Thirsty Lion Pub and Grill

Inspector's notes

Chlorine sanitizer concentration at in-use large mechanical dishwasher in dish pit was measured at 0ppm at start of inspection. Chlorine sanitizer solutions for food contact surfaces must be maintained at 50-100ppm. Employee re-ran machine and adjusted sanitizer line to attain a proper concentration during the inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 significant food residue buildup on the food contact surface of a table-mounted can opener. Per person in charge (PIC), the can opener was last used the previous day. Food contact surfaces must be washed, rinsed, and sanitize at least every 4 hours of use to be kept clean to sight and touch. PIC moved can opener to dish area to be washed, rinsed, and sanitized before next use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ice scoop in the bar area with the scoop handle touching the ice. In-use utensils must be stored with the handle pointed away from the food itself. Employee moved scoop to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinse soiled dishes, rinse hands at three-compartment sink, and begin to put away clean dishes without washing hands prior. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Also 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, 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handsink in warewashing area slow draining at time of inspection. All plumbing must be maintained in good repair at all times. Must repair handsink to be smooth draining prior to re-inspection. Corrective Action: Correct prior to 3 day re-inspection.

Inspector's notes

Observed an accumulation of organic matter inside the soda gun holster located at the server station main bar. Please ensure all equipment surfaces are clean to the sight and touch. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 both of the mechanical ware washers located at the main bar measuring 0PPM of chlorine. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Manager was able to prime both machines during the inspection, machine measured 50PPM. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed the reach-in prep table across from the fryer with an ambient temperature of 47*F. Manager moved all TCS (time/temperature control for safety) foods that had been in the fridge for two hours to a different unit with proper cold holding temperatures. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Manager placed a repair order at time of inspection for the equipment and will not use until repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed an accumulation of drain flies located at the main bar. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed tuna portions in vacuum sealed reduced oxygen packaging (ROP) in walk-in refrigerator. Manufacturer's instructions on the packaging stated to keep product frozen. Staff had poked holes in the packaging but not removed the fish entirely from it. All ROP fish labeled "Keep Frozen" must be removed completely from packaging prior to thawing under refrigeration or immediately after thawing under cold running water. Person in charge (PIC) directed staff to remove all ROP fish in walk-in refrigerator from vacuum seal packaging during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Several in-use cutting boards at make line were discolored and scored with deep groves, making them difficult to clean. Please ensure cutting surfaces are maintained in good repair to be smooth and easily cleanable. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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.>>>Observed no running water at east side hand washing sink behind bar. The person in charge indicated the sink needed to be replaced and a replacement was on it's way (person in charge indicated they would email inspector invoice for new sink). All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Re-inspection to observed new hand sink with running water 04/25/24. *RE-INSPECTION* Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.>>>Observed hand sink with tongs and whisk inside of it. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Person in charge removed the utensils and reminded employees that hand sinks must only be used for and washing. *CORRECTED AT TIME OF INSPECTION* :

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.>>>Observed employees washing glassware in the warewashing machine on the east end of the main bar; observed 0 ppm chlorine off of the glassware. It was determined the machine was not primed; the machine was primed and serviced and the glassware was re-ran through the warewashing machine; observed 50 ppm chlorine off of the glassware. Discussed with person in charge ensuring all warewashing machines are primed and the concentration of chlorine is verified to be between 50 - 100 ppm daily especially at the beginning of the day and after changing the chlorine concentrate. *CORRECTED AT TIME OF INSPECTION* *2ND CONSECUTIVE VIOLATION* Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.>>>Observed slicer on drying rack with red food debris in the blades. The person in charge indicated the slicer was clean and returned the slicer to the dish pit to be rewashed, rinsed, and sanitized. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. *CORRECTED AT TIME OF INSPECTION* :

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>Observed mashed potatoes (internal temperature 128*F) and cooked beans (internal temperature 102*F) in a hot holding unit on the cook line. The person in charge indicated the mashed potatoes had been in the unit for 2.5 hours and willingly discarded of the mashed potatoes. Person in charge indicated the cooked beans had been in the unit for 1.5 hours and reheated them to 165*F. Person in charge determined the unit was not set to an adequate hot holding temperature and turned the unit up; observed a measured ambient temperature of 160.9*F using a min/max thermometer. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed large puddle of water in entry way of bar. Cause of puddle could not be determined at time of inspection. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Person in charge indicated they would have puddle cleared. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: 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.>>>Observed hand sink in dish pit with no soap. Person in charge restocked the sink with soap. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.>>>Observed dish washer in secondary bar running cups/dishes. Observed 0 ppm chlorine on the cups/dishes from the dish washer. It was determined that the machine was not primed prior to use; the machine was primed and run again and the dishes had 50 ppm chlorine sanitizer on them. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. CORRECTED AT TIME OF INSPECTION Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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.>>>Observed salmon colored slimy organic material coating a soda gun behind the bar; person in charge cleaned the soda gun. Also observed black build up in the establishment's bulk ice machine; person in charge indicated they would do a deep clean on the machine. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the build up of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. CORRECT PRIOR TO NEXT ROUTINE INSPECTION :

PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking. 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/4616/25575/AMC-Toolbox---Cooking.>>>Observed sliced pork used for ramen bowls inside of refrigerated prep unit that was raw on the inside and cooked on the outside. Person in charge indicated that the pork was not cooked completely to 145*F, was cooled in the walk-in, and will be fully cooked for the ramen bowl; the partially cooked pork was not stored over any ready to eat foods. Person in charge was informed that this process is considered non-continuous cooking of a raw animal protein; person in charge informed that non-continuous cooking procedures for raw animal proteins must be written and be pre-approved by Maricopa County Environmental Services. Person in charge had a chef cooked the sliced pork to over 145*F and re-cool it. Person in charge indicated that going forward they will not engage in non-continuous cooking of raw animal proteins. Guidance material provided in case the establishment would like to create a procedure. Partially cooking raw animal products creates an opportune environment for the growth of spore forming, disease causing bacteria. Spore forming bacteria often produce toxins and both spores and toxins are incredibly difficult (if not impossible) to remove from food once they are created. Partially cooked animal products must also be stored below fully cooked/ready to eat products. If the establishment would like to continue partially cooking raw animal proteins they must reach out to the inspector to develop an approved partial cooking procedure. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed 2 wiping buckets of sink and surface sanitizer with 3010 ppm Lactic Acid / 1130 DDBSA on the cookline. The approved active range for this sanitizer is 704 - 1875 ppm Lactic Acid / 272 – 700 ppm DDBSA. Person in charge diluted the buckets so they had a concentration of 1875 ppm Lactic Acid / 700 ppm DDBSA. Sanitizer used to wipe food contact surfaces and equipment must have a concentration within the approved range because they may leave harmful residues it their concentration is too high. Correct By: Corrected At Time Of Inspection