Dubliner Irish Pub & Restaurant

Inspector's notes

Observed build up of residue and debris on shelves in the walk-in cooler, the fans in the walk-in coolers and ceiling of beer cooler holding citrus at the time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 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

Observed build up of dark organic matter in the ice machine by the shoot and light brown organic matter build up on soda guns at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple flies in the kitchen at the time of inspection flying around open food items. Establishment must maintain premise free of insects, rodents and pests and eliminating harborage conditions. Discussed with cook approved pest control methods at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed used copper lined cups at the bar area at the time of inspection. Copper and copper alloys such as brass may not be used in contact with a food that has a Ph below 6. PIC was instructed to remove and not use cooper lined copper mugs/drinkware at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw sausage in a hotel pan stored directly on top of raw fish in the walk-in cooler at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of dark organic matter in the ice machine by the shoot and light brown organic matter build up on soda guns at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed deli slicer in back of house to have food debris and residue on blade. Per staff, deli slicer was last used the previous day and had been put away as clean. All food-contact surfaces must be cleaned to sight and touch. Discussed with PIC ensuring deli slicer is taken apart to be cleaned before being stored away. Had staff take apart deli slicer to be cleaned at the 3-compartment sink during time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed establishment to be using quaternary ammonia sanitizer and chlorine sanitizer (dishwashing machine). Establishment had quaternary ammonia test strips, but no chlorine test strips. Discussed different sanitizer types and different test strip usage. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 01/27/2025. Corrective Action: Correct prior to re-inspection on 01/27/2025.

Inspector's notes

No Certified Food Protection Manager was at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two outdoor bag fly traps and four sticky tape traps hanging throughout the kitchen and prep area, that had large amounts of dead flies in/on them. Informed PIC that these traps need to be changed/emptied. Explained the need to remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed glasses in the mini fridge freezer under the bar counter, upside down with rims on ice. The ice is stuck to fridge walls and is discolored. Explained to PIC that dirty ice on the glasses is a potential contamination source. Instructed PIC to clean the fridge prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large accumulation of black matter on the ceiling of the kitchen. Explained to PIC that the ceilings, walls, and floors need to be cleaned frequently enough to prevent an accumulation of soil. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: 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. Observed the dishwasher in the bar to have 0ppm of chlorine sanitizer. Dish machines using chlorine sanitizer must test at 50ppm to 100ppm. Use 3 comp sink to wash wares until the dishwasher is sanitizing at the correct concentration. Also, have the sanitizer dispenser at the bar sink connected to cold water rather than hot. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed that the interior surfaces of the ice machine had black soil/organic matter present. Also observed a build up of soil on the kitchen floor and on/around equipment. Facilities should be cleaned at a frequency that precludes the build up of soil. Correct By: Correct Prior To Next Routine Inspection