Inspection Report
Dave & Buster's
2000 E RIO SALADO PKWY TEMPE AZ 85288
FD-11720
Food Establishment - Eating & Drinking
Food Routine Inspection
10/17/2023
Not Participating
2
Completed
Violations
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
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.>>>Observed shredded cabbage (internal temperature 61*F) and garlic aioli (internal temperature 65*F) on the top portion of the refrigerated prep unit on the middle northeast side of the cook line; the measured ambient temperature of the unit using a min/max thermometer was 65.6*F after 10 minutes of measuring. Person in charge indicated they had been stocked in the station for 1 hour. Person in charge moved these items to the refrigerated drawers below and an internal temperature of at least 43*F was observed in both foods after 1 hour. Also observed milk (internal temperature 48*F) and Bloody Mary mix made with canned tomato juice (internal temperature 46*F) in the reach in, glass door refrigerator on the southwest side of the bar. Person in charge indicated they had been in the unit over night and they did not verify the internal temperature of that unit today. The measured ambient temperature of that unit was 43.3*F after 15 minutes of measuring. Person in charge willingly discarded of the milk and Bloody Mary mix.
Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed a wiping bucket in the bar area with 500 ppm quaternary ammonium. Employee replaced the bucket with a bucket with 200 ppm quaternary ammonium.
Quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration with test strips and read the concentrate label to ensure they are using the correct concentration.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.>>>Observed shredded cabbage (internal temperature 61*F) and garlic aioli (internal temperature 65*F) on the top portion of the refrigerated prep unit on the middle northeast side of the cook line; the measured ambient temperature of the unit using a min/max thermometer was 65.6*F after 10 minutes of measuring. Person in charge indicated they had been stocked in the station for 1 hour. Person in charge moved these items to the refrigerated drawers below and an internal temperature of at least 43*F was observed in both foods after 1 hour. Also observed milk (internal temperature 48*F) and Bloody Mary mix made with canned tomato juice (internal temperature 46*F) in the reach in, glass door refrigerator on the southwest side of the bar. Person in charge indicated they had been in the unit over night and they did not verify the internal temperature of that unit today. The measured ambient temperature of that unit was 43.3*F after 15 minutes of measuring. Person in charge willingly discarded of the milk and Bloody Mary mix. Person in charge indicated due to staff opening and closing the unit too often they will move time/temperature controlled for safety foods to a different unit behind the bar.
Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 10/27/23.
Correct By: Correct Prior To Reinspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed 5+ small flying insects behind bar area in back of house. Insects and other pests are capable of transmitting disease to humans by contaminating food and food-contact surfaces. Effective measures must be taken to eliminate their presence in food establishments. Re-Inspection 10/27/23.
Correct By: Correct Prior To Reinspection
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability>>>Observed maximum internal water temperature of 80*F at both hand sinks and the 3 compartment sink behind the bar. Person in charge determined the water heater to this section was turned off; person in charge turned the water heater back on and water with a internal temperature of at least 110*F was observed at all sinks.
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. The minimum hot water temperatures must be observed for the following locations: 100*F at hand sinks, 110*F for all other sinks, 120*F for chemical sanitizing dish washers, and 160*F at hot water sanitizing rinse dishwashers.
Correct By: Corrected At Time Of Inspection
Comments/Details
Of note: establishment was not using dish washer at time of inspection. Observed dish washer with maximum final rinse temperature of 145.0*F after turning unit on and running it several times. This was confirmed with the establishment dish washer thermometer (note temperature strips passed). Establishment must ensure that high temperature dish washer has a final rinse temperature at the plate level of at least 160*F. Discussed possibly using chlorine function of machine due to machine's history of failing high temperature sanitizing rinse.
A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
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: Not Participating,Embargo Lbs: 6,Food Manager Licenses: 1,Signer: Trent Averhoff
"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.