Angie's Lobster

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM is required to be on duty during all hours of operation. According to manager, they are in the process of obtaining the certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris buildup on the outside of equipment in the kitchen. Observed food debris buildup on racks used for thawing proteins. Please ensure all equipment and nonfood contact surfaces are kept clean to sight and touch and free from buildup to prevent contamination. Maintain regular cleaning schedule prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM is required to be on duty during all hours of operation. According to manager, they are in the process of obtaining the certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**3RD CONSECUTIVE VIOLATION** Observed written policy provided to not include all items that are kept out, and detailing that certain items left out can be put back into cold holding after 2 hours. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control that is in compliance with food code guidelines. Please provide updated written procedures by re-inspection on 6/11/26. County guidance document provided in email. Corrective Action: Correct prior to re-inspection.

Inspector's notes

**3RD CONSECUTIVE VIOLATION** Observed no consumer advisory for animal proteins that are cooked to order such as burgers and steak on the point-of-sale online menu. Please provide a consumer advisory on online menu for any animal proteins that are served raw or undercooked by re-inspection on 6/11/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed food debris buildup on the outside of equipment in the kitchen. Observed food debris buildup on racks used for thawing proteins. Please ensure all equipment and nonfood contact surfaces are kept clean to sight and touch and free from buildup to prevent contamination. Maintain regular cleaning schedule prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM is required to be on duty during all hours of operation. According to manager, they are in the process of obtaining the certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**2ND CONSECUTIVE VIOLATION** Observed written policy provided to not include all items that are kept out, and detailing that certain items left out can be put back into cold holding after 2 hours. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control that is in compliance with food code guidelines. Please provide written procedures by re-inspection on 6/1/26. County guidance document provided in email. Corrective Action: Correct prior to re-inspection.

Inspector's notes

**2ND CONSECUTIVE VIOLATION** Observed no consumer advisory for animal proteins that are cooked to order such as burgers and steak on the point-of-sale online menu. Please provide a consumer advisory on online menu for any animal proteins that are served raw or undercooked by re-inspection on 6/1/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed food debris buildup on the outside of equipment in the kitchen. Observed food debris buildup on racks used for thawing proteins. Please ensure all equipment and nonfood contact surfaces are kept clean to sight and touch and free from buildup to prevent contamination. Maintain regular cleaning schedule prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM is required to be on duty during all hours of operation. According to manager, they are in the process of obtaining the certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the hand sink next to the pick-up window. Paper towels must be available at all hand sinks to ensure proper hand washing is taking place. Paper towels were restocked at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed mop bucket blocking the hand sink in the veggie wash/meat cooking area. Hand sinks must be accessible and not blocked to ensure proper hand washing is taking place. Mop bucket was relocated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can opener blade with heavy accumulation of food debris. According to manager, can opener is never cleaned. Can opener blade is a food contact surface and must be washed, rinsed, and sanitized after use, or every 4 hours if in constant use. Can opener was set aside to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spinach sitting above the cooling threshold of open cooler with an internal temperature of 54-60*F. Observed bag of sweet potatoes in lower cooler with an internal temperature of 55-60*F when measured with a probe thermometer. According to manager, these items were out for less than 1 hour. Spinach and sweet potatoes were moved to walk-in to rapidly cool at time of inspection. Observed parmesan cheese stating "keep refrigerated" on the label sitting on counter with an internal temperature of 71*F when measured with a probe thermometer. According to manager, parmesan cheese is left at ambient temperatures all day. Parmesan was discarded at time of inspection. TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below except during preparation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed time as a control being used for TCS items such as cooked animal proteins, cooked vegetables, and dressing packets with no written policy. 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 control. Please provide written procedures by re-inspection on 5/21/26. County guidance document provided in email. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no consumer advisory for animal proteins that are cooked to order such as burgers and steak on the online menu. Please provide a consumer advisory on online menu for any animal proteins that are served raw or undercooked by re-inspection on 5/21/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed large deep pans of cut romaine lettuce cooling in the walk-in with lids on containers. Observed pan of cooked potatoes cooling with lid on. Discussed removing lids during the cooling process and using shallow containers to provide adequate air flow to meet cooling time and temperature parameters. Lids were removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris buildup on the outside of equipment in the kitchen. Observed food debris buildup on racks used for thawing proteins. Please ensure all equipment and nonfood contact surfaces are kept clean to sight and touch and free from buildup to prevent contamination. Maintain regular cleaning schedule prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw bacon stored above cheddar cheese and pre-cooked sausage in walk-in cooler. PIC rearranged items at time of inspeciton.

Inspector's notes

Observed trays used for thawing lobster with heavy accumulation of water and food debris. PIC stated trays get washed once a week and discussed maintaining a cleaning schedule for food and non-food contact surfaces. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed romaine bin for washing lettuce with dried food debris. Equipment must be washed every 4 hours in between use.

Inspector's notes

Observed insect device mounted directly above prep sink. Please remove or rearrange to an area where food is not stored or prepped to prevent contamination.

Inspector's notes

Observed chicken stored directly on floor in walk-in cooler. PIC, rearranged items in walk-in cooler.

Inspector's notes

Observed heavily scored cutting boards being used in prep area. Advised person in charge (PIC) that cutting surfaces shall be maintained so they are smooth and easily cleanable. Please replace prior to next routine inspection.

Inspector's notes

Observed floors and walls with heavy accumulation of food debris. Please maintain a regular cleaning schedule to prevent accumulation of food debris. Clean prior to next routine inspection.

Inspector's notes

Observed black grease debris on hood filters. Please maintain a regular cleaning schedule to prevent accumulation of debris.

Inspector's notes

Observed shrimp cooked on grill for 1:43 with a cook temperature of 120*F. PIC was instructed to return the shrimp to grill to cook until proper temperature is reached. Also observed steak cooked on grill with a final cook temperature of 120*F (rare). Ticket did not ask for rare steak. According to PIC, all steaks are cooked for same amount of time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing asterisk on steak products on menu. Prime steak is offered rare to fully cooked. All raw foods offered must have disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked.

Inspector's notes

Observed cut romaine lettuce stored in deep plastic containers with an internal temperature of 48-54*f covered with the lid in walk-in cooler. PIC stated lettuce had been cooling for 3 hours prior to inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed forks stored outside uncovered. Please obtain protective barrier or pre-packaged forks to prevent contamination. Corrective Action: Correct prior to next routine inspection.

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 Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. No certified food protection manager certificate was available upon request. Please obtain within 90 days. ** REPEAT VIOLATION**

Inspector's notes

Observed ranch dressing, blue cheese, and creamy cilantro dressing with an internal temperature of 63*F in small upright reach-in cooler that had previously been in ice water. It was determined container did not have sufficient ice to maintain sauce packets under 41*f. PIC stated packets had been out for at least 3 hours and were set aside to be discarded at time of inspection. According to PIC, dressings are placed in ice bath for 3 hours and then moved to reach-in cooler after lunch rush. Discussed the possibility of using time as a control. Provided guidance document via email. Lemon butter and butter packets were observed on counter with an internal temperature of 80-100*F. PIC, could not provide challenge study to prove butter packets are shelf stable. Instructed employee to discard lemon butter packets. Discussed proper storage methods and proper set up of ice baths to ensure temperatures are below 41*F. ***REPEAT VIOLATION***

Inspector's notes

Observed two bags of cold brew in walk-in cooler dated from 10/22/2024. According to PIC, cold brew is received frozen and then thawed. Per specialized process, cold brew must be stored under refrigeration of 41*f and below and stored for a maximum of 7 days with proper thaw/pull date.

Inspector's notes

Observed no chlorine test strips available for testing chlorine based veggie wash. After conversation with ECOLAB, it was determined that the sanitizer bucket is allowed to be used as veggie wash. When sanitizer was being dispensed, and tested directly it was registering at more than 200 PPM of chlorine sanitizer. According to instructions posted by establishment, veggie wash it to be filled with 3/4 water and a "splash" of veggie wash (chlorine). Provided training to ensure veggie wash levels are monitored at all times using approved test strips. PIC ordered test strips at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed diced sweet potatoes in steam table with an internal temperature of 125*f. It was determined, steam table was low on water and was using shallow pans. Discussed importance of maintaining steam table water high and using deep pans to help retain heat better. Sweet potatoes were re-heated to 165*F for 15 seconds and more water was added to steam table. 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. Observed bbq ranch, ranch sauce, blue cheese with an internal temperature of 62*F in ice water. It was determined container did not have sufficient ice to maintain sauce packets under 41*f. PIC stated packets had been out for more than 4 hours and were discarded at time of inspection. Also observed container of half and half stored in plastic container, unable to maintain temperature below 41*F. Lemon butter packets were observed on counter with an internal temperature of 88*F. PIC, could not provide challenge study to prove butter packets are shelf stable. Instructed employee to discard lemon butter packets and half and half. Discussed proper storage methods and proper set up of ice baths to ensure temperatures are below 41*F. Correct By: Corrected At Time Of Inspection

Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances. Observed two bags of cold brew in walk-in cooler dated from 2/27/2024, (more than 1 month after preparation). According to PIC, cold brew is received frozen and was thawed on 4/5/2024 ( 1 day past discard date). Per specialized process, cold brew must be stored under refrigeration of 41*f and below and stored for a maximum of 7 days with proper thaw/pull date. PIC discarded cold brew at time of inspection. Correct By: Corrected At Time Of Inspection