Bullocks Cocktails

Inspector's notes

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 accumulation of food debris beneath bar equipment, along sides/handles of cookline equipment, and hood vent covers. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting pest attractants to prevent and deter entry of pests. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

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 no soap at bar and kitchen bathroom handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 52°F internal temperature of cooked chicken wings, per probe thermometer, inside kitchen prep cooler. Per PIC, no temperature check was taken of the cooked chicken wings within four hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. All cooked chicken wings improperly cold held were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed menu without disclosure/special symbol and reminder/statement that raw/undercooked proteins may increase risk of foodborne illness. Per PIC, shrimp options may be served raw/undercooked to customers. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and shall contain an approved disclosure method and reminder statement. Establishment shall add consumer advisory statement and special symbol on each menu to every food item on that can be served raw/undercooked prior to re-inspection on 5/5/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 51.9°F ambient air temperature, per min/max thermometer of kitchen prep cooler lower compartment. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair prep cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 5/5/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed accumulation of food debris beneath bar equipment, along sides/handles of cookline equipment, and hood vent covers. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting pest attractants to prevent and deter entry of pests. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed no certified food protection manager onsite during 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.

Inspector's notes

Observed no paper towels at bar handwash sink, kitchen handwash sink, kitchen bathroom handwash sink, women's bathroom handwash sink, and dishwashing area handwash sink. Observed no soap at dishwashing area handwash sink and kitchen bathroom handwash sink. Observed dishes stored in bar handwash sink and kitchen handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap and paper towels for handwash sinks at time of inspection. PIC relocated all items blocking handwash sink 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. Repeat Violation: 2nd Consecutive

Inspector's notes

Observed cooked chicken wings inside walk-in cooler with 47°F internal temperature, per probe thermometer. Per PIC, chicken wings were cooked day prior to inspection, stored directly into walk-in cooler, and then were not temperature checked until time of inspection. Cooked TCS foods shall be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All cooked chicken wings improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop stored between ice machine and wall of establishment. In-use utensils shall 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 shall be stored above the surface of the food. In-use ice scoop was properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris along floor behind ice machine, beneath bar equipment, along sides/handles of cookline equipment, and floor of walk-in cooler. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting pest attractants to prevent and deter entry of pests. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed hole at base of wall next to sink inside kitchen bathroom. All floors, walls, and ceilings shall be maintained in good repair 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.

Inspector's notes

Observed bare hand contact with ready-to-eat (RTE) carrots. Wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat foods with the person-in-charge (PIC). Bare hand contact is not approved with RTE food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand drying provision at kitchen handwash sink. 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. 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 no hand soap at kitchen handwash sink. 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. 3rd consecutive violation.

Inspector's notes

Observed can of insecticide spray in room adjacent to 3-compartment sink. 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 leak from plumbing behind ice machine. All plumbing must be maintained in good repair at all times. Must plumbing behind ice machine to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food debris and dust along floor underneath 3-compartment sink, along floor underneath bar counter, behind ice machine, and in between equipment in hallway behind bar. 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.

Inspector's notes

There was no hand soap near any of the hand washing sinks in the kitchen or the men's restroom. PIC 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. Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: 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. No handwashing soap available in the kitchen area, two handwashing sinks were present both lacking any form of hand soap. Employee provided soap during time of inspection. Ensure proper provisions are available for employees to effectively clean their hands before preparing food. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels available in the kitchen area, two handwashing sinks were present both lacking any form of paper towels or hand drying provisions. Employee provided paper towels during time of inspection. Ensure proper materials are available for employees to effectively clean their hands before preparing food. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed small metal container of cooked peppers and corn (<1lb) in the reach in refrigeration unit without a date marking label indicated when it was prepared. Employee voluntarily discarded food during the time of inspection. Ensure all TCS/RTE foods are date marked with the date when the food was prepared or when it will expire. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed ice scoop being stored between wall and ice machine. During time of inspection employee removed the scoop and sanitized it. Ensure all food contact utensils are stored in such a way to prevent contamination from the environment. Correct By: Corrected At Time Of Inspection