Breakfast B i t c h

Inspector's notes

Observed dishes come out of ware washing machine that uses chlorine sanitizer reading 0ppm. PIC will use 3 compartment sink instead of ware washing machine with quaternary ammonia sanitizer of appropriate concentration. PIC relocated all food-contact surfaces to new warewashing area to be washed, rinsed, and sanitized at the time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed paper towel dispenser at both handwashing sinks located near service line and near walk-in fridge not working. 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 was able to fix dispensers and provide hand drying provisions at time of inspection. Corrective Action: Corrected at time of inspection. This is the second consecutive violation.

Inspector's notes

Observed no paper towels at handwashing sink located on service line. 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

Observed Hollandaise sauce on time as a control without time stamps. Item was put on time as control 30 minutes prior. All TCS foods being held under time as a control were properly time stamped at time of inspection. 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 Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pooled eggs stored directly above raw bacon in walk-in unit. Observed partially-cooked chicken wings stored directly above raw biscuits on cooling rack in walk-in unit.

Inspector's notes

Observed active warewashing at 3-comp sink with a sanitizer solution of less than 100ppm quat concentration. Observed sanitizer dispenser in disrepair due to sanitizer connection not pulling. PIC adjusted connecting pipe at time of inspection and dispenser observed pulling sanitizer solution. PIC drained sanitizer compartment and filled with new sanitizer solution. New sanitizer solution measured 200ppm. Quat sanitizer concentration shall be between 150-400ppm. Observed low temperature chlorine dishwashing machine at coffee bar dispensing 0ppm chlorine. Establishment observed with multiple other units in good repair for warewashing and sanitization. PIC agreed to not use unit until it has been fixed. Chlorine concentration shall be 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially cooked chicken wings, red and raw to the sight, stored in metal pan in walk-in unit. Chicken item confirmed partially cooked by PIC. Establishment observed not approved for non-continuous cooking of chicken wings. PIC could not provide internal documentation for non-continuous cooking at time of inspection. PIC agree to stop all non-continuous cooking operations unless approved. All partially cooked chicken wings were cooked to full at time of inspection. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing water on flooring underneath mechanical warewashing machine located in bar area. Bar staff stated it was due to overfilling warewashing machine above fill line. PIC had bar staff mop flooring free of standing water at time of inspection. Ensure in the event of overflow, flooring is mopped frequently to avoid standing water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed low temp chemical warewashing machine dispensing chlorine sanitizer solution of >200ppm in warewashing area. Chlorine sanitizer solutions shall have a concentration of 50-100ppm. PIC agreed to not use unti in question until it has been fixed. Establishment will only use 3-comp sink as means of cleaning and sanitizing food contact surfaces until unit has been fixed. 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. Re-inspection scheduled on 11/08/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no bodily fluid cleaning kit or cleaning plan guidance present at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided cleaning plan guidance via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no cold water available for mixing at handwashing sink located in warewashing area. Water at sink in question dispensing at 135'F (scalding hot). Observed no PVC piping connected for discharge from handwashing sink in bar area by entrance resulting in handwashing sink being inaccessible. Dump sink at the bar was converted to handwashing sink and PIC agreed to use dump sink for handwashing purposes only until the handsink in disrepair has been fixed. 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. Fix both handsinks prior to re-inspection on 11/07/2024. Corrective Action: Correct prior to re-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 handwashing cleanser at handwashing sink located by cookline. PIC restocked handsink with soap at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken wings and cooked shrimp being stored directly below raw marinated beef in walk-in unit. 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 active warewashing at 3-comp sink with a sanitizer solution of 0ppm quat concentration. PIC drained sanitizer compartment and filled with new sanitizer solution. New sanitizer solution measured 400ppm. Quat sanitizer concentration shall be between 150-400ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 employee sanitize large tray by rinsing and submerging each side of the tray (tray is larger than 3-comp sink) for less than 30 seconds. Sanitizer fill volume observed to not reach 50% of the tray when submerged; resulting in middle area of the tray not being properly sanitized. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications. PIC filled sanitizer solution to volume ensuring more than 50% of the tray is submerged during sanitization of each side. Tray in question was properly sanitized at time of inspection. Reviewed the importance of proper cleaning procedures for food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep pan of cooked gravy (made with milk, butter and ground turkey) measured 88'F in walk-in unit. PIC stated item was made 2.5 hours prior. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Reviewed proper cooling methods with PIC. Provided proper cooling methods via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed whole milk, and heavy cream (45-48'F) in reach-in unit located at cafe' bar. Ambient temperature of reach-in unit observed at 48'F. PIC stated establishment does not keep temperature logs for unit and was unable to provide time when unit stopped working properly. Dairy items in question have been in unit for longer than 4 hours. Observed in-house made spicy aioli sauce, in-house cilantro lime ranch, cream cheese and cooked strawberry sauce measured 58-68'F in ice bath located by tabletop prep cooler on cookline. PIC stated items had been stocked since 8am at opening and has been longer than 4 hours. Observed maple butter on food prep table located by cookline at 88'F. PIC stated item had been out of temperature for longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed raw shelled eggs (48-58'F) filled above fill line of pan in tabletop prepcooler located opposite of stovetop (heat source). PIC stated eggs were stocked about an hour prior. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Establishment has adequate coldholding capacities and PIC agreed to not use unit until it has been fixed. Reviewed with PIC that ice baths shall be restocked continuously to ensure coldholding temperatures of 41'F and below are maintained. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausages and cut lettuce in walk-in unit with no datemarking. PIC stated cooked sausages and cut lettuce were prepped on 10/27. Observed cooked salsa and cooked sausages with no datemarking in tabletop prep cooler located near warewashing area. PIC stated items are portioned from datemarked batches in walk-in unit. All RTE/TCS foods were properly date marked at the time of 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed low temp chemical warewashing machine dispensing chlorine sanitizer solution of >200ppm in warewashing area. Chlorine sanitizer solutions shall have a concentration of 50-100ppm. PIC agreed to not use unti in question until it has been fixed. Establishment will only use 3-comp sink as means of cleaning and sanitizing food contact surfaces until unit has been fixed. 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. Re-inspection scheduled on 11/04/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed quat dispenser at 3-comp sink but establishment does not have any quat test strips in stock. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Re-inspection scheduled for 11/07/24. Corrective Action: Correct prior to re-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 hollandaise sauce (butter and eggs) being hot held but having an internal temperature of 93*F. Person in charge states the sauce was placed to hot hold 1 hour prior to inspection and was placed on time as public health control (disposed of after 2.5 hours). Discussed how all time/temperature control for safety (TCS) foods that are hot held must have an internal temperature of 135*F or hotter to prevent bacterial growth. 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.---In the kitchen, observed cooked shrimp having an internal temperature of 68*F. Person in charge states the shrimp was frozen and thawed out under running water 1 hour prior to inspection. Person in charge placed the shrimp back in the walk in cooler to cool down. Also observed cut watermelon, whole milk (dairy) and cold brew coffee in the side bar having internal temperatures of 53-56*F. Person in charge voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.12 (A)(1), Pf: CIP Equipment; Cleaning/Sanitizing Solutions Circulate and Contact All Food-Contact Surfaces. 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 the main dishwashing machine being used and not being able to dispense detergent. Person in charge states they will use the 3 compartment sink for the meantime until it is repaired. Discussed the importance of ensuring all cleaning units are working properly to ensure all food contact surfaces are being cleaned and sanitized properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

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 two employees cleaning and sweeping the floor; proceed to handle food without washing hands. Employees were asked to wash hands prior to handling food at time of inspection. Employees must wash hands in between tasks. Discussed importance of proper handwashing and when to wash frequencies with PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage --- Observed labelled bottle of equipment cleaner being stored above multiple single-use items (cups, straws, lids and condiment cups); packaged. PIC moved cleaner bottle to proper storage at time of inspection. Chemicals must be stored in a way to prevent contamination of food, utensils, and equipment. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered --- Observed covered receptacle missing in unisex bathrooms at the establishment. All women/unisex bathrooms must be provided with covered receptacle for sanitary purposes. PIC was instructed to have this violation addressed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.---In the walk in cooler, observed a container deeper than 4 inches of cooked chicken tinga that had been cooling since the night before having an internal temperature of 49*F. Person in charge voluntarily disposed of the cooked chicken tinga at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Also discussed not covering any cooling foods prior to reaching 41*F to ensure it cools properly. 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.---In the main bar, observed bloody Mary mix/Michelada mix using a tomato cocktail base having internal temperatures of 45-48*F. Person in charge states these food items had been in the unit since the night before and voluntarily disposed of them. Also observe cut watermelon in the condiment container having an internal temperature of 50*F. Employee states the cut watermelon was placed in the condiment container 2 hours prior to inspection but voluntarily disposed of it. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection