Bogeys

Inspector's notes

Observed chef cooking shrimp on flat top with gloved hands. Chef plated the shrimp into taco shells and removed gloves. Chef donned a new pair of gloves without washing their hands and restocked lettuce to open top prep-cooler. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap at handwash sink near the back door of kitchen. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single use to go containers being used as scoop in buckets of dry stored rice and beans. PIC removed containers from the buckets. Single-use food containers are intended for single-use and may not be re-used. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a shallow pan of Spanish rice on the counter next to the prep table with an internal temperature of 93*F. Per person in charge (PIC) the rice was cooked and placed there 2 hours prior to inspection. Discussed with PIC cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC reheated the Spanish rice to 165°F to restart cooling process using approved cooling procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in walk-in a few RTE/TCS items that were date marked for 8/19/25. Discussed with person in charge (PIC) 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). RTE/TCS items were cooked black bean, cooked rice, cooked fettuccini pasta and sliced deli ham. 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 on the new menus for breakfast missing the reminder statement for the consumer advisory at the bottom of the menu and an approved disclosure (*) indicating which items are offered undercooked. Discussed with PIC offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved disclosure method for the consumer /advisory at all points of sale prior to re-inspection on the items: Back to basics, huevos rancheros, steak and eggs, country fried steak and eggs, pancakes and eggs, and cardinal burger. Corrective Action: Correct prior to re-inspection 9/9/25

Inspector's notes

Observed hand sink on the server line to not have the cold faucet turn on when attempting to use. Per Person in Charge (PIC) the cold-water line is turned off because it will constantly run if faucet is on or off. Discussed with PIC the faucet shall be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing sign for the Dog Friendly Patio. Per PIC the signs blew away and was replaced at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed missing/separated caulking or organic matter of existing caulking at the dish area, prep sink and the hand wash sink on the server line. Discussed with Person in Charge (PIC) all fixed equipment that is not easily moved shall be sealed with caulking to create a smooth and cleanable surface to prevent buildup of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed at the bar next to the staff well the handwash sink reach a high temperature of 84*F. Discussed with Person in Charge (PIC) handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection. Reinspection scheduled on 8/8/24

Inspector's notes

>>>Observed in 2 tier cold holding unit between the prep table and bread shelves holding TCS items with an ambient air temperature of 57*F on the top and the bottom was not utilized. The probing thermometer measured all TCS foods to 47*F to 51*F: heavy cream, half & half, Chicken base, beef base, green salsa, raw shelled eggs, condensed milk. Per PIC the items were in unit for more than 4 hours. Embargoed the improperly cold held TCS items and were discarded by PIC at time of inspection. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed with PIC to utilize the other adequate refrigeration to hold TCS items until the unit is fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed TCS items in the top of both prep tables of the kitchen with internal temperatures of 47*F to 50*F. Per PIC the sliced/diced tomatoes, guacamole with tomatoes, cooked mushroom and cooked chicken were prepped and place in unit less than 4 hours prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Prep tables shall be used for items that are at 41*F or less and not for cooling TCS items. PIC relocated the TCS to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation.

Inspector's notes

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed buildup of black organic matter, grease, and old food debris behind the equipment on the ground along the entire line of the bar. Discussed with PIC to clean at a frequency to avoid build up of buildup of black organic matter, grease, and old food debris. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

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. >>>Observed in walk-in green salsa in a deep container exceeding 4 inches. Internal center temperature was 120*F and 100*F along the edge of the container. Per Person in Charge (PIC) the green salsa was made an hour before inspection. PIC relocated the salsa to an ice bath. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table, top or bottom refrigeration. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed a missing air gap of the ice machine into the floor drain. Discussed with PIC to provide a minimum 1 inch air gap for drain line above flood rim of prep sink prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage >>>Observed at the hand sink on the server line, the floor sink back up with sewage. Discussed with PIC and plumber was onsite and was able to clear out the plumbing. Floor sink drained properly at the time of inspection. Discussed with PIC floor sinks shall be maintained in working order and not convey sewage. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed buildup of black organic matter, grease, and old food debris behind the equipment on the ground along the entire line of the bar. Discussed with PIC to clean at a frequency to avoid build up of buildup of black organic matter, grease, and old food debris. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed grease and build-up on the hoods and walls in the kitchen above the cooking surfaces. The overall kitchen had food/debris on the floor. These items shall be cleaned to prevent contamination of food being cooked. Instructed the manager to clean those surfaces prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 organic matter on the inside of the ice machine located in front of the heat lamps. Instructed the chef to make sure the inside as well as the outside of the ice machine gets cleaned prior to next routine inspection. Chef cleaned the inside of the ice machine at time. 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 cooked pinto beans in the walk-in that were prepped on 12/4/23. Advised the chef that Time/Temperature for Control Foods can only be stored for 7 days, with the prep day counting as day 1. Chef discarded 4 Lbs. of pinto beans. Correct By: Corrected At Time Of Inspection