Inspection Report

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Core-2-401.11, C: Eating, Drinking, or Using Tobacco>>>Observed an employee beverage without a lid or straw above the chip warmer on the cook line and multiple open cans in the kitchen. Smoking and eating in the kitchen is not allowed except for beverages in cups with lids and straws so long as the beverages are stored in a manner that does not contaminate food, food contact surfaces, and single use/single service articles; open employee food and eating/smoking in the kitchen increase the risk of contamination of hands, food, and food-contact surfaces in the kitchen. Employee removed all of the cans and uncovered cup.

Correct By: Corrected At Time Of Inspection

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: 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.>>>Observed employee washing dirty dishes and then immediately, without washing hands, start to put away clean dishes. The employee was informed that they must wash hands between handling dirty dishes and clean dishes. The employee washed their hands and then put clean dishes away.

The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn).

After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, which resulted in the violation.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: 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.>>>Observed drink nozzles with orange organic material on the nozzle behind the bar and at the soda fountain in the dining room. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the build up of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed a spray bottle of sanitizer stored directly above the refrigerated prep unit on the cook line; employee moved the bottle so it was below any food or food contact surfaces. Also observed a spray bottle of sanitizer stored directly above condiment bottles in the expo area; the spray bottle was moved the bottom shelf.

Food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage.

After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, which resulted in the violation.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed 3 spray bottles without labels indicating what was in them. The person in charge had all of the containers either labelled or the contents discarded.

Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed in use utensils in the bar stored in water with an internal temperature of 66*F. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces (in-use utensils that come in contact with time/temperature controlled for safety foods must be cleaned every 4 hours and those that come in contact with non-time/temperature controlled for safety foods must be cleaned every 24 hrs.) In-use utensils may be safely stored in hot water maintained at 135*F or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils must not be stored in non-flowing water under 135*F because microorganisms may grow in the water. The employee working the bar indicated they would drain the water from the in-use utensil container and clean the utensils at the appropriate frequency.

Correct By: Corrected At Time Of Inspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed the inside of the top loading beer coolers with pools of water and grime on the rack. Also observed a build up of ice on the bottom of the reach in freezer across from the chicken walk-in. Non-food contact surfaces must be cleaned at a frequency and thoroughness to preclude the build up of dirt/grime, ice, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection.

Also observed a build up of ice on the condenser of the walk-in freezer. The establishment must take the necessary steps to remove the ice from the condenser and ensure ice build up does not return because it may break the unit. Ensure there is no ice build up on the back of the unit by the next routine inspection and ensure ice is removed at a frequency that ensures it doesn't build up again.

Correct By: Correct Prior To Next Routine Inspection