Inspection Report

Violations

Violation #: 15

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 boxes of raw bacon and a tube of ground beef stored over sliced onion and peppers, pizza dough, and cooked chicken in the walk-in. Informed PIC that all raw animal proteins must be stored under any ready-to-eat foods. PIC properly stored the raw animal proteins away from the RTE foods 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. 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 the ware washing machine in active use at the bar to be outputting a sanitizer concentration of 0 ppm. Employee stated that the sanitizer component of the machine does not work. Employee demonstrated that the sanitizer is added to the water at the bottom of the machine before each time the dishes are ran through. Upon testing again, the sanitizer concentration was 0 ppm. Informed PIC that the machine may not be used for washing dishes until it is capable of sanitizing them. Informed PIC that the glasses need to be washed in the mechanical ware washing machine in the kitchen or the three-compartment sink. Employee and PIC moved both trays of recently ran through glasses to the mechanical ware washing machine in the kitchen to be properly sanitized at time of inspection. Informed PIC that the machine at the bar needs to be fixed and properly functioning by reinspection on 7/11/2025. Explained to PIC that the establishment may also choose to discontinue use of the machine entirely by reinspection on 7/11/2025. PIC and employee agreed to use the ware washing areas in the kitchen for dish washing until the bar machine is functioning properly. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Correct prior to re-inspection on 7/11/2025.

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 diced tomatoes, feta, parmesan, sliced mozzarella, greek dressing, shredded and chopped lettuce with internal temperatures ranging 48*F-52*F in the top of the right most prep table. The ambient temperature of the unit is 53.7*F, measured musing min/max thermometer. PIC informed that the top and bottom of the unit had been stocked about an hour and a half prior. Informed PIC that the unit cannot be used for TCS foods due to the unit not being able to hold the product at 41*F or below. Instructed PIC to move the TCS foods from the bottom into the walk-in. PIC moved the food into the walk-in and placed the foods on top of the unit into an ice bath at time of inspection. PIC agreed to not use the unit for to storage of TCS foods until it is capable of holding them at 41*F or below. 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. 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

Description: Proper Date Marking and Disposition

Comments:

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 TCS foods stored past the seven-day date marked, prep dates ranging 6/20-7/01. These foods include greek dressing, pizza sauce, linguini noodles, and spanakopita. Informed PIC that any foods past the seven-day date marks need to be discarded. PIC discarded these foods at time of inspection. Foods were embargoed. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed two unlabeled bottles behind the bar filled with chemicals. Employee stated that they are both filled with sanitizer. Discussed with employee that all chemicals taken out of their bulk containers need to be labeled with the common name to avoid misuse. Employee labeled both bottles at time of inspection. 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 the prep table on the right of the cook line storing TCS foods above 41*F. The internal temperature of the unit was 53.7*F, measured using min/max thermometer. Informed PIC that the unit must be capable of holding TCS foods at 41*F or below prior to reinspection on 7/18/2025. 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 on 07/18/2025.