Majerle's Sports Bar

Inspector's notes

Observed no hand soap at the handwash sink located near the cook line at the time of inspection. PIC provided soap for handwash sink 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.

Inspector's notes

Observed wiping cloths stored in sanitizer bucket with 0 ppm quat located near the three compartment station. PIC was informed all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking from AVB when faucet handles are turned on at the mop sink located in the basement at the time of inspection. Also observed the hand wash sink located in the bar area draining very slowly. PIC was informed that all plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a heavy accumulation of dust and grease on the vent covers and fan on the ceiling above the main kitchen and food prep area. Discussed cleaning frequency with PIC. Establishment should be cleaned frequently enough to prevent the accumulation of organic matter, dust, and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed red salsa (1/30) with datemarking past 7 days in walk-in unit at time of inspection. Observed red salsa dated 02/05 in prep cooler but PIC stated it was portioned from the (01/30) batch with datemarking past 7 days. Informed PIC that new portions shall follow the original datemarking of the batch it was taken from. Observed blood mary mix with no datemarking in cooler unit at the bar located in front of the kitchen. PIC could not verify when bloody mary mix was opened and opted to voluntarily discard item at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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.

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. --- Observed no paper towels at handwashing sink located in prep room by walk-in unit. PIC restocked paper towels at time of inspection. Ensure handdrying provision is readily accessible at all times during operation. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. --- Observed marinara sauce in hotholding unit measured at 81'F. Chef stated that sauce is being reheated and was taken from cooler and placed in hotholding unit about half hour prior. Marinara sauce was held at 41'F prior to being brought out of cooler, per chef. Hotholding unit water measured at 158'F. Chef was instructed to reheat marinara sauce to 165'F as food has not been out of temperature for longer than 2 hours. TCS food items reheated for hot holding shall be reheated to 165'F prior to hotholding. Discussed proper reheating methods and parameters with PIC and chef. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. --- Observed Zing Zang tomato juice, datemarked 05/02; kept at ambient temperature and not on ice, at main bar by the entrance. Tomato juice was measured at 52'F. Bottle was opened for an order less than 4 hours ago, per PIC. PIC instructed bartender to cool bottle down on ice at time of inspection. Ensure tomato juice bottle is cooled down to and kept at 41'F after opening. Coldholding TCS food items must be held at 41'F or below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed handle of scooping equipment in contact with food in flour bin and corn starch bin located in dry storage area. PIC moved handles at time of inspection. Ensure handles are not in contact with food items to prevent contamination from the hands. 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. Observed cut strawberries, cottage cheese, and chopped lettuce in cold-holding prep table with internal temperatures of 45*F to 47*. Person in charge (PIC) stated they were put in prep table in the morning (less than 4 hours ago). PIC moved items to other cold-holding prep table to cool down to 41*F or below. Correct By: Corrected At Time Of Inspection