KOLACHE CAFE

Violations (3)

• 2

  Certified Food Protection Manager

  2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: At time of inspection, no certified food protection manager (CFPM) was present on the premises. A CFPM is required to be on the premises at all times of food operations. Please have a CFPM present for the next inspection. Corrective Action: Correct prior to next routine inspection.

• 16Corrected on site

  Food-Contact Surfaces: Cleaned and Sanitized

  4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed food debris on the blades of the grinder while stored as clean. Instructed establishment to have it rewashed. All food contact surfaces of equipment must be clean to sight and touch if stored as clean. Corrective Action: Corrected at time of inspection.

• 33Corrected on site

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed a large, deep, plastic container of eggs cooling. Eggs were at 161*F in the interior and 118*F near the edges of the food. Eggs started cooling approximately 15 minutes prior to inspection. Eggs were moved to smaller, metal pans to help speed up the cooling process. All cooling must be done in an approved method to ensure it reaches 70*F within the first two hours and below 41*F within a total of 6 hours. Reviewed cooling methods and provided guidance documents. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.