T Swirl Crepe

Inspector's notes

Observed a large light gap under the back door. Repair/replace door sweep and weather stripping as needed to help eliminate pest entry. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a homestyle air fryer in the back kitchen the PIC stated is not in use. Remove unapproved equipment that is not necessary for the operation of the business. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs stored above avocados and apples. 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 tapioca boba pearls held at room temperature measuring 66*F with a probe thermometer. Per PIC, the boba was prepared at 11am and was on time as a control. Establishment does not have a written and approved time control policy and no timestamp or log was present on the boba. 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 a large light gap under the back door. Repair/replace door sweep and weather stripping as needed to help eliminate pest entry. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a homestyle air fryer in the back kitchen the PIC stated is not in use. Remove unapproved equipment that is not necessary for the operation of the business. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment does not have a CFPM onsite. 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.

Inspector's notes

Observed crepe spreaders stored in still water measuring 86*F and ice cream scoops in still water measuring 60*F when measured with a probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee wash their hands without soap at the 3 comp sink. Employee properly washed hands at handwash sink at time of inspection. All handwashing must occur at an approved hand sink. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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 an employee wash their hands at the 3 comp sink without soap. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels at the handwashing sink in the front service area. 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. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: No hand soap at any hand sink in the establishment. 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have sanitizer to properly wash, rinse and sanitize food-contact surfaces. Per PIC, only soap is used. 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 chlorine, per manufacturer for quat or other approved sanitizers). Inspector demonstrated proper 3 comp sink setup and sanitizer testing. Establishment provided chlorine sanitizer at the time of inspection. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC was instructed to rewash, rinse and sanitize all food contact surfaces and properly air dry dishes at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No chemical labels observed on multiple spray bottles throughout the establishment. Chemicals removed from their original containers must be labeled with the common working name and stored appropriately. PIC labeled the bottles at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crepe spreaders stored in still water measuring 86*F and ice cream scoops in still water measuring 60*F when measured with a probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment provided chlorine sanitizer at the time of inspection but does not have chemical test strips to monitor sanitizer levels. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 2/2/26. Corrective Action: Correct prior to re-inspection.