Uncle Bears Grill & Bar

Inspector's notes

Observed employee dropped red lid on the ground, then put in the dishwash area, then proceeded to reengage in food tasks. Observed employee going from dirty to clean dishes at the dishwashing area as well. Manager had employees immediately wash their hands. Ensure that hand washing is occurring going from dirty to clean tasks in the facility. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hose end shut off nozzle attached to a hose attached to the atmospheric vacuum breaker supplied mop sink. Manager had the hose removed. Talked to staff about plumbing and cross connections. Ensure that the shut off device after the AVB when not in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee beverage powder and personal items above food preparation area. Discussed creating a designated area for employee food and beverages away from customer food and prep areas, such as a container in the walk-in underneath customer food. Items were relocated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife stored between cold unit and table on the cook line. Utensils cannot be stored in between tables since those surfaces are not frequently cleaned. Knife removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup on some surfaces, walls, and floors. Discussed cleaning frequency and deep cleaning certain areas such as shelves, walls, and equipment surfaces. Please work on deep cleaning prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishwasher was at 0 ppm bleach after 2 cycles with the main machine in the kitchen. Manager discontinued use of equipment, called repairperson during inspection, and using 3 compartment sink and bar dishwasher (at 100 ppm bleach) until repair is made. Ensure that all bleach dishwashers are set at 50-100 ppm bleach at all times of use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling cheese sauce with pico in it. As per staff the sauce was cooked with sliced tomatoes 3 hours ago, and on countertop in a 8 inch deep container with no ice bath. Food was at 90-110F. Talked to manager, and embargoed the food. Talked to staff about cooling techniques. Ensure that cooling foods are cooled properly down to 70F within 2 hours, and below 41F within 6 hours total. Use ice baths, no lid, shallow containers, or other means to cool foods as rapidly as possible to avoid bacteria growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of heavy cream at 62F inside the bar reach in fridge. Manager embargoed the food. Talked about cold holding temperatures with manager. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chili in a deep container in the walkin with the date on 8-16-25 on it (from 12 days ago). As per manager, and that container had been in walkin for the last 12 days. Talked to staff about datemarking techniques. Ensure that datemarked TCS foods are kept under refrigeration for up to 7 days before discarded/used. Manager embargoed food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee going from dirty dishes to clean dishes at the dishwashing area. Manager told employee to wash their hands. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee touching ready to eat lemons/limes with bare hands. Manager talked to employee. Ensure that ready to eat foods are not touched with bare hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon Entering Kitchen, left side line cook dropped frozen breaded fish on ground, picked up and returned to bag and freezer, *Violation*, fish was discarded at the request of the inspector, found that has been made unsafe to eat cannot be served. Corrective Action: Corrected at time of inspection.

Inspector's notes

Right side cookline overfilled in sections, out of temperature products were sliced cheese, shredded cheese, coleslaw, shredded cabbage 46-56*f. Items swapped and sent to walk-in to cool. Bar reach-in found out of temperature with milk, heavy cream, whip cream, cheese sticks 46-52*f degrees. Items discarded. Please maintain TCS product below 41*F degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Bar reach-in found holding 46*f degrees with TCS foods from violation #22. Kitchen manager stated fridge will discontinue use with TCS product until repaired Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shelf above line and above prep area with a build up of food debris. Discussed regular cleaning of any shelves above a food prep area clean and free of debris to avoid contamination of foods being prepared. PIC will have employees clean shelves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed paper towels sitting in the basin of the hand sink behind the bar. Discussed not setting anything down in the basin of a hand sink and not blocking it in any way. Removed paper towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish machine at bar with 0ppm sanitizer concentration. Had PIC call for service and discontinue use of machine until repair is made. Establishment will utilize dish machine in kitchen. Corrective Action: Corrected at time of inspection. ----2nd Repeat

Inspector's notes

Observed 4 containers of sliced tomatoes from 2 days prior tightly wrapped with multiple layers of plastic wrap at 46-48*F in the walk in cooler. Condensation and liquid were visible in all containers. Discussed allowing foods to cool to proper temperature of 41*F or below before wrapping foods to avoid trapping heat. Had PIC discard tomatoes. See embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two chemical bottles in dish pit area without labels. Had PIC label both bottles. Discussed having all chemicals labeled to prevent misuse. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed measuring cup in dry ingredient bin and ice scoop laying in the ice at the bar. Discussed not having measuring cup laying in food and ice scoop laying in ice to avoid contamination. Placed ice scoop with handle up and removed measuring cup from bin. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed filters above grill inside hood with heavy accumulation of grease. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have cooks clean filters. 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 paper towels at handwashing sink in kitchen area or bar area. PIC restocked at time of inspection. All handwashing sinks must have soap and paper towels available at all times to allow proper handwashing procedures. 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. Observed 0 PPM of chlorine sanitizer dispensing from low temp dish machine in ware washing area and bar area. PIC, made a service call at time of inspection. Until low temp dish machine is repaired, three compartment must be used to properly sanitize dishes. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed carne asada (steak), and grilled chicken with an internal temperature of 90*f in steam table. According to PIC, furthest right section of steam table does not sustain heat for hot holding TCS foods. PIC re-arranged items to functioning section of steam table after reheating proteins to 165*F for 15 seconds and placed tortilla chips to non-functioning section. Please monitor hot TCS foods regularly to ensure temperatures are maintained above135*F. Correct By: Corrected At Time Of Inspection

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 hard boiled eggs cooling in make- table with an internal temperature of 54*F. PIC, added ice to rapidly chill and moved to walk-in cooler. Discussed approved cooling methods to ensure proper cooling temperatures are reached. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed several food debris in back area of prep tables. Please maintain a regular cleaning schedule to prevent accumulation of food debris. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 employee barehand contact tortilla strip garnish on a soup. PIC discarded soup and had employee remake. Barehand contact shall not be used with any ready to eat foods. 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 shredded cheese in pre-portioned cups in both cold holding prep tables with temperatures between 48 degrees Fahrenheit at 53 degrees F. Per PIC, items had only been there an hour prior to inspection. PIC put containers down below to cool to 41 degrees Fahrenheit. Discussed keeping those containers to just 1 portion cup on the bottom, as these were in temperature and keeping extras down below. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -- Observed two tiles that were not made of non-absorbent material and one missing tile. Per employee, they have the tiles, they just need to be cut to size. Employee stated they can take care of that tomorrow. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection