Uncle Sal's

Inspector's notes

Observed multiple small flies in and around the floor drain under the ice well in the bar area. Discussed with the person in charge that establishment should be free of all insects at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed excessive organic matter buildup on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Also observed excessive organic matter build up on the beverage dispenser in the bar area. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pizza station cooler with an ambient temperature of 58*F measured with inspector min/max thermometer. Chef stated that the food products were stocked 30 minutes prior to inspection. The products included shredded cheese, tomato sauce, sliced tomatoes, sausage, and pepperoni slices. Products measured between 46*F-50*F with inspector probe thermometer. Chef had staff remove unnecessary products and set up ice bath for remaining products for dinner service. Chef called for service at time of inspection. The establishment has other means of refrigeration for remaining products. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter buildup on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed inoperable hand wash sink at the bar. The person in charge placed a work order for service and designated the three compartment sink as a temporary hand wash sink. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed clams stored in the prep cooler, not in original container with shellstock tag removed from original container.

Inspector's notes

Observed fresh clams with internal temperature between 47-63F stored in the prep cooler by the cook line. Clam shells were in an opened state. The person in charge stated the clams had been stored in the prep cooler since 11am, more than 4 hours ago. The clams were embargoed at the time of inspection.

Inspector's notes

Observed clams stored removed from origninal container and shellstock tag removed from original container. Clams were stored in the prep cooler in an undrained container holding water. The person in charge discarded the clams at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed carpeted mats under the urinals in the male toilet room. Discussed restricted use of carpeted surfaces in toilet rooms, warewashing area, food prep/food storage areas. The person in charge removed the carpeted mats at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizing bucket with cloth in kitchen near west prep table with no detectable sanitizer concentration. When stored in solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration (§4-501.114). Discussed with Person in Charge and corrected concentration of sanitizing solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed cooked short rib made 4 days ago, several trays of cooked pastas made 2 days ago. cooked lasagna and egg plant parm from 3 days ago, and cooked fish from the day prior.

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. At time of inspection, walk in cooler was holding at 50.0*F on inspectors min/max thermometer. All cold holding equipment used for TCS foods must be kept at 41*F or below. Establishment does not have another walk in cooler or any other adequate refrigeration to hold all cold holding, TCS foods on the premises. Correct By: Correct Prior To Reinspection

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. In the walk in cooler, observed cooked short ribs at 51*F, Raw rack of lamb at 51*F, Cooked salmon at 52*F, Cooked sausage at 51*F, cooked pork chops at 49*F, raw calamari at 56*F, raw salmon at 51*F, cooked escargot at 50*F, raw shrimp at 50*F, cooked oysters at 50*F, Marinara sauce at 48*F, meat marinara sauce at 49*F, Ricotta cheese at 50*F, cooked chicken at 49*F, raw chicken at 49*F, raw whole eggs at 50*F, mascarpone at 51*F, Butter at 49*F, Heavy cream at 51*F, Pre made salads with cut lettuce at 53*F, Garlic butter at 50*F, Cesar dressing with anchovies at 50*F, poblano sauce with cooked peppers at 51*F, whipped cream at 53*F, and cooked bell peppers at 53*F. All cold holding, time/temperature controlled for safety (TCS) foods are required to be kept at 41*F or below. Went through all of the foods with chefs. Foods that had been in the unit less than 4 hours were moved to other coolers or the walk in freezer. All foods that had been in the unit over 4 hours were embargoed. No temperatures had been taken within the last 4 hours. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 raw beef steak and raw lamb stored above cooked lasagna in a prep cooler on the cook line, then a container of raw sausage was stored on top of a pan pf pizza sauce in the pizza cooler, in the walk in cooler the raw shelled eggs were on a shelf above grated cheese and kegs. All raw items were moved to prevent cross contamination. THIS IS A 3RD REPEAT VIOLATION. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 brown residues along the plastic deflector of the ice making machine, please wipe with a clean sanitized towel when the ice is removed. 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 cooked meatballs in a warmer with an internal temperature of 130-133*F, employees reheated the product to over 165*F on the stove before placing back into the warmer. All items in warmers hot holding need to be kept at 135*F or above. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>> Observed 7 spray bottles containing liquids and missing labels throughout the establishment. Per the employees, These bottles contained degreaser, soap, and bleach. The spray bottles were labeled with a marker but please find a long term solution such as making heavy duty labels, using a permanent marker or buying pre-labeled spray bottles from your chemical supplier. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed several metal strainers used for cooking pastas with some of the metal shreds sticking out. These were discarded to prevent any physical contaminants. All food contact surfaces and equipment shall be in good repair. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.>>> Establishment uses chlorine (bleach) for their wiping cloth buckets and for their automatic dish washer. There were no chlorine test strips at time of visit. Please send proof of test strips once obtained to inspector in 10 days. Correct By: Correct Prior To Reinspection