The Duce

Inspector's notes

Observed glasses being sanitized in a quaternary ammonium solution that measured less than 100ppm. Discussed with person in charge to follow directions on bottle of sanitizing tablets and test strips.

Inspector's notes

Observed no lighting available in room where 3-compartment sink and ice machine are located in. PIC stated establishment is aware and it is planned to have adequate lighting prior to reopening. Adequate lighting shall be provided in areas for food operations at a food establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the handwashing sinks in the outside bars not having paper towels available. 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 sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods being dated: bacon Mac n Cheese bites (5/9) and cut cabbage (5/8). 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.

Inspector's notes

Observed bartender prepping raspberries with bare hands at the bar near the bar dish pit at time of inspection. Ready-to-eat (RTE) food that was contacted by bare hands was discarded by PIC at time of inspection. 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

Observed cooked peaches with date marks of 10/12 in the bar fridge at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken pot pie and mashed potatoes being hot held but having internal temperatures of 110-119*F. Person in charge states they were reheated and placed in the hot holding unit less than 2 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In a cold holding unit, observed cows milk, butter, cream cheese and eggs having internal temperatures of 48-52*F. Person in charge states these foods were placed from the walk in cooler 2 hours prior to inspection. All TCS foods 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold holding unit in the trailer having an ambient temperature of 62*F. No TCS foods were being stored in this unit but is vital to the normal operation of this establishment. Also observe the cold holding unit in the other trailer having an ambient temperature of 51*F. All TCS foods in this unit were moved to a working cold holding unit to cool down since they had been there for approximately 2 hours. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Reinspection will be conducted on or before 8/2/2024.

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 smaller prep cooler located in the trailer kitchen, observed in house onion dip (dairy), yogurt, sour cream, and white cheddar cheese having internal temperatures of 47-51*F. Person in charge states these foods had been in the unit for at least 4 hours and voluntarily disposed of them. 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 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 the following TCS food items being dated: Corned Beef Juice (8/25), Mac n Cheese muffins (9/3), vegan meatballs [(tomatoes) (9/7)], and cheesecake (9/7). Person in charge voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). 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 smaller prep cooler located in the trailer kitchen having an ambient temperature of 47*F using min/max thermometer. Person in charge disposed of all TCS foods that had been in the unit past 4 hours. 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