Can't Stop Smokin

Inspector's notes

In the walk in cooler, observed several pans of shredded chicken and several pans of pulled pork all cooling while covered with plastic wrap. All foods still cooling should be uncovered during the entirety of the cooling process. Foods were uncovered at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large build-up of ice on the walk-in freezer compressor. Discussed having the ice removed to ensure the overall health of the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Food Service Manager Certificate was available at the time of inspection. A person in charge with a Food Service Manager Certificate must be present at all hours of the operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a partial rack of ribs at 127 Deg F. placed on top of another rack of ribs in the front hot holding line. Observed three cooked potatoes at 119 to 127 Deg. F. in the front holding line. The unit appeared to be holding temperature at the time of inspection. Suggest placing covers on these pans to properly maintain product temperatures at 135 Deg. F. or above. Items were discarded at the time of inspection. Repeated violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans of brisket, mashed potatoes, and coleslaw missing date marks in the walk-in refrigerator. All prepared and opened ready-to-eat Time Temperature Control for Safety Foods (TCS) that are not used within 24 hours must have a date mark not to exceed 7 days with the first day being the date the product is opened or prepared. Per operator, the products in the walk-in where made on 3/31/25 and were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat temp at 106*F. Person in charge (PIC) stated it had been placed in hot holding unit an hour prior after being cooked. 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. Discussed with PIC about having hot holding unit serviced or replaced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back shelving in walkin is coming apart, and not easily cleanable. Ensure shelving is replaced with something easily cleanable. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage ---Observed ice machine being cleaned out and ice dumped on the ground outside of the back door, leading to the storm drain. Talked to staff about where water goes in the kitchen, and environment. Ensure that dumped ice goes to the mop sink. Staff stopped dumping ice outside. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ---Observed cut tomatoes at 48F inside front salad bar fridge. Manager removed those items and relocated them. As per manager, only been in fridge for 30 minutes. Talked to manager about future use of fridge. Discussed removed fridge, and pre-making salads and displaying for customers in tall reach in, or on ice for customer pick up. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 cart of cardboard boxes is blocking back hand sink. Employee moved the boxes. Ensure that all hand sinks are open and accessible at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels at front hand sink next to serving line. Employee refilled the paper towels. Ensure there is paper towels and soap at all times at the hand sinks. 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. ---Observed butter at 54F at front salad bar area. Manager threw out all TCS foods, as they had been there for over 4 hours. Ensure that all TCS foods kept in cold holding areas are at 41F or less. Manager said will replace the unit. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ---Observed freezer door threshold loose. Observed gasket to walkin door was off the track, and unable to close correctly. Observed missing light cover for freezer light switch. Ensure that areas are repaired and corrected and to allow closure of doors. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ---Observed large build up of blackened ceiling tiles above and in front of cooking surfaces in the back of the facility. Ensure the area is cleaned often to avoid build up/ or cooking equipment well under the hood system. Hood system should have proper velocity to collect grease fumes to avoid spill over onto the ceiling. Correct By: Correct Prior To Next Routine Inspection