Little Snitch

Inspector's notes

Observed chef scratch their face with their hand and then without first washing their hands observed them handle a clean plate, touch handles of equipment, and continue cooking at the grill.

Inspector's notes

Observed hollandaise sauce/114°F in hot water bath on the stove. According to the chef the hollandaise is discarded frequently throughout service and cannot be hot held at 135°F or greater for quality. No discard times observed. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. According to the PIC the hollandaise had been out for 2.5 hours. Provided guidance document for 4 hour time as a public health control at time of inspection. Created sample time as control policy at time of inspection. Discard time recorded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rustic pies/90°F stored on top of the oven. According to the chef the pies were cooked today and are left out for sale and any remaining pies may be cooled for future sale. Pies had been cooling for about 1.5 hours according to the PIC.

Inspector's notes

Observed thawed reduced oxygen packaged salmon in the reach in refrigerator. According to packaging instructions fish should be removed from packaging prior to thawing.

Inspector's notes

No chlorine test strips for the bar dish machine observed onsite at time of inspection. According to PIC the dish machine tech will be onsite later today to drop more off test strips.

Inspector's notes

Observed raw shell eggs stored directly above shredded cheese and RTE potato salad in the reach in cooler at the time of inspection. 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 was instructed to properly store 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

At prep table by stovetop observed raw shelled eggs above the prep table fill line with an internal temperature of 50*F. Also observed bowl of arugula salad 54*F stored on top of cold table in a bowl. Per employee, raw shell eggs were removed from cold holding <20 minutes and arugula had been out of temperature less than 4 hours. Raw shell eggs were moved to bottom portion of prep table cooler to rapidly cool back down to the proper temperature. PIC was instructed to maintain arugula at 41*F or below at all times. Discussed the importance of maintaining containers of food stored down in top of prep table cooler and not nesting on top of other open food containers, out of cold holding. 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. *Second consecutive repeat violation

Inspector's notes

Observed sliced turkey with 11/13 date mark label in reach in fridge and in the cold table at the 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). PIC was instructed to discard RTE/TCS sliced turkey past 7 days date marking. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dog inside establishment with owner ordering food inside, two different owners with dogs outside on patio where employees provide food service. Live animals prohibited on premises of food establishment, with the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, pets in dining areas of institutional care facilities (when conditions in Code are met), confined animals in nonfood area of variety store or tourist park. Provided Maricopa County handout on dog friendly patio requirements at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, employee touched trash can with gloved hands then continued handling food containers and equipment without a proper handwash. Instructed employee to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At prep table cooler nearest cook top, in top portion, container of cooked cut sausage/ 55*F and large bowl of raw shell eggs/ 73*F out of internal temperatures. Per employee, sausage and raw shell eggs were removed from cold holding <10 minutes. Bowl of raw shell eggs were moved to bottom portion of prep table cooler to rapidly cool back down to the proper temperature. Container of raw sausage was discarded for quality. Discussed the importance of maintaining containers of food stored down in top of prep table cooler and not nesting on top of other open food containers, out of cold holding. 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.

Inspector's notes

On hanging menu board, food items offered undercooked missing both the disclosure and reminder and on paper menus, the asterisk is missing on the food items offered undercooked. Provide updated menus with corrected consumer advisory within 10 days. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and are to contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On cook line, employee touched trash can with gloved hands then continued handling food containers and equipment two separate times without a proper handwash . Instructed employee to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3-compartment sink, at dishware surfaces, no detectable quat sanitizer. Manager added quat sanitizer to basin to provide correct concentration of 150-400ppm. Repair company was also called to adjust chemical dispenser. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach in refrigerator, chicken salad/ 60*F prepared and cooling in covered container. TCS foods are to 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. Instructed employee to separate chicken salad to uncovered containers to continue the coolin process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, dry wiping cloths stored on in use cutting boards in between uses. All wet wiping cloths are to 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.

Inspector's notes

On cook line, two door reach in refrigerator doors with broken door seals. Replace door seals. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. All equipment is to be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In two door reach in refrigerator, on sheet pan, package of guacamole and bag of bread stored on flat of raw shell eggs and on another shelf, packaged raw fish stored over raw avocados. Employee moved ready to eat foods to another shelf to prevent future cross contamination. 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

At in use 3-compartment sink, dishware soaking in sanitizer solution with a quat sanitizer concentration of <150ppm. Employee added additional sanitizer to third compartment for a concentration of 150-400ppm. Manager called chemical company to adjust chemical dispenser. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Provide minimum 75-gallons capacity hot water; otherwise, remove dish machine. Either replace current heater with a 75-gallon or provide an additional 20-30 gallon water heater to achieve capacity. 2) Install a hand sink in front service area (near espresso machine). 3) Remove/relocate chemicals at 3-compartment sink that are not for ware washing (floor cleaner, window cleaner, etc.). Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas 4) Repaint the ceiling in the kitchen a light color. 5) Install cove base where missing. Correct By: Correct Prior To Reinspection