Inspection Report

Business Name
Escape Lounge

Business Address
3800 E SKY HARBOR BLVD PHOENIX AZ 85034

Permit Number
FD-76416

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/3/2024

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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 bartender use bare hands to place limes as garnishes on drinks for customers. Manager educated employee about using utensils or gloves when handling ready to eat foods. The drinks were discarded and employee began using tongs. Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: 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. Addl Notes: Hand sink in dish pit area was missing drying provision. PIC provided paper towels and will maintain. Corrective Action: Corrected at time of inspection. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection.

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: Hand sink on main prep line was blocked (multiple times during inspection) with a cart. PIC moved cart to another room. Also, hand sink in dish pit area had utensils inside. PIC moved utensils. Also, hand sink behind bar was blocked with crates and boxes. PIC moved all items blocking hand wash sinks, and will educate employees about keeping sinks accessible at all times. Corrective Action: Corrected at time of inspection. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: Hand sink behind bar did not have soap. Also, hand sink in dish pit area did not have soap. PIC provided and will maintain at all times. Corrective Action: Corrected at time of inspection. Predefined Comment: PIC provided soap for handwash sink at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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: Industrial can opener on cook line had buildup of food debris on cutting surface. Per PIC they do not use the can opener. Item was moved to dish area to be properly washed and sanitized before being stored. Corrective Action: Corrected at time of inspection. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: In reach-in refrigerator on main cook line observed a covered container of 'vegan' hash (tofu base) holding between 70-80*F. Per employee, the hash was made at 5am, about 7 hours prior to inspection. PIC discarded hash. Reviewed proper cooling procedures. Corrective Action: Corrected at time of inspection. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.

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: Walk-in freezer inside walk-in refrigerator was holding TCS foods between 45-49*F. Per PIC the unit had been malfunctioning for a couple days, and that they had been keeping the door open to maintain the temperature. However, the freezer door was closed at time of inspection, and internal temperatures of TCS foods were between 45-49*F. Per PIC all foods had been in unit overnight. Foods included beef chorizo, turkey sausage, cooked potatoes, liquid eggs, spring valley assorted dinners (with beef), pulled cooked chicken, crispy Italian arancini with mozzarella, grilled vegetables, pastrami deli meat, ham deli meat, turkey deli meat, roast beef deli meat, raw beef, raw bacon, sausage links, ground beef patties, chorizo crumbles, cheese tortellini, cooked penne pasta, cooked cavatappi pasta, crispy tofu bites. Corrective Action: Corrected at time of inspection. 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. All foods were willingly discarded.

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: Walk-in freezer inside walk-in refrigerator was holding TCS foods between 45-49*F. Foods included beef chorizo, turkey sausage, cooked potatoes, liquid eggs, spring valley assorted dinners (with beef), pulled cooked chicken, crispy Italian arancini with mozzarella, grilled vegetables, pastrami deli meat, ham deli meat, turkey deli meat, roast beef deli meat, raw beef, raw bacon, sausage links, ground beef patties, chorizo crumbles, cheese tortellini, cooked penne pasta, cooked cavatappi pasta, crispy tofu bites. Per PIC food had been in unit overnight. Door to freezer was left open and temperature inside unit began to reach below 41*F. PIC will keep door to freezer open until service is called for unit so that it maintains proper temperatures. Establishment has adequate alternative refrigeration to continue operating. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.

"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.