Black Angus Restaurant

Inspector's notes

Observed shrimp and baked potato skins in the top of the make-line unit ranging from 46*F to 51*F using probe thermometer, verified by person in charge (PIC). PIC stated they were placed in the unit one hour prior to inspection from the walk-in and relocated them back to walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink near the dish pit to be separated from the wall. The sink appears to be stable; the caulk on the wall that was previously surrounding the sink is no longer filling the gap between the sink and wall. Please recaulk the handwashing sink. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent the harborage of insects and rodents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chemical bottle stored on table with silverware in the server's station at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple cutting boards in the back of house with deep grove marks at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed with PIC that scored cutting surfaces are not smooth and easily cleanable anymore and to replace or resurface cutting boards prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a chicken breast, cooked from raw, plated directly from the grill with an internal temperature of 152-155F, probe thermometer, verified by person in charge (PIC). The cooking temperature of chicken cooked from raw must reach 165F as a final cooking temperature. Cook placed the chicken back on the grill and cooked to at least 165F. Discussed routinely verifying that proteins cooked from raw reach the proper final cooking temperature by checking the thickest part of the protein, to destroy pathogens and prevent foodborne illness. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed the bottom surface of the floor trough drain in the dish pit to be in disrepair. The bottom surface of the drain, which is under grates, observed to have large exposed aggregate rocks and a very uneven surface with pits and voids. Liquid and soil debris observed to be pooling in the low areas and not draining into the drainpipe. According to PIC, there is a plan to resurface the exposed aggregate and slope it to drain properly. A work order has been entered, and estimates will soon be received. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no soap available for hand washing at the hand sink in the bar. PIC suspects that the pump may have fallen behind the sink or been thrown away. PIC provided hand soap at the sink. Discussed the importance of hand washing. 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: Corrected at time of inspection.

Inspector's notes

Observed mashed potatoes, cooked mushrooms, and cooked onions hot holding at the cook-line steam table with internal temperatures of 109-132F, probe thermometer, verified by PIC. Cook reheated the TCS foods to 165F and increased the temp of the steam table to maintain hot TCS foods at 135F or greater. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the bottom surface of the floor trough drain in the dish pit to be in disrepair. The bottom surface of the drain, which is under grates, observed to have large exposed aggregate rocks and a very uneven surface with pits and voids. Liquid and soil debris observed to be pooling in the low areas and not draining into the drain pipe. According to PIC, there is a plan to resurface the exposed aggregate and slope it to drain properly. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sprayer nozzle not currently in use attached directly to a hose which was attached to the Atmospheric Vacuum Breaker (AVB) of the faucet at the second mop sink located outside the establishment near the facility trash receptacles. Person-in-charge (PIC) disconnected the hose from the faucet at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Discussed removing the nozzle from the hose or removing the hose from the faucet when it is not in use to ensure that the water is turned off and does not create pressure on the AVB. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager onsite during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the low-temp chlorine dish machine with a concentration of 0 ppm chlorine. The dish machine had been used to wash and sanitize dishes prior to and during the inspection. The machine was ran several times and the chlorine remained at 0 ppm. PIC will use the 3-compartment sink to sanitize dishes until the dish machine is at 50-100 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cooked prime rib holding in the oven in the prep area with an internal temperature of 115-120F, probe thermometer, verified by PIC.According to PIC, the prime rib was cooked less than 4 hours prior to inspection. PIC began to reheat the prime rib to 165F and will monitor the temperature to maintain 135F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.