Samsara

Inspector's notes

Observed hand sink in kitchen without soap at time of inspection. PIC reported soap dispenser recently broke off wall. PIC provided soap for handwash sink at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken on skewers stored above cooked chicken and raw potatoes in walk in cooler. 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

Establishment serves raw ceviche. No consumer advisory is available on the menu. Please provide a disclosure and reminder statement and asterisk this statement to the raw menu item. Statement should say "These items may e served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of foodborne illness." Corrective Action: Corrected at time of inspection. PIC added consumer advisory to digital menu.

Inspector's notes

Establishment serves raw shrimp ceviche (no heat treatment, only lime juice). No parasite destruction letter available at time of inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment serves raw ceviche. No consumer advisory is available on the menu. Please provide a disclosure and reminder statement and asterisk this statement to the raw menu item. Statement should say "These items may e served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of foodborne illness." Corrective Action: Corrected at time of inspection. PIC added consumer advisory to digital menu.

Inspector's notes

Observed no quat or chlorine test strips in establishment at time of inspection. Establishment utilizes chlorine for their dish machine for sanitizing food contact surfaces at time of inspection. Establishment utilizes quat test strips for their 3-compartment sink to contact food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. PIC provided receipts for both at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of raw meat items stored on ground in walk-in unit. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Suggested getting a riser prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shrimp being thawed at ambient air temperature on food prep table located in the kitchen. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager present on-site at 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 chicken wings and rice in the walk in cooler already cooled down (below 41*F) but observed them being cooled in deep container (more than 4 inches) and with lids on them. Person in charge states they will make sure to cool down their food using appropriate methods. Discussed the importance of using appropriate methods when cooling TCS foods down such as using shallow pans less than 4 inches, leaving the food uncovered and under refrigeration to ensure proper cooling/cooling times. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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.---In the walk in cooler, observed raw chicken containers being stored over raw beef. Employee moved the raw beef on top of the raw the chicken at the time of inspection. Discussed the importance of storing raw animal proteins properly according to their required cooking temperatures to prevent cross contamination. 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-SafetyOperator-Resources.---Observed the following time/temperature control for safety (TCS) foods not being date marked: cooked chicken, opened cheese cake, artichoke dip, in house hummus, American cheese and opened sour cream. Person in charge states these foods were opened/made 2-3 days prior to inspection and labeled appropriately at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). 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.---In the walk in cooler, observed raw lamb, cooked chicken wings, raw shelled eggs, raw chicken, mozzarella cheese, cheddar cheese mix, prime rib, cut lettuce, sour cream, ground beef, cut tomatoes, chorizo, and yogurt having internal temperature of 49-51*F. Person in charge voluntarily disposed of these foods at the time of inspection. Walk in cooler had an ambient temperature of 48*F but was adjusted to have an internal temperature of 41*F by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. 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-SafetyOperator-Resources.---Observed an opened container of sour cream, cooked chicken wings, in house made hummus, and an opened container of yogurt not having any date marking. Person in charge stated they were all opened/prepped 2-3 days prior to inspection and starting dated them at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 the establishment offering shrimp ceviche where the shrimp is marinated in lime juice and never goes through a thermal process (uncooked). Establishments menu does not have a consumer advisory for this dish. Discussed how all animal proteins that are served raw or undercooked must have a consumer advisory on the menu to advise the client that consuming raw or undercooked foods may cause an illness. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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/4617/AMC-Toolbox---Cooling.---Observed cooked chicken cooling in a prep cooler. Cooked chicken was in the appropriate cooling time/temperature at the time of inspection. Discussed the importance of not cooling in prep coolers since these units are designed to keep food cold instead of cooling foods. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap---Observed the three compartment sink in the kitchen plumbing and the handwashing sink plumbing in the bar area extending onto the inside of the floor drain (no air gap). Person in charge states they will repair it as soon as possible. Discussed the importance of having all plumbing having an air gap at least twice the diameter of the water supply inlet or 1 inch above the floor drain. Reinspection will be conducted within 3 days. Correct By: Correct Prior To Reinspection