The Parlor

Inspector's notes

Mussels in cooler drawer did not have the shellstock tag present with batch, tag had already had date recorded and was filed away before batch had been completely used. Tag was retrieved and returned to mussels at time. Please ensure shellstock tags are kept with batch that they represent until the batch has been completely used/sold. Additionally, tags should be maintained dated, and in order for 90 days after final sale. Corrective Action: Corrected at time of inspection.

Inspector's notes

Container of caramelized onions in pizza prep cooler were date marked 5/30, item was discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine in back measured 0 ppm available chlorine while in use and after multiple cycles during inspection. Service call was placed at time and all wares will be sanitized in 3 compartment sink until machine is repaired. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the bar dish machine and the back of house dish machine. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. Both dish machine sanitizer bottles were changed then primed and tested correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza sauce in large 5-gallon containers in an ice bath with temperatures of 51-60*F per PIC was made around noon or 1pm. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. The PIC placed the sauce into shallow pans and into the walk-in to rapidly cool down to 41*F. At the 2nd temp check the sauce was at 48*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shellfish tags in a plastic bag not in chronological order and without the final sale date. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC started to organize their tags while inspector onsite. Please consider an accordion folder for storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza sauce in a deep 5-gallon container in the walk-in cooler with a temperature of 65*F, made one hour prior per 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. The sauce was transferred to an ice bath. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm Chlorine sanitizer in the bar dish machine actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The sanitizer bottle was changed and the machine primed, then it tested correctly. Discussed frequently testing the sanitizer concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage, roasted tomatoes, tomato and garlic confit, cooked bell peppers, cooked mushrooms in the pizza station cold holding unit with temperatures ranging from 50-55*F. Ambient air temperature taken of the unit was a min/max thermometer was 50*F. Observed salami slices, cut watermelon, cut cantaloupe, cooked beans, pickled red onions, and cooked beets in the salad station cold holding unit with temperatures ranging from 55-57*F. Ambient air temperature taken of the unit with a min/max thermometer was 56*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC the food had been in the unit since yesterday. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. This is a 2nd consecutive repeat violation.

Inspector's notes

Observed an ambient air temperature of 50*F in the pizza station cold holding unit at the cook line. Observed an ambient air temperature of 56*F in the salad station cold holding unit at the cook line. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must have a professional technician repair cold holding equipment such that it maintains TCS foods at 41°F or below. In-person reinspection will be on Thursday, August 1st. Please obtain all invoices for work performed. In the meantime the chef and their team will utilize the walk-in cooler, as well as the other working cold holding units near the line. Corrective Action: Correct prior to re-inspection. This is a 2nd consecutive 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 raw burger patties, cut tomatoes, and cooked onion in the left reach in cold holding unit at the cook line with temperatures ranging from 50-52*F. Observed breaded raw fish in the right-most, small cold holding unit at the cook line with an internal temperature of 50*F. Time/temperature control for safety foods should be cold held at 41*F or lower to prevent the growth of pathogens. An ambient air temperature taken with a min/max thermometer of the left unit was 45*F and the right unit was 47*F. PIC stated the food was placed into the units for dinner service one hour prior and placed the food into the walk-in to cool. The walk-in will be utilized until the units have been serviced by a technician. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 an ambient air temperature taken with a min/max thermometer in the left reach in cold holding unit at the cook line was 45*F and the right, small cold holding unit at the cook line was 47*F. Ambient air temperature should be colder than 41*F to ensure the food is at least 41*F. PIC will utilize the walk-in until the units have been serviced by a technician. 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 an internal temperature of 50-57*F in the chicken, pickled onions, garlic in oil, tomatoes, meatballs, and breaded chicken located in the middle cold holding unit at the cook line. Time/temperature control for safety foods should be cold held at 41*F or lower to prevent the growth of pathogens in the food. PIC voluntarily discarded the food. An ambient air temperature taken of the unit was 45*F with a min/max thermometer. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the middle cold holding unit at the cook line with an ambient air temperature of 45*F utilizing a min/max thermometer. Cold holding units holding time/temperature control for safety foods should be colder than 40*F to ensure the food is at least 41*F. The PIC will utilize the walk-in cooler until the unit has been serviced by a technician. Correct By: Corrected At Time Of Inspection