Inspection Report
The Trough Bar & Grill
9303 E APACHE TRL MESA AZ 85207
FD-37985
Food Establishment - Eating & Drinking
Food Routine Inspection
4/16/2024
D
3
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 wash their hands for less than 10 seconds. Instructed employee to re-wash their hands for a minimum of 20 seconds with soap and hot water.
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 drawers used to store utensils and inoperable prep table with an accumulation of oil debris and food debris. Please clean prior to next routine inspection.
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 dish racks with heavy accumulation of black debris. Please replace prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Observed nacho cheese, ground beef and Auju with an internal temperature of 119-120*F on stove top. According to employee cheese and auju had been prepare since the morning ( more than 4 hours prior to inspectoin) and were both discarded at time of inspection. Ground beef was re-heated to 165*f for 15 seconds.
Correct By: Corrected At Time Of Inspection
Violation #: 22
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 sliced American and Swiss cheese with an internal temperature of 56*F in make table. It was determined cheese was stacked past the fill line. Cheese had been in make table for more than 4 hours and were discarded at time of inspection. Also observed iceberg lettuce mix, sliced tomatoes in make table with an internal temperature of 45*f. Product was moved to walk-in cooler to rapidly chill. Walk-in was holding ambient air temperature of 39*F. Food closest to the door pizza sauce, bacon, salsa, chicken taco meat, had an internal temperature of 43-45*F. Door was propped open for long period of time. Discussed importance of maintaining door to walk-in cooler closed when not in use.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: 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.
Observed employee cooling chicken wings at room temperature at 92*F for one hour. PIC, placed chicken wings in walk-in cooler to rapidly chill and was able to get it to 68*F within 1 hour of inspection. Discussed approved cooling methods for TCS foods to ensure they reach proper temperature.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring
Observed several fruit flies in beer cooler hallway and in server station at bar area. Please have a licensed pest control applicator treat for pests.
:
Violation #: 53
Description: Toilet Facilities: Properly Constructed, Supplied, Clean
Comments:
Core-6-202.14, C: Toilet Rooms, Enclosed
Observed missing hinge for employee restroom door. Toilet shall be completely enclosed and provided with a tight fitting and self-closing door. Please repair prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Observed several missing tiles on back wall against dish drying rack. Please make repairs prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
No County legal action will result from this inspection.
Core-2-102.12(A), C: Certified Food Protection Manage. **REPEAT VIOLATION.** MUST OBTAIN WITHIN 90 DAYS.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)
Note: 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 or call 602-506-6824.
Award: D,Embargo Lbs: 27,Request Notes: TH - Requesting review of violation 19 due to repeat violation. ,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Derek Fulk
"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.