Yucca Tap Room

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site during the time of the inspection. 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 cleaner or soap by the hand sink in the bar area. Informed PIC that soap has to be accessible by the hand sink at all times. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red food residue in utensils that were put away as clean. Informed PIC that all food-contact surfaces should be clean to sight and touch. 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.

Inspector's notes

Observed no covered receptacles for sanitary napkins in the main bathrooms. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be 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

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be 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 tomato sauce and ricotta date marked 9/27 and 9/23, respectively, stored in the reach in refrigerator. Informed PIC that all TCS foods must be date marked and used or discarded after 7 days. Discussed that foods open from a commercially sealed container need to be date marked for 7 days. Sauce and ricotta were discarded and embargoed. 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

Observed wet wiping cloth buckets filled with sanitizer over 100ppm of chlorine concentration at the bar. Discussed with employees that the approved concentration of chlorine is 50-100 ppm. Discussed that wet wiping cloths need to be stored in an approved concentration of sanitizer. Employees diluted the buckets and stored the cloths in an approved concentration at time of inspection. Discussed with employees that the tablets they are using in the buckets release too high of a concentration for the size of the sanitizer buckets. Suggested using half a tablet or filing from a pre-made three-compartment sink. Discussed the importance of monitoring sanitizer concentration with employees and PIC. 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. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot and cold water available at the three-compartment sink at the lounge bar. Employee stated that they fill the sanitizer buckets from the hand sink do to not being able to get water from the three-compartment. Observed no cold water available at the prep sink in the kitchen. Provided hot and cold water to the three-compartment and cold water to the prep sink by reinspection on 10/16/2025. Hot and cold water under pressure is required at all sink fixtures. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/16/2025.

Inspector's notes

Observed the doors to the restrooms in the main bar left ajar due to not being able to self-close. All toilet rooms must have a self-closing door. Discussed with PIC that the doors need to self-shut and must be corrected prior to next routine inspection. A toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shell eggs stored over pickled onion and squeeze bottles containing various sauces in the bottom of the cold holding unit. Informed PIC that raw animal proteins need to be stored below any ready to eat foods. PIC properly stored the eggs and RTE foods at time of inspection. 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.

Inspector's notes

Observed a spray bottle filled with red liquid unlabeled at the bar. Informed PIC that all bottles containing chemicals need to be labeled with the common name to avoid misuse. PIC informed that it was degreaser and properly labeled the bottle at time of inspection. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment using chlorine tablets and liquid as sanitizer at both bars for food contact surfaces. Employees were providing expired quat test strips at time of inspection. PIC could not locate the strips until half-way through the inspection. One spot out of the two locations within the bar have test strips. Please obtain chlorine test strips at the secondary bar prior to reinspection. Discussed with employees that test strips expire. Observed the kitchen using quat sanitizer at the three-compartment sink. The kitchen only has chlorine test strips. Informed PIC that quat test strips need to be obtained prior to reinspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/16/2025.

Inspector's notes

Observed the doors to the restrooms in the main bar left ajar due to not being able to self-close. All toilet rooms must have a self-closing door. Discussed with PIC that the doors need to self-shut and must be corrected prior to next routine inspection. A toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink in the bar by the kitchen with caulking fallen off. Informed PIC that the sink needs to be re-caulked to the wall so that there is not a space for moisture and debris to grow bacteria and other organic matter. Observed gaping holes in both handles of the same bar hand sink. Informed PIC that these holes need to be repaired so that their equipment is in good repair, and it is easily cleanable. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. ***** 2nd Repeat Violation *****

Inspector's notes

Observed an accumulation of food debris, residue, and organic matter growth behind and around the grease trap and surrounding pipes. Heavy black build up is on the pipes. Debris and translucent organic matter are on the floor behind and around the trap, latching onto the exposed concrete flooring. These areas need to be cleaned and continue to be cleaned at a frequency which prevents the accumulation of dirt and organic matter. Discussed the importance of keeping the facility free from old food debris and organic matter with PIC. 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. ***** 2nd Repeat Violation ****** 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed broken circular floor drain in the kitchen floor. The drain cover has come off and has rough concrete exposed, causing it to be uneven and able to collect debris. Observed exposed concrete flooring behind and arounf the grease trap in the kitchen, catching and holding onto debris and organic matter. Informed that these areas need to be repaired with material that will make it smooth, non-absorbent, and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth, non-absorbent, and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice jockey at the bar rusting on the bottom where it comes into contact with ice. Discussed with PIC that food-contact surfaces must be in good repair at all times and that the jockey must be repaired so that it is easily cleanable and smooth. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. 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.

Inspector's notes

Observed hand sink in the bar by the kitchen with caulking fallen off. Informed PIC that the sink needs to be re-caulked to the wall so that there is not a space for moisture and debris to grow bacteria and other organic matter. Observed gaping holes in both handles of the same bar hand sink. Informed PIC that these holes need to be repaired so that their equipment is in good repair, and it is easily cleanable. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection.

Inspector's notes

Observed an accumulation of debris on the ceiling vents in the kitchen. Observed food debris underneath and behind equipment in the kitchen. Observed food and other debris underneath both bars' equipment. Observed an accumulation of dirt and debris behind the mop sink. Observed yellow/brown build up on the wall behind the liquor bin in the bar by the kitchen. Informed PIC that these areas need to be cleaned and continue to be cleaned at a frequency which prevents the accumulation of dirt 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. Observed broken circular floor drain in the kitchen floor. The drain cover has come off and has rough concrete exposed, causing it to be uneven and able to collect debris. Observed the bottom of the wall behind the mop sink with the paint/paper peeling off the wall. Informed PIC that these areas need to be repaired with material that will make it smooth, non-absorbent, and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth, non-absorbent, and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: 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.----Paper towels are not dispensing from holder at rear kitchen handsink (may need a new battery). Provide paper towels. Correct By: Corrected At Time Of Inspection

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.---Noticed several open containers of cooked meat products in lower portion of upright cooler with no date marks. Properly date mark all TCS foods held over 24 hrs. Items dated. Correct By: Corrected At Time Of Inspection