One Stop Nutrition

Inspector's notes

FOURTH CONSECUTIVE. No Certified Food Protection Manager (CFPM)was onsite. A 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 a white cloth used to wipe down the cutting surface of the prep table sitting out on the counter. Alerted staff and retrained them on wiping cloth use and regulations. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third consecutive. No Certified Food Protection Manager (CFPM)was present 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,

Inspector's notes

Third consecutive. No Certified Food Protection Manager (CFPM)was present 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,

Inspector's notes

Observed dairy-based smoothy mixes (52-45°F), opened alternative milk (52-45°F), and juices (52-45°F) in the base of the prep table above 41°F. Upon further observation, the back of the unit had iced up causing the unit to warm 49.8°F (checked with the min/max). Thermometers were calibrated at time of inspection. Staff discarded all milks that were above 41°F and any alternative milks that had been opened for more than 6 hours (see embargo). Staff were told to keep a limited supply of milk (one at at time) in the prep table. All Time Temperature Control for Safety (TCS) foods in the prep table are to remain on time control of 6 hours until the unit is fixed. Discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dairy-based smoothy mixes (52-45°F), opened alternative milk (52-45°F), and juices (52-45°F) in the base of the prep table above 41°F. Upon further observation, the back of the unit had iced up causing the unit to warm 49.8°F (checked with the min/max). Thermometers were calibrated at time of inspection. Staff discarded all milks that were above 41°F and any alternative milks that had been opened for more than 6 hours (see embargo). Staff were told to keep a limited supply of milk (one at at time) in the prep table. All Time Temperature Control for Safety (TCS) foods in the prep table are to remain on time control of 6 hours until the unit is fixed. A reinspection on the unit will occur in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No thermometer was available onsite during inspection. Person in charge will obtain a thermometer. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. A picture of the strips along with proof of purchase can be sent electronically via email. Re-inspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No chlorine test strips were available on site at time of inspection. Staff were using chlorine as a sanitizer, at time of inspection. Person in charge will obtain these devices. Re-inspection will be conducted within 10 days. A picture of the strips along with proof of purchase can be sent electronically via email. Corrective Action: Correct prior to re-inspection.

Inspector's notes

SECOND REPEAT. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: 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. Observed employee handwashing sink, by the three compartment sink, without soap available. An employee replaced the soap at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed heavy buildup of food debris on the floor of the walk in. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Discussed increasing cleaning frequencies as a means to protect against potential pests. Must clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection