Senor Coffee

Observed dishes in 3-compartment sink sitting in quaternary solution at a strength of less than 150ppm. For proper sanitation, quarternary solution should hold a strength of 150-400ppm at all times. Person in charge removed dishes prepared solution to a strength of 200ppm and placed dishes back in solution for sanitizing. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection.

Hot water dispensing at hand sink and 3-compartment sink at 80*F. Hot water switch off. When turned on, electricity was lost in unit. Person in charge arrived on site an adjusted mode on generator. Hot water able to generate to 100*F at hand sink and 108*F at 3-compartment sink. Discussed maintaining hot water readily available. 5-103.11 - Priority Foundation: Capacity-Quantity and Availability Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature.

Person in charge unable to produce updated commissary agreement, and logs absent for the month of April. Person in charge able to produce updated commissary agreement and was able to verify daily visit to commissary on site of mobile unit. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department.

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food