T Bone

Inspector's notes

Observed beans being covered with plastic wrap for cooling. Discussed with PIC that when cooling food, keep loosely or uncovered until reaches 41F temperature.

Inspector's notes

Observed drain at handwash sink, prep-sink and dishwasher are clogged and water backing up. Discussed with PIC that all plumbing is required to be maintained in good repair.

Inspector's notes

Observed 5 containers of cooked beans in walk-in cooler date marked as 11/20 , with internal tmperatures ranging from 46-58*F. Per PIC they are unaware of process staff uses to cool down items. Discussed proper cooling methods with PIC. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please obtain functioning thermometers and place inside walk-in and reach-in coolers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in cooler with initial an ambient temperature of 47*F and rose to 54*F during inspection per min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Walk-in is main source of cold holding capacity. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Please obtain functioning thermometers and place inside walk-in and reach-in coolers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS items in walk-in with internal temperatures ranging from 48-53*F (See embargo form for full list). Per PIC they do not keep temperature logs and are unaware how long items have been out of temperature. All TCS foods improperly cold held were discarded by PIC at time of inspection. . Discussed with PIC that Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with initial an ambient temperature of 47*F and rose to 54*F during inspection per min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Walk-in is main source of cold holding capacity. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct at once.

Repeat Violation PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law>>>Observed hand sink in kitchen with disconnected discharge piping and hand sink in bar with no cold water and the hot water handle frozen in place. These are the establishment's main hand sinks. Person repairing sinks informed the inspector that both hand sinks were not functioning properly and could not be used for hand washing. Discussed with person in charge using the prep sink for hand washing in the kitchen until the hand sink could be repaired and using the dump sink in the bar as a hand sink until it could be repaired. Re-inspection on or before 12/20/23. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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.>>>Observed employee washing dishes is dish washing machine; the dishes had 0 ppm chlorine sanitizer observed on them after the run. Person in charge was unable to make the dish machine dispense chlorine concentrate for the sanitizing potion of the wash cycle. The prep sink was cleaned and chlorine sanitizer with a concentration of 100 ppm was prepared in the prep sink; establishment sanitized dishes in prep sink after they were run through the dish machine; person in charge called for service on the dish machine. Person in charge indicated the establishment does not have a 3-compartment sink they feel comfortable using in-lieu of dish machine. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability>>>Observed bar hand sink with minimum water temperature of 125*F when left on/turned on after several times; cold water handle does not work. Person in charge was informed they must repair the hand sink so that hot and cold water is available; having water too hot at the hand sink may discourage employees from washing their hands after coming back from the restroom or other activities that may contaminate the hands. Re-inspection 12/11/23. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law>>>Observed hand sink in kitchen with broken hot water handle; employees indicated that some times the handle works, sometimes it does not; observed hot water handle working and water with a minimum water temperature of 100*F by the end of the inspection. Also observed hand sink perpetually running even when the handles are in the off position; also observed water leaking from discharge piping of hand sink in kitchen. Also observed when kitchen hand sink is turned on there is a significant water leak from the base of the spray arm/faucet next to the dish washer in the kitchen. Also observed a significant leak from the discharge piping/basin of the the spray arm/faucet that necessitates a basin underneath to catch the waste water from the leak/waste water produced when the sink is in used. Also observed spray arm/faucet sink basin held together with black tape. Plumbing must be maintained in good repair, according to law. Re-Inspection 12/04/23. Correct By: Correct Prior To Reinspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens. Observed clean utensils stored in large containers with excessive debris on the bottom of the container. PIC, will wash/rinse/sanitizer the container and the utensils. Recommended increasing cleaning regimen of container. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. Observed leak at the faucet near the dish area. Also observed drain not draining properly for the water spout in the server area. All plumbing must be repaired and maintained. Correct By: Correct Prior To Next Routine Inspection