Sidelines Tavern & Grill

Inspector's notes

Observed a leak from the water filter connection behind the back door ice machine. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chipped flooring throughout the establishment. Observed missing concrete and wall under the pre-rinse sink. Observed areas of damaged wall above the cove base in multiple areas. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee foods and drinks stored above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ambient air temp in the walk in cooler at 48*F when measured with a min/max thermometer. Observed cut lettuce, cooked chicken, raw bacon, raw chicken breast and wings, milk, and TCS cookie dough stating "keep refrigerated" with internal temperatures ranging from 44-51*F when measured with a probe thermometer. PIC lowered the walk in thermostat which was set to 42*F. Within 30 minutes the cooler air temperature was observed at 36*F with a min/mat thermometer. PIC stated all foods had been in the cooler longer than 4 hours. PIC separated the sealed boxes of raw chicken when were still measuring 41*F in the center to allow for rapid cooling. All other TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ambient air temp in the walk in cooler at 48*F when measured with a min/max thermometer. Observed TCS foods inside the cooler with internal temperatures ranging from 44-51*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC lowered the walk in thermostat which was set to 42*F. Within 30 minutes the cooler air temperature was observed at 36*F with a min/mat thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on the backside of the meat slicer that was stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. Person in charge (PIC) relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the 2 door reach in cooler, observed a medium plastic container of cooked rice with date mark of 09-23 and two medium plastic containers of chili with a date mark of 09-21. In the cold table, observed a medium plastic container of coleslaw with no date mark. PIC stated item was prepared two days prior. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter build-up on the inside of the left fountain nozzle holder at the bar. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed metal container of sliced tomatoes in the cold top with an internally probed temperature range of 45-51 degrees F. Person in charge (PIC) stated items had been in cold top for about an hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no signage posted at the front entrance of the establishment stating "Dog Friendly Patio - Dog access only through outdoor patio. For violations, contact Maricopa County Environmental Services Department (602) 506- 6616." Emailed PIC a new copy of Dog Friendly Patio signage to post at the front entrance. Corrective Action: Corrected prior to next routine inspection.

Inspector's notes

Observed dried food residue on stored slicer. Per PIC, slicer had not been used in 4 days. All food-contact surfaces must be cleaned to sight and touch. PIC cleaned slicer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dishwasher at the bar at 0 ppm. at the time of inspection. The sanitizer appears to had run out. The bottle was replaced, but the unit was unable to pull the sanitizer after being primed. A service call was made for the unit. Use the available working dishwasher in the back area until repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sour cream, mixed shredded cheese, blue cheese, and cut tomatoes at 45-49 Deg. F. in the top portion of the prep refrigerator. The items were placed in another unit to cool at the time of inspection. Spoke to the operator regarding not over filling the prep unit and making sure to keep the lids down to maintain proper cold holding temperatures. Corrective Action: Corrected at time of inspection. Suggest maintaining temperature logs on the refrigeration units.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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/AMC-Toolbox---Handwashing. Observed bartender rinsing hands under running water as a form of washing hands. Inspector demonstrated correct hands washing procedure with bartender at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Inspector observed roasted chili being stored inside and in direct contact with plastic surface of the grocery bags. Please discontinue this practice. Staff transferred roasted pepper to a food graded container upon inspection. 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.*****************inspected the bar dishwashing equipment. noted at 0 ppm. bar staff notice sanitizer drum was empty. kitchen manager was informed. they obtained a new filled sanitizer drum. equipment was serviced during the inspection. chlorine at 50 ppm established to bar dishwashing equipment. corrected. Correct By: Corrected At Time Of Inspection