5 Star And Dive Bar
Permit ID: FD-81184
Permit Type: E & D
1807 E Baseline Rd Suite 101 Tempe 85283
*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
Not Participating
3
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. .....No detectable chlorine in in-use automatic low temperature dishwasher at bar. Manager had glassware returned to back dishwasher to be re-washed and sanitized. Chlorine must be 50-100 ppm concentration. 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.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation........Pan of chicken wings, par-cooked per employee, available for service in cook line cold table. No required logs or approved procedure available for the chicken. Reviewed the non-continuous cooking requirements with manager. Manager stated chicken will be cooked in a continuous process and employee discarded the par-cooked chicken. 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.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding.....Pan of spinach cheese dip in hot well at 123*F internally. Employee re-heated dip to above 165*F. Please ensure hot-held TCS food is maintained 135*F or above, unless under time as control with proper discard. 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/4614/AMC-Toolbox---Hot-Holding.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding......Packages of cheese and portions of deli meat stored in pan in top of cold table above rim at 44-46*F internally. Employee stated items had been stored as such since previous day and discarded. Box of turkey stored on table after delivery more than an hour before, per employee, at 54*F internally. Please ensure cold-held TCS food is maintained 41*F or below, or under time control with proper discard. Employee discarded. 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. .....Open package of hot dogs available in tall reach-in with no date mark. Employee stated the package may have been opened two days before. Requested date be determined and package marked, or discarded if true date could not be determined. 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
43
Single-use & single-service articles: properly stored and used
Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items....Box of to-go drink lids stored on floor. Manager moved box to proper location, at least 6" above the floor.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had three Priority, two Priority Foundation and two Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager. No certified food manager present. Please ensure person in charge has current food manager certification and a certified food manager is present whenever food is being handled. Due to the violations noted on this inspection report, County legal action may result from this inspection. Emailed report to Melissa.
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.
