Perch Restaurant & Bar

Inspector's notes

Observed an ambient air temp of 50*F in the pizza prep cooler when measured with a min/max thermometers. Observed TCS foods inside the cooler measuring 52-54*F with a probe thermometer including; roasted corn and cubes cheeses. Observed TCS foods in the top of the cooler at 50-51*F including orzo pasta, bleu cheese, cotija cheese, feta, hardboiled eggs, hummus, goat cheese, fresh mozzarella, and cut tomatoes. Observed an ambient air temp of 47*F in the middle prep cooler across from the grill when measured with a min/max thermometers. Observed TCS foods inside the cooler measuring 46-50*F including cut tomatoes, cut lettuce, and coleslaw. PIC stated all foods had been in both of the coolers more than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

No consumer advisory disclosure or reminder available on the brunch menu for menu items offerings containing raw smoked salmon and eggs that are offered cooked to order. 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an ambient air temp of 50*F in the pizza prep cooler when measured with a min/max thermometer. Observed TCS foods inside the cooler measuring 52-54*F. Observed an ambient air temp of 47*F in the middle prep cooler across from the grill when measured with a min/max thermometer. Observed TCS foods inside the cooler measuring 46-50*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 25+ fruit/drain flies in the dish pit area. 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 on 2/27/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the walk in cooler observed large metal tray of raw fish being stored above cooked shrimp. 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 medium plastic containers of chantilly in the walk in one with a date mark of 11/22 and the other with a date mark of 11/26. In the walk in observed a small plastic container of cut tomatoes with a date mark of 11/25. At the bar, observed open container of bloody mary mix with no 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). All RTE/TCS foods were properly date marked at the time of inspection. 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.

Inspector's notes

Observed a container of insect killer spray stored on the upstairs patio. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container with a date marking for a month ago (11/23). Discussed with person in charge that it was more than 7-days and that dates need to be checked every day.

Inspector's notes

Observed two spray bottles with cleaner in them without a label. Discussed with person in charge (PIC) that all chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write names on each spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 plastic containers of sliced tomatoes in the walk-in with a date mark of 10/24. Observed a container of tartar sauce in the walk in with a date mark of 10/23. Observed two plastic containers of sliced tomatoes in the reach in under the cold top with a date mark of 10/24. Observed metal container marinara sauce in the reach in under cold top with a date mark of 10/25. Observed a plastic container of tartar sauce in condiment mini fridge with a date mark of 10/23. Ready to eat (RTE) and Time/temperature control for safety (TCS) foods requiring date marking must be 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.

Inspector's notes

No signage indicating the dog friendly patio was observed. A sign with at least half inch letters shall be posted at the front entrance of the food establishment so that it is easily visible to the public. Corrective Action: Correct prior to next routine inspection.

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 at the bar, several syrup bottles for mix drinks being chilled inside bar's ice bin. Addressed code, all bottles had been removed from ice bin. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Inside main ice maker machine, inspector observed the blue manifold where ice falls and touches was noted with organic matter. Manager shall have unit deep clean by end of day. Correct By: Corrected At Time Of Inspection

Core-2-402.11 , C: Effectiveness-Hair Restraints Bushy bear and long hair were observed on male staff. Addressed code violation with manager. Please provide effective hair restraint for body hair. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat 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/4573/AMC-Toolbox---Handwashing. Observed line cook picked up Hogi roll with bar hands, addressed code violation upon witness, line cook immediately put on gloves - No hand washing practice was witnessed in between. Roll discarded upon request by inspector. 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. Auto dish washing machine final rinse tested at zero after 3 runs. A. Manager shall contact Ecolab to recalibrate the cycle prior to re-inspection. Correct By: Correct Prior To Reinspection

Repeat Violation 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. At cook line, cooked Sausages probed in the range of 55-56 degree F internally, lettuce probed at 47 degree F (these items had risen in temperature due to items were double pans at the top cold table - recommend to discontinue this practice). Sausage and lettuce returned to walk in cooler for rapid cool down. Line Unit is operating in between 36-38 degree ambient air which capable of holding temperature at 41 degree F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. 3 containers of marinated cut cherry tomato were prepped on 11/28/23 and still on shelf which had passed 7 days limit. Marinated cut cherry tomato had removed off shelf during inspection. Refer to embargo form for details. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers At bar under counter, Cleaning chemical spray bottles noted without proper identifying information on bottles. Addressed code violation with A. Manager and Bartender. All bottles are now noted affixed with chemical labels. 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. Humus, Black roasted onion sauce on shelf in walk in cooler (cooler's ambient air noted at 50 degree F. ) probed with an internal temperature of 44-45 degree F. Chef ice bath these items at time of inspection to bring temperature back to 41 degree F. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-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/4617/AMC-Toolbox---Cooling. Due to monsoon, walk in cooler broke down today and ambient air noted at 50 degree F. Chef had contacted repair service during inspection. All TCS items in walk had now ice down to maintain proper cold holding temperature of equal or less than 41 degree F. Technician received order and on the way. Inspector had scheduled to return for follow up with Chef and GM. Please have unit repaired within 24-48 hr prior to re-inspection. Correct By: Correct Prior To Reinspection