Angel Ale

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be present whenever the business is open and operating. 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. ***2nd Consecutive Violation***

Inspector's notes

Observed prep table by back door at 47*F on the top and 54*F on the bottom. Observed several TCS items at temperatures of 44*F to 47*F. Also observed the top of the prep table to the left at 65*F. Also, with several TCS items at 50*F to 54*F. Per PIC these prep tables are emptied every night, and these items were placed in the unit 2 hours prior to inspection. The TCS items were milk, shredded cabbage, pico de gallo, red salsa, green salsa, sour cream, cooked potato, cod, raw chicken, eggs, Spam, cooked pork, shredded lettuce, and feta. PIC moved these products to the walk-in unit at time of inspection. Instructed PIC to not use this unit for TCS foods until the unit is capable of holding these products at 41*F below. PIC agreed to not use the unit until it is capable of properly cold holding TCS foods. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. ***** 3rd Consecutive Violation *****

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be present whenever the business is open and operating. 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 no hand soap available at the hand sink at the bar. Informed PIC that all hand sinks need to be provided with soap. PIC provided hand soap for the hand 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, raw fish, burritos, and cooked beef with internal temperature ranging from 44*F-47*F in the bottom of the right most cold holding unit. PIC stated that these items were in the unit for about three-hours. The ambient temperature of the unit was 43.7*F. Instructed PIC that move these TCS foods to the walk-in unit to rapidly cool down. PIC moved these products to the walk-in unit at time of inspection. Instructed PIC to not use this unit for TCS foods until the unit is capable of holding these products at 41*F below. PIC agreed to not use the unit until it is capable of properly cold holding TCS foods. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed a can of Raid Ant Killer in the back storage area near the hand sink. Informed PIC that pest control chemicals cannot be stored onsite and if pest control is needed it must be applied by a certified applicator. Instructed PIC to discard the can at time of inspection. PIC threw away the can at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef stored directly in to-go plastic bags inside the walk-in and the freezer unit. Informed PIC that food cannot be stored directly in plastic to-go bags and that it must be stored in food grade plastic bags or containers. Instructed PIC to remove the beef from the bags and stored them properly. PIC removed the beef from the bags and stored it in plastic bins at time of inspection. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with left hand directly touching cut shredded cabbage. Notified employee. Employee discarded contaminated cut shredded cabbage. Notified Person In Charge (PIC). ======Wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several tcs foods on top rail of main make line refrigerator in temperature danger zone (41*F-135*F). Cut lettuce at 55*F; cut tomatoes at 55*F; cut salami at 46*F. Notified Person In Charge (PIC). Employee confirmed internal temperatures. Per employee the product was placed into the unit 2.5 hrs prior to inspection start time. Directed employees to move all products to main walk in unit to cool to 41*F. Verified after 30 minutes. ========Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the cold water in the handwashing sink in the kitchen constantly leaking even when turned off. Person in charge states they are in the process of replacing the sink. Please repair sink as soon as possible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in house crispy onions having an internal temperature of 96*F. Person in charge states the onions were made 2 hours prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Also discussed using Time as a Public Health Control for the onions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a build up of dust/debris behind the dishwasher in the bar area. Person in charge states they will clean that area up as soon as possible. Discussed the importance of cleaning all parts of the establishment frequently to preclude the build up of dust/debris. Corrective Action: Correct prior to next routine 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 cooked chicken wings, cooked pork riblets, and opened sausage not having a date marking. Person in charge states these foods were made/opened 3-4 days prior to inspection. Employee dated these food items 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-3-501.18, 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 the following Time/Temperature Control for Safety (TCS) foods being dated: in house cooked tomato sauce [(ketchup) (11/22)] and in house hummus (11/18). Employee voluntarily disposed of these food items 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-5-205.12 (A), P: Prohibiting a Cross Connection---Observed a hose with a pressured nozzle being connected downstream the Atmospheric Vacuum Breaker (AVB) at the mop sink. Employee removed the hose at the time of inspection. Discussed the importance of not leaving any hose or device that puts continuous pressure on the AVB to prevent it from malfunctioning. Correct By: Corrected At Time Of Inspection