Zinc Bistro

Inspector's notes

Mix green and cut roman lettuce in small reach in cooler in salad station is at 48degree F. PIC stated the items were in this unit less than 4 hours and transferred them to walk in cooler. Food items reached proper temperature.

Inspector's notes

Small reach in cooler in salad station has an ambient temperature of 38 degrees F. Repair to 41 degrees F. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cutting boards on the cook line that were heavily scarred and stained from knife usage and food contact. Discussed with the person in charge that the boards should be smooth and free of cracks and crevices. Recommended have the boards planed or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a chef move burger buns that were toasting on the grill to a cutting board with their bare hands.

Inspector's notes

Observed four containers of house made demi-glace in the meat walk in cooler with internal temperatures between 51-52°F in containers more than 4 inches deep. After discussion with the person in charge and reviewing the date stamp it was determined the demi-glace was cooked yesterday and had been cooling since.

Inspector's notes

In the upper section of the prep cooler across from the grill observed sliced tomatoes/48°F, cooked pate/55°F, cooked curry chicken/48°F, tuna salad/50°F, and chopped lettuce/60°F. Observed cooked potatoes and cooked cooked leeks/47°F in the meat walk in cooler 48°F, according to the person in charge the cooked potatoes and leeks were left at room temperature during re-organization this morning and all TCS foods in the prep cooler were set up shortly before 11AM. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.

Inspector's notes

Observed a small container of tomato puree mixture with a 5/15 date mark in the small drawer coolers near the meat walk in cooler. Observed a small container of cooked garlic in the meat walk in cooler with a 5/26 date mark.

Inspector's notes

Observed a large plastic container of citrus directly in front of the only handwashing sink at the bar. Observed the handwashing sink being used as a dump sink at the bar. Handwashing sinks shall be maintained so they are accessible at all times and not used for other purposes than handwashing. The container of citrus was moved so the sink was accessible. All food debris in the handwashing sink was removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Reviewed establishments shellstock tags from the last 90 days. Observed multiple shellstock tags without last sold dates. Last recorded sold date of the shellstock tags was 2/23/25.

Inspector's notes

In the walk in cooler observed a tray of cooked mussels on the shelf directly below raw scallops and raw fish.

Inspector's notes

No discard times were observed on the containers or the 4-hour time as a public health control (TPHC) logs for cream sauces being held at room temperature.

Inspector's notes

Observed missing ceiling tile and small leak (rainwater) near the office in the kitchen. No overhead contamination observed.

Inspector's notes

Observed chef handle raw chicken drumsticks with gloved hands. The chef then removed their gloves and then donned new gloves without washing their hands, and returned to the line to work with ready to eat foods.

Inspector's notes

At ice machine, observed a small accumulation of dark residue inside machine. Equipment for non-TCS (time and temperature controlled for safety) foods shall be cleaned at a frequency necessary to preclude accumulation of soil. Person in Charge (PIC) instructed employee to sanitize inside of ice machine. Discussed with PIC cleaning frequency of non-TCS food equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken/44°F, cooked potatoes/45 °F, cooked carrot/44 °F, cooked short rib/45 °F, cooked onion/44 °F, chicken stock/44 °F, butter/46 °F, raw chicken/45 °F, raw beef steaks/45-50°F, raw ribs/44 °F in the small meat walk in cooler on the line.

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 raw chicken/51°F, cooked beef/ 48°F, and raw beef/48°F in the drawer coolers below the grill. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with a person in charge, it was determined all TCS foods were within safe time parameters. Thermometer on the exterior of the cooler displayed 53°F. Discontinue use of the drawer cooler for storing TCS foods until it maintains 41°F or less. Correct By: Corrected At Time Of Inspection

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 multiple containers of cooked French onion soup cooling on the bottom shelf in the walk-in cooler. The soups were cooling in containers over 12 inches deep. The French onion soups had been cooling for approximately 40 minutes according to the person in charge. Internal temperature of the cooling soups ranged between 111-124°F. Food must be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours (6-hour total process). Cooling TCS foods in deep containers will not facilitate proper cooling. The containers of soups were moved to deep ice baths at time of inspection. An ice wand was placed in the cooling soups to aid proper cooling. Discussed cooling methods with the person in charge. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 large container or lamb stock over 12 inches deep cooling in the walk in cooler at the end of the cook line. The lamb stock was cooked last night and had an internal temperature of 57ºF. TCS foods shall be cooled from 135ºF to 70ºF within 2 hours and cooled from 70ºF to 41ºF within 4 hours. The entire cooling process from 135°F to 41°F or less shall not exceed 6 hours. The lamb stock was discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Observed establishment making their own ice cream - ice cream base is made by combining whole milk and other ingredients (ex. heavy cream, chocolate, cream cheese) cooking, cooling, then freezing into ice cream and served. No pasteurization machine or alternative pasteurization process is in place for ice cream. Reviewed with chef - obtain a variance for ice cream made onsite, obtain an approved pasteurization machine or discontinue frozen dairy desserts. Variance information provided to chef ice cream may be discontinued until obtained and only non-dairy desserts will be served until variance obtained. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed a tray of raw salmon stored directly above cooked short rib in the walk in cooler at the end of the line. In the rear walk in cooler observed a tray of raw salmon stored directly above cooked crab. Raw animal foods shall be arranged during storage, preparation, holding, and display to prevent cross contamination of raw RTE foods and cooked RTE foods. The trays of raw salmon were moved at time of inspection to prevent cross contamination of cooked ready to eat food. Provided proper food storage in cold holding units guidance document. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff which resulted in the violation. Correct By: Corrected At Time Of 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. No detectable chlorine (0 PPM) in final rinse of in-use low temp dish machine in the kitchen. No detectable chlorine (0 PPM) was detected after priming the machine and running the dish machine for a second time. Establishment will utilize bar dish machine and three-compartment sink until the kitchen dish machine is repaired. Service call placed at time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and monitoring. 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. At time of inspection observed pâté/ 53°F and sliced tomatoes/ 48°F in prep cooler across from the grill. Observed cook mashed sweet potatoes/ 46°F in drawer cooler near the of the cook line. Observed multiple sticks of butter 77°F stored near the pastry/ dessert station at room temperature. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with the chef it was determined that the pâté and sliced tomatoes were within safe time parameters and were returned to the walk in cooler. The butter and mashed sweet potatoes were discarded at time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff which resulted in the violation and monitoring Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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/4621/AMC-Toolbox---Cross-Contamination. At time of inspection observed bread on open display in the dining room with no effective means of protecting displayed food from contamination by consumers. Foods on display shall be protected by packaging, counter service line, sneeze guards, display case or other effective means. The breads were fully covered with clean linens at time of inspection to protect from contamination. Provided sneeze guard guidance. Correct By: Corrected At Time Of Inspection