Phil's Filling Station Grill

Inspector's notes

On cook line, in large prep table cooler, TCS foods (sliced deli meats, cut tomatoes, cut leafy greens, shell eggs, liquid eggs) with internal temperatures of 56*F-59*F. Per manager, TCS foods were in prep table cooler >4 hours. TCS foods were discarded. See embargo form. Ambient temperature of prep table cooler was 58*F. Repair company was called at time of inspection. Ice baths were made for storing of TCS foods until prep table cooler is repaired. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Required dog friendly patio signage missing from patio. Provide signage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee cracked raw shell eggs then continued working with cooking equipment and ready to eat foods without a proper handwash. At in use warewashing machine, employee moving between dirty dishes then handling clean dishes without a proper handwash in between tasks. Instructed both employees on proper handwashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds at an approved handwashing sink, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In single door reach in cooler near cook line, cooked chicken wings, and in two door reach in refrigerator near warewashing machine, potato salad and cooked soups without date marks. Per employee, wings and soups were removed from freezer and potato salad was prepared >24 hours. Instructed employee to provide proper date marks to wings, soups, and salad. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, in cold holding drawers, doors of prep table coolers, inside prep table coolers with accumulation of food debris and residues. Maintain clean. 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

In the walk-in cooler and freezer, observed food packages on the floor. Maintain foods elevated at least six inches from the floor on approved shelving. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooling wand on floor in the walk-in freezer. Maintain elevated at least six inches from the floor. It was sent for cleaning at time of inspection. Corrective Action

Inspector's notes

In the bar, observed no hot water at the three compartment sink, which, per PIC, is only used as a dump sink. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris on bottom surfaces in the refrigerators. Clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in cooler and freezer, observed food packages on the floor. Maintain foods elevated at least six inches from the floor on approved shelving. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In cold drawer on the line, observed vacuum packages of thawed salmon with label instructions to remove the seafood from packaging before thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. PIC and staff instructed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed one live adult cockroach on the kitchen floor. Per PIC, the facility had a pest control treatment earlier in the morning. Using a professional pest control applicator, continue to treat the problem until the insects are effectively eliminated. Email inspector extermination receipt within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the walk-in cooler and freezer, observed food packages on the floor. Maintain foods elevated at least six inches from the floor on approved shelving. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris on bottom surfaces in the refrigerators. Clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In cold drawer on the line, observed vacuum packages of thawed salmon with label instructions to remove the seafood from packaging before thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. PIC and staff instructed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in cooler and freezer, observed food packages on the floor. Maintain foods elevated at least six inches from the floor on approved shelving. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two knives stored between counter and equipment and a spatula stored in room temperature water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one kitchen handwashing sink lacking soap. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In cold drawers/55F and prep cooler/42F observed TCS foods holding from 43F to 52F including sliced cheeses, raw meat and seafood, sliced meat, chicken salad, cut tomatoes, cut leafy greens, etc. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Foods were out of temp in the unit less than four hours and were transferred to other refrigeration units or placed in ice baths to cool and cold hold. The manager immediately scheduled repair service for the refrigeration units.

Inspector's notes

In the walk-in cooler and freezer, observed food packages on the floor. Maintain foods elevated at least six inches from the floor on approved shelving. Corrective Action: Correct prior to next routine inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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......In the walk-in cooler, observed two covered containers of marinara sauce/over 50F. The sauces had just been prepared and were within safe cooling parameters. The lids were removed to facilitate cooling. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.....In the walk-in coolers and freezer, observed packaged foods and cases of produce stored on the floor. Store food elevated at least six inches from the floor on approved shelving. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage......Observed two knives stored between equipment on the line and the ice cream dipper well (adjacent to the bar handwashing sink) lacking a splash guard between. Maintain clean "in-use" utensil storage. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.......Observed some soiled surfaces on exteriors of equipment and exhaust hood. Clean and maintain as needed. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.19, C: Closing Toilet Room Doors......Restroom door by back walk-in coolers is not self-closing. Repair/replace the self-closing device. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions.....Observed soiled floors along walls and under equipment. Clean and maintain as needed. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens......Observed dipper well within the splash zone of handwashing sink without a splash guard between. Provide a splash guard as needed to maintain clean storage of ice cream scoops and utensils in the dipper well. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions......In the front kitchen, observed soiled ceiling panels, especially at the A/C vents. Clean and maintain as needed. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises....Observed food packages on the floor in the walk-in cooler and freezer. Maintain elevated at least six inches from the floor. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....In bar dipper well, observed running water; however the water level was too low to maintain a scoop submerged. Also, the dipper well is attached to the side of the handwashing sink without a splash guard installed. Repair the dipper well and install a splash guard as needed. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.14, C: Toilet Rooms, Enclosed...Observed toilet room door open. Maintain self-closing devices on restroom doors that open directly into the food establishment. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises....Observed containers and cases of food on the floor in the walk-in cooler and freezer. Maintain elevated at least six inches from the floor. Correct By: Correct Prior To Next Routine Inspection