Premium Matcha Cafe Maiko

Inspector's notes

Observed ice-shaving machine drainage pipe being put in the handwash sink in the front of house hand-sink. Informed PIC that handwash sinks can only be used to wash hands. PIC removed drainage pipe from hand sink, discussed buying longer drain pipe to drain at the floor drain near ice cream machines. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front of house interior ice-machine panels with yellow-pink organic matter, informed PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed back handsink not supplying hot water to handsink. Observed hose to hot water valve disconnected to sink. Person in charge (PIC) reattached hose to hot water valve at time of inspection. Also observed front handsink with no paper towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATON (2ND CONSECUTIVE)

Inspector's notes

Observed food contact surfaces being actively sanitized in chlorine mixture with a concentration of 10ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC added more bleach to water and tested at 50ppm to re-sanitize dishes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures 46*F-51*F: dairy butter, cooked sweet potato, cream cheese, whole milk, heavy whipping cream, and ice cream base. The measured ambient temperature of the unit these were stored in (main standing refrigerator in back area) had a measured ambient temperature of 49.8*F using a min/max thermometer. PIC indicated the gallons of whole milk were just placed in unit thirty minutes prior and the ice cream base was made two hours prior. PIC relocated milk and ice cream bases to front lower reach-in units at time of inspection (with an ambient air temperature of 33*F-38*F). PIC stated butter, cooked sweet potato, cream cheese, and heavy whipping cream were stored in unit since the day prior. All TCS foods improperly cold held that were kept in unit since yesterday were voluntarily discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed vanilla, matcha, and ube dairy ice cream base with an internal temperature of 50*F-51*F in the refrigerator. Employee indicated they made the frozen dairy ice cream base 2-3 hours before inspection. Employee indicated they did not pasteurize (or heat) the dairy ice cream base (or any frozen dairy ice cream bases in the establishment) and weren't planning on completing pasteurization before use. PIC provided HACCP variance logs documenting pasteurizing and cooling temperatures, with the most recent date of 5/6/2025. PIC stated pasteurization is normally completed everyday. Person in charge was informed according to the Arizona Administrative Code all frozen dairy desserts mix, except for flavoring agents used in frozen dairy desserts, shall be pasteurized. The establishment has an approved HACCP/variance procedure for frozen dairy desserts. The establishment must follow their approved HACCP/variance procedure for preparing pasteurized frozen dairy desserts and retain the documents listed in the HACCP/variance approval for 180 days. Due to inadequate refrigeration (see other noted violations), PIC was informed they can begin the pasteurization process and utilize ice baths to properly cool the dairy ice cream base or wait to complete pasteurization until broken refrigeration unit is repaired. PIC started pasteurization process for ice cream bases and stated ice baths will be utilized at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE). 8-103.12 (B) - Priority Foundation: 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. Addl Notes: Observed vanilla, matcha, and ube dairy ice cream base with an internal temperature of 50*F-51*F in the refrigerator. Employee indicated they made the frozen dairy ice cream base 2-3 hours before inspection. Employee indicated they did not pasteurize (or heat) the dairy ice cream base (or any frozen dairy ice cream bases in the establishment) and weren't planning on completing pasteurization before use. PIC provided HACCP variance logs documenting pasteurizing and cooling temperatures, with the most recent date of 5/6/2025. PIC stated pasteurization is normally completed everyday. Person in charge was informed according to the Arizona Administrative Code all frozen dairy desserts mix, except for flavoring agents used in frozen dairy desserts, shall be pasteurized. The establishment has an approved HACCP/variance procedure for frozen dairy desserts. The establishment must follow their approved HACCP/variance procedure for preparing pasteurized frozen dairy desserts and retain the documents listed in the HACCP/variance approval for 180 days. Establishment must start following their approved procedures and retaining their logs listed in their HACCP/variance. The HACCP/variance procedures were reviewed with the person in charge at time of inspection. PIC stated logs will be kept and maintained everyday pasteurization occurs. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures 45*F-51*F: dairy butter, heavy whipping cream, cooked purple sweet potato, cream cheese, and whole milk. The measured ambient temperature of the unit these were stored in (main standing refrigerator in back) had a measured ambient temperature of 49.8*F using a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment observed to have one main standing refrigerator (ambient air at 49.8*F), two smaller lower reach-ins, and one lower reach-in freezer. Main tall standing refrigerator in back must be repaired to cold hold food at 41*F or below. Corrective Action: Correct within 24 hours.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 whisk in sanitizer compartment; sanitizer compartment had chlorine sanitizer with measured concentration of 200+ ppm chlorine. Also observed wiping bucket with measured 200+ ppm chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Employee diluted both to 100 ppm chlorine at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ube dairy ice cream base with an internal temperature of 50*F in the refrigerator. Employee indicated they made the frozen dairy ice cream base 2 hours before inspection. Employee indicated they did not pasteurize (or heat) the dairy ice cream base (or any frozen dairy ice cream bases in the establishment) and they do not document pasteurizing temperatures, cooling temperatures, and they were unaware of any HACCP variance logs being used in the establishment. Person in charge indicated they have not been following their approved HACCP/variance procedures (i.e. they do not pasteurize/heat their base or fill out/retain any logs) and have been trying to develop and acquire a custom approved premade pasteurized dairy ice cream base due to the current HACCP/variance procedures not being feasible. Person in charge was informed according to the Arizona Administrative Code all frozen dairy desserts mix, except for flavoring agents used in frozen dairy desserts, shall be pasteurized. The establishment has an approved HACCP/variance procedure for frozen dairy desserts. The establishment must follow their approved HACCP/variance procedure for preparing pasteurized frozen dairy desserts and retain the documents listed in the HACCP/variance approval for 180 days. Person in charge began the process of pasteurizing the observed ube dairy ice cream base according to their procedures at time of inspection and started a log. Discussed purchasing an approved pasteurized premade dairy base in the meantime until they can develop and acquire a custom approved frozen dairy base. Corrective Action: Corrected at time of inspection. 8-103.12 (B) - Priority Foundation: 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. Addl Notes: Observed ube dairy ice cream base with an internal temperature of 50*F in the refrigerator. Employee indicated they made the frozen dairy ice cream base 2 hours before inspection. Employee indicated they did not pasteurize (or heat) the dairy ice cream base (or any frozen dairy ice cream bases in the establishment) and they do not document pasteurizing temperatures, cooling temperatures, and they were unaware of any HACCP variance logs being used in the establishment. Person in charge indicated they have not been following their approved HACCP/variance procedures (i.e. they do not pasteurize/heat their base or fill out/retain any logs) and have been trying to develop and acquire a custom approved premade pasteurized dairy ice cream base due to the current HACCP/variance procedures not being feasible. Person in charge was informed according to the Arizona Administrative Code all frozen dairy desserts mix, except for flavoring agents used in frozen dairy desserts, shall be pasteurized. The establishment has an approved HACCP/variance procedure for frozen dairy desserts. The establishment must follow their approved HACCP/variance procedure for preparing pasteurized frozen dairy desserts and retain the documents listed in the HACCP/variance approval for 180 days. Establishment must start following their approved procedures and retaining their logs listed in their HACCP/variance. The HACCP/variance procedures were reviewed with the person in charge at time of inspection. Corrective Action: Correct prior to re-inspection on 11/25/24.

Inspector's notes

Observed a pot in the only hand sink in the back kitchen. Discussed with person in charge ensuring that hand sinks are unobstructed and used only for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 no hand soap at the hand sink in the front of house. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures 52*F - 54*F: heavy cream, raw whole shelled eggs, butter, and cream cheese. The measured ambient temperature of the unit these were stored in (the reach in refrigerator in the kitchen) had a measured ambient temperature of 55.2*F using a min/max thermometer. The person in charge indicated that the unit has been broken and they are in the process of replacing it. Person in charge was unable to determine how long the food had been stored in the unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee making a base for frozen soft serve ice cream using milk, cream, and milk powder. The establishment does not pasteurize this house made mix. To the operator's knowledge their ice cream machines do not pasteurize the base. According to the Arizona Administrative Code all frozen desserts mix, except for flavoring agents used in frozen desserts, shall be pasteurized. Additionally the inspector informed the person in charge that the establishment must acquire a variance for the preparation of house made dairy based frozen desserts not made from a commercial pasteurized mix. Inspector provided the person in charge with a guidance document explaining frozen dairy dessert preparation. Re-inspection on or before 07/26/24. *3RD CONSECUTIVE VIOLATION*

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures 52*F - 54*F: heavy cream, raw whole shelled eggs, butter, and cream cheese. The measured ambient temperature of the unit these were stored in (the reach in refrigerator in the kitchen) had a measured ambient temperature of 55.2*F using a min/max thermometer. The person in charge indicated that the unit has been broken and they are in the process of replacing it. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 07/26/24.

Inspector's notes

Observed bags of sugar, boxes of ice cream cones stored directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Person in charge indicated they would re-organize the establishment so these foods are stored 6-inches off the ground. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust throughout the kitchen on equipment and food containers. 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.

Repeat Violation Priority Foundation-3-502.11, Pf: Variance Requirement. 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 several flavors (matcha, hojicha, ube, and vanilla) of restaurant made frozen soft serve ice cream base in the reach in refrigerator and in soft serve machines; an employee indicated they made theses bases for frozen soft serve ice cream using milk, cream, and milk powder. The establishment does not pasteurize this house made mix. To the operator's knowledge their ice cream machines do not pasteurize the base. According to the Arizona Administrative Code all frozen desserts mix, except for flavoring agents used in frozen desserts, shall be pasteurized. Additionally the the inspector informed the person in charge that the establishment must acquire a variance for the preparation of house made dairy based frozen desserts not made from a commercial pasteurized mix. Inspector provided the person in charge with a guidance document explaining frozen dairy dessert preparation and the contact information for the variance team to discuss acquiring a variance for their ice cream. Re-inspection on or before 12/08/23. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd