Tarbell's

Inspector's notes

Observed a cold holding unit necessary for the operation being used to store raw proteins such as fish and beef having an ambient temperature of 55°F. 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. Please do not use this unit until working properly. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection. *THIRD CONSECUTIVE VIOLATION* 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 cooked potatoes cooling in a prep cooler and being covered with a lid. The cooked potatoes were in the appropriate time/temperature for cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cold holding unit necessary for the operation being used to store raw proteins such as fish and beef having an ambient temperature of 55°F. 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. Please do not use this unit until working properly. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection. *SECOND CONSECUTIVE VIOLATION* 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 cooked potatoes cooling in a prep cooler and being covered with a lid. The cooked potatoes were in the appropriate time/temperature for cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold holding unit in front of the wood fired oven not having a light available for the bottom portion of the unit, making it difficult to see the food being stored in the unit. Adequate lighting should be available in any area where food is present. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a cold holding unit necessary for the operation being used to store raw proteins such as fish and beef having an ambient temperature of 55*F. 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. Please do not use this unit until working properly. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 cooked potatoes cooling in a prep cooler and being covered with a lid. The cooked potatoes were in the appropriate time/temperature for cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold holding unit in front of the wood fired oven not having a light available for the bottom portion of the unit, making it difficult to see the food being stored in the unit. Adequate lighting should be available in any area where food is present. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In a cold holding unit, observed several raw proteins such as fish and beef having internal temperatures of 43-50*. Person in charge states these foods were placed in the unit from the walk in cooler less than 2 hours prior to the 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

Observed a cold holding unit necessary for the operation being used to store raw proteins such as fish and beef having an ambient temperature of 55*F. 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. Please do not use this unit until working properly. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 cooked potatoes cooling in a prep cooler and being covered with a lid. The cooked potatoes were in the appropriate time/temperature for cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold holding unit in front of the wood fired oven not having a light available for the bottom portion of the unit, making it difficult to see the food being stored in the unit. Adequate lighting should be available in any area where food is present. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple sanitizer buckets at active food prep spaces with quaternary ammonium (quat) sanitizer concentration at <150ppm. Please ensure quat sanitizer solutions for food contact surfaces are maintained at 200-400ppm. Person in charge (PIC) directed staff to remake sanitizer buckets during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Door to employee toilet room was propped open at time of inspection. Except for maintenance or cleaning, toilet rooms doors must remain closed. PIC closed door. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shallow (<4" deep) uncovered pans of portioned cooked pasta and tomato sauce cooling in refrigerated drawers at cook line at 49-53 degrees Fahrenheit. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per person in charge (PIC), items were placed in unit to cool less than 2 hours prior to inspection, within the parameters for proper cooling times and temperatures. Pasta and sauce were moved to walk-in to cool rapidly - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bolognese sauce with cooked meat and cooked spaghetti noodles cooling at 47-49 degrees Fahrenheit in deep pans (>6" deep) in refrigerated drawer at cook line. Also observed a covered deep (>6" deep) cambro-style container of sliced tomatoes prepped at ambient temperature cooling at 60F in lower compartment of prep-style refrigerator. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per person in charge (PIC), bolognese and pasta were cooked less than 4 hours prior to inspection and tomatoes were prepped less than 1 hour prior to inspection, within the parameters for proper cooling times and temperatures. PIC moved items to shallower containers and placed items in walk-in refrigerator to cool rapidly - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken stock cooling down in tightly-covered deli containers in walk-in refrigerator. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Person in charge (PIC) removed lids to correct. Chicken stock was within parameters for proper cooling times and temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer concentration at in-use mechanical dishwasher in bar area was measured at 0ppm during inspection. Please ensure chlorine sanitizer solution concentrations are maintained at 50-100ppm. Person in charge (PIC) moved recently-cleaned glassware to primary ware-washing area in back of house (BOH) to be re-washed, rinsed, and sanitized and instructed staff to wash glassware at the main dish area in BOH until repairs were completed. Corrective Action: Corrected at time of inspection.

Repeat Violation Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Observed establishment to be making "sweet cream" and "chocolate" ice cream. Establishment's recipe includes making their own ice cream base that includes milk, cream, and pasteurized liquid eggs. PIC stated establishment has been making their own ice cream for a few months. Discussed with PIC process requires a variance with Maricopa County. Apply for variance within 10 business days or cease process. Provided PIC with variance application. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required Observed that plastic food containers had been wet-stacked on the dish shelf. Air drying is required before storing food containers. Correct By: Corrected At Time Of Inspection

Core-6-202.14, C: Toilet Rooms, Enclosed Observed that the restroom door that opens into the kitchen was open. The door does have a self closing hinge. Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Ensure the door remains closed at all times and that a tight fitting door is in palce. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Observed establishment to be making "sweet cream" and "chocolate" ice cream. Establishment's recipe includes making their own ice cream base that includes milk, cream, and pasteurized liquid eggs. PIC stated establishment has been making their own ice cream for a few months. Discussed with PIC process requires a variance with Maricopa County. Apply for variance within 10 business days or cease process. Provided PIC with variance application. Correct By: Correct Prior To Reinspection

Core-5-501.17, C: Toilet Room Receptacle, Covered Observed no lidded trash can in employee restroom by dish area. Covered trash cans must be provided for feminine product disposal. Provide lidded trash can prior to next routine inspection. 3rd Consecutive Violation Correct By: Correct Prior To Next Routine Inspection