Social Hall

Inspector's notes

Observed employee rinse soiled dishes, wipe hands on a nearby cloth, and put away clean dishes without washing hands prior. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat time/temperature controlled for safety foods labeled with the following preparation dates: cut cabbage (10/1), cooked risotto (10/1), salsa (no prep date), pico de gallo (10/1), salsa (9/30), pre-cooked potatoes (9/19), and green chiles (9/30). 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 far left prep table on cook line with an ambient air temperature of 48.5*F at time of inspection. Unit was holding TCS food, but per person-in-charge (PIC), food is held in walk-in refrigerator overnight and placed in prep tables at opening time (approximately 30 minutes prior). TCS food was relocated to walk-in refrigerator and PIC had unit adjusted at time of inspection. 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 8/26/2025.

Inspector's notes

Observed main dish machine test at 25ppm of chlorine sanitizer with active warewashing. Person-in-charge (PIC) had dish machine adjusted, and was testing at 50ppm at end of inspection. PIC had dishes re-sanitized at time of inspection. Observed dish machine at indoor bar test at 0ppm. PIC stated dishes at bar will be directed to main dish machine until repairs can be made. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat time/temperature controlled for safety foods labeled with the following preparation dates: cooked risotto (4/22), black beans from a hermetically sealed container (4/18), and crema sauce made with sour cream (4/20). Per PIC, crema sauce was prepped on 4/29, but was mislabeled. PIC added correct label to crema sauce at time of inspection. 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 metal racks with rusting and grime on them in the walk-in refrigerator for the outside bar. Establishment must clean and/or repair/replace the metal racks so they are smooth, easily cleanable, and clean. Establishment may use restorative paint to cover rust. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leaking faucet from hand sink closest to dish machine. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bag of peppers with black spots and white fuzzy organic matter on the peppers. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. The peppers were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee run the dishwasher and unload the glasses, the glasses had 0 ppm chlorine sanitizer on them. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. It was determined that the machine was not primed after chlorine sanitizer was replaced; the machine was primed and on the next run 100 ppm of chlorine was observed on the dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat time/temperature controlled for safety foods labelled with the following preparation date: chimichurri made with fresh garlic (7/24), pickled onion pickled in a hot brine (7/15, 7/24), and cut ham (7/12). 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. REPEAT VIOLATION (2ND VIOLATION)

Inspector's notes

Observed cooked sauces made with plants (internal temperature 90*F) and cooked beans (internal temperature 101*F) in the walk-in refrigerator in containers that were >4 inches deep and covered. Person in charge indicated they were placed in the walk-in refrigerator about an hour before inspection and they do not track the cooling times anywhere. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Discussed developing a cooling record or writing the times on the containers to track cooling times and temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

The kitchen has a swinging door to the outside; the swinging door does not seal to the wall when closed (there are gaps that allow you to see to the outside). The establishment is equip with an air curtain for this door, but it was turned off at time of inspection. When the air curtain is on it causes the door to swing open and for leaves to fly into the kitchen. The establishment must ensure that the air curtain is on at all times, find a way to secure the door so it is not open, and ensure that the air curtain is not pushing dirt/debris into the kitchen. The establishment could also alter the door so it seals. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping bucket with 0 ppm quaternary ammonia sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sink in court yard bar with maximum internal water temperature of 90*F. Person in charge was unable to increase the temperature at time of inspection. Also observed hand sink next to warewashing machine in kitchen with hot water turned off. Hot water with an internal temperature of at least 100*F was restored at time of inspection. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. Establishment must ensure there is a measured minimum hot internal water temperature of 100*F at all hand sinks. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Re-Inspection 02/02/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 125*F - 132*F in the hot holding unit on the cook line: cooked beans, cooked rice, and queso cheese. Employee indicated that these foods had been in the hot holding unit for 1 hour; the measured internal water temperature of the hot holding unit was 135*F. Employee moved these foods to the stove and reheated them to 165*F and put them in hot water baths on the stove. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Correct By: Corrected At Time Of Inspection

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.>>>Observed batched cocktails made with house made cold brew coffee prepared from 12/28/24 to 01/13/24. Person in charge was informed that cold brew coffee is a ready to eat time/temperature controlled for safety food and thus can only be sold for 7 days (day 1 being the day it was prepared). Also observed house made chicken stock with not day indicating when it was made; person in charge willingly discarded of both of these foods. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed chemical adhesive remover stored directly above garnishes in the ice machine room behind the bar. Food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. Person in charge moved the chemical adhesive remover so it was below all food. Correct By: Corrected At Time Of Inspection