Champagne Cafe & Lounge

Inspector's notes

Observed no CFPM on site during 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 no Certified Food Protection Manager (CFPM) at time of inspection. Informed person in charge (PIC) that a Certified Food Protection Manager (CFPM) should be available at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provision in the handwashing sink by the 3-compartment sink. Informed person in charge (PIC) that handwash sinks must be supplied with 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 plastic containers and cocktail shakers in the handwashing sink in the bar area. Informed person in charge (PIC) that a handwashing sink must only be used for handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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: Observed no hand soap/cleanser in the handwashing sink by the 3-compartment sink. Informed PIC that soap/cleanser should be available at all hours of operation to facilitate handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs being stored above ready-to-eat food, such as carrots and other vegetables. Informed person in charge (PIC) that 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 2 containers of cooked pasta and 2 containers of mac n' cheese missing date marks. Person in charge (PIC) stated they were prepared on Sunday (2 days ago). Informed PIC that 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two plastic bottles with chemicals lacking a label. Informed person in charge (PIC) that all containers containing chemicals should be labeled with the common working name for easy identification. PIC corrected at time of inspection by labeling the bottles (degreaser). Corrective Action: Corrected at time of inspection.