Twin Peaks

Inspector's notes

Observed a bar tender grab a lemon with their bare hands and placed it in a customers drink. Person in charge was informed and spoke with the employee to ensure they use other methods of getting garnishes. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked jalapenos being held under Time as a Public Health Control but not having a time stamp. Cooked jalapenos had an internal temperature of 99*F. Person in charge states the jalapenos were taken out of the grill less than an hour prior to the grill. PIC had an employee place them back on the grill to reheat and hot hold. Discussed the importance of having all foods placed under Time as a Public Health control time stamped to ensure food safety. Corrective Action: Corrected at time of inspection.

Inspector's notes

While reviewing the cooling logs as part of their HAACP plan, observed entries for their taco meat on 6/16 not following proper cooling guidelines and not having any corrective action done (not cooling below 70*F in the first 2 hours of cooling). Also observed no initials on these logs ensuring verification that the process is done correctly. Person in charge states they will ensure they are following the HAACP plans that were approved. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered deep (>8") cambro-style containers of cooked pasta cooling at 48-50 degrees Fahrenheit in the walk-in refrigerator. TCS foods must 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. Per person in charge (PIC) and labels, pasta was cooked and placed in containers to cool 3 hours prior to inspection. PIC moved the pasta to sheet pans to cool rapidly - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a variety of time-and-temperature control for safety (TCS) foods, including cooked mushrooms, hamburger patties, and assorted sliced cheeses, with internal temperatures between 46-54 degrees Fahrenheit in "chef base" style under-counter refrigerated drawers at cook line. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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. Inspector verified temperatures. Per person in charge (PIC), items were placed in chef base less than 1 hour prior to inspection. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed stack clean food pans stacked on top of each other on dish area racks. Pans were unstacked. Corrected at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing.

Inspector's notes

Missing tiles near drain and side of mop sink. Correct prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Predefined Comment: Establishment does not have an approved Dog Friendly Patio permit with department. Dog Friendly Patio applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

Inspector's notes

Grilled onions, cooked mushrooms, and a variety of sliced cheeses found at 48 to 55 deg F in drawer cooler underneath cook top. TCS Blue cheese dressing in serving station found at 71 deg F. All food items had been out of temperature for over 4 hours. Corrected at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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.

Inspector's notes

Observed multiple drain flies near mop sink and soda boxes area. Correct prior to next routine inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist.

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. - Observed dishwasher handle dirty dishes and glasses in warewashing area then proceed to handled clean dishes coming out from large dish machine without washing hands. Person in charge had employee properly was wash hands then re-wash plates that had been touched. Food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: handling dirty food contact surfaces. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. - Observed shredder in back kitchen area stored as clean with food debris and liquid inside lid. Person in charge moved item to have it properly re-washed. Equipment food contact surfaces and utensils must be clean to sight and touch. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. Observed Brisket chili prepared on 2/13 and jalapeno cream prepared on 2/14 in walk-in cooler. Person in charge discarded food items. Ready-To-Eat Time/Temperature Control for Safety Food must be discarded at 7 days (open/preparation date +6 days). 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. - 2 metal strainers stored above 3-compartment sink found with breaks at seams and damaged metal pieces. Person in charge discarded strainers. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed employee with gloves handle raw chicken for chicken tenders. Once chicken was in fryer employee removed gloves and put on new gloves, then immediately when to reach-in freezer, opened the door, and went to grab a bag of fries. Educated employee about properly washing hands after handling raw foods and before performing additional tasks. Employee properly washed hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation 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. Observed can opener, two dicers, and a slicer with built up food debris on items. Per PIC items were not used day of inspection and were stored as clean. PIC moved items to dish area to be properly cleaned. Make sure all equipment is clean to sight and touch prior to storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. On cook line there are three containers of flavored butters sitting in front of the grill. Butter ranged from 85-90*F. Butters were labeled with in and out times (4 hours only). Per PIC they are discarded after 4 hours. Time control policy could not be located during inspection; time control policy was created with PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed employee handle dirty dishes with bare hands and then handle clean dishes at bar without washing hands. Hands must be washed after handling dirty dishes and whenever contamination could occur prior to handling clean dishes. Employee washed hands at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. Observed employee use tongs at bar to grab orange slice and then use bare hands to help orange slice onto rim of glass. Drink was given to customer before inspector could intervene. Discussed with employee and PIC that garnishes and other RTE items must not be handled with bare hands to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed food debris on deli slicer sitting on prep table in back of kitchen. PIC stated that slicer had not been used that day. Had employee move deli slicer to three comp sink to be re-washed, rinsed, and sanitized. Equipment must be clean to sight and touch to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. Observed cook-chill ROP bagged beef brisket cooling in ice bath in back of kitchen at 73-74*F. Per log sheet, beef brisket was bagged a little over 3 hours prior over 165*F. Log sheet had not been filled out for hours of cooling that had passed. Per variance, cook-chill items in ROP must cool from bagged temperature to below 70*F within 2 hours and from 70-41*F within an additional 4 hours to prevent growth of pathogens. Had PIC remove product from bags and re-heat to at least 165*F prior to cooling again. Correct By: Corrected At Time Of 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 raw beef patties, sliced deli cheeses, raw salmon, raw steak, cooked mushrooms, and cooked onions at 44-48*F in drawer cold holding unit underneath stove. Unit observed at 42-43*F. PIC stated that all items were stocked after the lunch rush, approximately one hour prior. Had PIC move all items to walk-in to rapid cool to below 41*F to prevent growth of pathogens. TCS items must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. 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/3978/Food-Variances. Observed establishment not conforming to HACCP/variance approved by MCESD. Establishment was observed not properly cooling cooked beef brisket (see violation #18) and not documenting cooling process at required intervals (see violation #27) to effectively track critical control points. Establishment was also not tracking reheating procedures and not verifying food items were properly reheated. Establishment was observed failing to conform with the required procedures approved. Establishment must ensure all critical control points are documented and take required corrective actions when issues are observed to ensure conformance with approved procedures. Corrected At Time Of Inspection Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances. Observed establishment re-heating for hot holding meatballs and various soups in ROP in large pot on stove. Establishment did not have records of re-heated temperatures for items in pot. PIC stated items were put in pot to start reheating approximately 3-4 hours prior. Items were observed at 190*F. Observed cooked beef brisket in ROP cooling in ice bath in back of kitchen. Beef brisket was observed at 73-74*F. Items had been cooling for 3 hours and establishment had not taken or recorded temperatures for items since bagging. Per HACCP/variance approval, all critical control points must be logged and kept for at least 180 days. A reinspection will be conducted on Thursday, 8/24 to verify that all required documentation for variance. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing Observed thawed salmon in reduced oxygen packaging (ROP) in walk-in. Had PIC remove salmon from ROP at time of inspection. Raw fish in ROP must be fully removed from ROP prior to thawing to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed several wet wiping cloths on tables throughout kitchen that were wet from sanitizer. Wet wiping cloths were placed back in sanitizer buckets at time of inspection. Wet wiping cloths must be stored in proper sanitizer solution to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed multiple drainpipes running into floor drain under ice bin in bar area to be sitting below flood rim of drain. Adjust the pipes so that they have at least a 1 inch air gap above the flood rim of the floor drain. Also observed drain line draining into hand sink at bar. Drain line to be moved to directly drained to floor drain. Correct By: Corrected At Time Of Inspection