DC Bar and Grill

Inspector's notes

On cook line, employee handling raw fish with gloved hands, then changed gloves to continue work on cook line. Employee moved through swinging doors from kitchen to dining area, then back to preparation area without a proper handwash before handling food. Instructed employees to remove gloves, wash hands, and don new gloves to continue with tasks. Also reviewed double gloving when working with food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in refrigerator, observed cabbage slaw/10-6 and grilled onions/10-3 held more than 7 days from their preparation dates. In the walk-in cooler, observed brie cheese sauce/10-9, diced turkey/10-9 and pico de gallo (tomato)/10-9 held more than 7 days from their preparation dates. 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). 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.

Inspector's notes

In walk-in refrigerator, observed portioned cheesecake sliced datemarked 6/21 and held more than 7 days. 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). The PIC voluntarily discarded the expired cheesecake. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some cases of food stored on the floor in the walk-in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No single use towels at handwash sink near the office. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark residue on upper interior surface of icemaker. Burn the ice and thoroughly clean/sanitize the surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of mineral deposits on ice maker interior deflector. Properly clean/sanitize as needed. Corrective Action: Correct prior to next routine inspection. 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: No detectable chlorine sanitizer observed in "in use" mechanical dishwasher. Also, no sanitizer observed in the bar dish machine that was not in use at the time of inspection. PIC relocated all food-contact surfaces to the three compartment warewashing sink to be washed, rinsed, and sanitized, and scheduled repair service. Staff will not use the mechanical dishwashers until they are functioning correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bar, the thermometer on the mechanical dishwasher appears to be inoperable. All equipment must be maintained in good repair at all times. Make necessary repairs. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the in-use kitchen mechanical dishwasher, observed no detergent dispensing after priming the line several minutes. Staff to use the available three compartment sink until the dishwasher is repaired. The PIC immediately scheduled repair service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main walk-in cooler under repairs and containing no TCS food. Per manager, parts have been ordered. Maintain the kitchen's main refrigeration source in good repair. Staff agreed to not refill the walk-in with TCS food until it is capable of maintaining temperatures at or below 41F. Corrective Action: Correct prior to re-inspection.

Inspector's notes

The person-in-charge (PIC) is note a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in cooler, observed a container of moldy cottage cheese. All food must be in good condition, safe, and unadulterated. The cottage cheese was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine observed in the in-use kitchen mechanical dishwasher. The sanitizer bucket was replaced, inspector primed the supply line, and 50-100ppm chlorine restored in the final rinse. Wares were rewashed/sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

In warming cabinet on the line, observed tomato bisque soup at 108-117F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The improperly hot held soup was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler/51.8F, observed TCS food holding over 41F including milk and cream/50F, buttermilk/49F, mascarpone/53F, bleu cheese/53F, house pickled (heat treated) red onion/48F, tomato bisque/47F, salsa (tomatillo) bisque/47F, avo crema/47-50F tomato salsa/50F, au jus/50F, pico de gallo/47F, prepared quinoa/50F, cooked brisket/48F, cooked ribs/51F. 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. TCS foods improperly cold held that had just been delivered were relocated to alternative functioning walk-in cooler to rapidly cool to 41°F at time of inspection. TCS foods held improperly cold held for more than four hours were discarded by PIC at time of inspection.

Inspector's notes

Observed main walk-in cooler at 51.8F and holding TCS food. Observed sheet of ice on backside of the evaporator. Repair the kitchen's main refrigeration source. Corrective Action: Correct within 24 hours.

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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/4616/25575/AMC-Toolbox---Cooking........Observed several just-cooked beef roasts with internal temps/116-135F. The person-in-charge indicated that the roasts are undercooked, cooled and then grilled to temperature before serving sliced in sandwiches. The facility is conducting non-continuous cooking operations; however, the written procedures were not available for review. Provide written procedures for non-continuous cooking.Guidance document emailed to operator. Correct By: Correct Prior To Reinspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....Observed leak beneath the pre-rinse sink at the dish machine, and a catch basin below. Make necessary repairs, and maintain in good working order. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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......No disposable towels available at the handwashing sink if the bar. Towels provided. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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......In cold drawer/50F on the line, observed TCS food holding over 41F including sliced cheese/55F, par-cooked mushrooms/59F, shredded cheese/68F, cooked corn/64F, raw ground beef/51F, and corned beef/53F. Maintain cold TCS food at or below 41F. Per staff, the foods had been out of temp for a limited time during lunch rush. All items were removed the from drawers and transferred to the walk-in cooler to cool and cold hold. Repair the unit as needed. Correct By: Corrected At Time Of Inspection

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.......Observed ready-to-eat TCS food held more than 7 days of preparation including tomato pico de gallo/8-2, chicken salad/8-7, 8-9, parmesan garlic dressing/7-29, cooked carnitas/8-3. and cooked meatballs/8-3, 8-5. Some foods removed from freezer were not marked with the dates the products were removed from the frozen state. Serve or discard ready-to-eat TCS food within 7 days of preparation (of the oldest TCS ingredient) with the preparation day counting as Day 1. Staff voluntarily discarded the expired foods. See Embargo. :

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....Observed substantial leak beneath the pre-rinse sink at the dish machine, and a catch basin below. Repair the sink, eliminate the leak, and maintain the system in good repair. Correct By: Correct Prior To Next Routine Inspection