Inspection Report

Business Name
Hideaway Lounge Sports Bar & Grill

Business Address
3215 E THOMAS RD PHOENIX AZ 85018

Permit Number
FD-78556

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/28/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

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 raw chicken on top ready to eat salsa in fridge located in kitchen area. Observed raw chicken stored with raw ground beef, in-tact beef, raw bacon, and cooked beef all on one tray in walk in fridge. Liquid from raw meats were pooled on tray. Raw shelled eggs were observed to be stored under raw meat in walk in fridge. 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. Bacon not in prepackaged container was discarded. Instructed person in charge that the beef is to be cooked to 165*F when serving to customers. Person in charge stated raw chicken located in kitchen fridge was to be discarded. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: Establishment observed to use Quat tablets for bar three comp and chlorine sanitizer is generated for primary three comp sink. Observed no chlorine test strips present at establishment. Test strips are required for any sanitizers used with food contact surfaces. Owner purchased chlorine test strips online. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled on 3/7/25.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed cove behind glass chiller to be detached from wall, allowing debris to accumulate in exposed gap under dry wall. Observed hole in tile behind men's bathroom door. 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. Observed accumulation of food debris on floor in back prep room as well as under ice machine, floor in walk in fridge, and mop sink. Observed grease and dirt accumulation on floors in kitchen and bar floors. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed dog bed, animal water dish, and animal crate in dining room area, as well as animal food on floor in walk in fridge. Establishment shall be free of litter and articles that are not needed for the operation or maintenance of the establishment. Corrective Action: Corrected at time of inspection.

Comments/Details

Please note a re-inspection is scheduled for 3/7/25 for chlorine test strips. If obtained prior to re-inspection date, contact inspector.
No County legal action will result from this inspection.
Discussed with person in charge about keeping all food items 6 inches off the floor to prevent contamination. Reviewed dog friendly patio requirements. Discussed with cook and owner about keeping whipped butter in the fridge, informed them that butter is a TCS item and needs to maintain 41*F. Recommended that owner get certified food protection manager certificate. Provided resources and handouts via email.

"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.