Cabin Coffee Cafe

Inspector notes: Observed a large 5-gallon bucket with 3 gallons of cold brew (74°F) sitting out at room temperature. The extraction process began at 8 am, more than four hours before the temperature measurement. Staff were unable to provide documentation of the pH of the finished cold brew product (see embargo). Cold brew extractions can result in coffee with pH levels above 4.2, making it a Time/Temperature Controlled for Safety (TCS) product. A variance/HACCP must be obtained before conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances

Inspector notes: Third Consecutive. Observed no certified food manager on-site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed potatoes and eggs in an airtight, covered plastic container in the fridge in the process of cooling. TCS foods were between 80-90*F and had been cooked two hours before and placed in the cooler an hour after according to the PIC. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Corrected at the time of the inspection

Inspector notes: Observed no certified food manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed no handwashing sink signage for employee's handwashing sink behind the counter. All employee handwashing sinks need to have signage indicating it is a handwash sink. PIC added a "handwashing sink only" sign above the sink at the time of the inspection

Inspector notes: Observed no thermometer in either of the two refrigeration units. Any refrigerator storing TCS food products needs a thermometer in unit.​

Inspector notes: Observed prepackaged cookies and waffles for customer grab and go. Items had no labels and were plastic packaging. PIC moved the cookies and waffles and placed them behind the counter from customers reach. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed no certified food manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation