Tailgaters Sports Bar & Grill

Inspector's notes

Observed bar-dishwasher with chlorine sanitizer measuring at 10 PPM. Staff confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes. Management was alerted and plans to use the main dishwasher sink to sanitize bar dishes until the unit can be serviced. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced meat (49°F) and sliced deli meat (52°F) cold holding above 41°F in the drawers below the grill. One of the drawers was not sitting on the slides properly, causing a large air gap when in the "closed" position. Alerted staff who stated the food was placed in the unit less than 6 hours prior to measurement. Foods were moved to alternative refrigeration at time of inspection. Discussed routinely checking the temperatures of cold holding foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage (51°F) cooked veggies (53°F) raw chicken (53°F) and raw ground beef (52°F) in the prep cooler beneath the stove cold holding above 41°F. Alerted staff who stated they had unplugged the cooling unit to clean behind the grill approximately three and a half hours prior. Staff re-plugged in the cooling unit and added ice bags on top of the food to rapidly cool all the cold holding items. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: 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. Also, observed bar dishwasher with chlorine sanitizer measuring at 25 PPM. Staff stated they have been having some problems with the chemical priming. The Person in Charge called their third party servicer to come out and fix the bar dishwasher, at time of inspection. Staff to use the main kitchen dishwasher until the bar dishwasher can be serviced. Staff to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements. 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. Bleach sanitizer in use in dish wash machine measured at 0 ppm. Employee replaced empty sanitizer bucket with full sanitizer bucket to achieve appropriate level of 75 pm. Discussed importance of checking all chemicals used in facility. 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 various cooked beef products (53-54°F). cooked vegetables (53°F), cooked beans (57°F), salsa (55°F) Cooked Chicken (56°F), Chopped lettuce (54-56°F), Various dairy products and cheeses (56-59°F), sliced turkey and ham (52-54°F) and ranch dressing made with butter milk (53°F) above 41°F, in the walk in and in the cooling unit underneath the grill. Thermometer was calibrated in front of Person in Charge (PIC). All Time Temperature Control for Safety (TCS) products had been in either the walk in or cooling unit (under the grill) for more than 4 hours (see embargo). The Person in Charge (PIC) was alerted and voluntarily discarded embargoed foods. The walk in measured at 58.4°F with the min/max thermometer and the cooling unit beneath the grill measured at 63.1°F with the min/max thermometer. Discussed cold holding requirements and highly recommended staff keep a food temperature log where food temperatures are recorded at 4 hour increments, daily. Correct By: Corrected At Time Of Inspection

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. Observed prep cooler beneath the grill measuring with an ambient temperature of 63.1°F on the min/max thermometer and the walk in measuring with am ambient temperature of 58.4°F on the min/max thermometer . TCS foods in both units measured with internal temperatures above 41°F. Thermometer was calibrated in front of Person in Charge. TCS foods which were in the prep cooler and the walk in for more than 4 hours were recommended for discard, see embargo list. Discussed conducting routine temperature checks on cold holding TCS food products. Adequate alternative refrigeration not available to operate safely. A temporary solution is in place to use the remaining two prep tables, measuring below 41°F, or the freezer to store future TCS shipments until the walk in is fixed. It was determined the cooling unit under the grill was not plugged in after last nights deep cleaning. Staff plugged in the cooling unit at time of inspection. EHS rechecked the cooling unit under the grill after it had been plugged in for a while and it measured 39.9°F on the min/max thermometer. Per Person in Charge TCS food items will be limited until refrigeration is in good repair. The walk in is not to be used for TCS storage until it is able to safely maintain TCS foods below 41°F. Highly recommended staff keep cooler temperature logs for each cooling unit and measure temperatures daily. Discussed the importance of maintaining cold holding with management. A reinspection on both units will be conducted within the next 10 days. If fixed before 10 days EHS will reinspect sooner. Correct By: Correct Prior To Reinspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed dust and grease build up on the walls and ceiling over the cookline. Discussed the importance of keeping all surfaces clean with staff. Establishment to clean these surfaces before the next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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. Observed walk in with an ambient temperature of 58.4°F on the Min/Max thermometer. The walk in contained Time/Temperature Control for Safety foods. Owner called maintenance. Cold holding equipment shall have an ambient temperature of 41°F or below. Correct By: Correct Prior To Reinspection