Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: 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.

Addl Notes: Observed employee in warewashing area rinse soiled dishes and start to put away sanitized dishes without washing hands. Observed employee wash hands, drop paper towel on floor, dispose of paper towel, and put away clean dishes without washing hands. Dishes were re-sanitized at time of inspection. Observed employee at bar touch hair and scoop ice with a beverage mixer without a handle without washing hands. Employee properly washed hands at handwash sink at time of inspection. PIC discarded surrounding ice in ice bin at time of inspection. Observed employee use clean wiping cloth to dry hands and leave it on counter. Discussed using single-use hand drying provisions to ensure food, utensils, and clean linens are not contaminated. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.

Addl Notes: Observed both main chemical dish machine and bar chemical dish machine test at 0ppm of chlorine with active warewashing. Person-in-charge (PIC) primed both dish machines at time of inspection, and both dish machines tested at 50ppm of chlorine sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed pico de gallo on cook line cold top at 47*F. Per PIC, item was prepped and placed in unit 2-2.5 hours prior. All other TCS items in cold top observed to be at 41*F or below. Ice bath was prepared to cool pic de gallo to 41*F at time of inspection. Observed dairy cream in small ice bath at bar expo area at 62*F-64*F. Per timestamp, product was placed in ice at approximately 9 AM. Discussed use of time as a control of fully submerging product in ice bath to ensure it is at 41*F or below. PIC discarded cream at time of inspection. Observed dairy ice cream base and bloody mary mix in lower reach-in near registers at bar at 47*F-48*F. Per PIC, items are stored overnight in unit and temperatures of that unit were not taken today. Ambient air temperature of unit was 42.9*F on top left side, and 44.6*F on bottom left side. All other TCS products in unit were at 43*F or below and moved to alternative refrigeration at time of inspection. No other TCS products were stored in unit. Establishment observed to have adequate refrigeration. PIC stated order will be placed to inspect/repair unit. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed discharge piping for dump sink at bar closest to registers and discharge piping for bar three-compartment not entirely above floor drain, resulting in slight drainage onto floor. All plumbing must be maintained in good repair at all times. PIC stated they are working on repairing/replacing existing piping. Corrective Action: Correct prior to next routine inspection.