5th Avenue Cafe Llc

Inspector's notes

Observed no certified food protection manager on the premises at time of 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.

Inspector's notes

Observed handwashing sink in the bar filled with a cutting board, knives, and other utensils at time of inspection. Person-in-charge (PIC) relocated all items blocking handwash sink at time of inspection. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken with a temperature between 89 to 92*F cooling on a prep table at ambient temperature at time of inspection. Per cook, chicken was cooked an hour and a half prior to inspection. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided cooling guidance documents to PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle of insect killer on chemical shelf in the front of house. Instructed person in charge (PIC) to remove spray bottle of insect killer and ensure that pest control is only be performed by a licensed pest control company. PIC removed can of insect killer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife and sponge in handwash sink on cook line. Person-in-charge (PIC) relocated all items blocking handwash sink at time of inspection. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee food items stored above food items for service in reach-in unit located opposite of handwashing sink. Observed open cup employee drink items stored on food prep table alongside prepped food. PIC properly stored all employee food items at time of inspection. Suggested PIC designate an area for storage of employee food items and employee personal items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed white napkin linens mixed in with lettuce and cut lettuce in walk-in unit. Ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination. Staff removed the linen napkin. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 build up of food debris on food contact portion of can opener stored clean by back prep table. PIC washed, rinsed, and sanitized the can opener at the time of inspection. All food contact surfaces must be maintained clean to sight and touch. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. --- Observed metal pan of cooked potatoes measured at 93’F on food prep table directly beside cooking stove. PIC stated establishment make cooked potatoes hourly or bihourly accordingly to traffic, and put said cooked potatoes on time as control. Cooked potatoes in question were made an hour ago, per PIC. No time stamps or documentation observed. When using time as control, written procedures are to be prepared in advance of utilizing the method. If 4-hour and no temperature control method is utilized, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. PIC time stamped item 9:30-1:30 at time of inspection. Provided guidance on 4-hour time as control via email. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing --- Observed packaged raw fish under running water still in original ROP (Reduced Oxygen Packaged) packaging. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. PIC was asked to cut a slit opening on packaging at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed scoop with handle in contact with baked potatoes in tabletop prep cooler. Ensure handle not in contact with food to prevent contamination from the hands. PIC moved scoop at time of inspection. Correct By: Corrected At Time Of Inspection

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 build up of food debris on food contact portion of can opener stored clean by back prep table. PIC washed, rinsed, and sanitized the can opener at the time of inspection. All food contact surfaces must be maintained clean to sight and touch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating. >>> Observed cooked pork chorizo and mashed potatoes at 99-120'F in the steam table next to the flat top. Per PIC, those items were placed directly into the steam table and not reheated to 165'F prior to placing them in the unit. All other items in the steam table were at or above 135'F at the time of inspection. Per PIC, all items above 135'F were reheated to 165'F prior to placing in the steam table. The PIC removed both food items from the steam table and reheated them to 165'F at the time of inspection. Discussed proper reheating with the PIC. All food being reheated must be reheated to 165'F prior to holding hot above 135'F. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. >>observed staff crack open an egg on the grill to cook and attempting to put on a new pair of gloves without first washing hands. Educated staff to wash hand after touching raw food products and performing a new task, and or before putting on a new pair of gloves. Staff properly washed hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: 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. >>Observed hand wash sink in the back next to three compartment sink was blocked with a trash can. Observed hand was sink next to prep sing had a kitchen knife in sink. Person in charge was made aware of situation and employee cleared sink right away. Please ensure hand sinks are cleared and available at all times. Correct By: Corrected At Time Of 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-C2. >>Observed pancake batter made with raw eggs above prepared pasta salad in reach in. Observed a container of raw eggs above bread in walk in fridge. Person in charge moved eggs to a shelf below all ready to eat food. Discussed the importance of keeping raw food separated and below RTE food to avoid contamination of food. Correct By: Corrected At Time Of 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 3 comp sink sanitizer sink was reading below 200 PPM. Staff added sanitizer and sanitizer was reading 200 PPM. Please ensure Quat sanitizer is reading between 200-400 PPM for proper sanitation. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. >>Observed establishment serves eggs and burgers to order. Please ensure that menu includes *Asterisk and consumer advisory for customers, so that they are aware of food borne illness risk Correct By: Correct Prior To Reinspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter >>Observed significant organic matter and food debris on the floor and storage rack in cooler. Please ensure storage areas are frequently cleaned and sanitized to avoid contamination and pest issues. Correct By: Correct Prior To Next Routine Inspection