Inspection Report

Violations

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 at the hand washing sink in the kitchen blocked by overhanging container of margarine and an ice bath for a batter from the flat top griddle, also there was a tiered shelf blocking the hand washing sink in the back prep area and empty kegs blocking the path to the outdoor cooking hand washing sink near the out door smoker. Discussed with PIC all hand washing facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

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: Observed a large deep container of made from scratch sausage gravy with a temperature of 48*F in the walk-in. Per PIC the item was made and placed in the cooler from the previous day. Discussed with PIC 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. The made from scratch sausage gravy improperly cooled was discarded by PIC at time of inspection. Also discussed with PIC cooling shall occur in TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. 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 several TCS items with an internal temperature of 50*F to 57*F measured with a min/max thermometer in the prep table next to the walk-in. The ambient air temperature was 51*F in the top and 58*F in the bottom. Discussed with PIC 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. Per PIC the cooked lobster was in the unit for more than 4 hours and was PIC discarded at time of inspection. Other TCS items were in the unit for less than 4 hours and were relocated to the walk-in to rapidly cool. Those items were pooled and shelled eggs, cooked sausage, soft cooked bacon, diced ham, garlic sautéed asparagus, hashbrowns, butter and canned green chiles. Non-TCS items such as raw red/green pepper, raw onion, raw mushroom and raw jalapeno stayed in the unit. Discussed with PIC to not place TCS items into the unit until it is able to maintain a temperature of 41*F or less. Also observed a cooked shrimp with a pepper garnish in the garnish tray of the bar sitting on top of ice and water at 50*F. Per PIC the shrimp had been on ice for approximately 2 hours. Discussed with PIC to keep shrimp in refrigerator and PIC took shrimp 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 a container of Birria and a container a Birria juice in the walk-in date marked of 6/10 as the day the item was cooked with the date of 6/17 as the date the item was to be discarded which would be for a total of 8 days. Discussed with PIC 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). Several TCS items were date marked for 8 days and PIC updated at 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 a spray bottle of a yellow liquid without a label identifying what it is. Per PIC the chemical was a bleach sanitizer. Discussed with PIC all spray bottles shall have common name of the product to prevent misuse. Used bleach strips to verify concentration. Bleach strips registered at 0ppm with the yellow liquid. PIC discarded bottle due to not being able to identify the yellow liquid. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed grease and food debris buildup under the shelves above the hot holding well. Discussed with PIC 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.