BONFIRE CRAFT KITCHEN and TAP HOUSE
Permit ID: FD-88512
Permit Type: E & D
1617 W Warner Rd Tempe 85284
*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
4
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco
Observed bar tender taking drinks at bar, witnessed waitress taking drinks in between serving customer and stored drinks by the service areas. Please designate a separate area for all staff drinks and food.
Correct Prior To Next Routine Inspection
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.
Observed bar tender, sneezed, wiped nose then went on leaning against the bar speaking to customer without immediate hand washing practice. Inspector witnessed and addressed violation with Certified Manager, Manager instructed bar tender to wash hands upon inspection. Witnessed bar tender conducted hand washing after was instructed to do so by manager.
Corrected At Time Of Inspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. 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/4618/AMC-Toolbox---Reheating.
On shelf in kitchen, inspector observed cooked chicken in ziplock bags being reheated in a bath of hot water at 118*F. Based on the questions and answers, the chicken is allowed to slowly reheated until used. Addressed code violation, reheating process for all TCS food items made on premises are required to quickly reheat to a minimum of 165 degree at the most effective method then hold them at 135 degree F unit use. Witnessed Manager discarded 3 bags of chicken upon inspection.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling.
On counter in kitchen, inspector observed cooked chicken wings probed at 78 degree F. , sausage probed at 68 degree F allowed to cool at room temperature. Per staff, chicken wings and sausage were cooked and allowed to cool down first before placing in walk in cooler. Addressed code violation and coached staff and manager the cooling procedure requirement by code that all TCS food items shall be cooled down from 135 degree F to 70 degree F within 2 hours and to 41 degree F within the next 4 hours under the coldest and most effective method of walk in cooler or ice bath . these items are now placed on speed rack and rolled into walk in cooler for proper cooling .
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. 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.
Garlic Oil at 68 degree F. cooked purple onion 65 degree F, cooked mushroom 66 degree, cooked bacon at 78 degree F, blue cheese 48 degree, ranch 49 degree F. Please hold these items at 41 degree F or lower at all time. Manager discarded these items upon inspection.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.
Missing test strip for both quat and chlorine solution on premises. Please provide test strip at all time for testing the strength of the sanitizer residual . Provide prior to re-inspection.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 4 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Inspection report sent to Restaurant's location email. Re-inspection for test strip 12-9-22.
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.
