Hillside Spot

Inspector's notes

Observed an employee come in through the back door from outside and immediately go handle clean dishes to put them away. Employee was stopped and instructed to wash their hands. Dish was rewashed.

Inspector's notes

In the walk in cooler, observed a box of raw bacon stored over containers of ready to eat aioli and salsa. Also in the walk in cooler, observed a bag of lettuce stored directly on a sheet pan of bacon covered in wax paper. All ready to eat foods must be stored above and away from raw meats to ensure there is no cross contamination.

Inspector's notes

On the clean dish shelving, observed a cutting board with salsa still on it stored between two other cutting boards. All utensil and equipment stored as clean must be clean to sight and touch. Cutting board was rewashed. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the wood fire grill, observed a pan of cooked corn stored in water. Corn was at 107*F and the water was at 110*F. Per manager the cooked corn had been there for approximately an hour. Corn was reheated to above 165*F prior to returning to hot holding.

Inspector's notes

Observed a container of cream cheese frosting sitting at room temperature at 76 Deg. F. on the shelf below the prep table. Per manager, the frosting had been out since the day prior. Frosting was embargoed and voluntarily destroyed.

Inspector's notes

Per manager, the pantry cooler was added to the time control policy. In the pantry cooler observed Cabbage, tomatoes, hard boiled eggs, green beans, tuna salad, chopped and sliced turkey, sliced and shredded cheeses, guacamole with tomatoes, cooked corn, pico de gallo with corn, ceviche, salami, and a handful of other TCS foods all above 41*F. Per manager these items were placed on time as control around 10 am. On the cook and expo lines, observed butter on time control without documentation. Manager had time control time stamps added to each food on time control.

Inspector's notes

Observed 4 heavily scored and cut cutting boards. Cutting boards with heavy scoring are no longer smooth and easily cleanable. Please have the cutting boards replaced or resurfaced. Corrective Action: Correct prior to next routine inspection. 4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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. Addl Notes: Observed 2 lemon/lime juicers that had the paint missing, bubbling, and chipping on the food contact surface area. Once the juicer is chipping or losing areas of paint, it is no longer smooth and easily cleanable and should not be used. Manager discarded both juicers. Corrective Action: Corrected at time of inspection.

Inspector's notes

4th Repeat violation. At time of inspection, no certified food protection manager (CFPM) was present on the premises. A CFPM is required to be on-site at all times of operation. Please have CFPM present for the next inspection. General manager has acquired a CFPM certification and the new kitchen manager is in the process of becoming certified. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a handful of drain flies near the back door. Observed 5 flies in the main cook line. Please monitor these areas and eliminate any conditions that may attract or harbor flies. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 2nd repeat violation. At time of inspection, observed the old menus in use with the consumer advisory on the kid's cheeseburger. Comminuted meat is not allowed to be served undercooked or raw on a children's menu. Manager has new menus that will be in use soon that do not have the consumer advisory on the kid's menu's comminuted meats. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 3rd repeat violation. At time of inspection no certified food protection manager was present on the premises. Please have a CFPM present for the next routine inspection.

Inspector's notes

No CFPM onsite at the time of 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 a consumer advisory on kid's menu cheeseburger. PIC stated the burger is cooked to medium well but is able to be served undercooked. Raw or undercooked comminuted meat cannot be offered on a children’s menu. PIC removed the consumer advisory from all kid's menus at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of food debris on the wire rack in the walk in cooler directly across from the entrance. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple flexible drain lines going directly into the floor drains without an air gap throughout the establishment at time of inspection. Provide rigid drain line (flexible tubing may be sleeved to rigid pipe) for espresso machine and route to drain at floor sink. Ensure adequate slope is maintained in drain line to allow wastewater to properly drain and provide a minimum 1 inch air gap for drain line above flood rim of floor sink 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot sauce at tables without a listed address at time of inspection. Discussed with PIC about proper label requirements at time of inspection. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple flexible drain lines going directly into the floor drains without an air gap throughout the establishment at time of inspection. Provide rigid drain line (flexible tubing may be sleeved to rigid pipe) for espresso machine and route to drain at floor sink. Ensure adequate slope is maintained in drain line to allow wastewater to properly drain and provide a minimum 1 inch air gap for drain line above flood rim of floor sink Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pinto beans and cooked tomatillo salsa in hot holding machine for 4 hours, at 125F. After stirring, still at 125F. Manager embargoed the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical spray bottle without a label on the bottle. Manager identified the contents and placed label. Ensure that all chemical spray bottles have labels on them. Corrective Action: Corrected at time of inspection.

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 cold brew pitcher with made date of 2-5, ready on 2-6, when it is 2-20 today. Talked to manager about cold brew policy. Manager removed all cold brew from facility. Ensure that cold brew coffee is used up within 7 days of made by date. Correct By: Corrected At Time Of 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 cut tomatoes in undercounter fridge at 48F. Manager said had been there for about an hour. Moved to fridge next door at 41F. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Repeat Violations: 2nd,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 cooked pinto beans at 120F, in the walkin with a 5 gallon container, 18 inches deep. Foods had been in areas for just over 1 hour. Manager had employee reheat on the stove up to 165F, and did so within 1.25 hours. Ensure that cooling foods are cooled to 70F within 2 hours, and 41F or less within 6 hours total. Use techniques like no lids, freezer sticks/cooling wands, and ice baths to get foods down in temperature quickly. Correct By: Corrected At Time Of Inspection