Zero One Ice

Inspector's notes

FIFTH CONSECUTIVE. Observed no Certified Food Protection Manager onsite at the 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

FOURTH CONSECUTIVE. Observed the front-handwashing sink and the dump sink with broken hot-water handles. Both handles had detached from the base, requiring staff to use the detached handle as a wrench to turn on the hot water for handwashing. Proper repair is required. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

THIRD consecutive. Observed the front-handwashing sink and the dump sink with broken hot-water handles. Both handles had detached from the base, requiring staff to use the detached handle as a wrench to turn on the hot water for handwashing. Proper repair is required. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

FOURTH Consecutive. No certified Food Manager was present at time of inspection. In Compliance with Food Code, Maricopa County now requires a Food Manager Present during operating hours. PIC stated that they have the test scheduled for this weekend. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multicolored sticky organic matter on the doors of the prep table, interior of the microwave, and the exterior of the hot holding equipment. Alerted staff who cleaned these areas at time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude the accumulation of soil residues. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Inspector's notes

SECOND consecutive. Observed the front-handwashing sink and the dump sink with broken hot-water handles. Both handles had detached from the base, requiring staff to use the detached handle as a wrench to turn on the hot water for handwashing. Proper repair is required. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multicolored sticky organic matter on the doors of the prep table, interior of the microwave, and the exterior of the hot holding equipment. Alerted staff who cleaned these areas at time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude the accumulation of soil residues. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Inspector's notes

Observed both handwashing sinks without paper towels available. Alerted manager who replaced paper towels at time of inspection. Also observed an empty pitcher sitting in the basin of the handwashing sink in the back, which was moved 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 accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked boba (108°F) sitting in an OFF crock pot below 135°F. Alerted staff who stated the boba had been cooked in the last hour. Boba was reheated and the crock pot was turned on and set to a hot setting. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed best practice of turning on the crock pot to a hot setting prior to transferring over freshly cooked boba. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened almond milk (May 27), opened oat milk (May 29) and Milk-based oolong tea (May 28), which had been opened or prepared more than 7 days before inspection, sitting in a prep table. Alerted manager who discarded all out-of-date Time Temperature Control for Safety (TCS) foods. Discussed date marking requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the front handwashing sink with a broken hot water handle. The handle had detached from the base and requiring staff to use the detached handle as a wrench to turn on the hot water for handwashing. Proper repair is required. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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

Inspector's notes

Observed dishes drying on the side of the three-compartment sink. After a discussion with staff, it was determined that dishes were washed and rinsed but not sanitized. The staff member was re-educated on sanitizer requirements and retrained. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. A chlorine sanitizer was made onsite at the recommended range (50-100 PPM). Sanitizer must be tested each time it is hand-dosed. Food-contact surfaces were put on the dirty side to be re-washed, rinsed and properly sanitized. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of at least 10 seconds. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened yogurt without proper date mark. Staff stated the yogurt was opened three days prior. 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 cooked boba (70°F) out at room temperature without a times stamp or written policy. The cooked boba had been out for over 4 hours and was discarded 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.

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 an employee handwashing sink, in the back of the establishment, blocked a by a large cardboard boxes front of it. An employee moved the cardboard boxes away from the handwashing sink, at time of inspection. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source. Observed packaged dried shrimp, dried chicken and dried beef for sale by the check out counter. The employee confirmed that these items are made at the owner's house and then are brought to the facility. The owner verified that their personal kitchen is not registered with the cottage food program. EHS sent over information on registering for a cottage food license. Foods prepared in a non-inspected/registered kitchen were embargoed at time of inspection. Discussed approved source regulations with staff. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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. No sanitizer on premise at time of inspection. The manager ran out to grab some sanitizer at time of inspection. . Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitizer was provided at the facility while EHS was still onsite. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a scoop and stir rods stored in 78°F water out at room temperature. Alerted the Person in Charge who washed, rinsed, and sanitized the stir rods and scoop and moved it into the prep table, at time of inspection. Proper storage of in-use utensils (used to serve Time Temperature Control foods) is to store utensils in either 41°F or below water, 135°F or hotter water, in dipper wells with running water, or stored dry/at room temp and changed every 4-hours. Discussed approved utensil storage with PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. No chlorine test strips were available on site at time of inspection. Person in charge ordered chlorine test strips at inspection time. A limited quantity of chlorine test strips were provided to the establishment until there shipment is able to arrive. Chemical concentration must be measured each time the sanitizer compartment is hand dosed to ensure chemical concentration is within the recommended range. Discussed sanitizer requirements with management. Correct By: Corrected At Time Of Inspection