Feeney's

Inspector's notes

Observed prime rib roast in hot holding case at cook line at 120 °F. Roasts must be cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) of FDA Food Code, and may be held at a temperature of 130 °F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, raw beef, and various cheeses in reach-in cooler at 46-52 °F. Ambient temperature of cooler observed at 51 °F as per min/max holding thermometer. 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. Person in charge stated that foods had been placed in cooler about three hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Person in charge will discontinue use of cooler until repairs can be made. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of whole oranges and limes stored inside the handwash sink at the bar. The person in charge removed all items from the handwash sink at the time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife stored as clean with food debris on both sides of the food contac surface.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed tongs stored between use hanging from equipment handles on the cook line with the food contact surface of the tongs in contact with non-food contact surfaces with food debris. Observed ice scoop stored between use with ice for consumption next to liquor/mixer bottles by the ice bin.

Inspector's notes

Observed build up of dust in the fan covers inside the walk-in cooler, on walls and non food equipment next to food prep areas.

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 sautéed mushroom/onions and gravy sauces with internal temperature between 109F - 122F in the hot holding station by the cook line. The person in charge stated the food items had been fully reheated and placed for hot holding less than 4 hours ago and reheated the food items to 165F before returning to hot holding. Discussed TCS hot holding temperature of 135F or higher. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket containing sanitizer solution with 0ppm chlorine. The person in charge discarded the solution and made a new sanitizer solution with 50-100ppm chlorine. Discussed testing sanitizer concentration to ensure 50-100ppm chlorine concentration. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed scoops stored directly on top of the expo service counter above the prep cooler at the cook line. The food contact surface of the scoops were in direct contact with the counter and one recently used scoop was covered in mash potatoes and other food debris. The person in charge removed the utensils for washing. Discussed between use storage of in use utensils, to be stored in water that is 135?F or hotter. Observed ice scoop stored between bottles of liquor and drink mix next to the ice bin at the bar. The ice scoop food contact surface was in direct contact with the bottles and the bottom of the compartment storing the bottles. The person in charge removed the ice scoop for washing at the time of inspection. Discussed storing the ice scoop to protect the food contact surfaces from contamination. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a build up of soils on the ceiling and on the fan covers of the walk-in cooler. Observed an accumulation of food debris and other splatter on the walls of the walk-in cooler behind the storage racks. Observed a build up of grease, organic matter, and condensation around the drip system and light bulb housing in the ventilation hood. Observed broken glass and other debris at the bottom of the beer cooler and chest freezer in the bar. Discussed cleaning frequency. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed prime roast with an internal temperature of 124F in the warming oven by the cook line. The person in charge stated the prime roast was hot holding and ready for service at the time of inspection. The person in charge reheated the prime roast to 130F for 112 minutes before placing in hot holding for service. Discussed minimum hot holding temperature of 130F. Correct By: Corrected At Time Of Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves Observed employees using latex gloves on the cook line, prep line, and salad bar. The person in charge stated latex gloves were the only gloves available in the establishment at the time of inspection. Latex gloves may not be used in direct contact with food. The person in charge stated new non-latex gloves would be ordered. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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... Mechanical warewashing machine measured 0 ppm available chlorine after multiple cycles, while in use, during inspection. Sanitizer line could not be primed. Service call was placed and all wares will be washed in 3 compartment sink until unit is repaired. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves... Observed employees handling food with latex gloves. Please ensure all gloves used for food handling are latex free. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained... Floor drain below warewashing machine drains too slow to accommodate for the drainage from the 3 compartment sink. Please ensure drain is cleared/repaired so that it is capable of handling regular drainage. Correct By: Correct Prior To Next Routine Inspection