Inspection Report

Violations

Violation #: 5

Description: Clean-up of Vomiting and Diarrheal Events

Comments:

2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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 no bodily fluid cleaning kit or cleaning plan guidance present at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided cleaning plan guidance via email. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 no cold water available for mixing at handwashing sink located in warewashing area. Water at sink in question dispensing at 135'F (scalding hot). Observed no PVC piping connected for discharge from handwashing sink in bar area by entrance resulting in handwashing sink being inaccessible. Dump sink at the bar was converted to handwashing sink and PIC agreed to use dump sink for handwashing purposes only until the handsink in disrepair has been fixed. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Fix both handsinks prior to re-inspection on 11/07/2024. Corrective Action: Correct prior to re-inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 no handwashing cleanser at handwashing sink located by cookline. PIC restocked handsink with soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

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 cooked chicken wings and cooked shrimp being stored directly below raw marinated beef in walk-in unit. 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 #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.

Addl Notes: Observed active warewashing at 3-comp sink with a sanitizer solution of 0ppm quat concentration. PIC drained sanitizer compartment and filled with new sanitizer solution. New sanitizer solution measured 400ppm. Quat sanitizer concentration shall be between 150-400ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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: Observed employee sanitize large tray by rinsing and submerging each side of the tray (tray is larger than 3-comp sink) for less than 30 seconds. Sanitizer fill volume observed to not reach 50% of the tray when submerged; resulting in middle area of the tray not being properly sanitized. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications. PIC filled sanitizer solution to volume ensuring more than 50% of the tray is submerged during sanitization of each side. Tray in question was properly sanitized at time of inspection. Reviewed the importance of proper cleaning procedures for food contact surfaces. 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 deep pan of cooked gravy (made with milk, butter and ground turkey) measured 88'F in walk-in unit. PIC stated item was made 2.5 hours prior. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Reviewed proper cooling methods with PIC. Provided proper cooling methods via email. 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 whole milk, and heavy cream (45-48'F) in reach-in unit located at cafe' bar. Ambient temperature of reach-in unit observed at 48'F. PIC stated establishment does not keep temperature logs for unit and was unable to provide time when unit stopped working properly. Dairy items in question have been in unit for longer than 4 hours. Observed in-house made spicy aioli sauce, in-house cilantro lime ranch, cream cheese and cooked strawberry sauce measured 58-68'F in ice bath located by tabletop prep cooler on cookline. PIC stated items had been stocked since 8am at opening and has been longer than 4 hours. Observed maple butter on food prep table located by cookline at 88'F. PIC stated item had been out of temperature for longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed raw shelled eggs (48-58'F) filled above fill line of pan in tabletop prepcooler located opposite of stovetop (heat source). PIC stated eggs were stocked about an hour prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Establishment has adequate coldholding capacities and PIC agreed to not use unit until it has been fixed. Reviewed with PIC that ice baths shall be restocked continuously to ensure coldholding temperatures of 41'F and below are maintained. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Observed cooked sausages and cut lettuce in walk-in unit with no datemarking. PIC stated cooked sausages and cut lettuce were prepped on 10/27. Observed cooked salsa and cooked sausages with no datemarking in tabletop prep cooler located near warewashing area. PIC stated items are portioned from datemarked batches in walk-in unit. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed low temp chemical warewashing machine dispensing chlorine sanitizer solution of >200ppm in warewashing area. Chlorine sanitizer solutions shall have a concentration of 50-100ppm. PIC agreed to not use unti in question until it has been fixed. Establishment will only use 3-comp sink as means of cleaning and sanitizing food contact surfaces until unit has been fixed. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Re-inspection scheduled on 11/04/24. Corrective Action: Correct prior to re-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: Observed quat dispenser at 3-comp sink but establishment does not have any quat test strips in stock. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Re-inspection scheduled for 11/07/24. Corrective Action: Correct prior to re-inspection.