Inspection Report

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 handwashing sink on the cookline with used rags inside the sink and the handwashing sink in the back with bottles of dish soap inside. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 build up of organic matter by the shoot of the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Consecutive repeat: 2nd. Corrective Action: Correct prior to next routine inspection.

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 in-use dishwasher at the bar chlorine sanitizer levels below 50ppm at the time of inspection. In mechanical chlorine dishwashers, food contact surfaces must be sanitized with chlorine levels between 50-100ppm. Bartender primed dishwasher and chlorine sanitizer levels were between 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. 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 cheddar cheese 60*F, ricotta cheese 63*F, mozzarella cheese 44-50*F, pizza sauce 64*F in cold table by the cookline. Per PIC, TCS food items were placed in unit within the past hour after lunch rush. Observed TCS cooked meatballs 44-45*F in the cold table by the pizza oven. PIC stated meatballs were in the cold table since the previous day. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. TCS meatballs in the cold table since the previous day were discarded by PIC at the time of inspection. Corrected at the time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed pizza sauce made with TCS cut tomatoes in a large, covered container deeper than 4" in the walk in cooler at 65-68*F. Per PIC, pizza sauce was made less than 2 hours prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC instructed employee to add ice wand and ice as an ingredient at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed fruit flies by the dishwasher area in the back kitchen, bar and prep area. Establishment must be maintained free of pests and limit pest harborage conditions. All pest control measures must be conducted by a licensed pest control specialist. Consecutive repeat: 2nd. Corrective Action: Correct prior to next routine inspection.

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed rodent droppings under soda syrup rack by the mop sink. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 8/21/25.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed exposed rough concrete flooring in the bar area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.