Chase Field

Inspector's notes

Observed soda dried under the soda bib holders in the corner of the room. Discussed with PIC Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed flies and small flying bugs near the soda bib area in the corner. Discussed with person in charge (PIC) establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection 5/4/26

Inspector's notes

Observed soda dried under the soda bib holders in the corner of the room. Discussed with PIC Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: 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/AMCToolbox---Handwashing.>>>Observed no hand soap at the either hand sinks in the kitchen. Person in charge stocked both hand sinks with soap. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. 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 the following time/temperature controlled for safety foods with internal temperature between 47*F - 48*F in the walk-in cooler: chimichurri, dairy based horseradish sauce, roasted red peppers, hummus, whipped cream desserts, deviled eggs, cooked asparagus, cooked tomatoes, gochujang cheese. Person in charge indicated that hummus, whipped cream desserts, deviled eggs, cooked asparagus, cooked tomatoes had been moved to the unit an hour before inspection and were prepared less than 2 hours before inspection and these were moved back to the main kitchen. Person in charge indicated that chimichurri, dairy based horseradish sauce, roasted red peppers, gochujang cheese had been in the unit for possibly more than 4 hours and they voluntarily discarded of these foods. The lowest measured ambient temperature of the unit was 47.8*F using a min/max thermometer. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F 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 following time/temperature controlled for safety foods with internal temperature between 47*F - 48*F in the walk-in cooler: chimichurri, dairy based horseradish sauce, roasted red peppers, hummus, whipped cream desserts, deviled eggs, cooked asparagus, cooked tomatoes, gochujang cheese. Person in charge indicated that hummus, whipped cream desserts, deviled eggs, cooked asparagus, cooked tomatoes had been moved to the unit an hour before inspection and were prepared less than 2 hours before inspection and these were moved back to the main kitchen. Person in charge indicated that chimichurri, dairy based horseradish sauce, roasted red peppers, gochujang cheese had been in the unit for possibly more than 4 hours and they voluntarily discarded of these foods. The lowest measured ambient temperature of the unit was 47.8*F using a min/max thermometer. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 04/24/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law>>>Observed 3 compartment sink with major leak under the basin when the basin is filled with water; water is caught in a plastic container under the sink. The sink cannot be used without discharging waste water onto the floor. The person in charge indicated it was a faulty gasket on the basin. Person in charge was informed the that plumbing must be maintained in good repair, according to law. Re-Inspection on or before 04/24/24. Correct By: Correct Prior To Reinspection