Inspection Report

Business Name
Varsity Tavern

Business Address
501 S MILL AVE TEMPE AZ 85281

Permit Number
FD-66398

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/28/2023

Grade
D

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out thesesimple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMCToolbox---Handwashing.

Observed no hand soap at the handwashing sink near at the entrance of the main bar (2nd floor). Observed no hand soap at the bar located closest to the ice machines (2nd floor). Person in charge (PIC) restocked soap at both handwashing sinks at time of inspection. Discussed with PIC that handwashing cleanser must be available at handwashing sink at all times. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Corrected at time of inspection. Repeat violation (4th consecutive).

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the handwashing sink near at the entrance of the main bar (2nd floor). Observed no paper towels at the hand sink closet to the dish machine in the bar located closest to the ice machines (2nd floor). Discussed with person in charge (PIC) that paper towels must be available at handwashing sink at all times. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Corrected at time of inspection. Repeat violation (4th consecutive).

Priority Foundation-5-205.11, Pf: 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.

Observed the hand washing sink located near the entrance to the main bar, not - Continued in the general comments section:

Correct By: Correct Prior To Reinspection,Repeat Violations: 4th

Violation #: 16

Repeat Violation

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 buildup of organic matter on the inside of the ice machines. Observed buildup of organic matter on the soda nozzles at the main bar on the 2nd floor. Ice machines and soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Repeat violation.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

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 ranch dressing in a reach in refrigerator with a temperature of 58.2*F at time of inspection. Per person in charge (PIC), ranch had been placed in the reach-in the day prior to inspection and ranch was embargoed at time of inspection. Observed ambient temperature of the reach-in at 57.3*F at time of inspection. Discussed with PIC about discontinuing use of reach-in cooler until it is able to hold RTE/TCS food items at 41*F or below. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: 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.

Observed mashed potatoes and Queso cheese with dates of 11/16 in the walk-in refrigerator at time of inspection. Queso cheese and mashed potatoes were embargoed at time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

Observed thawed reduced oxygen packaged (ROP'd) salmon in the walk-in and in a drawer unit of the prep line in the kitchen. Discussed the requirement to remove vacuum-packaged raw fish from package before thawing under refrigeration. Employee removed salmon from the ROP at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

Observed leak from faucet of handwashing sink located near door to balcony. All plumbing must be maintained in good repair. Repair prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Observed wooden board covering hole in wall where baseboards were broken across from the ice machines. Discussed with person in charge (PIC) that repair must utilize materials that are non-absorbent, smooth, and easily cleanable. Repair the walls prior to the next routine inspection to restore a smooth and easily cleanable surface. Repeat violation.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Comments/Details

This establishment received a D Grade and had 2 Priority, 3 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager
Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (4th consecutive).

Continuation of Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.
-
not operational missing the discharge plumbing and observed gray water dumping into a bucket when turned on. Discussed with manager that handwashing sinks must be operational at all times. Correct prior to reinspection on 12/7.

Of Note:
- On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)

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.

Report e-mailed.
Due to the violations noted on this inspection report, County legal action may result from this inspection.

Email Sent: CHECKED,Award: D,Signer: Kaodilichi N.,Review Notes: QA-CR,Request Notes: Hold for Review,Embargo Lbs: 12,Review Complete: CHECKED

"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.