Maricopa County, AZ

Brisam's Grill, Bar, and Patio

Permit ID: FD-11503

Permit Type: E & D

4730 E Lone Mountain Rd Suite 102-104 Cave Creek 85331

*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
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. >>> In top portion of refrigerated make table, on cookline next to hot holding station, observed various TCS (time/temperature controlled for safety) foods such as cheeses, cut leafy greens, raw sausage, marinara sauce and pico de gallo with internal temperatures 48*-60*F. In refrigerated drawers, underneath grill, observed various TCS foods such as raw chicken, cooked chicken, raw fish, raw shrimp, raw ground beef, cheese sauces and cooked pastas with internal temperatures between 46*-56*F. Temperatures verified with establishment probe thermometer. Employee stated food temperatures had not been monitored since previous day. TCS foods held in make table and drawers for more than 4 hours were discarded (see embargo form). TCS foods held less than 4 hours were moved to walk-in or iced to rapidly cool to 41*F or below. Ambient temperature of make table 40.1*F when measured with inspector min/max irreversible thermometer. Discussed maintaining make table lid closed, rearranging food storage in bottom portion for air flow and utilizing ice bags during busier times. Ambient temperature of refrigerated drawers 48*F. Discontinue use until drawers are able to maintain TCS foods at 41*F or below. Person in Charge contacted repair service at time of inspection. 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/4576/AMC-Toolbox---Cold-Holding.
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. >>> In walk-in refrigerator, observed 2 containers of cooked & portioned pasta, cooked chili, shelled hard boiled eggs and a large container of spinach dip without date marking. Per employee, foods were cooked more than 24 hours prior. TCS (time/temperature controlled for safety) food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee labeled containers of TCS foods with proper date marks. Discussed importance of proper date marking with Person In Charge. 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.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator >>> Observed two cans of Raid Flying Insect spray stored on shelf directly outside of office door. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator. Discussed importance of the use of pesticides only by a certified applicator with Person in Charge. Flying Insect spray cans were discarded at time of inspection.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Inspection Report emailed and confirmed received. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824


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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