Maven Cafe

Inspector's notes

Observed bottles and boxes stored in hand sink. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat violation.

Inspector's notes

Observed raw eggs stored above cheese in reach in cooler next to register. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach in cooler next to fryer with ambient temperature measured 50F at coldest. 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. PIC not currently using for TCS items. PIC will not use for TCS items until repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. 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 cooked eggs cooling in top of prep table cooler. PIC reported these were just cooked and placed there within a few minutes. PIC relocated cooked eggs to equipment designed to rapidly cool. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water at time of inspection, maximum temperature measured 80F. PIC reports hot water heater is being replaced by building manager. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to reinspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed equipment no longer in service stored in facilities. Remove items not needed for the operation or maintenance of the establishment by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified Food Protection Manager (CFPM) registration is expired at time of inspection. CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No procedures for clean-up of vomiting and diarrheal events available at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC provided procedures at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flavoring syrups and coffee supplies in hand sink at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. 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 butter and sliced lunch meats (turkey and ham) at 45F in reach in cooler next to sandwich prep station. PIC reports the cooler was below 37F this morning. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lightbulbs without covering above sandwich making station. PIC reports maintenance is scheduled to replace bulbs and covering. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed commercially processed cooked beans and commercially processed queso cheese measured 65-71'F in reheating warmer unit located in back area where tabletop prep cooler is. Food items were placed in unit to be reheated less than an hour prior, per PIC. Unit observed not plugged in. Informed PIC that food items shall be brought out of refrigerated only when they are ready to be reheated. Commercially processed TCS food items must be rapidly reheated to 135°F within 2 hours prior to hot holding. PIC reheated food items to 135'F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items (cooked eggs, potato salad, macaroni and cheese, american cheese, cheddar cheese, beef steak burritos) measured 45-51'F in standing reach-in refrigerator located by cashier station. Ambient temperature of unit measured 47.4'F. Food items have been out of temperature for longer than 4 hours per PIC. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 whipped butter having green organic growth on the inside of the lid. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several deli meats (turkey, ham, roast beef, pastrami) having a date marking of 9/29. Also observed opened sour cream with no date marking but being opened more than 7 days prior to 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed cut watermelon and repackaged dessert cake being sold as a grab and go item with no labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.---In the standing cooler, observed roast beef, cooked chicken wings, butter, cooked chicken not having any date markings. Also observed in the reach in cooler, cooked sausage, mozzarella cheese, American cheese, fried eggs, sour cream and cream cheese not having any date marking. Person in charge states these food items were opened/prepped/thawed 1-5 days prior to inspection. Person in charge dated these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 American cheese, opened salsa, opened cows milk, opened nacho cheese, cut cantaloupe, and cheesecake not having any date marking. Person in charge states these foods were all prepped/opened/thawed out 2-3 days prior to inspection but started dating them appropriately. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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/4617/AMC-Toolbox---Cooling.---Observed fried egg being cooled down in top portion of the prep cooler. Person in charge moved the fried eggs to the standing cooler to cool down more efficiently. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, not cooling in prep coolers and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection