Fleming's Prime Steakhouse & Wine Bar

Inspector's notes

Observed no paper towels in the dispensers located at the hand wash sinks near the back prep area and near the dish machine. 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. PIC provided hand drying provision for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three packages of strawberries in the produce walk-in with a mold-like substance on them. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On expo line, employee handled ready to eat lemon wedges with bare hands. Employee discarded lemon wedges and tongs were provided for handling ready to eat garnishes. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On expo line, cut lettuce and cut tomatoes with internal temperatures of 50*F-55*F. Per manager, lettuce and tomatoes were out of cold holding about 2 hours. Employee provided ice bath to pan of cut lettuce and cut tomatoes to rapidly cool back down to the proper temperature. Recommended using time as a public health control. 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

***Second Consecutive Violation*** On cook line, bernaise sauce and sliced tomatoes without time documentation. Per manager, bernaise sauce and sliced tomatoes use time as a public health control and was prepared about 2 hours. Manager provided start/discard time for bernaise sauce and sliced tomatoes. At time of inspection, time as a public health control procedures were re-written to reflect food items using time control. Maintain procedure available for inspections. Discussed the importance of following written time as a control procedures at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On expo line, cut lettuce and cut tomatoes with internal temperatures of 45*F-49*F. Per manager, lettuce and tomatoes were out of cold holding <1 hour. Pan of cut lettuce and cut tomatoes was moved to reach in cooler to rapidly cool back down to the proper temperature. Recommended either using time as a public health control or ice bath to maintain temperature. 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

On cook line, bernaise sauce without time documentation. Per manager, bernaise sauce uses time as a public health control and was prepared about 30 minutes. Manager provided start/discard time for bernaise sauce. Discussed the importance of following written time as a control procedures at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, employee handled raw steak with gloved hands, changed gloves then handled ready to eat bun, without a proper handwash in between glove changes. Manager instructed employee on proper handwashing when working with raw proteins and ready to eat foods. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee touched hat on head then donned gloves to continue working with cooking equipment and food product without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, mushroom mixture with internal temperature of 70*F. Per manager, mushroom mixture was prepared and finished cooking >5 hours. Cooked mushroom mixture was discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. On expo line, cut tomatoes and cut lettuce for hamburgers and on cook line, bernaise sauce without time documentation, using time as a public health control. Start/ discard times were added to the hamburger lettuce and tomatoes and bernaise sauce.Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand drying towels at bar handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: No hand washing soap at bar handwashing sink. Hand washing soap was provided at time of inspection. Maintain all handwashing sinks stocked with hand washing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On expo line, cut tomatoes and cut lettuce for hamburgers without time documentation, using time as a public health control. Start/ discard time were added to the hamburger lettuce and tomatoes. Establishment unable to locate written time as a public health control procedures for TCS (time/ temperature control for food safety) foods at time of inspection. Time control procedures were written at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing...........At in use warewashing machine, employee handled clean dishware after handling dirty dishware without a handwash in approved handwashing sink. Instructed employee to re-wash dishware, and wash hands to continue with task of handling clean dishware. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. .........In prep area, several shellfish tags not filed and without last used dates noted on tags. Reviewed with managers the importance of maintaining shellfish tags in chronological order and noting last used date on each shellfish tag. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under ¶ B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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..........On expo line, cut tomatoes and cut lettuce for hamburgers without time documentation, using time as a public health control. Start/ discard time were added to the hamburger lettuce and tomatoes. Discussed the importance of following establishment written time as a public health control procedures, ensuring correct food items are noted on procedures and time stamps are noted on food containers at time of preparation. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing. ...........At bar, employee used bare hands for ready to eat cut fruit for customer mixed drink. Employee was immediately instructed to wash hands and don gloves, use picks, or use tongs to continue with tasks. Discussed the importance of glove usage when working with ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. .........On cook line, employee took internal temperature of TCS food with probe thermometer and did not wash thermometer before or after use. Manager instructed employee on proper cleaning of probe thermometer before or after use with TCS (time/ temperature control for food safety) foods. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.............At warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware, and educated on proper handwashing. On cook line, employee handled raw beef with gloved hands, then handled clean dishware to plate ready to eat food, with same gloved hands. Instructed employee to move dishware to be warewashed, remove gloves, wash hands, and don new gloves to continue with task. Educated employee on proper handwashing when handling raw proteins. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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. ..........On cook line, in cold holding drawer, au gratin potatoes with internal temperatures of 56*F-67*F. Per employee, potatoes were placed in cold holding drawer <2 hours. Manager voluntarily discarded au gratin potatoes for quality. Cold holding drawers were placed out of service for repair. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection