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Hideaway Lounge

Permit ID: FD-18696

Permit Type: E & D

3215 E Thomas Rd Phoenix 85018


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
2
Violation Description
Violation Comments
Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge---Manager on duty and cook could not answer any of the foodborne illness questions and there is no certified food protection manager certification on site. Educated at time of inspection and Big 6 handout provided.
Corrected At Time Of Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash---Observed manager on duty step outside of establishment to smoke a cigarette and enter bar area without washing hands and start serving beer. Discussed when to wash with manager and he washed his hands. Later on in inspection, manager again left the bar for a while and returned to bar area without washing hands and starting preparing drink for customer. He did wash his hands after preparing drink. Please ensure to wash hands after any activity that could have contaminated hands.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS---Observed soda gun nozzle by 3 compartment sink with build up of brown organic matter. Please clean at a frequency that prevents such build up.
Correct Prior To Next Routine Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Observed container of butter sitting on top of prep cooler by grill with internal temperature ranging from 78'F-82'F. Cook stated food had been out there since he started his shift at noon and food was discarded (see embargo form). In top of prep cooler, container with ranch dressing (made in house) had internal temperature of 56'F. Cook stated food had been there for about 3 hours and items were moved to walk-in cooler. After 15 minutes, food had gone down 7'F degrees. Raw bacon in container had internal temperature of 47'F. Cook stated food had been there for about 3 hours and items were moved to walk-in cooler for rapid cooling. Container was filled above fill line. After 15 minutes, food had gone down by 2'F degrees. Please ensure to keep time/temperature control for safety food, cold holding at 41'F or below.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking---Observed in walk-in cooler, diced tomatoes and cooked ground beef that employee states were from yesterday since it was Taco Tuesday and was unsure of time when items were made/prepared. Employee date marked items with yesterdays date. Please ensure to date mark ready-to-eat time/temperature control for safety food and keep for 7 days including the day food was prepared or package was opened.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices---Establishment did not have any probe thermometers available. Please obtain prior to reinspection.
Correct Prior To Reinspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring---Observed 10+ various fruit/drain flies throughout bar area. Please find a means to control flies and eliminate harborage areas.
Correct Prior To Next Routine Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation---Observed 3 wiping cloths sitting on food prep table and not in chlorine sanitizer solution. Cook placed wiping cloths in sanitizer bucket. Please ensure that wiping cloths remain in sanitizer solution at all times.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices---Establishment uses quat and chlorine sanitizers but did not have test strips available. Quat test strips had visible water damage. Please obtain prior to reinspection.
Correct Prior To Reinspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces---Observed drain by warewashing sink and ice machine with build up of organic matter. Drains in bar area also have build up of organic matter. Please clean at a frequency that prevents such build up.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability---Observed certain sections of floor in bar area missing and not easily cleanable. Please repair prior to next inspection. Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed bar area floors visibly dirty with black debris and trash. Floors in warewashing area are visibly dirty with black debris. Wall above spice rack by prep cooler and vent above grill area have dust build up. Please clean at a frequency that prevents such build up.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 2 Priority, 4 Priority Foundation and 7 Core violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager---There is no certified food protection manager certification at establishment. Please obtain prior to next routine inspection. Provided date marking sticker as well as big 6 handout.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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