40 Love Az

Inspector notes: Observed low temperature sanitizing dish machine in the kitchen washing dishes at time of inspection. Final rinse sanitizer concentration measured at 0 PPM. Dish machine was run multiple times and tested at 0 PPM each time. Acceptable chlorine concentration shall measure between 50-100 PPM. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize equipment, utensils, and food contact surfaces until the dish machine is repaired and maintains a chlorine concentration between 50-100 PPM. Service call placed at time of inspection. Provided santizier concentration log electronically to monitor sanitizer concentration

Inspector notes: At the expo station below the overhead warmers observed assorted TCS sauces made in house. Sauces held between 107-109°F include lobster beurre,beurre blanc, vin jaune sauce, truffle bordelaise. According to the chef items are held around 110°F and discarded at the end of service. All TCS foods being held under time as a control were properly time stamped at time of inspection. No time stamps or written policy for time as a public health control available for review at time of inspection. Must provide written time as a control procedures prior to re-inspection (3/20/2026). Provided guidance document

Inspector notes: Observed reduced oxygen packaged (ROP) beef in the drawer refrigerator below the grill with a date mark of 3/3. Observed ROP chicken dated 3/7 in the walk-in refrigerator. Comment: A variance/HACCP must be obtained prior to conducting any specialized processes. A variance is required for ROP time/temperature control foods that are in packaging for more than 48 hours. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyazenergovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Discontinue ROP of food products over 48 hours. All food products removed from ROP at time of inspection