Humphrey's Kitchen & Koffee

Inspector's notes

Observed no employees with Certified Food Protection Manager Certificates 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. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed wiping cloths stored in buckets of chlorine sanitizer with a concentration under 50ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager certificate for employees onsite. 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 raw shell eggs stored over covered containers of deli meats in prep cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC moved eggs to bottom shelf of prep cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes cooling with covering on container. Potatoes were uncovered to allow for more rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. 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 build up of organic matter on interior plastic deflector of ice machine by 3-compartment sink. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter. PIC burned down ice and cleaned plastic deflector at time of inspection. Discussed cleaning frequency with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various time-and-temperature control for safety (TCS) foods including pork sausage, diced tomatoes, and feta cheese with internal temperatures ranging from 49-63 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The items were located in prep-style refrigerators that were not holding cold and had been placed in unit at 8am, more than 4 hours prior to the inspection. PIC voluntarily discarded the items during the inspection - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two prep-style refrigerators with out-of-temperature TCS foods inside that were measured with ambient temperatures of 48F and 59F with min-max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Re-inspection will tentatively occur on 6/4/2025. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed a bowl of sliced cooked chicken breast cooling at ambient temperature at 72F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per employee chicken was cooked and sliced to cool less than 2 hours prior to inspection. Person in charge (PIC) moved chicken to reach-in refrigerator to cool rapidly - inspector verified temperature. Corrective Action: Corrected at time of inspection.