The Camby - Yellowbell

Inspector's notes

Observed a portion of tuna thawing in a reach-in refrigerator while still in the sealed manufacturer's reduced oxygen packaging. 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 strained garlic oil prepared in the establishment with cooked garlic and confit onions in walk-in refrigerator with labels stating that items were prepared on 5/15 and 5/28. These items should have been discarded on 5/21 and 6/3, respectively. 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). Person in charge (PIC) voluntarily discarded oil and onions to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Spill resistant pressure vacuum breaker in dish pit area was observed in a state of disrepair. All plumbing shall be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sage pesto with garlic and oil prepared in-house with an internal temperature of 66 degrees Fahrenheit. 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 person in charge (PIC), mixture was prepared at ambient temperature less than 2 hours prior to inspection. PIC moved sage pesto to walk-in refrigerator to cool rapidly - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quaternary ammonium (quat) sanitizer solution at in-use 3-compartment sink and numerous sanitizer buckets was measured at 500ppm during the inspection. Ensure quat sanitizer solutions are maintained at 200-400ppm. Person in charge (PIC) instructed staff to manually dose sanitizer at 3-compartment sink and instructed employees to remake sanitizer buckets at proper concentration during the inspection to correct. Corrective Action: Corrected at time of inspection.

Core-3-501.13, C: Thawing... Observed tray of raw salmon thawing in vacuum packages in walk-in cooler during inspection. Product was removed from packages at time. Please ensure frozen salmon is removed from vacuum seal prior to thawing. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation... Cutting boards were being secured with wet towels during inspection. Please ensure wet towels are stored in approved sanitizer solution between use, and butting boards are held in place using dry methods (dry towels, rubber options). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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... Mechanical warewashing machine behind bar measured 0 ppm available chlorine during inspection. Service call was placed at time and glassware will be washed in kitchen until machine is repaired. Please ensure chlorine sanitizer is maintained between 50-100 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed raw red bell peppers and raw jalapenos with white and black, fuzzy organic matter growth in produce walk-in. PIC voluntarily discarded items. Food must be unadulterated to prevent spread of pathogens. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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. Observed establishment to be non-continuously cooking chicken, steak, salmon, and beef burgers. Observed incomplete logs from 7/7 and 8/3-8/16. Observed these logs to only have recorded initial cooking temperature of items. Animal proteins that are non-continuously cooked must have documented recordings of initial cooking temperature, cooling temperatures with reaching below 70*F within 2 hours and 41* within another 4 hours, and final cooking temperature. A reinspection will be conducted on Thursday, 8/31 to verify ongoing record keeping of critical control points. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 various salad dressings, orange juice, and cream cheese packets at 46-55*F in front reach in fridge near toast station. Unit observed at 52-53*F. Establishment has adequate other cold holding. Employee stated that orange juice and one box of cream cheese had been stocked less than 2 hours prior. Orange juice and box of cream cheese were moved into walk-in to rapid cool to below 41*F. Other packets of cream cheese and salad dressings were stocked previous day or prior. Items were voluntarily discarded by PIC. TCS foods must be kept at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed thawed raw salmon in ROP packaging that stated to remove from package after thawing in drawer cold holding unit on cookline. Raw fish is ROP stating to be immediately used/removed from packaging after thawing must be entirely removed from packaging prior to or once thawed to prevent growth of pathogens. Employee removed salmon from packaging at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed foam in disrepair around splash guards of hand sink at bar. Remove and replace with a material that is smooth, easily cleanable, and prevents growth of pathogens. Observed no splash guards around hand sink on cookline. Food prep and food storage takes place less than a foot from left side and back of hands sink. Install splash guards to left side and back of hand sink on cookline to prevent contamination. Correct By: Correct Prior To Next Routine Inspection