Doc & Eddy's

Inspector's notes

Observed a build up of debris and residue underneath bar and bar equipment, and in floor drain under ice bin closest to kitchen. 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.

Inspector's notes

Observed sliced turkey, ham, tomatoes, lettuce, pico de gallo, and other TCS foods (see embargo sheet for full list) with internal temperatures ranging 47*F-52*F stored in the prep table. The internal temperature of the unit was 46.4*F, measured using min/max. PIC stated that some of the items had been in the unit since the night prior and others were placed in the unit about three hours prior. Instructed PIC to discard the items in the unit greater than 4 hours. Instructed PIC to relocate the items held less than four hours to the walk-in refrigerator. PIC discarded the improperly cold held food and relocated the TCS foods held less than 4 hours. Food was embargoed. Informed PIC that the unit cannot be used to store TCS foods until it is capable of holding them at 41*F or below. PIC agreed not to use the unit for TCS foods until it is capable of holding them at 41*F or below. Discussed time as a control and keeping TCS foods on ice as alternatives for TCS foods. PIC called in a work order 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. All TCS foods improperly cold held were appropriately relocated to alternative functioning refrigeration unit to rapidly cool to 41°F or discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table holding TCS foods above 41*F. Ambient air temperature of the unit was 46.4*F, measured using min/max thermometer. 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 11/17/2025.

Inspector's notes

Observed no hand drying provisions available at the hand sink at the right most side of the bar. Informed PIC that hand sink must always be supplied with hand drying provisions. PIC provided hand towels 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed TCS foods items in the top and underneath of the cold holding unit on the line with internal temperatures ranging from 49*F-54*F. The ambient air temperature of the unit was 55.4*F, measured using the min/max thermometer. The TCS food items being improperly cold held were roasted green chilis, pico de gallo, sliced tomatoes, shredded lettuce, torn lettuce, cut cabbage, sliced ham, sliced turkey, and various sliced cheeses (cheddar, pepper jack, swiss). PIC informed that the items had been placed in the unit two hours prior. Instructed PIC to move the items improperly cold held to the walk-in to rapidly cool back down to 41*F. PIC moved all improperly cold held items to the walk-in at time of inspection. PIC agreed to not use the unit for TCS foods until it can properly hold TCS foods at 41*F or below. PIC called i for a repair 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was onsite at time of inspection. Informed PIC that at least one person with a Food Protection Manager Certificate must be available onsite during all hours of operation. 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

Observed no hand drying provisions available at the host station in front of the bar. Informed PIC that hand sinks need to be stocked with soap and hand drying provisions at all times. PIC provided hand drying provisions 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mild buffalo sauce, bbq sauce, and aioli sauce that were past the 7-day date marking; marked 11/18 and 11/19. Informed PIC that because they were prepped by the establishment it is past the seven da date mark from prep date and must be discarded. The sauces were embargoed. PIC discarded sauces at time of inspection. 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

Observed clean bar glasses stored in the reach in refrigerator with condensation and wetness on the inside of the glasses. Informed PIC that all food contact surfaces need to be allowed to air dry before being put away. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bottle of Bayer DeltaDust insecticide underneath the bar counter. Informed PIC that this toxic substance and those like it, cannot be kept or used on premises. Informed PIC that if pest control is needed, it must be performed by a certified applicator. PIC removed the bottle from the premises. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark discoloration underneath the equipment in the kitchen. Observed debris, puddles, broken glass, and bottle caps underneath the equipment in the bar area. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, food debris, and organic matter. 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.

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.--- Chlorine sanitizer reading of 0ppm was observed when bar dishwasher was tested. The final chlorine reading shall be 50- 100ppm. During inspection, the establishment's chemical/sanitization company fixed the problem. Afterward, the chlorine concentration was tested at 100ppm. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.--- 6 cooking pans stored as clean on a hanging hooks observed with organic matter and food debris. All wares shall be properly, cleaned and sanitized and be free of organic matter and food debris before storing. FSW cleaned and sanitized pans in question. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers--- Unlabeled spray bottle containing a clear, colorless liquid was observed stored under kitchen dishwasher. All working spray bottles shall be properly labeled. PIC disposed of product. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: 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.--- No Quat test strips observed available to test Quat concentration for sanitizing. During inspection, Quat test strips were obtained from the establishment's chemical/sanitization company. Correct By: Corrected At Time Of Inspection