Village Tavern

Inspector's notes

Observed food employee nasal spray stored in the single service storage area on the self next to single service napkins.

Inspector's notes

In the rear walk-in cooler observed raw salmon stored directly above packaged ready to eat beef. In the walk-in cooler near the pizza oven observed raw tuna and seared tuna stored directly above ready to eat sauces.

Inspector's notes

Observed measured spoons stored on a hook directly in front of the pizza/ salad station handwashing sink. Equipment, Utensils, Linens and Single-Service and Single-Use Articles stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Measuring spoons were set aside with other dirty dishware to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ceiling in disrepair near the bar due to an air conditioning leak.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed prime rib roast in the hot box at the cook line with an internal temperature of 115 °F. Except during preparation, cooking, cooling, or when time is used as a control all time/ temperature controlled for safety (TCS) foods shall be maintained at 135°F or higher. According to the chef, the prime rib roast had been hot holding for 2 hours. Discussed reheating requirements for TCS foods. The prime rib was reheated to 165 °F at time of inspection before being returned to hot holding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 romesco sauce/ 50°F, alfredo sauce/ 46°F, shredded cheddar cheese/ 50°F, cooked mushrooms/ 60°F in the upper portion of the middle pep cooler at the cook line. Except during preparation, cooking, cooling, or when time is used as a control all time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. After discussion with the chef, it was determined all TCS foods were within safe time parameters and were moved to the walk-in cooler or placed in ice bath that was made in the upper portion of the prep cooler at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage In the bar ice well, the ice scoop handle was observed to be laying in the ice. Ice scoops shall always be stored in way where the handle is not in contact with the ice. The ice scoop was removed from the ice at time of the inspection by the chef. Correct By: Corrected At Time Of Inspection

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 build-up in the soda nozzles in the bar area. Please increase deep cleaning frequencies to prevent build-up. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed prime rib in the hot box located at the cook line with an internal temperature of 108*F. Observed cooked onions in hot holding near the sauté station on the cook line with an internal temperature of 116*F. Time/temperature control for safety foods should be hot held greater than 135*F to prevent the growth of pathogens. PIC voluntarily discarded the prime rib. PIC stated the onions had been out for about 2 hours, and had them reheated to 165*F. 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 sliced roast beef in a cold holding drawer at the cook line with an internal temperature of 52*F. Observed hard boiled eggs in the left open top unit at the pizza station with an internal temperature of 50*F. Time/temperature control for safety foods should be cold held at 41*F or lower to prevent the growth of pathogens. PIC voluntarily discarded the eggs. PIC stated the roast beef was pulled from the walk-in about 2 hours prior and placed them back into the walk-in to cool. Correct By: Corrected At Time Of Inspection