Tom Cen Café

Inspector's notes

Observed designated hand sink in the back food prep area blocked by brooms, mops, and a chair at time of inspection. Discussed the importance of maintaining all hand sinks free from obstruction to promote proper hand washing. 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 relocated all items blocking handwash sink 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 no hand drying provision at the designated hand sink adjacent to the mop sink at time of inspection. Discussed the importance of maintain all designated hand sinks stocked with all necessary equipment to facilitate proper handwashing. 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. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed folding chair directly in front of and blocking designated hand sink next to the mop sink. Discussed maintaining all designated hand sinks free from obstructions and available for hand washing with PIC. 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 relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up of organic matter on interior plastic deflector of ice machine in the bar area of the back room. PIC burned down the ice and sanitized the plastic deflector at time of inspection. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter and mold. Discussed cleaning frequency with the PIC. Corrective Action: Correct prior to next routine inspection.