Sky Café U.S.

Inspector's notes

Observed prep employee actively prepping produce with gloved hands, grab their drink that was right next to their prep area and consume. Employee proceeded to handle the produce with the same gloved hands after drink consumption. 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 no paper towels at the time of the inspection. 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. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 handwashing sink blocked with cart at the time of the inspection. PIC relocated all items blocking handwash sink at time of inspection. Handwashing sinks should be accessible at all times. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION 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: Observed no soap at the time of the inspection. 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

Observed TCS items (quinoa, cauliflower, black rice) in the main walk-in cooler cooling from preparation covered in seran wrap. 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. Employee unwrapped items at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers stored as clean with dating labels/adhesives still intact. All food-contact surfaces must be cleaned to sight and touch. Containers were placed to be taking to dish at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on staff at the time of the 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.

Inspector's notes

Observed handwashing sink blocked by a cart of sheet trays at the time of the inspection. Cart was relocated at time of inspection. Ensure handwashing sinks are accesible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed almost all containers stored as clean with dating labels/adhesives still intact. All food-contact surfaces must be cleaned to sight and touch. Containers were placed to be taking to dish at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items (quinoa, pasta salad, rice and cooked cauliflower) in the walk-in cooler cooling from preparation lidded and some in deep containers on a cart in the main walk-in in the back of the shared kitchen. 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. Employee unwrapped items at the time of the inspection. Corrective Action: Corrected at time of inspection