The Keg Steakhouse & Bar

Inspector's notes

Observed bar utensils sitting inside handwashing sink at bar. Informed PIC that only handwashing can occur at a handwashing sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prime rib sitting in hot holding unit with an internal temperature of 110 degrees. PIC stated prime rib was partial cooked the day prior and is hot-held at 110 degrees F. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wet wipe cloths being stored on prep counters not in sanitizer buckets. Informed PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed active warewashing through main high-temperature dish machine with a maximum temperature at 145*F after 4 runs. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge (PIC) relocated all food-contact surfaces to three-compartment sink with an approved concentration of quaternary ammonia sanitizer to be washed, rinsed, and sanitized at the time of inspection. PIC contacted technician to have machine inspected/repaired at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor drain under ice machine with standing water and debris, not properly draining. Observed only condensate line from ice machine leading to floor drain. All other plumbing and floor drains observed to be properly functioning at time of inspection. PIC cleared out debris from floor drain at time of inspection. PIC contacted a plumber to visit establishment within the hour at time of inspection. All plumbing must be maintained in good repair at all times. Must repair floor drain to be smooth draining prior to re-inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed employee place sliced lemons on edge of beverage glasses with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Employee discarded lemons and beverages and remade beverages at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various dairy butters, sauces made with dairy, aioli made with roasted garlic, and various cheeses at 45*F-50*F on far left and middle cold top on cookline across from grill and stove. Also observed various butters and dairy creams on server expo in ice bath between 45*F-49*F. Per person-in-charge (PIC), TCS items were placed on line between 2:15PM and 4:00PM and are under temperature control. Observed cold tops with one layer of ice underneath containers to maintain temperature. PIC had employees halve most containers with TCS foods, placing one container of each food item in walk-in refrigerator to cool. PIC had employees add more ice and water to units and added sheet pans to cover containers at time of inspection. PIC also had employee add more ice and water to cold well on server expo. Observed internal temperature of food items on line cool to 42*F-43*F by 5:30PM. 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 having units inspected to ensure they are properly functioning. Also discussed long-term solutions, including maintaining food level at half container depth, covering with lids when not in use, and utilizing an ice bath with a water-ice mixture. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed water leak from knee pedals at handsink near dish pit, resulting in slight standing water underneath. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water leak from knee pedals at handsink near dish pit, resulting in slight standing water underneath. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee in dish pit rinse soiled dishes then put away sanitized dishes without washing hands in between. Observed said employee wearing gloves, and utilizing an unapproved double-gloving method with multiple layers of vinyl/nitrile gloves. Instructed employee to wash hands at time of inspection. Observed employee wash gloves instead. Instructed employee to remove gloves and to properly wash hands at time of inspection. Observed another employee polishing sanitized glasses and reach into glass to remove debris without washing hands prior. Instructed employee to properly wash hands and re-sanitize glass at time of inspection. 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. 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. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed employee washing food storage containers, pots, and pans in the high temperature dish machine. Observed a measured internal water temperature of at most 149*F using a min/max at the plate level after 2 consecutive runs of the dish machine. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. The person in charge set up the sanitizer compartment of the 3-compartment sink with 400 ppm quaternary ammonia sanitizer and had dishes sanitized in that. All dishes previously sent through high-temperature dish machine were properly sanitized at the 3-compartment sink at time of inspection. Corrective Action: Corrected at time of inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed various house made butter products/sauces and cut lettuce in left cold well on cook line at 44*F-52*F. Observed containers uncovered with no lids. PIC prepared an ice bath for all TCS products to rapidly cool to 41*F at time of inspection. Observed butter and dairy-based sauces next to stove in an ice bath at 54*F. Observed ice bath to not cover sides of container. Discussed ice water must fully cover the bottom and sides of a container to ensure food item is held at 41*F or below. Per PIC, TCS foods were placed out 30 minutes prior, and were moved to the walk-in to rapidly cool at time of inspection. Per PIC, all TCS food items on cook line are prepped in the morning/afternoon, stored in walk-in to properly cool, and brought out at opening time. Observed maple butter, half-and-half, and sweet cream located in left lower reach-in on server line at 45*F-50*F. Ambient air temperature of unit was at a minimum of 44*F. Per PIC, food items had been in unit overnight. PIC discarded food items 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 small cockroach and several smaller insects located in dish pit and under dish machine at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to 10 day re-inspection.

Inspector's notes

Observed a dish pit employee handling dirty dish and then immediately handle clean dishes to put them away without washing their hands. Also observed an employee drink from an open cup and then immediately handle clean cups to put them away without washing their hands. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing food storage containers, pot, and pans in the high temperature dish machine. Observed a measured internal water temperature of at most 152.6*F using a min/max at the plate level after 3 consecutive runs of the dish machine. The establishment's 160*F irreversible temperature measuring strips did not change color either.

Inspector's notes

Observed the following ready to eat (RTE), time/temperature controlled for safety (TCS) foods with the following preparation dates labelled on the containers: chipotle hot sauce using canned chipotles (11/23), garbanzo beans from can (11/30), and egg nog (11/30). 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed half and half (internal temperature 55*F) and maple butter (52*F) in a small refrigerator under the drink expo area. The measured ambient temperature of the unit was 46.1*F using a min/max thermometer. Person in charge willingly discarded the half and half and placed the maple butter back in the walk-in refrigerator to cool back down to 41*F and below (it had been out of the walk-in refrigerator for less than 2 hours). 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 half and half (internal temperature 55*F) and maple butter (52*F) in a small refrigerator under the drink expo area. The measured ambient temperature of the unit was 46.1*F using a min/max thermometer. Person in charge willingly discarded the half and half and placed the maple butter back in the walk-in refrigerator to cool back down to 41*F and below (it had been out of the walk-in refrigerator for less than 2 hours). Observed a chuck of ice in the unit. Establishment has adequate refrigeration in the area; the person in charge removed all items and indicated they would defrost the unit and service it. They also indicated they would add it to their daily temperature check. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no hand drying provisions at the hand sinks next to the cookline/dish pit and at the expo line. The person in charge stocked both locations with paper towels. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Correct By: Corrected At Time Of Inspection

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.>>>Observed employees washing glassware and pans in two separate high temperature warewashing machines in the kitchen. The main warewashing machine had a maximum measured internal water temperature of 150.5*F at the plate level using a min/max thermometer. The glassware warewashing machine had a maximum measured internal water temperature of 145.4*F at the plate level using a min/max thermometer. 0 ppm chlorine was observed in both machines as well. A quaternary ammonium sanitizer was set up in the 3-compartment sink with a concentration of 200 ppm and the establishment sanitized the dishes in the sanitizer after running them through the dish washer. Service was called for both machines. The establishment must verify that their high temperature warewashing machines have a measured internal water temperature of 160*F and above at the plate level using a irreversible registering temperature indicator/thermometer. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.>>>Observed pickled onions (using a hot liquid to pickle) and half and half cream labelled 03/31 and 04/08 respectively. Person in charge discarded of both items at time of inspection. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. 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 raw bacon wrapped scallops stored above RTE brussels and cooked shrimp dish. Employee moved raw bacon wrapped scallops below the brussels and shrimp dish at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of 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 cooked onions stored in the prep table with a temperature between 76*F. Observed Caesar dressing with temperatures between 47*F at the salad prep station. Observed macaroni cheese sauce with a temperature of 46*F between the grill and the steamer. All items were brought out less than an hour prior to inspection and were put on ice to rapid cool. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 the following time/temperature controlled for safety foods stored in the top portion of the refrigerated prep unit with internal temperatures between 44*F - 46*F: Caesar dressing, blue cheese dressing, diced tomatoes, sliced tomatoes, and feta dressing; employee indicated the Caesar dressing, blue cheese dressing, diced tomatoes, and sliced tomatoes were placed in the unit before the unit was turned on. Employees indicated these foods had been in the unit for less than 2 hours. The feta dressing was put in an ice bath and the rest of the foods listed were monitored in the unit; the inspector observed at least a 1 degree temperature decrease during inspection. Employees were instructed if the temperature does not return to at least 43*F with 2 hours they must discard of the Caesar dressing, blue cheese dressing, diced tomatoes, sliced tomatoes. 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

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.>>>Establishment is using raw egg whites from raw unpasteurized whole shelled eggs for bourbon sour (beverage is not heat treated). The establishment does not have a consumer advisory on the menu. Establishment must put a consumer advisory on the menu; the bourbon sour must have symbol to connect it to the consumer advisory or within the advisory they must state that beverages with egg whites may be served raw or undercooked. The advisory must state something like "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness". The establishment may also substitute the unpasteurized eggs for pasteurized egg/egg whites or use a non-animal substitute to avoid consumer advisory. Re-Inspection 09/29/23. Correct By: Correct Prior To Reinspection