Clancy's Pub Pizza & Grill

Inspector's notes

****2nd Consecutive Violation**** Observed standing water in the beer cooler in the bar area approximately 1/4 inch deep. All bottles and boxes were elevated by foam, but water was still present. 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 sign present during inspection, however the sig has the incorrect verbiage. Discussed with the person in charge that the dog friendly patio sign should have the correct verbiage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bartender working in the bar with no hair restraint. Discussed with the person in charge that any employee that works with food should have their hair restrained at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed standing water in the beer cooler in the bar area approximately 1/4 inch deep. 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 tomato salsa in walk-in cooler with date mark of 10/24 and chipotle mayo with date marks of 10/24 and 9/17. Ready-to-eat, time/temperature control for safety (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

Person in charge at the time of inspection did not have a current Certified Food Protection Manager certification. At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.

Inspector's notes

Observed sanitizing bucket in kitchen near east reach in cooler with cloth with no detectable sanitizer concentration. When stored in solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration (§4-501.114). Discussed with Person in Charge and corrected concentration of sanitizing solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 2nd consecutive violation. Establishment added a handwashing sink on the sanitizer compartment drainboard of the 3 compartment sink. This is not an approved placement of a handwashing sink. Please move the handwashing sink to an approved location that is within 25 feet of kitchen food handling, line of sight from kitchen food handling, and directly accessible for employees. If any water lines are being added or moved in the wall, please have a remodel application submitted prior. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment cut a hole in the 3 compartment sink drain board and installed a handwashing sink. Handwashing sink is unapproved and must be removed. Once removed, the hole must be smooth, easily cleanable, and up to NSF standards. If unable to do that, a new 3 compartment sink may be needed.

Inspector's notes

Observed an employee handling dirty dishes, place them in the dishwashing machine, and proceed to handle clean dishes without washing their hands. Employees must wash their hands between dirty and clean dishes.

Inspector's notes

Establishment added a handwashing sink on the sanitizer compartment drainboard of the 3 compartment sink. This is not an approved placement of a handwashing sink. Please move the handwashing sink to an approved location that is within 25 feet of kitchen food handling, line of sight from kitchen food handling, and directly accessible for employees. If any water lines are being added or moved in the wall, please have a remodel application submitted prior. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the walk in cooler in the jack room, observed a box of raw bacon stored over packages of lettuce and other raw veggies.

Inspector's notes

On the breakfast menu, observed no consumer advisory reminders or disclosures for several items containing raw or undercooked eggs and steaks.

Inspector's notes

Establishment cut a hole in the 3 compartment sink drain board and installed a handwashing sink. Handwashing sink is unapproved and must be removed. Once removed, the hole must be smooth, easily cleanable, and up to NSF standards. If unable to do that, a new 3 compartment sink may be needed.

Repeat Violation Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. At time of inspection, the instant hot water heater for the handwashing sink was still not able to provide adequate hot water for the handwashing sink in the kitchen. Hot water above 100*F must be kept available at all handwashing sinks. Please have sink repaired prior to re-inspection. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. At time of inspection, the instant hot water heater for the handwashing sink in the kitchen was not working and handwashing sink did not have available hot water. Other sinks in the establishment had adequate hot water available. Hot water (100*F or above) must be kept available at all handwashing sinks. Correct By: Correct Prior To Reinspection

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 a container of tomato paste with the date mark 1/29. Chef confirmed the tomato paste was prepared on 1/29. All ready to eat, temperature/time controlled for safety (TCS) foods are only allowed to be held for 7 days. Tomato Paste was embargoed. 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 a meat loaf in the oven at 100*F to 105*F. Per cooks, loaf was cooked around 1:00 and was left in there to hot hold for service tonight. Upon inspection oven was turned off. Had discussion with employees, oven it to be kept on when hot holding to ensure the food remains over 135*F. Loaf was out of hot holding temps for approximately 30 min and was reheated to 165*F prior to hot holding again. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained At time of inspection, one floor drain by the ice maker was draining very slowly. No pieces of equipment use this drain. Please have this drain repaired to drain normally. Correct By: Corrected At Time Of Inspection