Ole Brass Rail

Inspector's notes

Observed parcooked chicken on a shelf above containers of dipping sauces. Informed PIC that parcooked chicken is still considered raw until it is cooked to 165°F, therefore must be stored accordingly and that due to the risks associated with parcooking, it requires a variance. There was no visible contamination, so PIC placed chicken on bottom shelf. 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

Observed hamburger patties with a date mark of 5/18 on a container of hamburger patties. PIC confirmed the date mark was correct. 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 deli turkey, ham and in house meatloaf that were pulled from the freezer not having a pull date; making it difficult to know how long these food units have been in the refrigeration temperatures. RTE/TCS foods requiring date marking must be date marked within 24 hours, dated appropriately to reflect the freezer pull date, 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

Chlorine sanitizer solution concentration at in-use mechanical dishwasher at bar was measured at 0ppm after running the machine and priming the sanitizer line several times. Chlorine sanitizer solutions for food contact surfaces should be measured at 50-100ppm. Person in charge (PIC) removed glassware and placed at 3-compartment sink to be cleaned manually. PIC contacted chemical provider during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time-and-temperature control for safety (TCS) foods in prep-style refrigerator with internal temperatures between 46-50 degrees Fahrenheit: shredded and chopped iceberg lettuce, diced tomatoes, shredded cheese blend, diced deli ham, and cooked pork sausage. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), large container of chopped lettuce was placed in unit the previous day, and remaining items were placed in unit less than 4 hours prior to the start of the inspection. PIC voluntarily discarded lettuce, tomato, and cheese and moved ham and sausage to walk-in to cool rapidly - inspector verified temperatures. See embargo form. PIC provided new containers of tomatoes, cheese, and lettuce and placed items on 4-hour time as control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient air temperature of prep-style refrigerator was measured at 46F with out-of-temperature TCS foods inside. 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. Establishment will use 4-hour Time as Control for TCS items until repairs are completed. This unit may not be used for TCS foods until repairs are complete and the unit can hold cold at 41F or lower. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for March 28, 2025.

Inspector's notes

Observed significantly cracked floor tiles near fryer and flat top grill. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. *2ND CONSECUTIVE VIOLATION*

Inspector's notes

Observed unlabeled spray bottles in bar area and near 3-compartment sink with yellow/gold liquids. Person in charge (PIC) identified liquids as degreaser and scented quaternary ammonium used only for dining room tables and bar top. Please ensure working containers of chemical products are labeled with the common name of the chemical. PIC labeled chemicals during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significantly cracked floor tiles near fryer and flat top grill. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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. In walk-in refrigerator observed two bowls of mashed potatoes (dated 1/16 and 1/23), deli style turkey dated 1/19, and deli style ham dated 1/18. Per employee these were the dates the items were opened/prepared. Employee discarded items and will ensure all TCS foods are kept for 7 days total. Also discussed properly dating items after they are pulled from freezer. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law - Only hand wash sink in back kitchen area is draining very slowly. Water is accumulating in the basin. PIC was unable to clear the clog and will have sink in good working order prior to re-inspection. If necessary establishment will utilize the prep sink for hand washing until hand sink is repaired. Vegetables prep and prep work will be done in the sanitizer compartment of three compartment sink (with a colander) until hand sink is repaired and prep sink is available again. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 chicken tortilla soup at a temperature of 49* in a deep cambro without a lid on in the walk-in. Person in charge (PIC) said the chicken tortilla soup was cooling. PIC verified the time the chicken tortilla soup was placed in walk-in was 8am and the time of inspection was 3:30pm. Discussed with PIC the temperature control for safety (TCS) shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. Embargoed the chicken tortilla soup. PIC voluntarily discarded the embargoed food. Establishment does practice proper cooling methods. Correct By: Corrected At Time Of Inspection