Avasa

Inspector's notes

Observed cutting boards in use with deep scoring. Discussed replacing the cutting board. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chemical dish machine in use and not dispensing chlorine sanitizer. Dishes were re-washed in three-compartment sink. Discussed utilizing test strips to ensure dish machine is dispensing chlorine sanitizer measuring between 50-100ppm. Dish machine will not be used until in good repair. Three-compartment sink will be utilized to wash, rinse, sanitize dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various temperature control for safety items such as cooked meats, raw shelled eggs, and sauces in the walk-in cooler, all which were prepared more than 24 hours prior to inspection, measuring between 46-52 degrees F. These items were discarded- see embargo list for details. Discussed cold holding requirements. Alternative refrigeration is not available to operate safely, see violation #33 Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS products held under time as control without the proper documentation. The labels must include the start time or discard time (or both). The PIC correctly labeled the time as control products. Discussed following posted policy when using time as control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various temperature control for safety items such as cooked meats, raw shelled eggs, and sauces in the walk-in cooler, all which were prepared more than 24 hours prior to inspection, measuring between 46-52 degrees F. These items were discarded- see embargo list for details. Discussed cold holding requirements. Ambient temperature of walk-in was 49 degrees before serviced at time of inspection. Alternative refrigeration is not available to operate safely, a re-inspection will be conducted within 3 days to ensure walk-in maintained temperature after repair Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cutting boards in use with deep scoring. Discussed replacing the cutting board. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cold water handle at bar handsink leak when water is turned on. 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 large containers of foods in the walk-in and boxes of single use items under the buffet tables stored directly on the ground. Discussed with person in charge (PIC) foods, equipment, single use items and linens shall be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC stated shelving will be obtained by the next inspection to accommodate the storage of these items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employees water bottles and foods stored on shelving above pans for cooking and above the prep table at the entrance of the facility. Discussed with PIC all employee foods and drinks shall be stored low/separate and in a way that prevents contamination of single use items, linens, foods, food contact surface and equipment. PIC relocated all employee drinks and foods at time of inspection to a designated are. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wash gloved hands in the prep sink. Discussed with person in charge (PIC) proper hand washing is without gloves and 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. Also discussed hand washing shall only occur in hand washing sinks only. Employee washed hands properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above raw fish in the walk-in near the freezer door. Also observed raw shelled eggs stored on the top shelf above three shelves holding sauces and ready to eat foods. Discussed with PIC 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. No contamination was observed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of raw chicken stored directly on the ground under the prep sink in the kitchen at 71*F measured with a probing thermometer. Per PIC the chicken was thawed under running water 2 hours prior inspection. Had employee cook off all the chicken to 165*F at time of inspection and discussed to cool either in refrigeration 1 or 2 nights before it is needed or under cold running water and shall not exceed 41*F. Also observed at the prep sandwich table at the entrance of the kitchen to be holding TCS items at 46*F to 51*F on the top and 47*F to 52*F on the bottom measured with a probing thermometer and the unit had an internal ambient temperature of 49*F on the top and bottom measured with a min/max thermometer. Per PIC the TCS items were all placed in the unit 2 hours prior to inspection. Relocated the TCS items to adequate refrigeration to rapidly cool and discussed to not use equipment until unit is able to maintain 41*F and maintain the food at 41*F. Disussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. TCS items relocated were: shredded cabbage, cooked chicken, cooked mixed vegetable, yogurt sauce, cooked tofu, tomato sauce, cooked lamb, and breaded chicken Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walls in the kitchen to have dust and dried up food debris and sauce. Also observed sauce on the walls in the walk-in unit. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three compartment sink actively being used to wash dishes with 0ppm of chlorine sanitizer at time of inspection. Discussed with Person in Charge (PIC) the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC made a new batch measuring out to 50ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the bar the ice well filled with ice to make bar drinks and also storing fresh limes and cut lemons on as an exterior coolant. Per PIC the bar well of ice is used to make drinks and the fresh limes and cut lemons are to placed there to keep cold. Discussed with PIC Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Bartender burned and replaced the ice at the time of inspection. Corrective Action: Corrected at time of inspection. 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed containers of sauces stored directly on the ground in single use containers reused from a different product. Discussed with PIC food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Also discussed the single use garlic and yogurt containers are not designed to be cleaned and reused. PIC relocated the food off the ground and will stop use of the single use containers. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed back kitchen door and front patio door propped open without any air curtains. Discussed with Person in Charge (PIC) the indoors shall be protected from the outdoors at all outer openings to avoid allowing in pests. PIC shut the doors at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of sauces stored directly on the ground in single use containers reused from a different product. Discussed with PIC food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Also discussed the single use garlic and yogurt containers are not designed to be cleaned and reused. PIC relocated the food off the ground and will stop use of the single use containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing/ separated caulking or black organic matter on existing caulking on the fixed equipment: hand sinks and splash guards, three compartment sink and the prep sinks throughout the facility. Discussed with PIC all fixed equipment that is not easily movable to be properly cleaned shall be sealed to create a smooth and cleanable surface to avoid accumulating contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink by walk-in to be running water with the faucets closed. Discussed with PIC to fix/replace/repair and to keep all equipment in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Core-6-301.13, C: Handwashing Aids and Devices, Use Restrictions. 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. ___ Noted hand drying device is installed at the dishwashing sink. Hand washing aids must be at hand washing sink and not at other non-hand washing sinks. Instructed owner to relocate the device to the new hand sink at the server's area. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained__ Noted the backflow preventer for the soda carbonator was not provided with a drain cup. Please provide. The drainpipe for the drain cup must be rigid and indirectly discharge to the nearest floor sink with minimum 1" air gap from the finished floor. Do not install Y-valve downstream from the mop sink's faucet. Repair/ replace the mop sink's faucet at the mop sink. It is leaking. Try to replace/ repair the vacuum breaker inside the faucet. Correct By: Correct Prior To Reinspection