Brisam's Grill, Bar, and Patio

Inspector's notes

The person in charge onsite is not a certified food manager. 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

No soap was available at the hand sink in the bar. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No cold, running water under pressure at the bar handwashing sink. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC had an expired CFPM, no other CFPM on-site at 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 container of raw fish hanging over crate of raw vegetables and a tube of ground beef inside of a container of bags of raw chicken and covered by a second tray of raw chicken. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed overfilled sliced tomatoes in the prep table with tomatoes near the top of the pile measured to be 50°F. Observed RTE (ready-to-eat) chicken, raw chicken, RTE shrimp, and mashed potatoes in the refrigerated drawers underneath the cooktop measured to be 48°F, 51°F, 54°F and 49°F, respectively. 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. Per PIC, tomatoes and raw chicken had been placed in the prep table and drawer minutes before the inspection, but RTE chicken, mashed potatoes, and shrimp had been in the drawer since the day prior. PIC placed the tomatoes and raw chicken in a reach-in fridge to rapidly cool, disposed of RTE chicken, shrimp, and mashed potatoes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water dispenser nozzles had built up black residue at kitchen soda dispenser. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Person in charge removed the nozzles and cleaned them at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage, raw ground beef, cheese sauce and house made Alfredo sauce in top drawer of reach in cooler on cook line. Person in charge explained that all items have been in cooler for less than 4 hours.

Inspector's notes

Observed alfredo sauce, cheese sauce, raw ground beef, raw mahi, raw salmon, cooked pasta, cooked chicken, and raw cod at a temperature of 48-50*F in low drawer cooler under grill. Person in charge informed inspector all items have been in walk in cooler for over 4 hours.

Inspector's notes

Observed spinach artichoke dip at a temperature of 55*F, marinated chicken at 47*F in walk in cooler and cooked mushrooms in reach in cooler at 70*F all items were cooked the day prior to temperatures being taken.

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 noodle in reach in cooler at the end of cook line at a temperature of 46-48*F and noodles in low drawer cooler at a temperature of 44-45*F. Person in charge explained that they were placed in reach in cooler last night. Person in charge discarded product at time of inspection. Correct By: Corrected At Time Of Inspection

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 cook walk over to dish washing station, with gloves on held and grabbed test strips from tube. Cook used same gloves and did not wash hands then held baked potato to cut. Cook was informed when changing tasks to don gloves wash hands and begin working with food again. Cook donned gloves washed hands and returned to work. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed spray bottle under 3-compartment sink with blue liquid inside. Person in charge informed that 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. Person in labeled bottle at time of inspection. 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. >>> In top portion of refrigerated make table, on cookline next to hot holding station, observed various TCS (time/temperature controlled for safety) foods such as cheeses, cut leafy greens, raw sausage, marinara sauce and pico de gallo with internal temperatures 48*-60*F. In refrigerated drawers, underneath grill, observed various TCS foods such as raw chicken, cooked chicken, raw fish, raw shrimp, raw ground beef, cheese sauces and cooked pastas with internal temperatures between 46*-56*F. Temperatures verified with establishment probe thermometer. Employee stated food temperatures had not been monitored since previous day. TCS foods held in make table and drawers for more than 4 hours were discarded (see embargo form). TCS foods held less than 4 hours were moved to walk-in or iced to rapidly cool to 41*F or below. Ambient temperature of make table 40.1*F when measured with inspector min/max irreversible thermometer. Discussed maintaining make table lid closed, rearranging food storage in bottom portion for air flow and utilizing ice bags during busier times. Ambient temperature of refrigerated drawers 48*F. Discontinue use until drawers are able to maintain TCS foods at 41*F or below. Person in Charge contacted repair service at time of inspection. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. >>> In walk-in refrigerator, observed 2 containers of cooked & portioned pasta, cooked chili, shelled hard boiled eggs and a large container of spinach dip without date marking. Per employee, foods were cooked more than 24 hours prior. TCS (time/temperature controlled for safety) food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee labeled containers of TCS foods with proper date marks. Discussed importance of proper date marking with Person In Charge. 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/4125/Food-SafetyOperator-Resources. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator >>> Observed two cans of Raid Flying Insect spray stored on shelf directly outside of office door. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator. Discussed importance of the use of pesticides only by a certified applicator with Person in Charge. Flying Insect spray cans were discarded at time of inspection. Correct By: Corrected At Time Of Inspection