Connollys

Inspector's notes

Observed handwashing sink on the cookline blocked with food container and pipe disconnected from the base at the time of inspection. Also observed handwashing sink by the server station filled with ice from dumped drinks and the handwash sink at the bar blocked with trashcan and dump bucket at the time of inspection. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection and 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 TCS food items including raw and cooked meats, cut lettuce, cut tomatoes, shredded soft cheese, and cooked vegetables 45*F-56*F in both cold tables on the cookline at the 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. Per PIC, the TCS food items were pulled from the walk-in cooler within the previous 4 hours. PIC was instructed to place all TCS food items improperly cold held to an 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 cold holding units on the cookline line holding TCS foods between 45*F-56*F at the time of inspection. The smaller cold holding unit had an ambient temperature of 47.5*F per inspectors min/max thermometer and 46*F per establishments ambient, in-unit thermometer. The larger cold holding unit had an ambient temperature of 49.8*F per inspectors min/max thermometer and 49*F per establishments ambient, in-unit thermometer. 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. Corrective Action: Correct prior to re-inspection on 8/21/26.

Inspector's notes

Observed several packages of raw ROP tuna thawed in the cooler drawer below the grill top. Instructed employees to remove from packaging, and properly store in refrigeration. Proper thawing was reviewed. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink on the cookline, in the employee restroom, or at one of the handwashing sinks in the bar area. 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.

Inspector's notes

Observed tomato sauce with a prep date of 6/21 in the walk-in fridge and flan with a 6/22 prep date and butter cakes with a house made cream cheese frosting with a 6/23 discard date in the stand up cooler by the server station. Inspection date was 7/1. 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). PIC discarded the TCS items past 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three cans of insecticide stored in the chemical storage area and one can of insecticide stored on the floor of the bar. 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 ROP fish in thawed state sealed in package bearing label instructions to remove fish from ROP package when thawed. Discussed not keeping REDUCED OXYGEN PACKAGED (ROP) fish that bears a label that it is to be kept frozen until time of use in its ROP packaging in the thawed state. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. The person in charge removed fish from ROP packaging at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils stored between use, hanging from handles of food equipment or on surfaces of non-food equipment with food debris.

Inspector's notes

Observed raw chicken, raw beef, corned beef, beef tacos, buttermilk, heavy cream, chicken salad, cheddar, parmesan, provolone, pepper jack Swiss and mozzarella cheese, cooked pasta, cut tomatoes, diced ham, deli turkey, cooked chicken wings, cut leafy greens, romaine and spinach, raw cod, roasted corn, raw eggs, raw bacon, queso, marinara, alfredo cheese sauce, shredded romaine lettuce and butter in walk in unit at temperatures from 50-62 degrees F. Per PIC all foods had been prepped over 4 hours prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection.

Inspector's notes

Observed raw sausage in prep cooler with a date marking from over 7 days prior (07/12). 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 walk in refrigerator at 50 degrees F. All found was moved to separate working units. 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. Corrective Action: Correct within 24 hours.

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw shell eggs in the walk in refrigerator being stored over beer. Raw shell eggs were moved to bottom shelf. 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 shredded cheddar cheese and shredded mozzarella cheese in far left prep table unit at 46-47 degree F. PIC did not know when the item was prepared. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Cheeses were embargoed and discarded. Correct By: Corrected At Time Of Inspection