Dog Haus Biergarten

Inspector's notes

In the drawer coolers, observed raw chicken stored behind pickles. In the walk in cooler in 3 different areas, observed raw eggs and hamburger stored above beer kegs. Also observed raw shelled eggs stored above raw onions. 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. Advised PIC that labeling shelves may help with consistent storage locations that help separate raw animal proteins from beverages and ready to eat foods. Advised PIC to store all raw animal proteins on the rolling shelf in the middle of the cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS hot dogs and sausages holding in the drawer steamer on the cook line with internal temperatures ranging from 124-126*F when measured with a probe thermometer. Per PIC some beef hot dogs had been reheated 1 hour prior and the other hot dogs and bratwurst had been reheated over two hours prior. PIC had the sausages that had been in the warmer longer than 2 hours voluntarily discarded at the time of inspection. PIC reheated the remaining hot dogs to 165*F for 15 seconds at the time of inspection. In the long tabletop hot well, observed a hot water bath measuring 148*F. In the steamer, observed TCS foods holding between 107-135*F+ including cheese sauce, cooked onions, bacon jam and meat chili. Per PIC, all foods had been replaced after lunch and had been in the warmer less than 2 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the 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

In the drawer coolers, observed raw chicken stored behind RTE sausages and raw hamburger behind sliced cheeses. In the walk in cooler, observed raw eggs and hamburger stored above beer kegs. 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 TCS hot dogs and sausages holding in the drawer steamer on the cook line with internal temperatures ranging from 116-122*F when measured with a probe thermometer. Per PIC, the various hot dog and sausages had been in the water since 8am. Observed the steamer set to 135*F. In the tabletop hot well, observed a hot water bath measuring 155*F and a temperature dial that intermittently stopped working. In the steamer, observed TCS foods holding between 109-135*F+ including cheese sauce, cooked onions, bacon and meat chili. Per PIC, all foods had been replaced after lunch and had been in the warmer less than 2 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held in the steamer drawer were discarded by PIC at time of inspection (see embargo). All TCS foods improperly hot held in the steam well were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No written procedures available for the clean-up of vomit and diarrheal events. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Emailed PIC department guidance for the clean-up of vomit and diarrheal events. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold table next to the fryers, observed a medium metal pan of raw chicken with an internal temperature of 44-45 degrees F, a medium metal pan of chicken tender batter with an internal temperature of 45-47 degrees F, a medium metal container of cooked chicken wings with internal temperature of 50 degrees F, and a small metal container of corndog batter with an internal temperature of 53 degrees F. Person in charge (PIC) stated items have been in cold table since 7am. 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

In the walk-in cooler, observed a large plastic container of garlic aioli with a discard date of 09/27 and 4 small metal containers of caramelized onions with a prepared date of 09/22. 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). 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 sign at the front entrance to the patio stating patio was dog friendly. Establishment does not have an approved Dog Friendly Patio permit with department. If establishment wishes to have a Dog Friendly Patio, applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an uncovered metal container of raw shelled eggs and an uncovered plastic container of raw pooled eggs being stored in the walk in above ready-to-eat (RTE) sauces and dressings. 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. Repeat violation: 2nd

Inspector's notes

Observed employee wash hands at hand sink for less than 5 seconds. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed employee handling raw beef patties with gloved hands and crack raw, unpasteurized eggs with gloved hands. Observed employee to then change gloves without washing hands and handle bread buns. Had employee remove gloves and properly wash hands before donning new gloves and continuing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic container of raw, unpasteurized eggs stored on shelf above various dressing and sauces in walk in, also observed metal container of raw breakfast sausage stored on shelf above cooked chicken wings in walk in. 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 black organic matter buildup on inside of beverage gun in front bar area. Also observed buildup of orange, slimy organic matter buildup on inside of gun holder. All food-contact surfaces must be cleaned to sight and touch. Clean at a frequency and in a way to prevent buildup. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed metal containers of caramelized onions to be lidded and stacked while still in cooling time frame in walk in. Also observed metal containers of cooked chicken wings to be lidded while still in the cooling time frame in walk in. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a carpet material floor mat around the toilets at both customer restrooms. Carpet is not smooth and easily cleanable and may not be present in restrooms. Replace carpet mat with mat of non-absorbent, smooth and easily cleanable materials or remove carpet mat. Corrective Action: Correct prior to next routine inspection.

Observed container of dog treats and a dog water bowl in bar area. Establishment does not have an approved Dog Friendly Patio permit with department. If establishment wishes to have a Dog Friendly Patio, applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. Vegan Mayonaise Mix (perishable - refrigeration required per manufacture) has expired on 1/3/2024 and still on shelf in walk in cooler. Certified Manager removed item and discarded upon inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking. 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. Operator using the non-continuous cooking process for chicken wings. Raw wings are only blanched then wait until order comes in before recook for immediate service. Using this method a Non- continuous cooking process written policy for food safety code is required to be on site for verification. Operator shall develop a written policy. A follow up inspection to verify the written process has scheduled with Manager. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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. Operator using time control for the butter without an approved written policy. Operator shall develop the written policy prior to re-inspection. A re-inspection has schedule for follow up to review this policy from Management. Correct By: Correct Prior To Reinspection