Over Easy

Inspector's notes

Observed in use utensil in room temperature water on the counter. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. In-use utensil were properly stored at time of inspection. 2nd consecutive inspection

Inspector's notes

Observed no handwashing signage at the handwashing sinks in the four restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs 51*F, liquid eggs 47*F, liquid egg whites 45*F in the prep table by the omelet stove top. 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. Per PIC, TCS food items had been temperature checked 3 hours prior and were 41*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 buttermilk at 50*F on the cookline being held under time as a control with no time stamp. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Per PIC, buttermilk was pulled from the walk-in at 8:30am. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed customers dog on the outdoor patio with customers dining at the time of inspection. Live animals are prohibited on premises of food establishment, with the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, pets in dining areas of institutional care facilities (when conditions in Code are met), confined animals in nonfood area of variety store or tourist park. Discussed dog friendly patio requirements with PIC at the time of inspection and provided resources to apply. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloth bucket at the bar and on the server station below 150ppm quat solution. Moist cloths used for food contact surfaces shall be kept in an approved sanitizing solution. Discussed quat concentration levels with the PIC. Consecutive repeat: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two in use utensils stored on rolling cart equipment handles at the time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Observed dish in handwashing sink on the cookline and employee using handwash sink to wash a sauce bottle. Handwash sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Consecutive repeat violation: 3rd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed romaine lettuce with organic matter growth in the walk-in fridge. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection by the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ground meat stored directly over steak in the walk in fridge. 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 sanitizer buckets at the bar and server station below 150ppm at the 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

Observed no Certified Food Protection Manager (CFPM) on site at the time of inspection. The person in charge (PIC) was informed that 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 handwash sink with visible food debris and a plastic spatula resting within the sink basin. The PIC was informed that all handwash areas must be exclusively for handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. 2nd consecutive violation. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed a container of microgreens/sprouts held in the cooler on the cook line resting above a storage of cheese, temping at 58*F. The PIC informed that the item has been stored there for longer than 4 hours. The PIC was informed that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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 cooked chorizo, sausages, and sausage gravy stored in the walk-in cooler with no date label. The PIC informed that the products were cooked and stored the day prior. PIC was informed that all ready to eat or 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 a clear spray bottle with degreaser at the dish pit as well as a clear spray bottle with multi-surface cleaner lacking the proper common-name identification label. PIC was informed that all chemical sprayers/containers need to have their common name present on the bottle in order to prevent any potential chemical contamination of food-contact surfaces. PIC labeled all unlabeled sprayers at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee handwash sink in food prep area is blocked by trash bin and hold a pitcher and dirty utensils in it. Manager was notified. Items were removed and made hand wash sink accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher with chlorine sanitizer at 0 ppm. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no time as control written policy at time of inspection when butter is being held at time as control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC given guidance document on writing time as control policy. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee pick up raw whole shelled eggs place in walk in cooler go back to prep station and grabbed single service bag and begin working with honey. Employee and person in charge informed when working with raw products employee shall remove gloves wash hands and begin working with single use items and ready to eat foods. Employee removed gloves washed hands and placed on new gloves at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed multiple spray bottles with chemicals inside and no labeling hanging above mop sink. Person in charge informed 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. Person in charge discarded spray bottles at time of inspection. 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 Cardamom Cream on counter at 71 degrees F in bar area. Per PIC item is suppose to be refrigerated and contains milk. Per PIC item had been out for less than 2 hours. Cardamom cream was put back into fridge and employees will do time as control long for future convenience. Time temperature control as safety for food such as milk must be cold held at 41 degees F. Correct By: Corrected At Time Of Inspection