Breakfast Kitchen Bar Northsight

Inspector's notes

Observed right side cookline cooler open tops holding ham, egg whites, sundried tomatoes, shredded cheese, cooked mushrooms, pico, waffle batter, and lox 45-53*f degrees and small beverage fridge in waitstaff area holding half and half 53*f and sour cream 46*f degrees. All item out of temp less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, slicer with food debris on blade and nonfood contact surfaces. Per employee, slicer was not used today and was stored as clean. Instructed employee to re-warewash slicer. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, ranchero sauce, cooked beans, and tomato pesto sauce with dates marks of 7/5-7/9, 1-5 days past discard date. Ranchero sauce, cooked beans, and tomato pesto sauce were discarded. See embargo form. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At in use warewashing machine, employee handling dirty dishware, rinsing hands with dish sprayer, then handling clean dishware, without a proper handwash at approved handwashing sink. Manager instructed employee on proper handwashing when using warewashing machine. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, in hot holding unit, link sausage/ 110*F-133*F and sitting on top of hot holding unit, cooked onions/ 55*F-65*F out of internal temperatures. Per manager, sausage links and cooked onions were out of hot holding <2 hours. Sausage links were reheated to 165*F and cooked onions were moved to prep table cooler to cool down. Recommended using lids for sausage links in hot holding unit to maintain temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee cracked raw shell eggs, then touched trash can, then continued working with cooking equipment and food items without a proper handwash. Instructed employee to wash cooking equipment, remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, at food contact surfaces, no detectable chlorine sanitizer. After several attempts to prime machine, unable to obtain proper chlorine concentration. Repair company was called at time of inspection. Discontinue use of warewashing machine until repaired and use 3 compartment sink for all warewashing purposes. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

In tall hot holding unit, hash cakes with internal temperatures of 111*F-115*F. Per manager, hash cakes were placed in hot holding unit within normal time parameters. Instructed manager to re-heat hash cakes to 165*F. Discussed using time as a public health control for hash cakes. Discontinue use of hot holding unit until able to maintain TCS foods at a proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At cook line and warewashing handwashing sink, dishware in basin of sink and cart blocking access to sink. Cart was moved and dishware was moved to warewashing area. Maintain all handwashing sinks accessible and available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At middle prep table cooler, in cold holding drawers, hard boiled eggs, beans, sliced cheeses, raw chicken with internal temperatures of 44*F-48*F. Per manager, TCS foods were placed in prep table cooler within normal time parameters. TCS foods (eggs, beans, cheeses, chicken) were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Recommended repair company check on drawer seals. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: 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. ..........On cook line, employee handled trash can then donned gloves to work with food product, employee handled raw chicken then continued working with food equipment, and at warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Instructed all employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper handwashing once contamination has occurred. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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. ............In prep area, slicer with accumulation of food debris on blade. Per manager, slicer was not used today and stored as clean. Instructed manager to re-warewash slicer. Discussed more frequent monitoring of dishware and equipment after warewashing to ensure cleanliness. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.115, Pf: Prohibiting Animals ...........At time of inspection, customer walked through restaurant to seat customer with dog. Establishment does not currently have a dog friendly patio permit. Via email, provided information on obtaining dog friendly patio permit. Employee did not ask customer if dog was a service animal. Educated employees on service animals in food establishments. Via email, provided information on service animals. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation .........On cook line, in use wiping cloths stored on in use cutting boards in between uses. Sanitizer wiping cloth bucket was provided at time of inspection. Maintain in use wiping cloths stored in sanitizer bucker in between uses. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ........On cook line, in use knives stored in between prep table coolers in between use. Moved in use knives to cutting boards to be stored in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11. Correct By: Corrected At Time Of Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas 1) Repair or replace cooler under espresso machine (it is tripping the breaker when plugged in). 2) Install missing mirror on wall of bar (backsplash). 3) Finish all trim and detail work including replacing missing clean out covers. 4) Provide covered trash bins to both restrooms. Correct By: Correct Prior To Next Routine Inspection