Inspection Report
Hideaway Lounge Sports Bar & Grill
3215 E THOMAS RD PHOENIX AZ 85018
FD-78556
Food Establishment - Eating & Drinking
Food Routine Inspection
10/11/2023
Not Participating
1
Completed
Violations
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: 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.
Observed potato dicer in back room with heavy food debris not in use. Person in charge (PIC) stated dicer had been used the previous day. Discussed with PIC that dicer must be washed, rinsed, and sanitized after use, and must be clean to the sight and touch. PIC took dicer to 3 compartment sink and cleaned dicer.
Correct By: Corrected At Time Of Inspection
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 various time/ temperature control for safety (TCS) foods on top and bottom part of cold prep table in cook line with internal temperatures ranging from 45*F to 56*F. Food items included raw bacon, beef burger balls, romaine lettuce, sliced tomatoes, hash browns, provolone cheese slices, ham, turkey ham, sharp cheddar slices, marinara sauce, pancake batter, raw shelled eggs, whipped butter, sour cream, and Sonoran salsa. Person in charge (PIC) stated items have been in cold prep table since previous night. PIC voluntarily discarded items. Prep table not to be used to hold TCS foods until repaired.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Repeat Violation
Description: Proper Date Marking and Disposition
Comments:
Priority Foundation-3-501.17, Pf: 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.
Observed opened packages of provolone cheese, ham, and turkey ham, and cheddar cheese slices in a ziploc bag, pancake batter in a glass container, and salsa in a container in cold prep table with no dates marked. Person in charge (PIC) did not know when items had been opened/ prepared. Discussed with PIC that all time/ temperature control for safety (TCS) food items must be date marked after 24 hours of opening/ preparing. Items were voluntarily discarded.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: 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.
Observed cold holding prep table in cook line holding at an ambient temperature of 54*F on top part and 60*F in bottom part. Discussed with person in charge that prep table must hold at 41*F and below to safely cold hold time/ temperature control for safety (TCS) foods. Must be repaired prior to reinspection. Reinspection to occur on 10/20/2023.
Correct By: Correct Prior To Reinspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Observed heavy buildup of food debris inside microwave by flat top grill. Discussed with person in charge that microwave should be cleaned at a higher frequency to prevent the buildup of organic matter.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Observed puddle of syrup under beer trough in bar area. Person in charge stated that syrup leaks from the beverage/ water gun. Need to have repaired to prevent buildup of organic matter and to maintain premises clean of food debris.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed accumulation of food debris and grease on floors under fryers on cookline, including bucket of grease next to fryer, accumulation of dust and grease on fume hood, accumulation of dust on spice rack on wall next to prep fridge, and accumulation of general grime and food debris in floor drains throughout establishment. Clean at a frequency to prevent buildup of dust, dirt, food debris, grease, and other organic matter.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
Of note: Observed smoker, grill, and propane tanks on outside patio. Items were not observed in use. Establishment does not have approval for outdoor cooking. Outdoor cooking may not take place without approval from the County. Cease outdoor cooking or apply for remodel for outdoor cooking.
No County legal action will result from this inspection.
Inspection report printed.
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.
Award: Not Participating,Embargo Lbs: 43,Food Manager Licenses: 1,Signer: Alicia Ruvalcaba
"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.
| 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.