Roadhouse

Inspector's notes

The person in charge on site is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No single use towels available at the handwash sink in the bar. Staff provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. *2nd Consecutive violation

Inspector's notes

In walk-in cooler, observed sliced ham and beef without datemarks. Staff indicated that these ready to eat meats were removed from the freezer two days prior. 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 were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No single use towels available at both kitchen handwashing sink. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark residue inside ice maker bin. Properly clean/sanitize more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two containers of frozen meatballs thawing at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Instructed PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken wings at 50-60 °F in prep cooler. Person in charge stated that wings had been placed in cooler the day prior. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and raw beef stored above cheese. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice dispenser observed to have brown organic residue growing along the ice ramp. Cleaning must be done in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: at frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil. 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 warewashing machine with 0ppm chlorine dispensing at time of inspection. Multiple different runs of the machine with priming and checking of the sanitizer bucket in between did not fix the issue. Chlorine sanitizer levels must be between 50-100ppm in order to properly sanitize food contact surfaces. Warewashing was moved to 3-compartment sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No chlorine test strips were available on-site at time of inspection for automatic warewasher. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2nd consecutive violation: No CFPM onsite at time of inspection.

Inspector's notes

Observed employee grab raw ground beef and place into Ziplock bag then began touching rolling card and clean dry rags. Cart was cleaned and rags were stored as dirty at time of inspection.

Inspector's notes

Observed raw whole shelled eggs stored above ranch and other sauces in reach in cooler on cook line. Observed ground beef stored over lemons, and beef stored over tortillas in walk in cooler.

Inspector's notes

Observed sliced ham, roast beef, turkey, boiled eggs, cooked chicken wings, and ground beef without a date marking at time of inspection.

Inspector's notes

No Food manager at time of inspection.

Inspector's notes

Observed dish machine at a chlorine sanitation concentration of 0ppm at time of inspection. Person in charge was informed to move to 3 compartment sink to properly wash, rinse and sanitize dishes and equipment 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 chicken tenders and grilled chicken tenders both at a temperature of 105*F-110*F sitting next to grill at time of inspection. Person in charge informed when hot holding foods they shall remain at a temperature of 135*F at all times. Person in charge explained that they have been out for less than 1 hour. Person in charge placed items on grill to rapidly reheat at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination>>> Observed food in Bashas plastic bag stored in the walk-in cooler on the second shelf near food for establishment use. Multiple types of meats in reduced oxygen packaging placed in a metal bowl in the walk in freezer. PIC explained that the food in the bag and meat in the metal bowl is the owners and will not be for sale at the establishment. PIC was advised to move to a separate bin from food used for the establishment.>>> Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained>>>Observed drain located underneath metal ice bin used for service in bar, did not have a dome grate. Person in charge explained that the dome grate broke last week and they are ordering a new one. Dome-grate is to keep debris from entering drain and plumbing.>> Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>> On floor underneath kitchen warewashing machine, observed two unlabeled spray bottles - one with a red liquid and one with an orange liquid. Per employee, spray bottles contained grill/oven cleaner and degreaser. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Discussed with Person in Charge importance of properly labeling all chemical spray bottles. Spray bottles were labeled at time of inspection. Correct By: Corrected At Time Of Inspection