Le Sans Souci

Inspector's notes

The person in charge onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Using chlorine test strips, observed no chlorine in the final rinse of the in-use mechanical dishwasher. The chlorine supply canister was replaced, the machine primed, and 50-100ppm chlorine restored. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Ninja blender pitcher (not in use at time) cracked throughout and taped. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. The PIC removed the blender. Corrective Action: Corrected at time of inspection.

Inspector's notes

No cold, running water at the handwashing sink in the bar. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Food manager certification was not available for review. Maintain it accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the bar, observed several items stored in the handwashing sink. 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. Ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Items removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the kitchen handwashing sink one of two faucets is inoperable. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In-use warewashing machine behind bar showed 0ppm bleach after multiple washes at time of inspection. Warewashing machines used to sanitize food-contact surfaces with chlorine must dispense chlorine at a ppm determined by manufacturer (50-100ppm). Bar will use the 3 -compartment sink to sanitize dishes until the warewashing machine is fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced lettuce and sliced tomato in the prep table at 50°F. Per PIC, foods were just prepped and placed into prep table top to cool. Prep table tops are made for cold holding, not active cooling PIC moved foods underneath to the prep table's reach-in at time of inspection to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced cantaloupe in prep table at 45*F. Per PIC, cantaloupe was placed in prep table between 10am and 12pm that day. 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. Cantaloupe was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pate in walk-in fridge and reach-in fridge both dated '4/26'. 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). PIC disposed of both portions of pate at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed broken handwash sink in the kitchen next to prep tables and cook line. Only one handwash sink at the far end of the kitchen was available for use by staff. Per PIC, sink had stopped draining and he kept it out of order until he could call a plumber. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sliced cantaloupe in prep table at 45*F. Per PIC, cantaloupe was placed in prep table between 10am and 12pm that day. 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. Cantaloupe was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pate in walk-in fridge and reach-in fridge both dated '4/26'. 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). PIC disposed of both portions of pate at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at time of inspection.

Inspector's notes

Observed raw chicken and raw beef stored above raw fish in small reach in cooler nearest to entrance of kitchen.

Inspector's notes

Observed in use chlorine chemical dish machine with a concentration of 0ppm at time of inspection. Person in charge informed when using chlorine as a sanitizer the concentration shall remain between 50-100ppm at all times per manufacturers guidelines.

Inspector's notes

Observed bordelaise sauce in deep metal container cooling in walk in cooler at a temperature of 60*F. Person in charge explained the item began cooling the night before temperatures were taken. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above raw seafood in small each in cooler on cook line.

Inspector's notes

Observed in use large dish machine in kitchen with a chlorine sanitizer concentration of 0ppm at time of inspection. Person in charge informed when using chlorine as a sanitizer the concentration shall remain between 50-100ppm at all times. Person in charge moved all ware washing to 3 compartment sink at time of inspection. Corrective Action: 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.... Observed salmon and two tins of lettuce at a temperature of 46-47* in reach in cooler nearest to walk in cooler. Person in charge explained the lettuce was cut 3 hours prior and placed into walk in cooler to rapidly cool. Person in charge explained the salmon was placed in reach in cooler last night. Person in charge discarded item at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 large pieces of food debris in hand sink nearest to walk in cooler. Person in charge informed hand sinks shall not be used for anything other than hand washing. Person in charge removed debris at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.... Observed shell stock tags for oysters from the last 90 days a without date when the last Shellstock was sold from each container. Informed person in charge Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty and the date when the last Shellstock from container is sold or served shall be recorded on the tag or label. Person in charge was given information on maintaining identification of Shell stock. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers...Observed three spray bottles under 3-compartment sink with clear liquids inside. Person in charge informed that working 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. Person in labeled bottle at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. >>> In single door reach-in, at beginning of cookline, observed a container of raw chicken stored on shelf above containers of raw shrimp and raw salmon. Different types of raw animal foods shall be separate from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Discussed importance of proper storage to prevent cross contamination with Person in Charge (PIC). PIC moved raw chicken for proper storage. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>> Observed an unlabeled spray bottle with a clear liquid stored behind bar. Per employee, spray bottle contained sanitizer. Working 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. Discussed maintaining all working containers of chemicals properly labeled with Person in Charge. Spray bottle was labeled at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter >>> Throughout inside and outside of establishment, observed unused equipment such as 3-compartment sinks, single door refrigerators, combination oven, crates and building materials. Premises shall be maintained free of litter and articles/equipment that are not needed for the operation or maintenance of the establishment. Please removed unnecessary equipment from establishment. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting >>> Observed very dim lighting in produce walk-in refrigerator next to back door/mop sink. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Please maintain proper light intensity of walk-in refrigerator. Correct By: Correct Prior To Next Routine Inspection