Tonys Cocktail Lounge

Inspector's notes

Observed staff return from the restroom and immediately wash, rinse, and sanitize dishes. The employee was stopped and instructed to wash their hands when returning from the restroom. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved (and available) drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed handwashing sink requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed staff quickly dipping dishware in quat sanitizer with a contact time of less than a second before being placed to air dry. The staff member was stopped and reeducated on Quat sanitizer contact time. Dishes MUST soak in sanitizer for 10 seconds to ensure the contact time is long enough for the sanitizer to reduce bacterial load. All dishes were sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at the bar handwashing sink. Employees to wash their hands in the bar handwashing sink as needed. An employee found the soap and placed it by the bar handwashing sink at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second repeat. The establishment serves Time Temperature Control for Safety (TCS) food (ex. pizza). No certified Food Manager was present at the time of inspection. In Compliance with Food Code, Maricopa County now requires a Food Manager to be present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 an employee move a soiled mop head and then return to the bar and continue making drinks. Also observed an employee handle cash before returning to making drinks without washing their hands. Employee was stopped both times and asked to wash their hands prior to returning to make drinks. Discussed when to wash requirements and provided a when to wash handout while onsite. Observed multiple occurrences of handwashing violations. Addition handwashing violations may result in the need to install a handwashing sink closer to the bar service area. Correct By: Corrected At Time Of 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. Observed the three-compartment sink with quat measuring below 150 PPM. Upon refilling the sanitizer basin, the quat concentration was still measuring below 150 PPM. An employee added quat until the solution measured within the recommended range, at time of inspection. Staff plans to fill the sanitizer compartment with the automatic sanitizer dispenser and then hand-dose until the quat measures in range (150-400 PPM). Staff must continue to hand-dose quat up to the appropriate range, until the automatic dispenser can be serviced. Chemical concentration must be measured each time the sanitizer compartment is hand dosed to ensure chemical concentration is within the recommended range. Discussed sanitizer requirements with management. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 heavy build up on the soda dispenser at the bar. An employee wash, rinsed and sanitized the soda nozzle, at time of inspection. Surfaces of equipment contacting food that is not Time/Temperature Control for Safety shall be cleaned: at any time when contamination may have occurred or at least every 24 hours for beverage dispensing nozzles. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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/4621/AMC-Toolbox---Cross-Contamination. Observed white claw cans stored in consumable ice. Re-educated staff on consumable ice requirements. Staff removed the drinks and dumped the ice which was been in contact with the outer surface of the cans. Consumable ice must be protected and stored away from other foods to avoid contaminating the ice. Discussed other possible sources of contamination: Consumable ice must also be store away from soda lines. Correct By: Corrected At Time Of Inspection