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 the nature of five priority violation in the report. A lack of active managerial control has been noted. Please continue working on acquiring a CFPM certificate.

Food in good condition safe, & unadulterated

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed 2 cartoons of strawberries with pronounced white organic matter in walk-in cooler. Kitchen manager discarded.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw salmon over ready to eat cooked noodles in kitchen reach-in. Chef adjusted levels at time of inspection to ready to eat on top.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 bartender rinse out drink mixers for customer service in hand sink. Expressed importance of not washing out dishes in a hand sink due to the contaminated surface. Mix ware taken to back dishwasher for cleaning. 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. Observed in-use bar dishwasher dispensing 0ppm of chlorine. Bartender agreed to wash all dishes from bar in kitchen dishwasher until repaired. Chlorine levels must be maintained at 50-100ppm.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. Todays date 12/11. Observed the following items in kitchen reach in with dates between 11/1- 12/2. Bacon jam, Smoked sauce, Tiramasu cream, cooked scallion sauce, aji amarillo, Chimicirri sauce, blue cheese dressing. Also observed Cooked corn, Ribeye sauce, black beans, Birria sauce with no dates, chef did not know date of prep. All items discarded at time of inspection. Reviewed ingredients list on file to ensure all discarded items were necessary to do so. Disposition for all date mark applicable items is 7 days from date of preperation. 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 Chef organizing kitchen cart with TCS food at beginning of inspection. Observed Chef transfer container of cooked meat in soup with a date mark of 12/6 into a new container freshly labeled 12/11. Instructed chef about proper date mark procedure and to keep original date mark of prep. Item re labeled 12/6. Also observed Cooked pork and Cooked meatballs without a date. Chef stated items were made 12/9. Accurate dates applied. Please date mark all items applicable within 24 hours.