Tommy Bahama Restaurant & Bar

Inspector's notes

Observed leak under the 3 compartment sink. Chef called for service at time of inspection. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed high temperature dish machine that measured 146*F with inspector min/max thermometer. After 3 attempts the person in charge called for service and instructed staff to use 3 compartment sink for sanitation at time of inspection. Discussed with the person in charge that a high temperature dish machine should measure 160*F or higher at all times for proper sanitation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salad refrigerator station on the cook line that had an ambient temperature of 46*F measured with inspector min/max thermometer. The cooler contained TCS such as diced sherry tomatoes, dice tomatoes, crumbled cheese. and chopped lettuce. The products measured between 50*F - 52*F with inspector probe thermometer. The person in charge stated that the product had been placed in the unit 2 hours prior to inspection. The person in charge called for service and instructed staff to remove the product and place in large upright cooler to bring temperature back down and maintain food until the unit can be repaired. Discussed with the person in charge that any cooler that is holding TCS items should be maintained at 41*F or cooler at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chef drop a container lid on the ground, pick up the container lid, put it in the ware washing area. Then without first washing their hands, observed the chef grab a clean lid and put away the container of food in the walk in cooler. In the kitchen observed a chef on the line touch their hat, and then without first washing their hands observed the chef continue food preparation.

Inspector's notes

Observed wiping cloth in 0 PPM sink and surface sanitizer bucket near the frying station. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Sanitizer buckets were remade with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple clean steam table/hotel pans stacked near the walking cooler on the shelves. When separated, clean water was observed in between the pans and pooled on the underside of rim. Discussed storing the containers in a self-draining, tilted and inverted, position that allows air drying. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Instructed the person in charge to separate pans and allow them to air dry at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food worker rinsing and handling dirty dishes before putting the dishes through the dish machine. Without first washing their hands observed the same food worker begin to put clean dishes away.

Inspector's notes

Observed a pot filled with water in the basin of the only handwashing sink at the bar. After discussion with the bartender it was determined the pot was soaking after preparing a simple syrup prior to being washed in the ware washing machine. Handwashing sinks shall only be used for handwashing and not be used for other purposes.

Inspector's notes

At the in use warewashing machine in the kitchen, observed high temperature final rinse with temperatures of 143.7°F, 147.6°F, and 146.3°F using the establishment’s and inspector’s min/max irreversible thermometer after multiple wash cycles. At the in use warewashing machine in the upstairs bar observed high temperature final rinse temperature of 129.5°F.

Inspector's notes

Observed an unlabeled spray bottle filled with brown liquid near the dessert station. After discussion with the person in charge it was determined the spray bottle was filled with rum.

Inspector's notes

Observed packaged raw tuna stored directly above mango in the lower portion of the salad station prep cooler. Observed packaged raw beef patties stored directly above packaged intact beef filets in the meat reach in cooler.

Inspector's notes

Observed an accumulation of dark and pink residue on the upper interior of the small ice machine near the walk-in cooler. Equipment for non-TCS (time and temperature controlled for safety) foods shall be cleaned at a frequency necessary to preclude accumulation of residue. Discussed with PIC cleaning frequency of non-TCS food equipment. Ensure ice machine is cleaned as frequently as necessary to prevent to accumulation of residue. Clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed blue cheese olives/ 66°F held at room temperature at the upstairs bar. Observed blue cheese olives/ 62°F stored on the counter at the outdoor bar.

Inspector's notes

In the upper portion of the salad station prep cooler in the kitchen observed roasted onion/ 80°F cooling. After discussion with the chef it was determined the roasted onions had been cooling for less than 2 hours.

Inspector's notes

At the upstairs bar dump sink to the left of the dish machine observed backflow of wastewater when the handwashing sink next to the dump sink is running. Observed the dump sink drain properly after the handwashing sink is turned off. No other backflow issues observed at the other plumbing fixtures in the establishment including other sinks at the bar.

Inspector's notes

Observed a container of raw chicken stored directly above uncooked French fries.

Inspector's notes

Observed chopped tomatoes/47*F and sliced cabbage /54*F in the upper portions of the open top prep coolers on the line. According to the person in charge the tomatoes and cabbage were prepared less than an hour ago.

Inspector's notes

Observed multiple live roaches below the dish machine in the kitchen.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 the chef place multiple pieces of raw chicken on the grill with a gloved hand. The chef removed their contaminated glove with their other gloved hand and without washing their hands, the chef put on a new glove and began to handle equipment on the cook line. Employees must wash their hands after changing gloves and after any activity that may contaminate the hands. The chef was instructed to wash their hands and don new gloves at time of inspection. 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 pan of raw chicken stored directly above a pan of raw beef in the drawer coolers under the grill. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The pan of raw chicken was moved by the chef to a lower drawer of the cooler. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety (TCS) 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 honey butter/ 55°F, house made buttermilk dressing/ 55°F, and heavy cream/ 60°F in the walk-in cooler downstairs. 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 the honey butter was within safe time parameters. The buttermilk dressing and heavy cream had been in the cooler since yesterday and was discarded at time of inspection. Thermometer on the exterior wall of the walk was 63°F. Discontinue use of the downstairs walk in cooler for storing TCS foods until it maintains 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the high temperature dish machine in the kitchen not in use at time of inspection. After running the dish machine multiple times, the maximum final rinse temperature measured between 151.4-154.7°F. Acceptable temperature for hot water sanitization shall measure at 160’F or hotter on the utensil surface. The establishment will utilize the bar dish machines or three compartment sink to wash, rinse, and sanitize food contact surfaces until the kitchen dish machine is repaired and provides water temperature at 160°F or hotter during the final rinse. 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 multiple containers more than 4 inches deep of fire roasted salsa cooling in the walk-in cooler at time of inspection. According to the chef, the fire roasted salsa had been cooling for three hours. Internal temperature of the salsas measured between 62ºF-71ºF. 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 fire roasted salsa were discarded at time of inspection. Reviewed cooling methods with the person in charge. 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 shredded lettuce/ 61ºF, sliced tomatoes/45ºF, and cut tomatoes/ 45ºF in the prep cooler at the far end of the main cook line. 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 person in charge all time/temperature controlled for safety (TCS) foods were within safe time parameters and were moved to the walk-in cooler to rapidly cool. Internal temperature of the cooler measured at 50.9ºF with min/max thermometer. Discontinue use of prep cooler for TCS foods until it maintains 41ºF or less. Signage made and posted on cooler at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Observed two unlabeled spray bottles filled with yellow liquid near the bread station. After discussion with the person in charge it was determined that the bottles were filled with oil. Please label all foods that are not readily identifiable on sight and have been removed from the original container with their common name. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-307.11, C: Miscellaneous Sources of Contamination Observed an uncovered ice well and garnishes at the outdoor bar. Please obtain covers for the ice wells and garnishes. Please maintain covers on outdoor ice and garnishes to protect ice and garnishes from environmental sources of contamination. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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. In the kitchen, observed a high temperature dish machine in use. Final sanitizing rinse temperature was measured at 143.4F with min/max thermometer. High temperature sanitizing dish machines shall produce a temperature of 160’F or greater on the surface of equipment and utensils being sanitized. Establishment will use the three compartment sink to wash, rinse, and sanitize equipment until the dish machine is repaired. Service call made at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers At time of inspection observed an unlabeled spray bottle filled with clear liquid by the bar. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The spray bottle was labeled as sanitizer at time of inspection. 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. At time of inspection observed cooked squash/ 101F, cooked mushrooms/ 84F, and cooked shallots/ 76F sitting at room temperature on trays near the dry storage room. According to the chef the foods were cooked 30 minutes ago. TCS foods shall be cooled from 135F-70F within two hours and 70-41F within 4 hours for a total of 6 hours maximum for cooling. Discontinue cooling at room temperature. Discussed cooling methods. The cooked squash, mushrooms, and shallots were moved to the walk in cooler at time of inspection to continue cooling. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing Observed thawed tuna in reduced oxygen packaging in the walk in cooler of the kitchen. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Packaging was opened at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed uncovered ice well filled with ice at the outdoor bar. Please obtain covers for outdoor ice prior to next routine inspection. Please maintain covers on the outdoor ice to protect the ice from environmental sources of contamination Correct By: Correct Prior To Next Routine Inspection