Inspection Report

Violations

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed raw beef items stored directly above cooked barbacoa, raw shrimp items stacked above cooked lobster meat, and raw fish items stored above aujus sauce in walk-in unit at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

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 chlorine sanitizing dishwasher in bar at 0ppm chlorine sanitizer with dishwasher being in use. All warewashing for the bar is to be done at either 3-comp sink or chemical warewashing unit located in the kitchen, until chemical warewashing unit at the bar has been fixed. Discussed with PIC ensuring that chlorine concentration is being monitored using appropriate test strips. Chlorine sanitizer solution shall be between 50-100ppm. 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 dairy butter and butter bread spread measured 74-78'F stored at ambient room temperature on prep line. PIC stated butter and butter bread spread items were brought out less than 4 hours prior, and moved items to walk-in unit at time of inspection. Suggested time as control policy for butter and bread as it would benefit restaurant's operations. Observed cold brew measured 50'F stored at ambient temperature at the bar. Bartender stated cold brew was prepped and portioned within the past hour. Bartender moved cold brew to cooler unit at time of inspection. Observed cooked shrimp, cooked scallops, roasted tomatoes, green salsa, guacamole with tomatoes, burrata cheese and fresh mozarella cheese (45-56'F) in tabletop prep cooler directly opposite of fire oven. Ambient temperature of unit measured at 58.6'F. PIC stated burrata cheese and fresh mozzarella cheese have been stored in unit overnight. All other items in question were stocked for lunch service less than 4 hours ago, per PIC. Establishment observed with more than adequate coldholding capacities at time of inspection. Unit was emptied of all TCS food items at time of inspection. PIC agreed to not use unit until it has been fixed. All TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed cooked sausages, butter balls, cooked jambalaya sauce, and cooked wings with no datemarking in walk-in unit. PIC stated all food items were made more than 24 hours prior to inspection and less than 7 days prior. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Observed multiple batches of miso dairy butter with prep dates past 7 days (01/06 - 01/20), cooked barbacoa (01/28), and cooked salsa (01/29) in walk-in unit. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.