Maricopa County, AZ

The Craftsman Cocktails & Kitchen

Permit ID: FD-88874

Permit Type: E & D

1006 E Warner Rd Suite 113 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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ------ At the dishwasher, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. PIC found the chemical supply bucket had run out and had the bucket changed out. After priming, a final rinse concentration of 50ppm was observed. 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 an accumulation of food debris on the underside of the blade and behind the blade guard of the meat slicer. The PIC stated the blade had been cleaned after using earlier today. Discussed maintaining food contact surfaces clean to the sight and touch. PIC had the slicer washed, rinsed and sanitized at the time of inspection.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 the lower middle shelf of the walk in cooler, observed a foil wrapped metal pan cooling pork shank and juices measuring 62-70*F when measured with a probe thermometer. Observed more than 4 inches of cooling food surrounding the shanks. PIC stated the shanks were cooked at 1pm and placed in the walk in cooler covered. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Had PIC uncover and separate into small portions that were placed in the reach in freezer. Advised PIC to cool juices and meat separately to expedite cooling.
Corrected At Time Of Inspection
Inspection Comments

Please This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation and 0 Core Violations on this inspection. address the following items prior to the routine inspection: 1) The RO water system was shut off at time of inspection. The manager was instructed that an ASSE 1013 reduced pressure backflow preventer would be required to be installed prior to utilizing the filter system. Ensure no copper or copper alloys are located downstream of the backflow. Certify and provide a test report. PIC stated the install of the RPZ is scheduled for 5/1/2023. 2) The prep sink is not approved for use due to the 90' degree angles of the sink basin. Provide a prep sink that has a rounded basin throughout. Establishment has received the new prep sink which will be installed on 5/1/2023. 3) Transition the flex drain for the bar drain board to rigid piping and provide a 1" minimum air gap. 4) Repair the ventilation fans in the restrooms. A copy of the report was emailed to the manager. No County legal action will result from this inspection. 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-RequestForm-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.
Quick Search