Seamus Mccaffrey's Irish Pub

Inspector's notes

Observed no certified food protection manager on site. Please ensure at least one CFPM is on site during hours of food preparation.

Inspector's notes

Observed no CFPM present 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 TCS/RTE food items (cut lettuce, tuna salad and raw marinated chicken) at a temperature of 50 F in covered containers located in standing fridge near the cook line. Per PIC, food items were prepped two hours ago. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site 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 multiple TCS sauce items (in-house ranch, blue cheese dressing, thousand island dressing) measured 56-58'F in sauce cooler located by the bar. Ambient temperature of unit in question observed at 55.4'F. Observed dairy butter stored at ambient air temperature on food prep table located at kitchen entrance, brought out less than 4 hours ago, per PIC. All TCS foods (sauce items) improperly cold held were discarded by PIC at time of inspection. All TCS foods (butter) improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Establishment observed with more than adequate coldholding capacities. PIC agreed to not use faulty sauce cooler unit until fixed. Unit was cleared of TCS food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed expired quat sanitizer strips at time of inspection. PIC could not provide unexpired quat sanitizer test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide new unexpired strips prior to re-inspection scheduled on 01/16/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a build up of food/dust debris under the bar. Person in charge states they will deep clean as soon as possible. Discussed the importance of cleaning all parts of the establishment frequently to preclude the build up of food/dust debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chicken pot pie being dated 7/5. 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.

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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/4621/AMC-Toolbox---Cross-Contamination. --- Observed ice used as exterior coolant for liquor bottles in ice bin located at the bar. PIC stated ice from ice bin is used for consumption. Food items must not be stored in ice used for consumption to prevent contamination. PIC removed liquor bottles and drained ice bin at time of inspection. 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.----In the walk in cooler, observed bloody Mary mix (tomato cocktail) having internal temperatures of 47*F. Person in charge states the bloody Mary mix had been in the unit since the night before and voluntarily disposed of them. Also observed cottage cheese and sour cream in a small cooler having internal temperatures of 46-48*F. Person in charge satates the sour cream and cottage cheese was last checked to have proper temperatures 2 hours prior to inspection and moved to other working coolers. The sour cream and cottage cheese was observed to be cooling down by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. 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 walk in cooler having an ambient temperature of 46*F using mix/max thermometer. Person in charge disposed of all TCS foods in the unit that had been there for more than 4 hours. Establishment has enough refrigeration and does not use the walk in cooler as much. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection