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. Due to violations noted on this report and employees unable to answer basic food safety questions, as well as no manager certificate present at restaurant, this violation is being written. Obtain manager certification and train all employee properly with regard to food safety as it pertains to your operation.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. Hand sink at bar and in kitchen both lacked soap and paper towels. Items were supplied during inspection. Also discussed proper hand washing practices as it pertains to their job duties with each employee. Bar tender was using rag hanging on pants as towel after hand washing. Instructed employee to use paper towels after hand washing. Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. Hand sink in kitchen is blocked by a mop bucket and is tucked in a tough to get to corner by ice machine. Hand sink also has a sign that states "do not use." Spoke with owner on phone to expedite repairs. Sink can be used but leaks excessively. Owner instructed employees to use sink and he will have repaired.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed excessive food debris and old food grime buildup on surfaces of slicer used to cut ham (only deli meat present). Employee began cleaning during inspection. Also excessive food and debris buildup on, around, and under cutting board on make table. Clean items more frequently. Items must be washed/ rinsed/ sanitized every 4 hours when TCS food have been in contact with these items.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 sliced ham under refrigeration lacking date marks. Items such as ham, shall be date marked and use of these items shall not exceed 7 days. Employee stated items was removed from freezer within 2 days. Instructed employee to date mark this item.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices. No thermometers available. Obtain food thermometers for checking food in refrigerator, final cooking temperatures for chicken/ beef and for any hot holding foods.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Observed keg cooler to be in severe disrepair, with pooling water in bottom and attempted to repair with spray foam creating surfaces that are not cleanable. Repair properly or replace. This cooler also has drain for condensate dripping to a metal bucket. Drain to floor sink or floor drain. Observed door seals of other refrigeration in disrepair/ broken and excessively soiled with food matter. Replace door seals and clean as needed. Properly repair and other food equipment that is broken.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Observed many areas of floors, walls, etc. In disrepair. Floor atr bar area has exposed, rough concrete and transitions to tile in some area. All floors, walls, ceilings, shall be smooth, water resistant and easy to clean- meaning they are also fee of gaps, voids or large edges that lead to accumulation of soils and grime. Core-6-501.12, C: Cleaning, Frequency and Restrictions. Observed all areas of all bars and kitchen with food buildup, trash, broken bottles, spilled food in refrigerator, food spilled in freezers, dead roaches at bar area, grease behind fryers and other food on floors and walls behind cook line. Also slime molds oozing from drain lines throughout establishment. Also floor sinks clogged with paper and garbage. Clean all floors, walls, ceilings more frequently.