Inspection Report

Business Name
The Bar

Business Address
3174 E INDIAN SCHOOL RD PHOENIX AZ 85016

Permit Number
FD-64291

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/13/2025

Grade
Not Participating

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No employees present during the inspection could provide Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

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: Only hand washing sink in kitchen was completely blocked by various boxes of food and single-use containers during inspection while cook was preparing food. Hand washing sinks must always be accessible for employee use. Employee moved boxes during inspection to correct. 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 buildup of white fuzzy organic matter on the dispensing portion of a "gun"-style soda dispenser at the bar. Food contact surfaces of non-TCS foods should be cleaned at least every 24 hour or often enough to be kept clean to sight and touch. Person in charge (PIC) removed, washed, and sanitized nozzle during inspection to correct. Corrective Action: Corrected at time of inspection.

Violation #: 18

Repeat Violation

Description: Proper Cooking Time and Temperatures

Comments:

3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: Documentation. 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/4616/25575/AMC-Toolbox---Cooking. Addl Notes: Establishment has written non-continuous cooking policy posted for chicken wings but has not been documenting initial heating temperatures, cooling times, final cooking temperatures, and corrective actions. Ensure that this information is documented consistently as part of the Non-Continuous Cooking procedure approved by the Department. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 5/23/25. *SECOND CONSECUTIVE VIOLATION*

Violation #: 33

Repeat Violation

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 blanched fries and cooked chicken wings cooling in bus tubs at ambient temperature at internal temperatures of 65-95F degrees Fahrenheit. 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. Per employee, fries were blanched and portioned to cool less than 2 hours prior to inspection and chicken less than 1 hour. Items were moved to reach-in freezers to cool rapidly. Inspector verified temperatures. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Violation #: 48

Repeat Violation

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: Establishment does not have test strips available for lactic acid sanitizer installed at 3-compartment sink chemical dispenser. Please ensure test strips are available for all sanitizers used for food contact surfaces. Establishment agreed to manually wash dishes with chlorine sanitizer solutions, for which they do have test strips, until lactic acid test strips are obtained or the establishment switches to a sanitizer for which they have the corresponding test strips. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 05/23/25. *SECOND CONSECUTIVE VIOLATION*

Comments/Details

No County legal action will result from this inspection.
Inspection report e-mailed. A re-inspection is tentatively scheduled for par-cooking log and test strips for May 23, 2025. Provided information about bodily fluid/biohazard cleanup via e-mail.

"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.