Final Round

Inspector's notes

Observed pre cooked ham in prep table for pizzas at 45*F. PIC was unsure when ham was placed in prep table. Observed raw chicken at 46*F and garlic parmesan (poured into sauce dispenser from original bottle) sauce at 50*F in prep table closest to walk in. PIC was unsure when garlic sauce was placed in prep table, however, raw chicken was placed in the morning. TCS foods (precooked cold ham and garlic parm sauce) improperly cold held were discarded by PIC at time of inspection and raw chicken was relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping clothes on top of pizza prep table. Informed PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a containers used to store spatulas and another container with clean knifes with debris inside. Also observed organic matter build inside the soda gun at the bar. PIC stated that they will increase cleaning frequency of their utensil storage containers and clean soda nozzle daily to prevent organic mater build up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wings being cooled in deep toss pans, stacked atop each other and sealed with tin foil. The initial internal temperature recorded was 89*F. The wings were re-panned into shallower containers and uncovered. Wings were later observed with an internal temperature of 61*F and dropping after 45min. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bucket filled with a chemical sitting in a bussing bin stored on a shelf above bottles of siracha and canned goods. PIC stated that the bucket is full of water and utensil presoak. Informed PIC that all chemicals must be stored so that contamination of food is prevented. PIC relocated the bin to the bottom of the shelve so that food, utensils, and single service items were protected from contamination. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a hand soap dispenser and paper towel dispenser posted at the three-compartment sink. Informed PIC that non-handwashing sinks cannot have soap and hand drying provisions posted at them, as they are not allowed to be used for hand washing. Remove the dispenser prior to next routine inspection. Non-handwashing sinks shall not have handwashing aides or devices posted at them. Corrective Action: Correct prior to next routine inspection ****** 2nd Consecutive Violation *****

Inspector's notes

Observed a dead fly in the ice bin at the bar. Informed PIC and instructed them to dispose of the adulterated ice. PIC discarded the ice at time of inspection. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the drainpipes from the three-compartment sink and the hand sink in the kitchen fallen into the floor drain. Observed multiple drainpipes fallen into the floor drain at the bar. Informed PIC that there needs to be an air gap of at least one inch between all drainpipe outlets and the top of the floor drains. 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 floor tiles and baseboard tiles missing around the wall near the door leading to the host area. Discussed repairing the premises with PIC and the importance of keeping the establishment in good repair and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a hand soap dispenser and paper towel dispenser posted at the mop sink. Informed PIC that non-handwashing sinks cannot have soap and hand drying provisions posted at them, as they are not allowed to be used for hand washing. Remove the dispenser prior to next routine inspection. Non-handwashing sinks shall not have handwashing aides or devices posted at them. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a lidded container of raw beef patties sitting directly on top of a box of fully cooked pork sausages and above a container of cooked chicken. Informed PIC that raw animal protein cannot be stored above ready-to-eat foods. PIC correctly stored the beef patties to prevent the cross contamination of other food items at time of inspection. 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 two dead cockroaches behind the cold holding units and one dead cockroach in the hand sink. Informed PIC that the roaches need to be removed. Discussed keeping the premises clean and free of pests. Discussed with PIC that dead pests can create odors and attract more pests to the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large accumulation of grease, dirt, and food debris underneath the equipment in the establishment's kitchen. Informed PIC that the floor the establishment needs to be cleaned frequently enough to prevent the accumulation of dirt and food debris. Discussed with PIC that cleaning the food debris and other matter from the establishment help prevent pests on the premises. 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 black organic matter on the inside lip of the ice machine. Informed PIC that the ice machine needs to be cleaned and continue to be cleaned at a frequency which prevents the growth of organic matter. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shelving and a cold holding unit blocking access to the establishments' only hand sink in the kitchen. Informed PIC that the hand sink needs to be easily accessible, and the shelving and unit need to be moved. PIC moved shelving and unit so that the hand sink is not blocked. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket at the bar with a chlorine concentration at least 200 ppm; test strip turned black. Informed PIC that the concentration of sanitizer is too high and needs to be diluted to 50-150 ppm. Discussed with PIC that sanitizer with a concentration greater than 150 ppm can poison someone. PIC diluted sanitizer bucket to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sanitizer bucket in the kitchen with a quat concentration of 0 ppm. Informed PIC that the bucket has no sanitizer it in and needs to be remade. Sanitizer dosing pump for the sink is not working to pull the sanitizer into the water. PIC called company to come fix the problem. PIC stated that they will hand dose the quat for the time being for dishes and all sanitizer buckets. PIC remade sanitizer for the bucket to proper sanitizer concentration levels. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw shelled eggs being stored above bread. Discussed with PIC that raw eggs cannot be stored above Ready to Eat foods like bread. Eggs were moved to prevent any possible contamination. Correct By: Corrected At Time Of Inspection