Inspection Report

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 unopened boxes of raw ground beef stored directly above boxes of fully cooked pork. 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. 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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 52*F in the main walk-in refrigerator in the small room to the right: smoked pork, cooked beef ribs, cooked st. louis ribs, cooked baby back ribs, and cooked rib tips. The person in charge (PIC) indicated these foods had been in the unit since yesterday and they did not verify their internal temperature today. Using a min/max thermometer the measured ambient temperature of this unit was 56.3*F in the small room and next to the small room of the walk-in refrigerator (the rest of the unit had a measured ambient temperature of 40.8*F). All of these foods were willingly discarded. The following TCS foods in the beer walk-in refrigerator had internal temperature between 44*F - 47*F: milk, apple butter, and sliced cheese (pepper jack and cheddar). The person in charge indicated they did not verify internal temperatures in this unit. Using a min/max thermometer the measured ambient temperature of the unit was 47.8*F; PIC willingly discarded all of the foods listed above. Observed pre-portioned apple butter with an internal temperature of 68*F next to the bread warmer in the expo area; PIC indicated they had been there for an hour. Person in charge was informed that butter is a TCS food and thus it must be held at 41*F and below or they can put it on a time as a public health control policy and hold it for 4 hours. Inspector helped the establishment create a time as a public health control policy and they put the apple butter on time as a public health control. 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. C Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

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 the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation dates and discard dates: cheese sauce (9/24 - 10/01), cooked beans (9/24 - 10/01), and smoked tomato sauce (9/20 - 9/25). 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). PIC was informed that the cheese sauce and cooked beans had date marking ranges that exceeded 7 days and that their automatic label must be reprogrammed so that these RTE TCS foods are sold/discarded within 7 days (day 1 being the day they were prepared). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

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: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 52*F in the main walk-in refrigerator in the small room to the right: smoked pork, cooked beef ribs, cooked st. louis ribs, cooked baby back ribs, and cooked rib tips. The person in charge (PIC) indicated these foods had been in the unit since yesterday and they did not verify their internal temperature today. Using a min/max thermometer the measured ambient temperature of this unit was 56.3*F in the small room and next to the small room of the walk-in refrigerator (the rest of the unit had a measured ambient temperature of 40.8*F). All of these foods were willingly discarded. The following TCS foods in the beer walk-in refrigerator had internal temperature between 44*F - 47*F: milk, apple butter, and sliced cheese (pepper jack and cheddar). The person in charge indicated they did not verify internal temperatures in this unit. Using a min/max thermometer the measured ambient temperature of the unit was 47.8*F; PIC willingly discarded all of the foods listed above. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 10/11/24.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: Observed take out and catering single service/single use articles such as lids, cups stored directly on the ground. Also observed single service/single use articles use articles such as bowls/lids for bowls no longer in their original packaging covered in dust. All of these items are stored in the establishment's attic. Discussed with the person in charge storing all singe service/single use articles in a clean, dry location, where they are not exposed to splash, dust, or other contamination at least 6 inches off of the ground. PIC indicated they would reorganize the attic and ensure these criteria are met. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a large chunk of ice on the condenser of one of the pull-out refrigerated drawers on the line; the ice is preventing the drawer from closing completely. Establishment must repair the drawers so ice does not form on the condenser so the unit can close properly. Observed drawers on the same unit that are also in disrepair. Also observed a refrigerated unit behind the bar storing TCS foods with a measured ambient temperature of 50.1*F using a min/max thermometer; all TCS food in the unit had internal temperatures of 41*F and below; person in charge was informed they must monitor internal temperatures in this unit to ensure that the unit is not failing. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leak from warewashing machine causing puddling in the dish area. Also observed floor drain for ice machines clogged (water was flowing into an alternative floor drain next to it. Person in charge indicated they have service requests already made for both items. Must repair all plumbing to a state of good repair prior to next routine inspection.