Angie's Lobster

Inspector's notes

Observed front drive through cookline employee crack raw eggs with gloved hands (no drop gloves) and proceed to make a customer drink, use reach-in fridge and handle clean grilling equipment food contact surfaces with same contaminated gloves. Discussed removing gloves and washing hands after handling raw animal proteins. Establishment uses drop gloves, but drop gloves were not used. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drink through soda nozzles with a buildup of organic matter. Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken pulled from the grill finished cooking with a final internal temperature of 147-151*f degrees. Six pieces if breast were cooked, three of them were under cook temperature. All items were cooked to 165*f degrees. orrective Action: Corrected at time of inspection.

Inspector's notes

Observed tall reach in fridge adjacent to back cookline holding cut tomatoes, falafel mix, black beans, cooked corn, and sliced boiled egg between 48-52*f degrees. Also observed, front drive through counter reach-in fridge holding lobster, crab, raw shrimp, oatmilk, and milk 48-60*f degrees. Per manager all items were out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open floor drain behind soda fountain with a build up of organic matter, please clean at a rate to avoid accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Floors under and behind drive through equipment area and behind ice machine have trash and debris on floors. Exterior of soda machine, exterior of salad spinner, wall above three sink, wire shelving next to three sink, exterior of fry freezer have build up of organic debris on surfaces. Instructed person in charge to clean.

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Toilet seat is broken, replace.

Inspector's notes

Observed accumulation of dirt and food debris under and behind fryers and coolers by drive-through window and around prep line. 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

Two partially full chemical bottles were unlabeled. One by the handwashing sink (windex) and one by the 3 compartment sink (degreaser). Discussed with PIC the need to have clear labels on all bottled chemicals. The chemical bottles were properly labeled at the time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels in dispenser at hand wash sink in employee restroom. Employee replaced paper towels. Discussed importance of keeping paper towels at all hand wash sinks to encourage appropriate hand washing and prevent foodborne illness. Correct By: Corrected At Time Of Inspection

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. Cooked lobster and shrimp in top of reach in across from fryers temped at 48F to 50F with thermocouple for less than 4 hours per employee. Employee placed items inside reach in. Discussed importance of maintaining all TCS foods at 41F to prevent foodborne illness. :