Main Event Entertainment

Inspector's notes

Observed several fixed equipment such as hand sinks, splash guards, and dish area with either missing or separate caulking or black organic matter on existing caulking. Also observed missing caulking on the fixed parts of the ventilation system. Discussed with person in charge (PIC) to use caulking to create a smooth and cleanable surface and utilize high temperature caulking for the ventilation system. This is designed to create a smooth and cleanable surface to prevent accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a frozen liquid icicle on the freezer fan. Discussed with PIC to not store food below and address the cause of the leak. No contamination was observed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease buildup on the broiler above the grill. Per PIC that equipment is has not been in use for some time. Discussed with PIC to clean at a frequency that prevents accumulation of grease and to discard/get rid of any equipment that is not necessary to daily business. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 unlabeled spray bottles with a blue chemical stored on the counter next to the hand wash sink on the server line near the dish pit area. Per Person in Charge (PIC) the blue chemical is the disinfectant for the guest tables and seats and not used in the kitchen for food contact surfaces. Discussed with PIC containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Also discussed with PIC to properly store chemicals when not in use a designated location that is designed to prevent contamination of food contact surfaces, linens and food. PIC labeled the bottles and were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing or separated caulking or a dark organic matter on existing caulking at dish area, three compartment sink, prep sink, at all hand sinks with splash guards and along the wall. Discussed with Peron in Charge (PIC) all fixed equipment that is not easily moved to be properly cleaned shall be sealed with caulking to create smooth and cleanable surface. Also observed both cook line sinks and dish pit sprayer to have a slow leak. Discussed with PIC to maintain all plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed Bartender at the bar with a cutting board and placing freshly cut oranges into a container with bare hands. Discussed with Person in Charge (PIC) the importance of preventing bare hand contact with ready-to-eat (RTE) foods. Bare hand contact is not approved with ready-to-eat (RTE) food items. Embargoed the oranges and the 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 within the dishwasher a gelatinous, bumpy, black organic matter. Discussed with PIC to put a do not use sign on unit and to not use until it is cleaned. Discussed with PIC to clean often enough to prevent contamination of food contact surfaces. Corrective Action: Correct prior to next routine inspection.

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 artificial nails scratching left arm, grab a costumers cup and grabbed the ice scoop to handle ice to refill the cup for a refill. No handwashing or gloves were observed being used at the time. Discussed with Person in Charge (PIC) employees with artificial nails shall wash hands after touching their skin, wear gloves when working with exposed foods and use gloves on clean hands. PIC had employee wash hands for 20 seconds and donned gloves before working with ice. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cut ham with an internal temperature of 48*F in the top part of the prep table of the pizza station. Per PIC the cut ham was left out on the counter for prep or use and placed back into the prep table. Discussed with PIC TCS items shall be 41*F before going into the prep table. Per PIC the cut ham has been in the prep table for more than 4 hours. Embargoed the cut ham and PIC discarded at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed at the hand washing sinks throughout the kitchen, to have calcified buildup, corrosion and leaking hot and cold valves on multiple faucets. Also observed, dark organic matter on existing caulking and missing caulking along the hand sinks, splash guards, walls and along the mop sink. Discussed with PIC to fix so they faucets have smooth cleanable surfaces, replace dark caulking and re-caulk along the sinks and basins. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Hose with valve shut off device left attached to mop detached at time of inspection. Inspected atmospheric vacuum breaker (AVB) and found it to be leaking. Please replace AVB with new unit by next routine. Correct By: Correct Prior To Next Routine Inspection