Inspection Report

Violations

Violation #: 2

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: Observed no certified food protection manager onsite at the time of inspection. Predefined Comment: 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.

Violation #: 5

Description: Clean-up of Vomiting and Diarrheal Events

Comments:

2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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 no bodily fluid clean up kit or written instructions for cleaning bodily fluids. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided the person in charge with written procedures for cleaning bodily fluids. Corrective Action: Corrected at time of inspection.

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: Observed hand wash sink by the ice machine with no water supply. The person in charge stated the water valves to the sink had been shut off due to active leaking from the faucet. The person in charge adjusted the water valves to provide water supply to the hand wash sink at the time of inspection. Observed establishment has only one hand wash in the back kitchen. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection.

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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 establishment removing oysters from original container storing in an ice chest and not date marking shellstock tags with the date of last sold. Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. The date when the last Shellstock from container is sold or served shall be recorded on the tag or label. Predefined Comment: Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Discussed date marking with person in charge. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 containers of tabasco sauce, chamoy sauce, worcestershire, and an open bin of utensils and other spices stored directly on the ground next to containers of bleach and draino under the three compartent sink. Discussed not storing foods and utensils on the ground and in an areas seperated from chemicals or other sources of contamination. The person in charge moved food items and utensils for proper storage at the time of inspection. 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 TCS food items with internal temperature of 51-62F stored in the reach in cooler by the dry storage rack. TCS food items included cooked shrimp, ocutpus, raw fish, milk, shredded cheese, cooked rice, and cooked pasta. The person in charge stated the food items had been placed for cold holding the day before, than 4 hours ago. The food items were embargoed at the time of inspection. Observed a salsa with internal temperature of 59F on a service cart on the expo line. The salsa was placed in a container with insufficient ice to act as adequate coolant. The person in charge stated the salsa had been placed out less than 2 hours ago and moved the salsa to be submerged in an ice bath for rapid cooling. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 reach in cooler with minimum ambient temperature of 49.6F as measured by inspector min/max thermometer. Digital display thermometer on the exterior of the reach in cooler showed temperature reading of 50F. TCS food items stored in the reach in cooler had internal temperature between 51-62F. The person in charge discontinued use of the reach-in cooler at the time of inspection and placed a work order for service. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: Observed no physical barrier or spatial separation between the hand wash sink and the storage rack with clean utensils. Observed utensils with splash marks from the hand wash sink. Discussed adding physical barrier to hand wash sink and storing clean equipment, utensils, linens, and single-service and single-use articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed no air gap at the indirect plumbing conections of the three compartment sinks and the floor drains in the back kitchen and the bar. The outlet drain pipes of both sinks were extended into the the bottom of the floor drain past the floor level. A one inch air gap above the floor drain must be maintained. Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection. Predefined Comment: All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Obseved unsealed plywood board used as wall covering behind the reach in cooler and the dry storage rack behind the prep table. Observed gaps/holes in the walls behind the cook line and around plumbing insertions under the three compartment sink, hand wash sink, and prep sink. Observed unsealed floor wall junction behind prep sink and hand wash sink. Observed soaked cardboard and plastic trash bags under the juice dispensers at the bar. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.