Inspection Report
T Bone
10037 S 19TH AVE PHOENIX AZ 85041
FD-02172
Food Establishment - Eating & Drinking
Food Routine Inspection
11/30/2023
C
2
Completed
Violations
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
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 employee washing dishes is dish washing machine; the dishes had 0 ppm chlorine sanitizer observed on them after the run. Person in charge was unable to make the dish machine dispense chlorine concentrate for the sanitizing potion of the wash cycle. The prep sink was cleaned and chlorine sanitizer with a concentration of 100 ppm was prepared in the prep sink; establishment sanitized dishes in prep sink after they were run through the dish machine; person in charge called for service on the dish machine. Person in charge indicated the establishment does not have a 3-compartment sink they feel comfortable using in-lieu of dish machine.
Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment.
Correct By: Corrected At Time Of Inspection
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability>>>Observed bar hand sink with minimum water temperature of 125*F when left on/turned on after several times; cold water handle does not work. Person in charge was informed they must repair the hand sink so that hot and cold water is available; having water too hot at the hand sink may discourage employees from washing their hands after coming back from the restroom or other activities that may contaminate the hands. Re-inspection 12/11/23.
Correct By: Correct Prior To Reinspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law>>>Observed hand sink in kitchen with broken hot water handle; employees indicated that some times the handle works, sometimes it does not; observed hot water handle working and water with a minimum water temperature of 100*F by the end of the inspection. Also observed hand sink perpetually running even when the handles are in the off position; also observed water leaking from discharge piping of hand sink in kitchen. Also observed when kitchen hand sink is turned on there is a significant water leak from the base of the spray arm/faucet next to the dish washer in the kitchen. Also observed a significant leak from the discharge piping/basin of the the spray arm/faucet that necessitates a basin underneath to catch the waste water from the leak/waste water produced when the sink is in used. Also observed spray arm/faucet sink basin held together with black tape. Plumbing must be maintained in good repair, according to law. Re-Inspection 12/04/23.
Correct By: Correct Prior To Reinspection
Comments/Details
This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation violations on this inspection.
Reviewed: vomit/fecal accident clean up procedure
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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-Request-Form-181.
Award: C,Food Manager Licenses: 0,Signer: Chris Zolman
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.