Rainforest Cafe

Inspector's notes

Observed drain line for ice tub in bar area going below flood rim of floor sink, creating an air break instead of an air gap. Discussed with the PIC that the drain line must be at least 1 inch above the floor drain. Observed same drain line leaking, creating a puddle during time of inspection. Informed PIC that all plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed nacho cheese in steam table on cook line with temperatures between 117° and 125°F. PIC stated nacho cheese is usually held under heat lamps and must have recently placed item on steam table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Encouraged person in charge to keep nacho cheese on steam table to ensure proper hot holding. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed liquid coming out of an outlet pipe underneath the cook line and unable to drain through a clogged floor drain underneath the cook line. Water began to collect in a large puddle around the server station. PIC alerted facilities, who unclogged the drain at time of inspection. Discussed importance of keeping floor drains clean at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold water line at hand sink by dish area turned off at time of inspection. Only hot water was available at the handwashing sink and water would get extremely hot very quickly. During the inspection, facilities staff turned on cold water for inspectors to complete proper handwashing. Per facilities staff, handwash sink is in disrepair and is scheduled to be fixed. Discussed importance of maintaining handwashing sinks to ensure proper handwashing can occur Corrective Action: Correct prior to re-inspection. Reinspection will occur on 3/27/26

Inspector's notes

Observed nacho cheese in steam table on cook line with temperatures between 117° and 125°F. PIC stated nacho cheese is usually held under heat lamps and must have recently placed item on steam table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Encouraged person in charge to keep nacho cheese on steam table to ensure proper hot holding. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed liquid coming out of an outlet pipe underneath the cook line and unable to drain through a clogged floor drain underneath the cook line. Water began to collect in a large puddle around the server station. PIC alerted facilities, who unclogged the drain at time of inspection. Discussed importance of keeping floor drains clean at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods with internal temperatures of 46*F-61*F in the reach in drawer cooler beneath the stove and grills. These TCS foods included raw chicken, raw ground beef, raw fish, raw steaks, cooked noodles, and cooked meats. The ambient temperature of the unit was 38.4*F, measured using min/max thermometer. PIC stated that these foods had been placed in the unit about an hour prior. Instructed PIC to place them in the walk-in to rapidly cool down to 41*F at time of inspection. PIC placed all improperly cold held items in the walk-in to cool down at time of inspection. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ground beef patties stored over raw salmon fillets in the cold holding drawers on the cook line. Informed PIC that the beef patties need to be stored below the salmon. PIC properly stored the animal proteins at time of inspection. Observed beer better made with egg stored above whole pineapples in the walk-in refrigerator. Informed PIC that the batter cannot be stored above any read-to-eat foods. PIC properly stored the batter at 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 salmon thawing in ROP with a slit cut in it inside the meat/seafood walk-in refrigerator. Informed PIC that fish cannot be thawed inside the ROP, even with a slit or hole punched. Informed PIC that fish must be completely removed from ROP prior to thawing under refrigeration or if thawed under cold running water it must be removed immediately upon thawing. PIC removed the salmon fillets from the ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Establishment uses a high temperature dish washer for sanitizing their food contact surfaces. Observed no irreversible measuring device present. Informed PIC that an irreversible measuring device is required for high temperature dish washer to ensure that the food contact surfaces are being properly sanitized. Please acquire measuring device prior to reinspection. Sanitizing using high temperature ware-washing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection 4/18/2025.

Inspector's notes

Observed no paper towels available at the back hand sink in the kitchen and the women's employee restroom, due to dead batteries in the dispenser. Informed PIC that there needs to be hand drying provisions available at all hand sinks at all times. PIC instructed employee to change the batteries. Hand drying provisions were provided 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap in the dispenser at the bar hand sink. Informed PIC that the sink needs to be supplied with hand soap at all times. PIC provided hand soap 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the three-compartment sink at the bar set up with 0ppm concentration of quaternary sanitizer. The pump line for the sanitizer was out in the air, disconnected and no sanitizer bucket was available at the bar for the pump to pull from. Bartender stated that they had just finished washing, rinsing, and sanitizing some glasses with this three-compartment set up. Informed PIC that there needs to be sanitizer available at the bar if they are going to use the three-compartment to sanitize. Informed PIC that the dishes need to be re-sanitized with an acceptable concentration. PIC brought a bucket of sanitizer to the bar and remade the three-compartment sink to the acceptable concentration (200ppm). Bartender re-sanitized the glasses at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon thawing in ROP with a slit cut in it inside the meat/seafood walk-in refrigerator. Informed PIC that fish cannot be thawed inside the ROP, even with a slit or hole punched. Informed PIC that fish must be completely removed from ROP prior to thawing under refrigeration or if thawed under cold running water it must be removed immediately upon thawing. PIC removed the salmon fillets from the ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three metal containers of marinated raw chicken temping at 51*F-58*F in a cold holding drawer underneath the grill. PIC stated that the chicken was just marinated this morning and put in the unit less than forty-five minutes prior. Instructed PIC to move the containers of raw chicken to the walk-in refrigerator to rapidly cool down to 41*F before being placed back on the line. Discussed proper cooling methods with PIC. Discussed with PIC that cold holding units are not meant to cool food down rapidly, but to hold the temperature it is at. All TCS foods prepared at room temperature must be placed in a refrigerator to rapidly cool down to 41*F before being placed in a cold holding unit. Corrective Action: 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 an overfilled pan of cut lettuce at 56-57 Deg. F. on ice in the kitchen area. Per operator the product had been out less then 2 hours, so it was relocated to the walk-in at the time of inspection. Observed a container of raw mahi mahi tuna at 50 - 57 Deg. F. on ice by the prep-line. The ice had mostly melted and the product was over filled. The product was embargoed at the time of inspection due to the operator being unsure as to what time the it was placed out. Products that are on held on ice must have the ice surrounding the food product in order to provide proper temperature control. Suggest replacing these food ice bins with commercial prep-refrigeration units in order to provide a more consistent temperature control for Time Temperature Control for Safety Foods (TCS). Repeated violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed a pan of portioned rice and beans at 68 Deg. F. in one of the cookline reach-in refrigerators. Per operator, it was recently portioned with-in the previous hour. The operator removed them from the portioned bags and began cooling in the walk-in freezer at the time of inspection. Be sure all prepared Time Temperature Control for Safety Foods (TCS) are properly cooled to 41 Deg. F. prior to portioning. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed several of the lids for the prep refrigerators on the prep-line in disrepair and not properly staying open to facilitate ease of use and proper temperature control for the units. Repair and / or replace damaged lids as necessary. 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........Marinara, mac & cheese sauce, mozzarella, seafood sauce,pesto alfredo and alfredo sauces in the top section of the saute cold table at 48*F to 50*F internally, last checked 5 hours before, per manager. Embargoed, manager discarded. Cut cabbage in a pan on top of a pan in the salad area cold well with ice water up less than 1" of the pan, at 54*F internally. Manager stated it had also been stored as such for more than four hours. Embargoed, manager discarded. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. .....TCS food in the top section of the saute cold table at 48*F to 50*F. Foods in the bottom section were properly cold. Manager determined the unit had iced over. Please repair to ensure TCS food is held 41*F or below throughout prior to reinspection 11/13/23 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/4617/AMC-Toolbox---Cooling. Correct By: Correct Prior To Reinspection