Inspection Report

Business Name
The Trough Bar & Grill

Business Address
9303 E APACHE TRL MESA AZ 85207

Permit Number
FD-37985

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/18/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

Predefined Comment: Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. Predefined Comment: PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment.

3-202.15 - Priority Foundation: Package Integrity. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: observed in the back food prep. area, some dented cans. (vegetable cans). showed kitchen manager discarded. corrected

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Predefined Comment: Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds.

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: the facility has an automated low temp dishwasher. checked the machine after final rinse. noted at 0 ppm. manager found sanitizer connected bucket was empty. kitchen manager refilled and serviced the sanitizer line. chlorine at 50 ppm established. corrected

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: observed facility has cooked ground beef on the hot holding unit. temperature at 108-112 degf. showed facility kitchen manager. manager removed the food . per manager just prepared. manager reheated to 165 deg f . please monitor hot holding.

Violation #: 28

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

Comments:

Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection.

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: observed insecticide spray can in the back food prep. dishwashing area. manager discarded. use of a designated certified /integrated pesticide company reviewed.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: observed sanitizer bucket in the food prep. with towels in it for wiping. noted at 0 ppm. manager drained and refilled. chlorine at 50 ppm established. corrected

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Bar floors have accumulations of debris, also the hallway just in front of bar walk-in entry has build up. frequency of cleaning reviewed,

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: observed at the main bar(north bar), soda gun holster clogged. showed manager all removed and cleaned during the inspection time. corrected. also another soda gun near the ice bin has no connection(holster and Tube missing). showed kitchen manager. found an additional soda gun holster at the east bar(no longer in use). manager will utilize and install the soda gun for the main bar. please ensure the soda gun holster is installed to drain into a floor drain and a proper distance (air gap). showed facility manager.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: observed employee open beverage cups directly above cutting boards. manager removed. use of a lid and straw /a designated area reviewed,

6-303.11 - Core: Intensity-Lighting Addl Notes: Numerous light fixtures in the kitchen, and dishwashing area(5 out of 6 light fixtures in the dishwashing area) not turning on. please replace /repair the burnt bulbs, showed and discussed with kitchen manager

Comments/Details

report emailed to kitchen manager.
Predefined Comment: No County legal action will result from this inspection.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.