Hopdoddy Burger Bar

Inspector's notes

Observed queso in hot holding at 108*F; the hot holding unit had been left on low. Per PIC had been in the unit for an hour or longer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°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 chipotle aioli, truffle aioli, and ranch on ice at the expo line with temperatures around 56*F and had been there since the establishment opened at 11 am. 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 discarded by PIC at time of inspection. Moving forward the sauces will be inside of the reach in cold holding unit at expo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dried dairy/build-up on the milkshake blender at the bar. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC had the blender cleaned and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ahi tuna in packaging which states to remove the fish from the package prior to thawing, located in the meat walk-in. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the dish machine in the back of house. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The PIC replaced the sanitizer container and primed the machine, and it tested correctly. Discussed sanitizer testing daily. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ahi tuna in packaging which states to remove the fish from the package prior to thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in use ware washing machine at the bar with final rinse sanitizer concentration of 0 PPM. Dish machine was ran a 2nd time and tested at 0 PPM. Acceptable chlorine concentration shall measure between 50-100 PPM. Ware washing machine was drained, and sanitizer was primed. Chlorine concentration measured at 0 PPM. Establishment will use ware washing machine in the kitchen or three compartment sink to sanitize bar food contact surfaces.

Inspector's notes

Observed roasted tomatoes/ 69*F in the upper portion of the prep cooler across from the grill. According to the person in charge the tomatoes were roasted at 10:30AM and place in the upper portion of the prep cooler to cool. TCS foods shall be cooled from 135ºF to 70ºF within 2 hours and cooled from 70ºF to 41ºF within 4 hours. The tomatoes were discarded at time of inspection. Reviewed cooling methods with the person in charge. Corrective Action: Corrected at time of inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation... Sanitizer buckets behind bar and in kitchen area measures 0 ppm QUAT during inspection, buckets were emptied and refilled at time. Please ensure QUAT sanitizer is maintained between 150-400 ppm and wiping cloths are stored in approved sanitizer. Correct By: Corrected At Time Of 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. .........On cook line, employee handled trash can then handled ready to eat bread with same gloved hand and employee handled raw hamburger and raw chicken then handled cooking equipment with same gloved hands. Instructed employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper handwashing after contamination and before working with food and food contact surfaces. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of 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. ...........On cook line, in hot holding unit, queso sauce with an internal temperature of 100*F-110*F. Per employee, queso sauce was in hot holding unit within normal time parameters. Employee discarded queso sauce for quality. Hot holding unit was turned back on for proper hot holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. ..........In walk in cooler, diced and sliced tomatoes/ 55*F and pico salsa/ 58*F prepared and cooling in shallow covered containers. Sliced and diced tomatoes and pico salsa were partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of 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. ..........In back prep area, on magnetic knife strip, and in meat cutting room, on magnetic knife strip, knives with food debris on blades. Per manager, knives are stored as clean on magnetic knife strips. All knives were removed and taken to warewashing machine. Discussed more frequent monitoring of dishware after warewashing and before stored. (A) QUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils .........In meat cutting room, nonfood contact surfaces of meat grinder and handwashing sink handles and basin of sink with accumulation of food residues. Maintain clean. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Correct By: Correct Prior To Next Routine Inspection