Brick and Barley

Inspector's notes

Observed a container of raw chicken breasts being stored over a cardboard box of lettuce heads. 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 tomato salsa, shredded romaine lettuce mix, grated parmesan cheese, and mozzarella balls in brine in prep cooler at internal temperatures between 47° and 57°F. 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 PIC the listed food items were in the unit from the night before. 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 a red sanitizer bucket with quaternary ammonium sanitizer and wiping cloths next to the dipping sauces on the shelf under prep table. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Sanitizer bucket was relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clean food contact surfaces, including cambros and plastic containers stored below the roll of paper towels used for hand washing. Discussed with PIC moving the paper towel roll to an area or dispenser that mitigates the risk of water from handwashing splashing into the surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the drainpipe in a cabinet underneath the back of the bar leaking water into a black bussing bin. PIC informed that the owner put in a repair order for the pipe to be fixed. Discussed preventing wastewater storage with PIC. 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 needs to be available onsite during all hours of operation. PIC stated that they are a CPFM but were unable to product the certificate at time of inspection. 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. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed two containers of cheese sauce, pico de gallo, hard boiled eggs, cooked chicken wings, and corn salsa without date marks. PIC stated that these products were cooked a day prior, and one was cooked two days prior. Informed PIC that any prepared food products must be date marked if they are being kept over 24 hours. PIC datemarked these food products at time of inspection. 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

Observed wiping cloths stored in sanitizer bucket that had a concentration of 0ppm quat sanitizer. Informed PIC that the cloths need to be stored in a sanitizer bucket with an approved concentration. PIC informed that the buckets are filled from the pump at the three-compartment sink. Upon refilling the buckets, the pump is outputting 0ppm of quat. Informed PIC that the pump is not functioning properly, and the sanitizer will need to be hand dosed until the pump is fixed. PIC agreed to hand dose the quat until the pump is dispensing an approved concentration. The wiping cloths were stored in an approved sanitizer concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at 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 at least one person who has a Food Protection Manager Certificate needs to be available on site during all hours of operation. PIC stated they are a CFPM but their certificate expired and was not available for viewing at time of inspection. PIC stated that they and the head cook both took the exam recently and are waiting for the results. 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 a crate of whole tomatoes in the walk-in refrigerator with seven tomatoes growing white and green organic matter fuzz and slime. Informed PIC that the tomatoes are adulterated and need to be thrown away. PIC discarded adulterated tomatoes and those that were in contact with the adulterated tomatoes. Reviewed the establishment's delivery procedures with PIC. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of Hot Shot Insect Killer on the rack where chemicals are stored in the establishment. Informed PIC that pest control chemicals are not allowed to be stored onsite. PIC removed the can from the premises at time of inspection. Informed PIC that if they need pest control services, it needs to be applied by a certified pest control specialist. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of debris underneath the cooking equipment in the kitchen. Observed food debris and a red/brown puddle of blood on the floor of the walk in. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, debris, and organic matter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers*******************during the inspection, found spray bottles filled with chemicals, near the warewashing kitchen back room, no identification label. informed manager. manager labeled chemicals during the inspection. corrected Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. ....No paper towels at the hand washing sink by the dishwasher. Employee provided. 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

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained......Sprayer hose leaking at the base and at the handle. Please repair. Correct By: Correct Prior To Next Routine Inspection