Infusion Coffee Shop

Inspector notes: Observed employee leave kitchen, feed two dogs a dog treat, pet dogs, and return to kitchen to briefly rinse hands for 3-4 seconds. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed one keg of cold brew with a keg date and time of 6/24 at 12:30PM. Also observed another keg of cold brew with a missing keg date and time. The keg only had a made/steep date of 6/25. Per PIC, the cold brew was kegged on 6/26. PIC discarded cold brew kept past discard date and labeled the other keg with the appropriate keg date/time at time of inspection. Per PIC, cold brew is grinded from beans, steeped in cold water under refrigeration, and kegged on-site in the establishment. Per PIC, kegged cold brew is only supposed to be retained for 48 hours and then discarded if not used. Without an approved variance, all kegged cold brew must be labeled with the kegged date and time, held at 41*F or below, and used or discarded within 48 hours of being kegged. A variance/HACCP must be obtained prior to 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: Observed customer enter establishment with two dogs as one dog placed two front paws on front service counter, twice. Employee could not confirm with the customer if the animal is a service animal required because of a disability. Customer left establishment with animals at time of inspection. Observed establishment has multiple "no pets allowed" signage posted on front entrance and throughout inside of establishment. PIC stated, when customers enter with pets and express interest in staying inside of establishment, employees/managers are trained to ask customers if the animal is a service animal. Per PIC, if the animal is not a service animal, the customer is asked to leave the establishment

Inspector notes: Observed frozen quiches purchased from a permitted food processor (verified through invoices) with no information indicating the name of the company or contact information for the company. Also observed these same quiches repackaged at the establishment in a grab and go refrigerator with no label. 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. Establishment must ensure proper labeling on all foods

Inspector notes: Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following prepared dates: cold brew coffee in non-keg containers (07/13, 07/16) and kegged cold brew coffee (07/13, 07/18). The person in charge stated that all of these cold brew coffees were prepared onsite and they were unable to verify if the dates were true for all but the cold brew in the non-keg container labelled 07/16 (per the person in this one was prepared on 07/23 and it was relabeled). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed creating a batch production log in addition to their date marking system. Also discussed that time/temperature controlled for safety foods that are reduced oxygen packaged in the establishment must either be removed from the packaging within 48 hrs. or they may acquire a variance with Maricopa County Environmental Services