Premium Matcha Cafe Maiko

Inspector notes: Observed back handsink not supplying hot water to handsink. Observed hose to hot water valve disconnected to sink. Person in charge (PIC) reattached hose to hot water valve at time of inspection. Also observed front handsink with no paper towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed food contact surfaces being actively sanitized in chlorine mixture with a concentration of 10ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC added more bleach to water and tested at 50ppm to re-sanitize dishes at time of inspection

Inspector notes: Observed vanilla, matcha, and ube dairy ice cream base with an internal temperature of 50*F-51*F in the refrigerator. Employee indicated they made the frozen dairy ice cream base 2-3 hours before inspection. Employee indicated they did not pasteurize (or heat) the dairy ice cream base (or any frozen dairy ice cream bases in the establishment) and weren't planning on completing pasteurization before use. PIC provided HACCP variance logs documenting pasteurizing and cooling temperatures, with the most recent date of 5/6/2025. PIC stated pasteurization is normally completed everyday. Person in charge was informed according to the Arizona Administrative Code all frozen dairy desserts mix, except for flavoring agents used in frozen dairy desserts, shall be pasteurized. The establishment has an approved HACCP/variance procedure for frozen dairy desserts. The establishment must follow their approved HACCP/variance procedure for preparing pasteurized frozen dairy desserts and retain the documents listed in the HACCP/variance approval for 180 days. Due to inadequate refrigeration (see other noted violations), PIC was informed they can begin the pasteurization process and utilize ice baths to properly cool the dairy ice cream base or wait to complete pasteurization until broken refrigeration unit is repaired. PIC started pasteurization process for ice cream bases and stated ice baths will be utilized at time of inspection

Inspector notes: Observed the following time/temperature controlled for safety foods with internal temperatures 45*F-51*F: dairy butter, heavy whipping cream, cooked purple sweet potato, cream cheese, and whole milk. The measured ambient temperature of the unit these were stored in (main standing refrigerator in back) had a measured ambient temperature of 49.8*F using a min/max thermometer. 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. Establishment observed to have one main standing refrigerator (ambient air at 49.8*F), two smaller lower reach-ins, and one lower reach-in freezer. Main tall standing refrigerator in back must be repaired to cold hold food at 41*F or below

Inspector notes: Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed ube dairy ice cream base with an internal temperature of 50*F in the refrigerator. Employee indicated they made the frozen dairy ice cream base 2 hours before inspection. Employee indicated they did not pasteurize (or heat) the dairy ice cream base (or any frozen dairy ice cream bases in the establishment) and they do not document pasteurizing temperatures, cooling temperatures, and they were unaware of any HACCP variance logs being used in the establishment. Person in charge indicated they have not been following their approved HACCP/variance procedures (i.e. they do not pasteurize/heat their base or fill out/retain any logs) and have been trying to develop and acquire a custom approved premade pasteurized dairy ice cream base due to the current HACCP/variance procedures not being feasible. Person in charge was informed according to the Arizona Administrative Code all frozen dairy desserts mix, except for flavoring agents used in frozen dairy desserts, shall be pasteurized. The establishment has an approved HACCP/variance procedure for frozen dairy desserts. The establishment must follow their approved HACCP/variance procedure for preparing pasteurized frozen dairy desserts and retain the documents listed in the HACCP/variance approval for 180 days. Person in charge began the process of pasteurizing the observed ube dairy ice cream base according to their procedures at time of inspection and started a log. Discussed purchasing an approved pasteurized premade dairy base in the meantime until they can develop and acquire a custom approved frozen dairy base

Inspector notes: Observed whisk in sanitizer compartment; sanitizer compartment had chlorine sanitizer with measured concentration of 200+ ppm chlorine. Also observed wiping bucket with measured 200+ ppm chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Employee diluted both to 100 ppm chlorine at time of inspection

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation