Goldies Sports Cafe

Inspector's notes

On cook line, cooked onions with internal temperatures of 116*F-125*F. Per employees, onions were prepared <4 hours. Employee reheated cooked onions to 165*F to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler and on cook line, TCS foods (cooked proteins, raw proteins, cut tomatoes, cut leafy greens, salsas, sliced deli meats) with internal temperatures of 44*F-46*F. Per managers, TCS foods were prepared and received within normal time parameters. Ice baths were provided in prep table coolers and walk in cooler temperature was adjusted to rapidly cool all TCS foods. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, two prep table coolers with ambient temperatures of 46*F and walk in cooler with ambient temperature of 46*F, taken with inspector probe thermometer. Repair company was on site and adjusted thermostats on prep table coolers and added coolant to walk in cooler. By end of inspection, prep table coolers and walk in coolers had dropped to within one degree of proper temperatures. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In walk in cooler, shelving with accumulation of food residues. Maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At far end of cook line, employee handled raw chicken then handled raw hamburger with same gloved hands, then continued working at prep table without a handwash. Instructed manager and employees on proper handwashing. Employee washed hands and donned new gloves to continue with tasks. 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

Establishment uses quat sanitizer for wiping cloth buckets. Establishment unable to locate quat test strips. 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.

Inspector's notes

***Second Consecutive Violation*** In walk in cooler, shelving with accumulation of food residues. Maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the open top prep cooler(39F) on the line, observed TCS food holding over 41F including rice/51F, sliced cheeses/49-54F veggie patties/54F, bleu cheese/57F and leaf lettuce/51F. F 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. Per PIC, proper temperatures were noted earlier, and temperatures rose since the lunch rush. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff which resulted in the violation. Staff need to maintain lids closed or use ice baths as needed. Foods were within safe time parameters, and an ice bath was set up to cool and properly cold hold the TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soiled walls and shelving in the walk-in cooler. Clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On the line, observed the upper interior surface of the microwave oven burnt and rough to the touch. All surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the ice maker, observed buildup of deposits near the chute. Empty ice bin and clean/sanitize as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled fan guards in walk-in cooler and soiled ice scoop holder. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in cooler, observed pizza (tomato) sauce/9-4 and chili/9-2 held more than 7 days from preparation dates. 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). After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation. The pizza sauce and chili, 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 at least 20 fruit flies on ceiling in dishwashing room and at least 10 in the upstairs bar handwashing sink. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist. Email licensed exterminator's service receipt to inspector within about a week. Corrective Action: Correct prior to re-inspection.

Core-3-501.13, C: Thawing.....In prep cooler, observed salmon in packages labeled "Remove from package and thaw under refrigeration". Follow label instructions, and remove the seafood from the package when it is removed from the freezer. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items......In upstairs storage room, observed cases of disposable food packaging stored directly on the floor. Maintain elevated at least six inches from the floor. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils......Observed some rust and mold on wall surfaces in the walk-in cooler. Clean and maintain all nonfood-contact surfaces as needed. Correct By: 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......No detectable chlorine in final rinse of in-use mechanical dishwasher. After discussion with the person in charge(PIC), it has been determined that the root cause of the violation was training staff, verification, and possibly a policy issue which resulted in the violation. The PIC immediately scheduled repair service, and staff will use the warewashing sink until the mechanical dishwasher is repaired and washing/sanitizing correctly. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....Observed ice scoop stored within the splash zone of a handwashing sink. At the icemaker, observed large blue ice scoop stored in container with standing water. Between uses, store ice scoops on a clean, dry surface or in the product with the handle up and out. The small scoop was sent for cleaning. Staff advised to provide drainage holes to the blue ice scoop storage container. Correct By: Correct Prior To Next Routine 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 prep cooler, Observed lettuce leaves and cheese slices/ 48-54F overfilled in prep table inserts. Observed fried onions/78F being maintained at room temperature. Maintain cold TCS food at or below 41F. Staff immediately removed the overfilled food items and placed them in the refrigerator below. Staff voluntarily discarded the onions and indicated that moving forward, they would be prepared at the time of the order. Correct By: Corrected At Time Of Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas........Observed damaged interior ceiling surfaces and broken and missing base coving and floor tiles. Water is pooling in damaged floor/base area by the large icemaker. Maintain all surfaces smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection