Vitality Bowls Superfood Cafe

Inspector's notes

Certified Food protection manager was not available upon request. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. *** 2ND REPEAT VIOLATION

Inspector's notes

Observed pre portioned chicken, steak, hard boiled eggs, and leafy greens stored in prep cooled without a date. PIC date marked at time of inspection.

Inspector's notes

Observed scoop utensil stored directly in standing 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. **2nd REPEAT VIOLATION

Inspector's notes

Certified Food protection manager was not available upon request. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. ***1ST REPEAT VIOLATION

Inspector's notes

Observed raw in shell eggs stored above cooked chicken in reach-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. ***1ST REPEAT VIOLATION

Inspector's notes

Observed several in-use spatulas stored directly in standing 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. **1ST REPEAT VIOLATION

Inspector's notes

Observed no trash can with lid in the restroom that is gender neutral. Please provide to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified Food protection manager was not available upon request. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Certified Food protection manager was not available upon request. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Observed employee walk to back of kitchen, from being outside and proceed to make food without first washing hands. 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. Employee properly washed hands at handwash sink at time of inspection.

Inspector's notes

Observed cracked raw shelled eggs leaking into egg carton stored directly above cooked beef in reach-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Observed pre-made beef, chicken, guacamole thawing in hot water with an internal temperature of 102*f. According to PIC, beef had been previously thawing for 20 minutes prior to inspection and stated items would be used for next business day. Instructed PIC, to rapidly chill in ice bath. Discussed approved thawing requirements and using upright reach-in cooler for thawing purposes.

Inspector's notes

Observed slice beef, green mix salad without any dates in reach-in cooler. PIC stated items last for a minimum of 2-4 days and date marked items at time of inspection. 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).

Inspector's notes

Observed spray bottle of bleach with a concentration higher than 200 PPM. According to PIC, bottle is used to spray directly on food contact surface of blenders. Trained employee how to properly fill and test sanitizer levels to ensure they are within proper levels. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed several chemicals (toilet bowl cleaner, soap, cleaning sprays) stored above prep sink. 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. 7-101.11 - Priority Foundation: Identifying Information, Prominence-Original Containers Addl Notes: Observed spray bottles stored in the back of establishment without a label. PIC indicated they were bleach bottles used for cleaning blenders and labeled them at time of inspection.

Inspector's notes

Observed pre-cooked beef, chicken and guacamole thawing in same bowl of water at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process.

Inspector's notes

Observed several in-use spatulas stored directly in standing 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.

Inspector's notes

Observed beverage cooler in back area used to store dairy free milks with a large block of ice. Please repair prior to next routine inspection.

Inspector's notes

Quat and Chlorine Test strips were unavailable for use at time of inspection. Please obtain prior to 2.14.25.Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dishes in the quat sanitizer at 3 compartment sink. Quat concentration was less than 150 ppm. PIC remade sanitizer sink at the time of inspection Concentration was between 150 and 200 ppm. Discussed replacing more often or having dispenser adjusted to a higher concentration. Correct By: Corrected At Time Of Inspection