Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco-----Observed water bottle and coffee cup without straws stored on metro shelving in dry storage area over food. Also observed protein shaker stored in reach-in cooler by prep sink on top shelf over food. PIC relocated all items to approved storage areas away from food at time of inspection. Employee beverages must be stored in designated areas in a manner that prevents contamination of food and must have a lid with straw.

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.-----Observed cook place raw ground beef hamburger on grill using hands and then proceed to handle hamburger bun without removing gloves and washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Priority Foundation-2-301.15, Pf: Where 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.-----Observed cook wash hands in 4-compartment sink prior to returning to cook line. All hand washing must occur at hand wash sink. Discussed importance of proper hand washing locations with the PIC.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.-----Observed bartender cutting limes for drinks at bar and handling limes with bare hands while cutting the limes. PIC discarded limes at the time of inspection. Discussed the importance of preventing bare hand contact with RTE foods with the employee and PIC.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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.-----Observed one hand sink within kitchen on cook line. No convenient hand sink is located in back prep area or near warewashing area. Observed employees washing hands improperly at 4-compartment sink (see violation #6). Discussed options for installing hand wash sink in back of house to service prep area and warewashing area. Must provide additional hand wash sink supplied with hot water to service back of house prep area and warewashing area prior to re-inspection on 1/30/2023.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.-----Observed cooked onion rings with discard date of 1/15/2023, cooked queso with discard date of 1/18/2023, coleslaw with discard date of 1/18/2023, bacon jam prepared in-house with discard date of 1/15/2023, and artichoke dip with a date mark. PIC was unsure when artichoke dip was prepared. All items were discarded by PIC at time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage----Observed ice scoop stored directly on top of visibly dusty ice machine. PIC relocated to approved storage area at time of inspection. Discussed importance of proper utensil storage with the PIC.

Non-food contact surfaces clean

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-----Observed build up of dust and debris on shelving units and equipment throughout establishment. Equipment and non-food contact surfaces must be cleaned frequently enough to prevent build up of dust/debris. Must clean prior to next routine inspection and maintain clean.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----Observed multiple holes in walls throughout establishment. Patch and paint all holes in walls prior to next routine inspection.