Pier 54

Inspector's notes

Observed Wagyu Burger on summer menu without appropriate consumer advisory asterisk. Consumer advisory disclaimer was provided on bottom of menu. Informed PIC that 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. PIC added asterisk on all menus at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Quat to be higher then 400ppm in sanitizer bucket underneath front hand washing sink. Establishment had quat sanitizer test strips readily accessible. Sanitizer was diluted by PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two mixing bowls stored clean with white residue inside them located on the racks in the main kitchen. PIC properly washed, rinsed, and sanitized the dishes. Advised PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. PIC stated that the chef is in the process of obtaining their certificate and just need to complete the exam. 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

There is no approved mop sink at the establishment. A mop sink must have cold and hot water supplied through a mixing valve, as well as a curbed or stand-alone basin. PIC purchased white basin mop sink, and it is at the establishment. The sink needs to be installed prior to next routine inspection. Must provide a mop sink prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation ***** 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed the prep sink unsealed from the wall it is bracketed to. Informed PIC that the sink needs to be resealed to the wall to prevent accumulation of dirt, debris, and moisture in the crevice. Observed the handle for the faucet switch missing on the faucet of the three-compartment sink in the kitchen. Informed PIC that the faucet needs to be brought back into good repair. 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. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed four trays of blanched potato fries cooling on a rack at the kitchen ambient temperature. The internal temperature of the fries was 78*F. PIC stated that they had been cooling for an hour. Informed PIC that cooling must be done under refrigeration in order to ensure meeting the cooling parameters. PIC moved the potatoes into the reach in cooler at time of inspection. Provided cooling guidance documents via email. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is no approved mop sink at the establishment. A mop sink must have cold and hot water supplied through a mixing valve, as well as a curbed or stand-alone basin. PIC stated that the are in the process of installing new water lines for equipment outside, including the mop sink. Informed PIC that adding water lines requires a remodel to be applied for. Provided PIC with information on the remodel application process via email. Must provide a mop sink prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation ***** 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed the handle for the faucet switch missing on the faucet of the three-compartment sink in the kitchen. Informed PIC that the faucet needs to be brought back into good repair. 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

No Certified Food Protection Manger was available onsite at time of inspection. Informed PIC that a CFPM must be available onsite during all hours of operation. PIC stated that the have theirs but were unable to produce it at time of inspection. 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. ***** 2nd Consecutive Violation *****

Inspector's notes

There is no approved mop sink at the establishment. A mop sink must have cold and hot water supplied through a mixing valve, as well as a curbed or stand-alone basin. Must provide a mop sink prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manger was available onsite at time of inspection. Informed PIC that a CFPM must be available onsite during all hours of operation. PIC stated that the have theirs but were unable to produce it at time of inspection. 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

Observed the ceiling above the wheel rack used to store foods before rapid cooling missing the vent panels, leaving gaping air vents and debris build up exposed. Informed PIC that the vents need to be cleaned and also brought back into good repair to protect the food beneath from potential contamination. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. 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.

Core-4-501.12, C: Cutting Surfaces----Observed some cutting boards that are heavily stained. Please resurface or replace. Correct By: Correct Prior To Next Routine 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 ground stored above clam chowder soup, green chili salsa, cheese sauce, and raw fish in reach-in cooler at time of inspection. Person in charge (PIC) moved on shelf below the soup, salsa, cheese sauce, and fish at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. 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. - Observed buildup of black organic matter on soda nozzle in the bar. Observed build up of pink organic matter in the ice machine. Soda nozzles and ice machines must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Correct By: Correct Prior To Next Routine Inspection

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. - Observed sliced/diced tomato, salsa, cooked peppers, cole slaw, in the prep table with temperatures between 47 to 49*F at time of inspection. Per cook, items were placed in the prep table less than 2 hours prior to inspection, except for the cole slaw which was in the prep table since the day prior. Cole slaw was voluntarily discarded at time of inspection. Cook placed all other items on an ice bath at time of inspection. Observed ambient temperature of prep table at 45.1*F at time of inspection. Establishment has multiple working reach-in coolers and a freezer at time. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. - Observed cheese sauce stored in a deep container in the reach-in cooler closest to the door with a temperature of 90*F at time of inspection. Per cook, cheese sauce was and hour and a half prior to inspection and was reheated to 165*F at time of inspection. Discussed proper cooling methods with person in charge (PIC) -shallow pans, ice baths, lids off. Discussed proper cooling and cooling methods with the PIC. All TCS foods cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. 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.......Carne asada, brats, veggie burger and raw chicken in the large line reach-in at 52*F to 55*F internally. Manager stated items had been in the unit more than two hours. Embargoed, manager discarded. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. ....The large line reach-in holding TCS food 52-55*F. Min/max thermometer read 54*F. Please repair/replace to hold TCS food 41*F or below prior to reinspection 10/17/23. 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. Correct By: Correct Prior To Reinspection