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Inspector's notes

Observed high temp dishwasher at 144°F, according to inspectors min/max. External thermometers observed at 130°F - 148 °F. Dishes were being washed at time of inspection. Instructed PIC to relocate all food-contact surfaces to 3 comp area to be washed, rinsed, and sanitized. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Instructed PIC to repair dishwasher prior to 10 day re inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salami at 48°F in prep table (inside kitchen) closest to exit. PIC mentioned salami had been in cooler since last night. Ambient temperature via inspectors min/max was observed at 38°F. All TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mop sink in dry storage room unused. Per PIC the establishment used floor sink next to dishwasher to drain mop wastewater. Informed PIC that mop wastewater must be disposed of in mop sink. PIC had made mop sink available for use during time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed high temp dishwasher at 144°F, according to inspectors min/max. External thermometers observed at 130°F - 148 °F. Dishes were being washed at time of inspection. Instructed PIC to relocate all food-contact surfaces to 3 comp area to be washed, rinsed, and sanitized. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces must be properly sanitized after washing and rinsing. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Instructed PIC to repair dishwasher prior to 10 day re inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salami at 48°F in prep table (inside kitchen) closest to exit. PIC mentioned salami had been in cooler since last night. Ambient temperature via inspectors min/max was observed at 38°F. All TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mop sink in dry storage room unused. Per PIC the establishment used floor sink next to dishwasher to drain mop wastewater. Informed PIC that mop wastewater must be disposed of in mop sink. PIC had made mop sink available for use during time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. PIC stated that they are in the process of signing up for the class. 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. ***** 3rd Consecutive Violation *****

Inspector's notes

Observed trays of raw bacon stored over trays of cooked sausage in the walk-in refrigerator. Informed PIC that all raw animal proteins must be stored below ready-to-eat foods at all times. PIC properly stored all raw animal proteins and RTE foods at time of inspection. 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 containers of cooked sausage and potato salad cooling with plastic wrap covering the tops of the food and containers. Informed PIC that all TCS foods cooling need to remain uncovered until they have reached 41*F or below. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the drainpipes for the ice machine in the kitchen resting on the top of the floor drain. Informed PIC that the pipes need to be adjusted so that an air gap of at least one-inch is between the outlet of the pipe and the top of the floor drain. Observed the sink at the server station in the breakfast area missing the spout of the faucet. Informed PIC that the faucet needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager is required to be onsite during all hours of operation. PIC informed that they are in the process of obtaining their certificate. 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

Observed the chemical dispensing tubes stored to be drained into the hand sink in the back of the kitchen. Informed PIC that the tubes cannot be stored in the hand sink and the hand wash sinks are for hand washing purposes only. PIC removed the tubes at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation ***** 6-301.11 - Priority Foundation: 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. Addl Notes: Observed the hand sink at the omelet station to have no hand soap available. Informed PIC that the hand sink needs to be supplied with hand soap at all times. The batteries in the dispenser were out and needed to be replaced. Employee replaced the batteries and provided hand soap at time of inspection. 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the top and bottom of the cold holding unit at the omelet station with internal temperatures ranging 44*F-51*F. The TCS foods were liquid eggs, cooked onion, cooked onion and bell pepper mix, diced tomatoes, cooked green chilis, ham, sausage, steak, and sliced cheese. The ambient temperature of the bottom of the unit was 56.6*F and the top of the unit was 52.1*F, measured using min/max. PIC informed that the products had been in the unit for two and a half hours. Instructed PIC to move all the TCS foods into the walk-in cooler to cool them back to 41*F. PIC moved all improperly cold held food to the walk-in at time of inspection. Informed PIC that they may not use the unit to hold any TCS foods until it is capable of holding them at 41*F or below. PIC agreed to not use the unit until it is able to properly hold TCS product. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple prepared TCS foods in the walk-in cooler without date marks. These foods include, but are not limited to: cooked chicken, cooked beef, and pico de gallo. PIC informed that these foods were prepared the day prior. Instructed PIC to label the products with the correct date mark. PIC added date marks at time of inspection. Suggested having a conversation on date marking (when to do it and why it is important) with the night shift to PIC. 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 Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager is required to be onsite during all hours of operation. PIC informed that they are in the process of obtaining their certificate. 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

Observed no hand drying provisions available at the bar hand sink. Informed PIC that hand drying provisions need to be available at all hand sinks. PIC provided hand drying provisions at time of inspection. 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. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed the chemical dispensing lines sitting inside the basin of the back hand sink in the kitchen. Observed a wiping cloth and limes inside the hand sink near the kitchen employee restrooms. Informed PIC that hand washing sinks need to be used for hand washing and no other purpose. PIC removed the dispensing lines, wiping cloth, and limes from the and sinks at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the faucet fully detached from the sink in the women's kitchen employee restroom and also leaking from the handle when turned on. Informed PIC that the sink needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ******* 3rd Consecutive Violation *******

Inspector's notes

Observed the tiles missing in the walk-in refrigerator, leaving the wooden floor exposed. Explained to PIC that wood is not allowed in food storage areas and that the floor needs to be repaired so that it is smooth and easily cleanable. Discussed the importance of keeping facilities maintained smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. 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. ***** 3rd Consecutive Violation *****

Inspector's notes

Observed the faucet fully detached from the sink in the women's kitchen employee restroom and also leaking from the handle when turned on. Informed PIC that the sink needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the tiling around the floor drain in front of the ware washing station to be chipped and worn, allowing for water to stay in the cervices and creating an uneven surface for debris to collect. Informed PIC that this area needs to be repaired so that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. 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.

Inspector's notes

Observed the tiling around the floor drain in front of the ware washing station to be chipped and worn, allowing for water to stay in the cervices and creating an uneven surface for debris to collect. Informed PIC that this area needs to be repaired so that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. 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.

Inspector's notes

Observed a tray with raw beef patties in the cold holding drawer above a tray of raw shrimp. Informed PIC that the beef needs to be stored below the shrimp to avoid cross contamination. PIC correctly separated and stored the proteins at time of inspection. 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.

Inspector's notes

Observed the menus missing the consumer advisory. The establishment serves new york strip and burgers cooked to order and needs the advisory for these items. Please add the consumer advisory to the menu by re-inspection on 11/01/2024. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 11/01/2024.

Inspector's notes

Observed the faucet fully detached from the sink in the women's kitchen employee restroom and also leaking from the handle when turned on. Informed PIC that the sink needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pink/brown organic matter on the underside lip of the ice machine on the basement level. Observed orange/yellow organic matter on the upper lip of the ice machine on the second floor. Informed PIC that ice machines are to be treated as a food-contact surface because the ice goes into drinks or used for food. Informed PIC that these ice machines need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of organic matter. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed four salmon filets thawing under refrigeration in a reach in fridge in ROP packaging. Informed PIC that fish is ROP packaging needs to be removed from the package before thawing. Discussed anaerobic bacteria and why thawing outside of the packaging is important. PIC removed fish filets from packing at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice bin at the bar leaking slowly from the pipe at the bottom. Observed the faucet fully detached from the sink in the women's kitchen employee restroom. Informed PIC that the plumbing in these areas needs to be repaired. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Please repair faucet handles on middle/right basins of large 3-vat sink. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices.....No T-tapes or min/max thermometer available for the automatic high temperature dishwasher in use. Manager stated it is on order. Please obtain a temperature registering device prior to reinspection 11/14/23. 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. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices.....No T-tapes or min/max thermometer available for the automatic high temperature dishwasher in use. Manager stated it is on order. Please obtain a temperature registering device prior to reinspection 11/7/23. 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. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Several employee drinks stored on or above food contact/food prep areas in the kitchen. Manager had drinks removed to proper storage. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. ......Dirty glassware stored in the bar hand washing sink and the dump drain mat is inside. Employee removed the glassware and the mat. Please maintain the hand washing sink clear and available for hand washing at all time. Do not use the hand washing sink as a dump sink. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation.........Operator has par-cooked, cooled chicken available in the walk-in without an approved non-continuous cooking procedure, nor required logs. Manager stated the chicken will be cooked off today and they will not do non-continuous cooking until an approved procedure is in place, in accordance with the requirements. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices.....No T-tapes or min/max thermometer available for the automatic high temperature dishwasher in use. Please obtain a temperature registering device prior to reinspection 11/1/23 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. Correct By: Correct Prior To Reinspection