Roadrunner Restaurant & Saloon

Inspector's notes

Observed no paper towels at the handwashing sink in the bar inside or the bar outside. 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of organic matter on the ice machine panel on the ice machines. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bloody mary mix made on site with TCS tomato juice with 8/15 date marking, pico with TCS cut tomatoes with 8/12 and 8/13 date mark, cooked chili with bacon 8/14 date mark. 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 TCS food items past their 7 day date mark. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fly killer at the time of inspection stored below the three compartment sink in the bar area. 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 screen door in the kitchen area and the bar area with gaps along the edges exposing light to the outdoors. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Discussed filling gaps or air curtains with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked wings being stored in sealed zipper bags in walk-in cooler. Items measured 65-70 degrees F, person in charge said they had been cooked nearly 2 hours prior. Bags were opened at time. Please ensure food items are cooled to 41 degrees F in shallow, open containers to allow for maximum heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chorizo with a date marking of 12/1, and pico de gallo with a date marking of 11/27 and 12/1 in walk in cooler.

Inspector's notes

Observed large portions of the floor missing floor tiles under main dishwasher. Observed a large amount of dirt and organic matter behind bar dishwasher and in drink storage room. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. 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 raw beef being stored over ranch bottles. 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

Observed green salsa without date markings that was made over 24 hours prior per PIC. All RTE/TCS foods were properly date marked at the time of inspection.

Inspector's notes

Observed a large number of flies throughout entire establishment. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 07/23/2024.

Inspector's notes

Observed large portions of the floor missing floor tiles under main dishwasher. Observed a large amount of dirt and organic matter behind bar dishwasher and in drink storage room. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. 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.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed many broken floor tiles throughout kitchen. There are cracks, gaps, or holes in the floor, walls, ceiling, which make it difficult to clean. Walls, ceilings, attached equipment in disrepair. PIC is working on getting flooring repaired. Correct By: Correct Prior To Next Routine Inspection

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 fries under heat lamp at 110 degree F. Per PIC it was prepped 30 mins ago. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. PIC heated fries back up to 135 degree F and turned up heat lamps temperature. 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 cooked diced chicken in reach in unit under prep table at 50 degrees F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Chicken had been prepared longer than 4 hours prior to inspection. Chicken has been embargoed and discarded. Correct By: Corrected At Time Of Inspection

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. Observed self serve cream cheese and half and half (containing milk) in the coffee shop being kept at ambient temperature with no policy in place. Written procedures have to be prepared in advance of utilizing this method. PIC was provided with guidance documents to write policy as well as time logs. Correct By: Corrected At Time Of 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. Quat sanitizer in us in 3 compartment sink measured at 0 ppm. Employee remixed sanitizer to appropriate level of 200 ppm and called for repair. Discussed importance of checking sanitizer to insure appropriate level of 200 ppm to insure proper sanitization. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation. Wiping cloths stored in bucket of quat sanitizer measured at 0 ppm. Employee remixed sanitizer to appropriate level of 200 ppm. Correct By: Corrected At Time Of Inspection