Spokes on Southern Neighborhood Grill & Ale House

Inspector's notes

Observed handwashing sinks without handwashing signage posted. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up of organic matter inside the ice machine. All food-contact surfaces must be cleaned to sight and touch. Advised PIC to increase cleaning frequency for the inside of ice machine. Corrective Action: Correct prior to next routine inspection. 4-602.12 - Core: Cooking and Baking Equipment. 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. Addl Notes: Observed build-up of food debris inside the microwave. Advised PIC to increase cleaning frequency of inside of microwave. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed light gap in back door of the establishment. Outer openings of food establishment shall be protected against the entry of insects and rodents. Corrective Action: Correct prior to next inspection. 6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: Observed 3 dead cockroaches outside mop closet and 2 dead cockroaches inside mop closet. 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 next routine inspection.

Inspector's notes

Observed employee touch toasted hamburger bun with bare hands. 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. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flexible drain/condensate line for ice machine and main soda gun located at bar without proper drainage to floor drain. Drain line was observed to be positioned where waste cannot be properly drained via gravity (multiple curves in line where waste cannot overcome curve to reach floor drain). Drain line for ice machine was also observed to be positioned below the flood rim of the floor drain. All drain/discharge piping must be supplied with at least a 1-inch air gap between the end of the pipe and flood rim of the floor drain. Must ensure discharge from ice machine and soda gun can reach the floor drain via gravity prior to next routine inspection. Discussed with PIC utilizing rigid PVC piping to ensure proper discharge into floor drain. Corrective Action: Correct prior to next routine inspection. Repeat violation (2nd consecutive)

Inspector's notes

Observed 7+ large dead cockroaches on floor of mop sink room and around entrance to mop room. Establishment must remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. PIC indicated they would remove the dead insects. Discussed with PIC that within the week following pest control services, it is recommended to walk through the establishment and remove dead insects as they are encountered. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE).

Inspector's notes

Observed hot water valve underneath three-compartment wash basin turned off at time of inspection. Upon turning on water valve, faucet was observed to be leaking, both while handle was turned on and off. Observed sink fixture supplying hot water of at least 120*F. Must repair sink fixture prior to next routine inspection. Also observed flexible drain/condensate line for ice machine and main soda gun located at bar without proper drainage to floor drain. Drain line was observed to be positioned where waste cannot be properly drained via gravity (multiple curves in line where waste cannot overcome curve to reach floor drain). Drain line for ice machine was also observed to be positioned below the flood rim of the floor drain. All drain/discharge piping must be supplied with at least a 1-inch air gap between the end of the pipe and flood rim of the floor drain. Must ensure discharge from ice machine and soda gun can reach the floor drain via gravity prior to next routine inspection. Discussed with PIC utilizing rigid PVC piping to ensure proper discharge into floor drain. 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 5+ large dead cockroaches/crawling insects on floor of mop sink room. Establishment must remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Person in charge indicated they would remove the dead insects. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed bartender place cut lime on rim of beverage with bare hands. Also observed establishment has clean tongs to use next to garnish container. 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. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handsink at bar with initial water temperature at 84*F through hot water valve only. Water temperature jumped to 120*F shortly after for a few seconds, then dropped to 91*F after running for an extended period of time. 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment currently serves raw/undercooked farm raised Atlantic salmon. Establishment must acquire a statement from the supplier stating that the fish were raised in open water, are raised in net-pens OR raised in land-based operations such as ponds or tanks AND are fed formulated feed, such as pellets, that contains no live parasites infective to the aqua cultured fish. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed two bottles of flying insect killer stored on floor behind bar. 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 5+ large dead cockroaches/crawling insects on floor of mop sink room. Establishment must remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Person in charge indicated they would remove the dead insects. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed a buildup of water in a refrigerated prep unit on the cook line. Also observed a buildup of food/hard water deposits in a hot holding unit. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the following ready to eat (RTE)/time/temperature controlled for safety (TCS) foods with the following preparation date/no date indicating when they were prepared: tomato basil soup (11/9) and milk (no date). 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed salmon BLT, grilled steak burrito, carne asada for tacos, steak sandwich with no symbol indicating these foods could be served raw/undercooked. Other menu items using the same proteins had the symbol. Person in charge indicated that all of their salmon, steak, eggs, and ground beef burgers can be served raw/undercooked per the customer's request. The current disclosure message also lacks the phrase "these foods maybe served raw or undercooked". Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Also discussed clarifying on their online menu which foods the reminder refers to because currently the message pops up for every menu item (the message can be altered to say "Salmon, steak, eggs, and ground beef burgers maybe served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness"). Corrective Action: Correct prior to re-inspection on 11/29/24.

Inspector's notes

Observed 30+ small dead flying insects on the walls of the mop sink room. Establishment must remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Person in charge indicated they would remove the small dead flying insects. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment has a chlorine warewashing machine; person in charge was unable to find chlorine test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 11/29/24.

Inspector's notes

Observed a buildup of water in a refrigerated prep unit on the cook line. Also observed a buildup of food/hard water deposits in a hot holding unit. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed food debris, grime, fuzzy organic material on food storage racks/carts, condensers of walk-in units, the insides/outsides of refrigerated prep units, on the pad where the ice scoop/bucket are stored, and on/in the range/flat top cook surfaces. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. 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 the following time/temperature controlled for safety foods with internal temperatures between 48*F - 52*F: cilantro lime aioli (made with pasteurized egg), spicy aioli (made with pasteurized egg), house made ranch; these foods were stored in bottles in pans in the top portion of the refrigerated prep unit. An employee indicated that these foods stayed in the bottles in metal pan overnight and that they did not take any internal temperatures for these foods today. Employee was informed that bottles stored in metal pans may not maintain internal temperatures of 41*F and below due to the foods not directly contacting the metal pan and the kitchen temperature being elevated. Employee willingly discarded of these foods at time of inspection. Discussed keeping the bottles in ice in metal pans or stored in the reach in portion of the refrigerated prep unit. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition>>>Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following dates: tomato soup (5/28), roasted red bell peppers (5/28), cooked berry compote (5/25), cooked pinto beans (5/28), and roasted garlic hummus (no date; employee indicated it could have been opened more than 7 days before inspection). The employee indicated that these preparation/opened dates were correct; employee willingly discarded these foods at time of inspection. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking.>>>Observed the following RTE TCS foods with no label indicating when they were prepared, opened, or thawed and opened: noodles, roasted/stuffed red bell peppers, cooked wings, sautéed onions, and salsa. The employee indicated that these foods were were prepared, opened, or opened and thawed after 5/30 and labelled all of these 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/4125/Food-SafetyOperator-Resources. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation>>>Observed non-contained electric insect catcher plugged in above covered container of chips. Insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. The chips were moved. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed lid for ice machine cracked and missing plastic. The lid protects the part of the ice machine where the ice is created. The establishment must replace/repair the lid so that it is smooth, easily cleanable, and in proper adjustment/good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed food debris, dust/dirt, grimes through out the establishment on the floors, walls, and ceiling. Walked through with manager and pointed out areas that required deep cleaning. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation>>>Observed 2 quaternary ammonia sanitizer buckets with <150 ppm quaternary ammonia. The buckets were refilled and sanitizer had 200 ppm quaternary ammonia. Establishment must ensure wiping clothes are stored in an approved sanitizer solution with an appropriate/adequate concentration (150 - 400 ppm for quaternary ammonia). Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained>>>Hot water handle for hand sink at bar works inconsistently; person in charge was able to demonstrate hot water at the sink at time of inspection and indicated the handle needed to be repaired. Also observed leak from base of hot water handle. Establishment must repair hand sink handle so it does not leak and works consistently. Plumbing must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

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 a dicer on counter with other equipment. Person in charge indicated the dicer was clean; observed seeds inside the plunger portion of the dicer. Person in charge took the dicer back to the dish pit to rewash, rinse, and sanitize. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Correct By: Corrected At Time Of Inspection