Inspection Report

Business Name
The Craftsman Cocktails & Kitchen

Business Address
1006 E WARNER RD TEMPE AZ 85284

Permit Number
FD-88874

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/11/2023

Grade
Not Participating

Priority Violation
5

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge.

Due to the nature of five priority violation in the report. A lack of active managerial control has been noted. Please continue working on acquiring a CFPM certificate.

Correct By: Corrected At Time Of Inspection

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Observed 2 cartoons of strawberries with pronounced white organic matter in walk-in cooler. Kitchen manager discarded.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.

Observed raw salmon over ready to eat cooked noodles in kitchen reach-in. Chef adjusted levels at time of inspection to ready to eat on top.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 bartender rinse out drink mixers for customer service in hand sink. Expressed importance of not washing out dishes in a hand sink due to the contaminated surface. Mix ware taken to back dishwasher for cleaning.

PRIORITY VIOLATION-4-501.114, P: 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.

Observed in-use bar dishwasher dispensing 0ppm of chlorine. Bartender agreed to wash all dishes from bar in kitchen dishwasher until repaired. Chlorine levels must be maintained at 50-100ppm.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: 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.

Todays date 12/11. Observed the following items in kitchen reach in with dates between 11/1- 12/2. Bacon jam, Smoked sauce, Tiramasu cream, cooked scallion sauce, aji amarillo, Chimicirri sauce, blue cheese dressing. Also observed Cooked corn, Ribeye sauce, black beans, Birria sauce with no dates, chef did not know date of prep. All items discarded at time of inspection. Reviewed ingredients list on file to ensure all discarded items were necessary to do so. Disposition for all date mark applicable items is 7 days from date of preperation.

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 Chef organizing kitchen cart with TCS food at beginning of inspection. Observed Chef transfer container of cooked meat in soup with a date mark of 12/6 into a new container freshly labeled 12/11. Instructed chef about proper date mark procedure and to keep original date mark of prep. Item re labeled 12/6. Also observed Cooked pork and Cooked meatballs without a date. Chef stated items were made 12/9. Accurate dates applied. Please date mark all items applicable within 24 hours.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Comments/Details

This establishment is not participating in the award program at this time and had 5 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed
Core-2-102.12(A), C: Certified Food Protection Manager. No CFPM on site at time of inspection. Repeat, please acquire for one person onsite at all times.

A pattern of non-compliance is developing for Priority Violation - 3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Award: Not Participating,Embargo Lbs: 21,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Khari King

"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.