Yucca Tap Room
Permit ID: FD-00714
Permit Type: E & D
29 W Southern Ave Tempe 85282
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing......Employee entered bar through lift-door and handled food/drink without washing hands. Had employee wash hands. Manager reviewed hand washing with employee.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination....Bowl containing cream and raw chicken stored in reach-in above carrots and cut pineapple. Employee moved chicken to proper storage.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces ...No detectable sanitizer at in-use bar 3 comp and in kitchen low-temperature automatic dishwasher. Employee re-made bar sanitizer to proper 200 ppm quaternary sanitizer and had kitchen equipment sanitized manually at the 3 comp.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4616/25575/AMC-Toolbox---Cooking........Par cooked chicken available in walk-in. Employee stated chicken is par cooked, cooled, then final cook to 165*F when ordered. Establishment does not have approved non-continuous cooking procedure, no logs for cooling and final cooking temperatures, par-cooked chicken not labeled as raw. Manager stated they will cease non-continuous cooking and will fully cook the chicken in one step process.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage......Bottles of de-scaler, dish soap, hand soap and Fly Out stored on shelves above freezers in ice machine room, spray bottles of sanitizer, window cleaner stored on clean equipment rack in bar. Chemicals were moved to proper storage. Discussed requirement for certified pest control only.
Corrected At Time Of Inspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability... No hot water at main kitchen 3 comp sink, hand washing, dishwasher and west bar dishwasher. Please restore sufficient hot water prior to re-inspection tomorrow, 12/18/20. Manager stated repairs are scheduled for this evening.
Correct Prior To Reinspection
50
Sewage & waste water properly disposed
Core-5-403.12, C: Other Liquid Wastes and Rainwater.........Ice machine drain connected through bilge pump to hose leading up to hand washing sink. Please repair to proper drainage. Plan Review inspector, via Facetime, discussed providing a second sink as dedicated hand washing sink and using existing sink for mop sink and drainage.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed......Cove base in ice machine room has fallen off the wall. Please repair/replace. Floor tiling in kitchen has broken off in some areas, leaving pits collecting food debris, especially around the grill and fryer. Please repair to smooth, easily cleanable surface.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had five Priority, one Priority Foundation and two Core Violations on this inspection. The two home-style reach-ins at the bar are not intended for proper holding of TCS food items, such as milk, cream or half & half. Please store all TCS food in NSF or equivalent coolers to ensure it is maintained 41*F or below. Please ensure hot water capacity is sufficient to the two automatic dishwashers and all hot water needs in the west bar. No County legal action will result from this inspection. Emailed report and notice of inspection rights to Dave G.
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.
