Brunch House

Inspector's notes

Observed no employee with a Certified Food Protection Manager (CFPM) on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations, every shift and time of inspection.

Inspector's notes

Observed clogged handwash sink next to grill in kitchen. Discussed with PIC that all plumbing required to be maintained in good repair at all times.

Inspector's notes

Observed no covered waste receptacle in female restroom. Discussed with PIC that covered waste receptacle is required in unisex/female restrooms.

Inspector's notes

Observed torn gasket seal around walk-in cooler in kitchen. Discussed with PIC that required to maintain physical facility and equipment in good repair, smooth and cleanable at all times.

Inspector's notes

Observed no employee with a Certified Food Protection Manager (CFPM) on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations, every shift and time of inspection.

Inspector's notes

Observed organic growth inside bar gun dispensers and food/dust debris on plates on racks in kitchen. Discussed with PIC that food contact surfaces require to be maintained cleaned at all times.

Inspector's notes

Observed buildup of food debris on flour bins lids and outside surface of waffle makers. Discussed with PIC that non-food contact surfaces requires to be cleaned more frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed leaky faucet at 3 compartment sink. Discussed with PIC that plumbing is required to be in good repair at all times.

Inspector's notes

Observed dirt buildup on walls next to oven, by flour bins, behind fryers and ceiling. Discussed with PIC that physical facility requires to be cleaned more frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed ceiling tile broken off with dust and particles fallen on plates stacked on rack near entrance to kitchen. Discussed with PIC that plates required to be stored in clean, dry location.

Inspector's notes

Observed hand sink and prep-sink in service area in front of kitchen with leaky faucets. Discussed with PIC that all plumbing required to be in good condition at all times.

Inspector's notes

Observed ceiling in kitchen with buildup of dust. Discussed with PIC that required physical facility required to be cleaned more frequently to prevent accumulation of dust and dirt debris.

Inspector's notes

Observed food spilled over serving plates. Discussed with PIC that food should not be placed over serving plates ton prevent contamination. PIC removed plates to be washed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sink next to dishwasher leaking faucet. Discussed with PIC that all plumbing needs to be in good repair.

Inspector's notes

Observed dust and dirt debris buildup on ceiling, walls in kitchen, wall next grill, and walk-in door cooler. Discussed with PIC that physical facility must be free of dirt and dust debris. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in refrigerator unit under grill reading temperature of 46F. Discussed with PIC that needs to be under 41F. Food (eggs, steak and sausage) was relocated to cooler since establishment just opened and food was place in unit within last 2 hours.

Inspector's notes

Observed reach-in refrigerator under grill reading temperature at 47-48F and prep table refrigerator at 49F with ice buildup. Discussed with PIC that all equipment must be in good repair and cold holding at 41F or below.

Inspector's notes

Observed food debris build up on reach-in refrigerators, freezers and walk-in cooler. Discussed with PIC that non-food contact surfaces need to be clean to touch.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. ***2nd Consecutive Violation*** Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed grill scraper along with food debris in hand sink next to hot holding wells. Discussed with PIC that all hand sinks must be accessible and used for hand washing only. PIC removed tool 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 various TCS food items being cold held ranging from 47-54*F in refrigerated drawers under grill, Items such as raw chicken, raw fish, cheeses, eggs, ham, and sausage. Per PIC all items were brought out and put into drawers 2 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed ice build-up in back of cooler, not allowing drawers to fully close. Discussed with PIC service cooler, and not TCS items are to be kept/put in drawers can remain closed and maintain items at 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

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 no hand soap available at hand sink in kitchen, also observed tool placed inside hand sink. Discussed with PIC that all hand sinks must be stocked at all times with soap and paper towels; & that hand sinks must be accessible at all times and used for hand washing only. PIC provided soap for hand sink and removed tool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris under equipment and tables through out establishment. 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-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 cooler draws under grill missing, Per PIC they will be coming in to fix tomorrow. Cooler unit is not to be used until fixed and able to hold TCS food items at 41*For below. Repair prior to reinspection. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

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. ---Observed TCS items being cold held ranging from 70-74*F in prep cooler, per PIC cooler was disconnected this morning and never connected after, ambient temperature of 41*F was reached prior to end of inspection. Had PIC move items to walk-in to cool back down to 41*F. Discussed with PIC that all TCS food to be maintained at 41°F or less. Observed TCS items being cold held ranging from 74-78*F in top refrigerated drawer of grill, Per PIC bottom drawer broke that morning so they removed to fix. PIC will be using time as control for items in drawer till fixed. Discussed with PIC that any items left after 4 hours must be discarded and all items must have an Initial start temperature of 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 bottom cooler drawer missing and top cooler draw with TCS items being cold held ranging from 74-77*F. Drawer coolers are not able to maintain TCS items at 41*F. Reinspection will be conducted on 02/23/24. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ---Observed kitchen and server station hand sink faucets dripping when turned off, fix prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-103.12, Pf: Pressure. No running water available throughout establishment at time of inspection at any sink fixtures. Per PIC, establishment operated throughout the day with no running water. Reviewed imminent health hazards with the PIC. Provide running water to establishment prior to contacting department for re-inspection to lift permit suspension. Correct By: Correct Prior To Reinspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the handwashing sink located in the server station. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. - Observed raw fish stored above mac n' cheese on bakers rack in the walk-in. Observed raw chicken wings stored above raw beef ox tails, and raw lamb chops. Employee moved raw fish to separate rack at time of inspection. Employee moved lamb and ox tails to proper storage location above chicken wings at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Provided establishment with separation storage hand out at time of inspection. 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. - Observed no quat test strips available at time of inspection. Establishment utilized quat sanitizer for sanitizing food contact surfaces. Discussed importance of having quat test strips to determine concentration of sanitizer levels. Obtain prior to re-inspection on 12/6. Correct By: Correct Prior To Reinspection