vacuum Breaker (AVB) on the mop sink missing the cap. Please have a backflow specialist take a look at the AVB to ensure it is working effectively. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. ........Employee wearing gloves put on one over-glove to handle raw shrimp then removed the over-glove with the single-gloved hand and continued handling food without washing hands. Had employee wash hands and put on clean gloves. Reviewed the proper use and removal of over-gloves with the manager and employees. 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

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge Person in charge did not have a Food Service Manager (FSM) Certification and was not aware of proper temperatures to hold Time Temperature Control for Safety Foods at. A person in charge with a valid Food Service Manager Certification must be present at all hours of the operation. Provide proof of signing up for a FSM Certification with-in 10 days. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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. Observed packaged lobster in an overfilled pan in the top portion of the prep cooler unit holding at 46-47 Deg. F. Keep fill levels in this unit at least an inch below the top of the pans and the lid closed in order to maintain food products at 41 Deg. F. or below. The extra product was placed in the unit below at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed several packages of lobster being thawed in the walk-in refrigerator. Any seafood product must be removed from its package when it is thawed to prevent potential bacterial growth. Correct By: Correct Prior To Next Routine Inspection