Better Buzz Coffee Roasters

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. To obtain food manager certification, please visit website https://www.maricopa.gov/5114/Food-Restaurants. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. At main coffee stations, cartons of dairy with internal temperatures of 51*F. Per manager, dairy cartons were out for breakfast service for less than an hour. Cartons of dairy were moved to reach in coolers to rapidly cool back down to the proper temperature. Recommended ice baths of shorter time periods when cartons of dairy are left out of cold holding units. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, cutting boards deeply scored. Resurface or replace cutting boards. Recommended smaller cutting boards for ease of cleaning. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On sandwich line, in prep table cooler, TCS foods (meat patties, cut tomatoes, cheeses, cooked eggs) with internal temperatures of 45*F-47*F. Per employee, temperatures were taken <4 hours. Manager discarded food for quality. Ambient temperature of prep table cooler was 45*F. Discontinue use of prep table cooler until able to maintain food at proper cold holding temperatures at all times, especially at busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.