Urban Hip-e Fresh Kitchen

Violations (4)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed the walk-in refrigetor with an internal temperature of 53*F at the time of inspection measured with a min/max thermometer. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonelle can be stored in equipment that maintains an ambient air temperature of 45°F or below. TCS foods from the delivery and were improperly cold held were at 42*F to 46*F and relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection; hummus, watermelon, yogurt, hard boiled egg, mango slaw, and ahi tuna. All TCS foods improperly measured with a probing thermometer and were cold held at 44*F to 53*F were discarded by PIC at time of inspection; brie, tzatziki sauce, lettuce mix, hard boiled egg, mozzarella, cheese sauce, falafel, pickled onion, roast beef, feta cheese, blue cheese crumble, pesto sauce, and prosciutto. Corrective Action: Corrected at time of inspection.

  Priority

• 25

  Consumer Advisory Provided for Raw or Undercooked Food

  3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed menu missing consumer advisory statement and disclaimer for the tuna poke bowl and the for the ahi tuna toast. Discussed with PIC offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection10/23/26 Corrective Action: Correct prior to re-inspection 10/23/26

• 33Corrected on site

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 the walk-in refrigerator with an internal temperature of 53*F at the time of inspection measured with a min/max thermometer. Discussed with PIC Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC had maintenance arrive and unit was down to 31*F at the time of inspection. Corrective Action: Corrected at time of inspection.

• 47

  Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

  4-501.12 - Core: Cutting Surfaces Addl Notes: Observed the sandwich prep table in the kitchen to have brown and black deep grooves. Discussed with PIC All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Resurface or replace the cutting surface when it is no longer able to get cleaned. Corrective Action: Correct prior to next routine inspection.