Woodshed II

Inspector's notes

Observed multiple ice scoops stored directly in the ice well at the bar at 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of food debris and dust throughout the establishment. Discussed with PIC about cleaning under equipment throughout the facility, the inside of the prep table, and on the wall opposite of the prep sink at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed latch for walk in removed from one of the walk-in doors. Replace latch Also observed the gasket is in disrepair for the double door freezer, repair gasket. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment serves egg cooked to order on football breakfast menu without a consumer advisory. During inspection PIC placed consumer advisory notifications on menus. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC was unable to provide proof of food service certification. Obtain certification from an accredited agency and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut leaf lettuce cold holding at internal temperature of 48-50 deg F in a metal pan on the reach in preparation table. Cook reduced the amount of lettuce in reach in during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor drain under the three-compartment sink overflowing over flood rim. Cook removed obstruction in floor drain and provided a free-flowing drain. Corrective Action: Corrected at time of inspection.

Inspector's notes

Manager was unable to provide proof of certification. Obtain certification and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee remove a lime with bare hands to place on a customer glass. Inspector instructed employee to remove and discard lime and to place a fresh lime on glass with either tongs or wearing gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the piercing blade of the can opener stored with organic debris. Cook placed in dishwashing area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli ham and turkey that cook informed was placed in reach in unit >48 hours prior without a datemark. Manager dated with date placed in reach in during inspection. Observed marinara with a date mark of Oct. 16, 2024, in the walk in. Cook informed the marinara was prepared a few days prior and dated with date prepared. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC was unable to provide food service manager certification. Obtain certification from an accredited establishment and leave at establishment. Corrective Action: Correct prior to next routine inspection.: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Observed numerous open employee beverage glasses stored on the shelf above the cold table. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several ladders blocking the hand sink located by the ice machine. Employee removed items in front of hand sink during inspection . Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 several brooms and other items blocking the front of the employee hand sink. Manage removed all items from front of hand sink. Keep area in front of hand sink clear for easy access for handwashing. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed piercing blade of the can opener stored on back preparation table with organic debris. Manager placed in dishwashing area. All food contact surfaces must be cleaned to sight and touch. Correct By: Corrected At Time Of Inspection

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-Safety Operator-Resources. Observed hot dogs in reach in unit without a date mark. Cook informed the hot dogs had been placed in plastic bag >48 hours prior and dated with date opened during inspection. Correct By: Corrected At Time Of Inspection

Core-4-204.12, C: Equipment Openings, Closures and Deflectors-Observed lid of large white cold holding unit in disrepair. Repair or replace lid. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces-Observed surface of vent hoods above grill with organic debris. Clean frequently. Correct By: Correct Prior To Next Routine Inspection

1) Replace the pull out sprayer faucets at the mop sink and prep sink with rigid, swing faucets to provide an air gap backflow. Provide a hose bib vacuum breaker for any hose bib faucet at the mop sink. 2) Provide 1" minimum air gaps to all indirect drains going to floor sinks, as needed. 3) Plumb the drying shelf unit at the bar to the floor sink and provide a 1" minimum air gap. Ensure rigid piping is utilized. 4) Provide hot water to the bar dump sink measuring 110' F minimum. The sink currently only has cold water plumbed. :

1) Provide a 3/8th inch minimum cove base to floor/wall and millwork/floor junctures at the kitchen, cook line area, restrooms, and bar area, as needed. Recommend rubber cove base. A metal cove base is required at the ventilation hood floor/wall junctures. 2) Refinish all damaged and scuffed wall areas with semi-gloss paint, as needed. 3) Caulk-in all wall holes, plumbing penetrations, and escutcheon plates throughout the facility with silicone. Observed a large wall opening next to the mop sink that needs to be finished. 4) Ensure all bottom shelving pieces at shelving units are provided with a 6" minimum clearance from the floor. 5) Provide splash guards around the prep sink to prevent contamination. The splash guards must match the length of the sink and height of the faucet. 6) Replace the damaged laminate wall boards holding wall shelving units. The laminate countertops are the back bar area are not approved. Please provide a clear epoxy sealer to the countertops. 7) Conduct a deep clean under sink fixtures and bar equipment. 8) Refinish the rusted areas of the walk-in cooler and replace the rusted shelving units in the walk-in cooler. 9) Flash off the gaps where the ventilation hood meets the walls. 10) Resurface or replace the cutting board at the refrigerated make table. 11) Caulk the bar countertop/wall gaps with silicone. 12) Provide a sneeze guard at the expo line to prevent contamination from customers sitting nearby at the bar. 13) Replace the torn refrigerator door gaskets, as needed. 14) Provide a smooth and flush finish around the floor sink located under the warewash machine. Observed open concrete. 15) Provide smooth, washable ceiling tiles to the restrooms and above the mop sink. Observed perforated acoustical ceiling tiles. 16) Provide a clear matte sealer to the wood wall panels in the restroom and fill all gaps between panels with caulking. :

1) Replace the pull out sprayer faucets at the mop sink and prep sink with rigid, swing faucets to provide an air gap backflow. Provide a hose bib vacuum breaker for any hose bib faucet at the mop sink. 2) Provide 1" minimum air gaps to all indirect drains going to floor sinks, as needed. 3) Plumb the drying shelf unit at the bar to the floor sink and provide a 1" minimum air gap. Ensure rigid piping is utilized. :

1) Provide a 3/8th inch minimum cove base to floor/wall and millwork/floor junctures at the kitchen, cook line area, restrooms, and bar area, as needed. Recommend rubber cove base. A metal cove base is required at the ventilation hood floor/wall junctures. 2) Refinish all damaged and scuffed wall areas with semi-gloss paint, as needed. 3) Caulk-in all wall holes, plumbing penetrations, and escutcheon plates throughout the facility with silicone. Observed a large wall opening next to the mop sink that needs to be finished. 4) Ensure all bottom shelving pieces at shelving units are provided with a 6" minimum clearance from the floor. 5) Provide splash guards around the prep sink to prevent contamination. The splash guards must match the length of the sink and height of the faucet. 6) Replace the damaged laminate wall boards holding wall shelving units. The laminate countertops are the back bar area are not approved. Please provide a clear epoxy sealer to the countertops. 7) Conduct a deep clean under sink fixtures and bar equipment. 8) Refinish the rusted areas of the walk-in cooler and replace the rusted shelving units in the walk-in cooler. 9) Flash off the gaps where the ventilation hood meets the walls. 10) Resurface or replace the cutting board at the refrigerated make table. 11) Caulk the bar countertop/wall gaps with silicone. 12) Provide a sneeze guard at the expo line to prevent contamination from customers sitting nearby at the bar. 13) Replace the torn refrigerator door gaskets, as needed. 14) Provide a smooth and flush finish around the floor sink located under the warewash machine. Observed open concrete. 15) Provide smooth, washable ceiling tiles to the restrooms and above the mop sink. Observed perforated acoustical ceiling tiles. 16) Provide a clear matte sealer to the wood wall panels in the restroom and fill all gaps between panels with caulking. :