Brunch Snob

Inspector's notes

Observed a light gap under the kitchen back door. Advised PIC to tightly seal outer entries to help prevent pest entry into the establishment. Repair door sweep/weather stripping to restore a tight seal prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee with gloved hands crack a raw egg and change to new gloves to plate chips without washing their hands. Also observed an employee enter the building from and don gloves without washing theirs hands first. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling baja sauce containing dairy cooling in the walk in cooler with internal temperatures ranging from 76-140*F, internally. PIC stated the sauce was cooked at 7:30am, air cooled and placed in the walk in cooler. Observed more than 4 inches of cooling food and a skin that had formed on top of the food. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Hollandaise sauce at 122*F holding on the line in a water bath when measured with a probe thermometer. Per PIC, the sauce had been prepared at 8am and was on time as a control, but no sticker or timestamp was present. Also observed butter stating "keep refrigerated" stored at room temp measuring 74*F, internally. PIC stated the butter is brought out on trays and is typically served within 1 hour. Establishment does not have a written time as a control policy. Must provide written time as a control procedures prior to re-inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple aerosol cans of flying insect pesticide in the office. Also observed hanging slow-release pesticide cartridges hanging above the food prep sink and dry goods storage rack near the back door. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed chemical spray bottles, medicines, pesticides, scented spray and scented wipes improperly stored above food or food prep areas above the dishwasher, the rack holding gloves, the counter near the immersion blenders, the bar and in the coffee area. 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 a light gap under the kitchen back door. Advised PIC to tightly seal outer entries to help prevent pest entry into the establishment. Repair door sweep/weather stripping to restore a tight seal prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw ground pork sausage, hamburger and pork roast stored above RTE packages of potatoes. Observed raw burger stored above RTE whole roasts of pork. In the prep cooler, observed raw eggs stored behind RTE pasteurized eggs. In the drawer cooler, observed raw chicken stored behind raw cubed steak. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed less than 10 ppm chlorine sanitizer at the main kitchen dishwasher after running multiple times. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm). Food-contact surfaces were properly sanitized at time of inspection in the 3 comp sink. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed a heavy accumulation of food debris on the can opener blade. Observed food debris on both sides of the meat slicer blade that was stored as cleaned. 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 salsa roja, baja sauce and consommé in the walk in cooler with internal temperatures ranging from 50-52*F when measured with a probe thermometer. Per cook, all foods had been cooled in the walk in cooler overnight. Observed approximately 10 inches of cooling salsa roja, 6 inches of baja sauce with a tight fitting lid and over 12" inches of cooling consommé with a large fat cap observed on the surface. All foods were cooling on the back shelving closes to the walk in door in an area with low air flow. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 40*F in the main walk in cooler when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-50*F including: carnitas, brisket, corned beef, sausage, tots, chipotle cream, Monte Cristo's, salsa verde, and salmon. Other TCS foods had been delivered less than 4 hours prior and were observed at 41*F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. PIC propped the connecting walk in freezer door open to rapidly cool the recently delivered foods. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 40*F in the main walk in cooler when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-50*F. 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. PIC was able to have a repair technician onsite during the inspection. Technician was able to repair the cooler to normal functionality at the time of inspection. Corrective Action: Corrected at time of inspection. 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 cooling sausage gravy with internal temperatures ranging from 92-140*F in two containers in the walk in cooler with more than 6 inches of cooling foods. Foods observed cooling in a malfunctioning cooler. O. 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. All TCS foods being cooled in deep containers were transferred to shallow containers in the walk in freezer to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of organic debris and dust on the walk in cooler fan blades and shelving. Clean areas and maintain a regular cleaning frequency to prevent buildup. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the far right cold table at the cook's line, observed a small container of sliced ham, a small container of sliced turkey, and a small container of sliced tomatoes with an internal probed temperature of 47 degrees F. Person in charge (PIC) stated items have been in cooler for an hour. In the far left cold table, observed pooled eggs with an internal temperature of 47 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Missing drain cover at mop sink. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.