Bootleggers

Inspector's notes

****2nd Consecutive Violation**** Observe toilet in women's room that appear to be off. There is no water in toilet, the toilet has dried dirt and debris visible in toilet. Discussed with the person in charge that all equipment should be maintained in good working condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged caulking behind the rinse off station in the dish room. Discussed with Chef that the backsplash should be fastened and sealed to the wall to create a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection. 6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed wooden floor buckled in front of the office/men's room exposing bare wood underneath. Chef stated that they had a leak that warped the floor and they have a work order already placed. Discussed with Chef that all floors should be maintained in good condition and create a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two bartenders working behind the bar while touching their hair and not washing their hands. Discussed with the person in charge that any person should wash their hands immediately after touching any part of their person. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink in bar area that was being used as a dump sink. The bartender removed dump basket at time of inspection. Discussed with the person in charge that the hand wash sink should only be used for hand washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter buildup on the inside of the beverage dispenser at the bar. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bartender working behind the bar with no hair restraint. Discussed with the person in charge that any person working in food/beverage area should have some sort of hair restraint on at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**** 2nd Consecutive Violation **** Observed leak at the 3 compartment sink and the hand wash sink on the cook line. Discussed with the person in charge that all equipment should be maintained in good working condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe toilet in women's room that appear to be off. There is no water in toilet, the toilet has dried dirt and debris visible in toilet. Discussed with the person in charge that all equipment should be maintained in good working condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels available in cook line employee's hand wash sink. Manager provided clean towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer is at 0 PPM in low-temp dishwasher after several attempts and priming. Use three-compartment sink to wash and sanitize dishes until dish dishwasher is repaired to dispense chlorine at 50-100 PPM.

Inspector's notes

Waste water is continually dripping from the pipes under three compartment sink in several area. Repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Floor in walk in cooler is accumulated with food debris and is sticky. Clean and mop as often as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection.

Inspector's notes

Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection.

Inspector's notes

Observed establishment still with no quaternary ammonium test strips for their sanitizer buckets. Test strips are required for any sanitizers used with food contact surfaces. Provide test strips prior to re-inspection (Friday, August 15th). THIRD REPEAT VIOLATION.

Inspector's notes

Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection.

Inspector's notes

Observed handwashing sink near the cook line with the hot water line still turned off due to a leak/repair. 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. Provide hot water to this handwashing sink prior to re-inspection (Thursday, August 7th). REPEAT VIOLATION

Inspector's notes

Observed establishment still with no quaternary ammonium test strips for their santizer buckets (establishment was also unable to find chlorine test strips at the time of the reinspection). Test strips are required for any sanitizers used with food contact surfaces. Provide test strips prior to re-inspection (Thursday, August 7th). REPEAT VIOLATION.

Inspector's notes

Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection.

Inspector's notes

Observed handwashing sink near the cook line with the hot water line turned off due to a leak and observed no hot/cold water being provided to the outdoor handwashing sink near the smoker at the time of the inspection. 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. Provide hot water to this handwashing sinks prior to re-inspection (Friday, July 25th).

Inspector's notes

Observed establishment with two sets of quaternary ammonium unopened that expired in 2022. Test strips are required for any sanitizers used with food contact surfaces. Provide unexpired test strips prior to re-inspection (Friday, July 25th).

Inspector's notes

Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection.

Inspector's notes

Observed handwashing sink near the cook line with the hot water line turned off due to a leak and observed no hot/cold water being provided to the outdoor handwashing sink near the smoker at the time of the inspection. 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. Provide hot water to this handwashing sinks prior to re-inspection (Friday, July 25th).

Inspector's notes

Observed the bar dishwasher with 0PPM of chlorine sanitizer at the time of the inspection. Lines were primed and several cycles were ran and no sanitizer was achieved. Barware will all go to the kitchen dishwasher until repair. Repair prior to reinspection (Tuesday, July 22nd). REPEAT VIOLATION.

Inspector's notes

Observed establishment with two sets of quaternary ammonium unopened that expired in 2022. Test strips are required for any sanitizers used with food contact surfaces. Provide unexpired test strips prior to re-inspection (Friday, July 25th).

Inspector's notes

Observed side kick valve removed for the sanitizer dispenser at the 3-compartment. Establishment is awaiting a more permanent solution. Establishment is still utilizing bleach for wiping cloth buckets. Also observed pipes directly in the floor drain at the bar from the dishwasher still. Pipes should be above the flood rim of the floor drain. Repair prior to re-inspection (Tuesday, July 22nd). REPEAT VIOLATION.

Inspector's notes

Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection.

Inspector's notes

Observed no written procedure and/or clean up kit for bodily fluids at the time of the inspection. Written procedures or kit for clean-up of vomiting and diarrheal events is required onsite at all times. Documentation on clean up procedures was provided at the time of the inspection. Advised person in charge to also acquire a bodily fluid clean up kit for ease.

Inspector's notes

Observed server handle tortillas with their bare hands and place on customer plates. Person in charge had server discard the tortillas and wash hands, place gloves on to handle the tortillas accordingly. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items.

Inspector's notes

Observed handwashing sink near the cook line with the hot water line turned off due to a leak and observed no hot/cold water being provided to the outdoor handwashing sink near the smoker at the time of the inspection. 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. Provide hot water to this handwashing sinks prior to re-inspection (Friday, July 25th).

Inspector's notes

Observed both the bar and kitchen dishwasher with 0PPM of chlorine sanitizer at the time of the inspection. Lines were primed and several cycles were ran and no sanitizer was achieved. Establishment will utilize manual warewashing. Repair and maintain sanitizer at both machines (50-100PPM) prior to reinspection (Friday, July 18th). REPEAT VIOLATION. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed deli slicer in the storage area stored as clean with food debris around the blade. Ensure food contact surfaces are clean to sight and touch when stored as clean. Slicer was set to be cleaned at the time of the inspection.

Inspector's notes

Observed quat in wiping cloth buckets at 400+PPM at the time of the inspection. Pre-mixed dispenser was not dispensing quat at the proper concentration at the time of the inspection. Establishment will utilize bleach until sanitizer dispenser can be repaired and maintain accordingly.

Inspector's notes

Observed a black fabric linen used to hold dumplings in the reach-in cooler on the cook line at the time of the inspection. Spoke with person in charge about utilizing a food grade material for this practice. Linen was removed from the dumplings at the time of the inspection.

Inspector's notes

Observed establishment with two sets of quaternary ammonium unopened that expired in 2022. Test strips are required for any sanitizers used with food contact surfaces. Provide unexpired test strips prior to re-inspection (Friday, July 25th).

Inspector's notes

Observed water for sanitizer tubing coming from a sick kick valve off the handwashing sink in the dish area at the time of the inspection. Sanitizer needs its own dedicated water supply to feed the tubing system. Also observed pipes directly in the floor drain at the bar from the dishwasher and in the kitchen dish area. Pipes should be above the flood rim of the floor drain. Repair prior to re-inspection (Friday, July 18th). 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leaking piping at the handwashing sink at the cook line, observed a leak under the 3-compartment sink and a leak under the rinse area near the kitchen dishwasher. Also observed both kitchen sinks not affixed to the wall and loose. Repair these areas prior to next routine inspection.

Inspector's notes

This is the 6th consecutive violation. Observed large amounts of grease and food debris on the floors under the cooking equipment. Please have area cleaned more frequently. Floors should be cleaned as frequently enough to prevent any soil accumulation. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a large hole in the wall behind the ice maker and soda machine in the soda room. In the dry storage room, observed a hole in the wall covered with an aluminum pan lid. Please have holes in the wall repaired and repaired with a smooth, durable, and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 2nd repeat violation. At time of inspection, no handwashing cleanser was available at the handwashing sink by the dishwashing machine. PIC replaced hand soap dispenser.

Inspector's notes

Observed the bar dishwashing machine in use with 0 ppm of chlorine sanitizer. Upon inspection, the sanitizer, rinse aid, and dishwashing detergent were all empty. Until chemicals are replaced, unit has its lines primed, and is dispensing the proper concentration (50-100 ppm) of sanitizer, establishment will be utilizing the back dishwashing machine.

Inspector's notes

In the hot holding containers on the stove, observed an overfilled container of pork between 117-138*F (majority between 117-120*F). Had PIC split the pork into more shallow portions and place into the hot water bath to reheat. Pork was reheated to 165*F prior to returning to hot holding.

Inspector's notes

Observed the both prep coolers in the kitchen out of service. In the coolers observed all foods on ice. Observed coleslaw at 50*F, sliced cheese at 48*F, cooked tomatoes at 47*F, salsa at 46*F, cooked corn salsa at 49*F, bacon at 58*F, guac with tomatoes at 47*F, and broccolini at 49*F. All foods were placed in the unit approximately 3.5 hours prior. Foods were moved to the walk in to rapidly cool.

Inspector's notes

On the cook line, both prep coolers were not functional and were being used to store TCS food items on ice. All equipment used for cold holding must be functioning and holding below 41*F or below. Please have these coolers repaired prior to re-inspection.

Inspector's notes

Observed the back door with cracks around the edges and not fully closing. Please have back door replaced. Outer openings must be protected to prevent pest entry. Corrective Action: Correct prior to next routine inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: This is the 5th repeat violation. Observed rodent droppings on the floors under the dishwashing machine, on the dishwashing machine, on the dish rack shelving, on the floors of the kitchen, and on cans and containers in dry storage. Observed chewing on a container of seasoning in dry storage. Establishment must remain free of pests. Please have pest issues eliminated prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the handwashing sink in the kitchen falling off of the wall. Basin is at an angle that allows a pool of standing water to accumulate. Water could become an easy water source for pests. All equipment must remain in good repair. Please have sink reattached. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 6th consecutive violation. Observed large amounts of grease and food debris on the floors under the cooking equipment. Please have area cleaned more frequently. Floors should be cleaned as frequently enough to prevent any soil accumulation. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a large hole in the wall behind the ice maker and soda machine in the soda room. In the dry storage room, observed a hole in the wall covered with an aluminum pan lid. Please have holes in the wall repaired and repaired with a smooth, durable, and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no certified food protection manager was present on the premises.

Inspector's notes

This is the 4th repeat violation. Observed rodent droppings on the water heater, on the dishwashing machine, on the floors around the dishwashing machine, on the dish tray shelving, on the floors of the dry storage room, on the shelving of the dry storage room, and on cans and containers on the dry storage shelving. No live or dead rodents observed. No pest control reports were available at time of inspection.

Inspector's notes

This is the 5th consecutive violation. Observed grease, food debris, rodent droppings, trash, and other soils accumulating on the floors of the kitchen, under the cooking equipment.

Inspector's notes

At time of inspection, no certified food protection manager was present on the premises.

Inspector's notes

This is the 3rd repeat violation. Upon re-inspection, observed rodent activity on the shelving and floors by the dishwashing machine and on the floors and shelving of the dry storage room. Observed two dead rats on snap traps in the dry storage room. Per manager, these rodents were caught in the last 30 minutes. Per Discussed pest management plan with manager. Discussed filling and covering holes with manager.

Inspector's notes

This is the 5th consecutive violation. Observed grease, food debris, rodent droppings, trash, and other soils accumulating on the floors of the kitchen, under the cooking equipment.

Inspector's notes

At time of inspection, no certified food protection manager was present on the premises.

Inspector's notes

Upon re-inspection, observed rodent activity on the dishwashing machine, on the shelving by the dishwashing machine, on the floors of the dry storage room and on cans, bags, and containers in the dry storage room. No pest control report was available at time of inspection. Discussed pest management plan with manager.

Inspector's notes

This is the 5th consecutive violation. Observed grease, food debris, rodent droppings, trash, and other soils accumulating on the floors of the kitchen, under the cooking equipment.

Inspector's notes

At time of inspection, no certified food protection manager was present on the premises.

Inspector's notes

At the expo station, observed employee grab tortillas with their bare hand and place them on the plate, ready for service.

Inspector's notes

At the outside smoker handwashing sink and the handwashing sink in the dishwashing area, no soap/hand cleanser was available at time of use.

Inspector's notes

In the prep unit across from the grills on the food prep line, observed tomatillo salsa at 53*F, guacamole with tomatoes at 49*F, cheese sauce at 50*F, cooked potatoes at 52*F, cooked garlic at 52*F, sliced tomatoes at 50*F, and roast beef at 49*F. All foods that had been in the unit less than 4 hours were moved to the walk in cooler. Foods that had been in the unit over 4 hours were embargoed.

Inspector's notes

In the drawer cooler under the char grill, observed salmon fillets thawing while still in the ROP. ROP stated on the package to remove from package prior to thawing and "keep frozen"

Inspector's notes

Observed rodent droppings at the following locations: On shelving under the ansul system in the kitchen, on the hot holding box in the kitchen, on the window sill in the dishwashing area, on the dishwashing machine in the dish area, on the shelving in the dishwashing area, inside and around the 3 compartment sink in the dish area, On the shelving and on food containers in the side storage room, on the floors of the dry storage room, and on the water heater. No pest control report was available at time of inspection.

Inspector's notes

Observed a bottle of lemonade stored in a soda fountain ice bin. Per employee the ice is used for consumption. The ice was burnt and the bin was sanitized, then refilled with new ice.

Inspector's notes

This is the 5th consecutive violation. Observed grease, food debris, rodent droppings, trash, and other soils accumulating on the floors of the kitchen, under the cooking equipment.

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 employee handle a hamburger bun and toppings with bare hands. Food was already being brought to customer. Had discussion with manager about bare hand contact with ready to eat foods. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of grease, food, and other debris under the cooking equipment in the kitchen. Floors should be cleaned as frequently as needed to prevent accumulation of soils. Please have the floors cleaned. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence At time of inspection, observed a large accumulation of rodent droppings on the dishwashing unit. Rodent droppings also observed on several dishes, in the water heater closet, on the office floors and breaker panel in the office, and under cooking equipment in kitchen. Establishment must remain free of pests. Reviewed most recent pest control report. Inspector will follow up in 10 days to review pest activity. Correct By: Correct Prior To Reinspection

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. In the cooler drawers under the grill, observed Bacon Jalapenos at 48*F, raw hamburger patties at 47*F, raw salmon at 46*F, and raw chicken at 47*F. All foods were placed in unit less than 4 hours prior. Foods were moved to walk in cooler to cool. All cold-holding temperature controlled for safety foods are required to be kept at or below 41*F. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices At time of inspection, establishment was unable to locate their probe food thermometer. A probe thermometer for food must be readily available at all times. Establishment was unable to find their thermometer prior to end of inspection. Please locate or obtain a probe food thermometer. Correct By: Correct Prior To Reinspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large accumulation of debris, residues, grease, and food under the cooking equipment. Observed debris and standing water in the bar with organic matter growth in the water on the floors of the bar. Floors must be cleaned as frequently as necessary to prevent any accumulation of debris. Please clean floors and continue cleaning them at a frequency to prevent accumulation of soils. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd