Faava

Inspector's notes

Observed water leaking from under the 3 compartment sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed front employee hand sink hot water only reaching 69 deg F. Repair to provide water at minimum required temperature. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw beef being stored directly over packages of butter in one of the reach in cold units. Chef removed raw beef from above butter and placed beef on the bottom shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee washed hands at the prep sink. Manager had employee wash hands at the hand washing sink. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: Corrective Action: Corrected at time of inspection. Employee cleaning changed tasks to handling clean food equipment without washing hands. Manager had employee wash hands. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Food debris on blade, and blade guard of slicer last used two days before, per manager. Manager had the slicer broken down and properly cleaned and sanitized.All food-contact surfaces must be cleaned to sight and touch.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked beans, vegetables and cooked meats prepared two days before in the reach-in without discard dates. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Inspector's notes

Corrective Action: Correct prior to re-inspection. Grease of unknown type leaking from housing cap on floor mixer and has been wrapped in plastic wrap and tape to prevent drip into the mixing bowl and food below. All equipment must be maintained in good repair at all times. Repair the mixer to a state of good repair prior to reinspection 7/15/25.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks on prep table. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee touched their hair then put on gloves to handle food without washing hands. Manager had employee wash hands. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pan of raw salmon stored on wire shelf in reach-in above trays of buns. 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.

Inspector's notes

Employee used a knife, washed it at the prep sink and put it back onto equipment shelf as clean without sanitizing it. 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

Corrective Action: Corrected at time of inspection. Per manager, grill marked salmon was par-cooked and cooled for later finish cooking without an approved procedure. Manager stated they will discontinue the non-continuous cooking. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department.

Inspector's notes

Pan of cooked peppers and cooked onions held on counter, at 74*F and 78*F internally, under time control per manager without discard time or written procedure. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Vacuum packaged raw salmon in the reach-in thawed in intact packaging. Manager fish removed from the packages. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Boxes of to-go cups, bowls and lids stored directly on the floor. Manager had items moved to proper storage, at least 6" above the floor.