Al's Cafe

Inspector's notes

No Certified Food Protection Manager on site at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at 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

Observed methanol burners stored above tortillas and single-use food contact items. PIC moved burners at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an immersion blender and a table-mounted can opener stored as clean with dried food debris on the food-contact surfaces. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch. 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.

Inspector's notes

Observed a metal cambro of dairy butter(86'F) resting on the prep table outside of temperature control. Per PIC they usually keep it warming on the flat top, but this container of butter was rapidly heated the end of the shift to account for a large order. Discussed proper hot holding procedures with PIC. 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. Corrective Action: Corrected at time of inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- Observed water bucket placed under 3-comp sink to collect water from leakage at 3-comp sink. Ensure all plumbing fixtures and systems are maintained in good repair. PIC was instructed to have it fixed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed --- Observed a hole in the wall above 3-comp sink. All floor and wall junctures must be coved, enclosed, or sealed. Discussed with PIC the importance of preventing potential pest contamination from unclosed walls. PIC was instructed to have it fixed prior to next routine inspection. Correct By: Correct Prior To Next Routine 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 food scale being stored on handwashing sink located in the kitchen. Observed rubber wraps being stored in handwashing sink located at the counter. Handwashing sinks must only be used for handwashing. Observed large trash can obstructing access to handwashing sink located in the kitchen. Handwashing sinks must be accessible at all times. PIC moved all items to clear access for both handwashing sinks at time of inspection. 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 beef being stored on top of vegetables in reach-in unit beside the prep cooler located by the entrance. PIC moved raw beef to a different cooling unit at time of inspection. Discussed importance of proper food storage to prevent cross contamination. 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. --- Observed salsa verde at 46'F in prep cooler located opposite of the stovetop table with lid opened. PIC stated salsa was canned salsa that was opened and placed into the prep cooler at 9:30am. Manufacturer instructions states salsa needs to be refrigerated after opening. Ambient temperature of prep cooler in question observed at 39'F. Cold TCS food must be cold held at 41'F or below and must not be out of temperature for longer than 4 hours. PIC moved salsa verde in question to reach-in unit at time of inspection as it has been out of temperature for less than 4 hours. Salsa was measured at 41'F by end of inspection. Suggested PIC to keep lids closed when not actively prepping food as the prep cooler is located too close to heat sources such as stoves and ovens. Correct By: Corrected At Time Of Inspection