Dave & Buster's

Inspector's notes

Observed the following time/temperature control for safety food items with an internal temperature between 45*F-60*F located on far left top prep cooler: garlic butter, grated parmesan cheese, tomato salad, cut tomatoes, mac and cheese sauce, and lobster sauce made with dairy. Ambient air temperature of unit was at 67*F closer to top portion and 27*F at very bottom of unit. Unit was observed to have accumulated ice buildup on bottom of unit. Per PIC, items were placed in unit at approximately 11:30AM, and internal temperatures had not been verified in over 4 hours. PIC discarded food items at time of inspection. Also observed dairy milk and bloody Mary mix at 45*F-47*F located in lower reach-in refrigerator between both bar handsinks. Ambient temperature of middle of unit was at 34.8*F at time of inspection. PIC could not verify when food items were placed in unit. PIC discarded milk 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. Discussed with PIC utilizing ice baths, time as a control, and repairing refrigeration (repairing gaskets on bar unit and decreasing cooling setting) to ensure proper cold holding. Corrective Action: Corrected at time of inspection. Repeat violation (2nd consecutive).

Inspector's notes

Observed employee in warewashing area rinse soiled dishes and start to put away sanitized dishes without washing hands. Observed employee wash hands, drop paper towel on floor, dispose of paper towel, and put away clean dishes without washing hands. Dishes were re-sanitized at time of inspection. Observed employee at bar touch hair and scoop ice with a beverage mixer without a handle without washing hands. Employee properly washed hands at handwash sink at time of inspection. PIC discarded surrounding ice in ice bin at time of inspection. Observed employee use clean wiping cloth to dry hands and leave it on counter. Discussed using single-use hand drying provisions to ensure food, utensils, and clean linens are not contaminated. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed both main chemical dish machine and bar chemical dish machine test at 0ppm of chlorine with active warewashing. Person-in-charge (PIC) primed both dish machines at time of inspection, and both dish machines tested at 50ppm of chlorine sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico de gallo on cook line cold top at 47*F. Per PIC, item was prepped and placed in unit 2-2.5 hours prior. All other TCS items in cold top observed to be at 41*F or below. Ice bath was prepared to cool pic de gallo to 41*F at time of inspection. Observed dairy cream in small ice bath at bar expo area at 62*F-64*F. Per timestamp, product was placed in ice at approximately 9 AM. Discussed use of time as a control of fully submerging product in ice bath to ensure it is at 41*F or below. PIC discarded cream at time of inspection. Observed dairy ice cream base and bloody mary mix in lower reach-in near registers at bar at 47*F-48*F. Per PIC, items are stored overnight in unit and temperatures of that unit were not taken today. Ambient air temperature of unit was 42.9*F on top left side, and 44.6*F on bottom left side. All other TCS products in unit were at 43*F or below and moved to alternative refrigeration at time of inspection. No other TCS products were stored in unit. Establishment observed to have adequate refrigeration. PIC stated order will be placed to inspect/repair unit. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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 discharge piping for dump sink at bar closest to registers and discharge piping for bar three-compartment not entirely above floor drain, resulting in slight drainage onto floor. All plumbing must be maintained in good repair at all times. PIC stated they are working on repairing/replacing existing piping. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law - Back of line 2-compartment prep sink only dispensed hot water at time of inspection. The water line below the sink appears to be tied off. PIC called maintenance so that hot and cold water are both available. Condensate drain near main beer walk-in was clogged at time of inspection and water was pooling on the ground. PIC contacted maintenance who cleared the drain during the inspection. Also, hand sink near beer walk-in, on bar service line has water but water will not turn off and is streaming heavily out of the faucet. PIC will repair so water turns off when not in use. Hand sink near beer walk-in, across from dish machine and at end of main cook line has a major leak underneath when water is turned on. PIC will repair and maintain. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - In main bar area there is a small square of concrete showing through around a floor drain cap. PIC will re-seal concrete so that it is smooth, non-porous, and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 cabbage (internal temperature 61*F) and garlic aioli (internal temperature 65*F) on the top portion of the refrigerated prep unit on the middle northeast side of the cook line; the measured ambient temperature of the unit using a min/max thermometer was 65.6*F after 10 minutes of measuring. Person in charge indicated they had been stocked in the station for 1 hour. Person in charge moved these items to the refrigerated drawers below and an internal temperature of at least 43*F was observed in both foods after 1 hour. Also observed milk (internal temperature 48*F) and Bloody Mary mix made with canned tomato juice (internal temperature 46*F) in the reach in, glass door refrigerator on the southwest side of the bar. Person in charge indicated they had been in the unit over night and they did not verify the internal temperature of that unit today. The measured ambient temperature of that unit was 43.3*F after 15 minutes of measuring. Person in charge willingly discarded of the milk and Bloody Mary mix. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed a wiping bucket in the bar area with 500 ppm quaternary ammonium. Employee replaced the bucket with a bucket with 200 ppm quaternary ammonium. Quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration with test strips and read the concentrate label to ensure they are using the correct concentration. 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 shredded cabbage (internal temperature 61*F) and garlic aioli (internal temperature 65*F) on the top portion of the refrigerated prep unit on the middle northeast side of the cook line; the measured ambient temperature of the unit using a min/max thermometer was 65.6*F after 10 minutes of measuring. Person in charge indicated they had been stocked in the station for 1 hour. Person in charge moved these items to the refrigerated drawers below and an internal temperature of at least 43*F was observed in both foods after 1 hour. Also observed milk (internal temperature 48*F) and Bloody Mary mix made with canned tomato juice (internal temperature 46*F) in the reach in, glass door refrigerator on the southwest side of the bar. Person in charge indicated they had been in the unit over night and they did not verify the internal temperature of that unit today. The measured ambient temperature of that unit was 43.3*F after 15 minutes of measuring. Person in charge willingly discarded of the milk and Bloody Mary mix. Person in charge indicated due to staff opening and closing the unit too often they will move time/temperature controlled for safety foods to a different unit behind the bar. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 10/27/23. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed 5+ small flying insects behind bar area in back of house. Insects and other pests are capable of transmitting disease to humans by contaminating food and food-contact surfaces. Effective measures must be taken to eliminate their presence in food establishments. Re-Inspection 10/27/23. Correct By: Correct Prior To Reinspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability>>>Observed maximum internal water temperature of 80*F at both hand sinks and the 3 compartment sink behind the bar. Person in charge determined the water heater to this section was turned off; person in charge turned the water heater back on and water with a internal temperature of at least 110*F was observed at all sinks. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. The minimum hot water temperatures must be observed for the following locations: 100*F at hand sinks, 110*F for all other sinks, 120*F for chemical sanitizing dish washers, and 160*F at hot water sanitizing rinse dishwashers. Correct By: Corrected At Time Of Inspection