Dick's Hideaway

Inspector's notes

Observed cooked rice in steam table at cook line at 105-130 °F. Observed other time/temperature control for safety (TCS) foods in steam table at 135-150°F. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Determined based on discussion with PIC that rice had been placed in oven to reheat less than 2 hours prior and was removed from oven immediately prior to temperature measurement. Rice was rapidly reheated to 165° F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no written procedures for body fluid cleanup on site at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Establishment was supplied with written procedures at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

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. Person in charge 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 house-made hollandaise sauce containing eggs on time as a control with no timestamp and no written procedures on site. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection on Friday, October 10, 2025. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed house-made hollandaise sauce on time as a control at cook line with no timestamp indicating time that sauce was removed from temperature control. Chef stated that hollandaise sauce was prepared about five hours prior. Time/temperature control for safety (TCS) foods on 4-hour time as a control must be discarded four hours after being removed from temperature control. Hollandaise sauce was discarded at time of inspection. 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 TCS (time temperature control for safety) foods with internal temperature between 49F -55F in the top and bottom compartments of the prep cooler by the cook line. TCS foods in the top compartment included cheese, cut leafy greens, diced tomatoes, and TCS foods in the bottom compartment included raw beef, raw fish, cooked sauces, cooked meat rolled tacos and enchiladas. The person in charge stated the food items had been brought out from the walk-in cooler less than 2 hours ago and placed the food items in the top compartment in an ice bath and moved the food items from the lower compartment into the walk-in cooler for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 minimum ambient temperature of 57F in the prep cooler by the cook line TCS foods in the prep cooler had internal temperatures between 49F -55F. The person in charge adjusted the settings on the prep cooler until a minimum ambient temperature of 34.5F was observed. Discussed frequency of temperature checks for the cooler and obtaining a work order for service if necessary. Correct By: Correct Prior To Next Routine Inspection,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 the mechanical dishwasher at the bar operating with 0ppm chlorine sanitizer. The person in charge placed a work order to service the dishwasher and instructed workers to not use the dishwasher until it has been serviced. Discussed sanitizer concentration of 50-100ppm chlorine or according to manufacture specifications. Correct By: Corrected At Time Of 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. Observed TCS (time temperature control for safety) food items in the prep cooler by the cook line with internal temperature between 49F - 52F. The person in charge stated food items had been brought out from the walk-in less than 2 hours ago and placed the food items in ice baths or returned to the walk-in for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the prep cooler by the cook line with internal ambient temperature of 63.1F. TCS foods inside the prep cooler had internal temperatures between 49F - 52F. The person in charge adjusted the cooler settings and internal ambient temperature dropped to 34.3F. The person in charge stated a work order for service would be placed to verify cooler is functioning properly. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed the ice scoop used to serve ice for consumption stored between liquor bottles next to the ice bin at the bar. The person in charge removed the ice scoop for washing and replaced a new clean ice scoop inside a container to be stored in between use. Discussed ice scoop as a food contact surface to be stored between use in a way to protect from contamination. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed the ice scoop inside the ice bin with the handle in direct contact with the ice. The person in charge removed the ice scoop for rewashing and placed clean ice scoop in a bucket outside the ice bin for use and storage. Discussed between use storage of utensils with the person in charge. Correct By: Corrected At Time Of Inspection