Fogo De Chao

Inspector's notes

Observed bartender handling fruit garnishes with their bare hands at the bar for beverages.

Inspector's notes

Observed large skewers stored in the handwashing sink in the meat walk in refrigerator.

Inspector's notes

Observed large hot water sanitizing dish machine being used to sanitize plate ware at time of inspection. Maximum utensil surface temperature measured at 152.9°F with establishment's irreversible registering temperature measuring device. The dish machine was ran three additional times and the maximum utensil surface temperature measured at 156.9°F, 156.5,°F and 145.7°F respectively.

Inspector's notes

At the bar observed a container of egg whites on the counter/51°F. At the dessert station observed Crème brûlée mix/68°F and an open container of condensed milk/60°F. At the prep station near the grill observed a block of cheese/66°F.

Inspector's notes

In the meat walk in cooler observed a tray of skewered raw chicken wrapped in bacon stored on a tray directly above skewered pork sausage. No overhead contamination observed.

Inspector's notes

Observed brown residue on the interior surface of the soda gun nozzles at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda nozzle cleaning frequency. Please clean soda nozzles as frequently as necessary and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a missing floor tile in the walk in cooler where is water pooling. Observed two missing floor tiles and grout in disrepair by the mechanical dish machines where water is pooling.

Inspector's notes

Observed heated dipper well that measured 126*F with inspector probe thermometer. The person in charge had staff remove to dish machine area to be washed at time of inspection. Discussed with the person in charge that in use utensils should be stored either in running water, water that is maintained at 135*F, or replaced every 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards in the meat cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a concentration of small flies in and around the potato peeler that was waiting to be cleaned. Discussed with the person in charge that the establishment should be free of insects all of the time. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed paper towel dispenser in meat cutting room with no paper towels available. The person in charge refilled at time of inspection. Discussed with the person in charge that all hand wash sinks should have a hand drying provision at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed date marking labels still attached to clean dishes. The person in charge had staff member remove labels and rewash at time of inspection. Discussed with the person in charge that the labels should be removed before washing to avoid build up of organic matter. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 - 22 quart containers of carrot ginger soup and 3 - 22 quart containers of cooked black beans in the walk-in cooler. The person in charge stated that both products were made the night before. With inspector probe thermometer the product measured 65*F and 66* F respectively. The person in charge voluntarily discarded product at time of inspection. Discussed with the person in charge that acceptable methods of cooling product include: placing food in shallow pans, separating the food into smaller or thinner portions , using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, and adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Core-3-501.13, C: Thawing Observed salmon and sea bass portions thawing in bottom of cold table with only a slit in each package. Person in charge had staff remove from packaging at time of inspection. Discussed with person in charge that when thawing fish they should be removed from original packaging. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leaking faucet under hand wash sink in dish room. Discussed with person in charge that all plumbing should be maintained in good repair. 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 sliced mortadella, and salami on market table sitting on decorative wooden cutting board. With inspector probe thermometer, temperature measured 53*F. Person in charge stated that product had been placed there at 11:30am, time of inspection was 1:00pm. Product was removed to walk-in to bring back down to temperature. Discussed with person in charge that using metal serving dish would be a better conduit of cold than wood. Discussed using time as a control. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed multiple small white insects underneath the dishwasher in the corner of the dish room near the baseboard. Discussed with person in charge that the establishment should be free of any type of insect activity. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed red sanitizer bucket in bar area that measured 0ppm with Quaternary test strips. Person in charge replaced at time of inspection. Discussed with person in charge that moist towels must be stored only in sanitizer buckets with proper concentration. Correct By: Corrected At Time Of Inspection