Stand Up Live & Copper Blues

Inspector's notes

Observed partially cooked chicken wings being cold held in prep fridge unit. Chef stated that wings are cooked in the oven to 145*F, cooled, then cooked fully cooked in deep friers. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 30+ fruit flies in the ware washing area, near the bar walk-in cooler and at the inside bar. Pest control treatments are received regularly, and a new company has recently been contracted. Discussed pest harborage conditions such as unprotected outer openings (doors and windows), pooling water and soil/debris. PIC will contact the pest control company for an additional treatment. Re-inspection 5/27.

Inspector's notes

Observed main chemical dish machine test at 10ppm of chlorine sanitizer. Per person-in-charge (PIC), dish machine has been in use but was determined it had not been primed. Dish machine was primed and tested at 50ppm of chlorine sanitizer at time of inspection. Observed both bar dish machines test at 0ppm of chlorine sanitizer. PIC primed dish machines and ran multiple times at time of inspection. Dish machines tested between 0ppm and 10ppm of chlorine sanitizer at time of inspection. PIC closed off both bar dish machines and stated dishware will be relocated to main dish machine until repairs can be made. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cucumbers, cut tomatoes, relish with cooked corn, and parmesan cheese measured 44*F-46*F in tabletop prep cooler located at pizza station. Ambient temperature of unit observed at 44*F. Observed grilled onions, grilled jalapenos, cut tomatoes, cut lettuce, and cooked chicken wings measured 49*F in tabletop prep cooler and lower reach-in unit near pizza station. Ambient temperature of unit observed at 48*F. PIC stated food items were brought out of walk-in less than thirty minutes prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment observed to have adequate cold holding capacities. PIC stated observed cold holding equipment will not be in use to store TCS foods until repairs can be made. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee fill ice container with ice located on floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Ice containers were placed on rack located 6 inches above the ground at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hose attachment connected to mop sink faucet with atmospheric vacuum breaker extended below flood rim of sink and rest in sink basin. PIC moved end of hose above flood rim of mop sink at time of inspection. Non-testable anti-siphon vacuum breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Discussed with PIC removing the hose from the faucet when it is not in use to ensure an air gap is present. An air gap on all water supply lines must be present. Correction Action: Corrected at time of inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed hand sink faucet loose from base of sink located in far corner at large indoor bar. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mopping equipment stored in handwashing sink located by warewashing area. PIC removed mopping equipment at time of inspection. Handwashing sink shall be used for handwashing purposes only and shall be readily accessible without obstruction. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken being stored above raw ground beef in walk-in unit inspection. Further observed raw ground beef burger patties being stored above raw pork items in walk-in unit. 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 chemical warewashing machine dispensing chlorine sanitizer solution at 0ppm. Chlorine sanitizer solutions shall be within approved concentration range of 50-100pm. Observed volume of sanitizer solution container connected to machine to be low. PIC replaced solution with a new container and chemical warewashing machine observed dispensing chlorine sanitizer solution of 50ppm. Suggested PIC to check sanitizer solution with test strips prior to restaurant opening for service to ensure all warewashing is sanitized at proper concentrations. PIC moved all dishware previously washed to be cleaned and sanitized under new concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes, bleu cheese, parmesan cheese, and queso sauce (in-house made with dairy ingredients) measured 44'F-51'F in tabletop prep cooler located at pizza station. Ambient temperature of unit observed at 43.6'F. PIC stated food items were brought out of walk-in less than an hour prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment observed with adequate coldholding capacities and PIC agreed to not use unit in question for storage of TCS food items until it has been fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rusting on shelfing of dish rack next to 3-comp sink, where dishes and plates are stored clean. Suggested PIC to resurface shelfing or replace unit to prevent potential contamination. Food contact surfaces must be clean to the sight and touch. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed cup with no handle being used as scooping equipment in flour bin located by handwashing sink in kitchen bar area. Cup in question was observed in contact with food. PIC removed cup at time of inspection. Ensure scooping equipment and handles are not in contact with food to prevent contamination from hands. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring --- Observed dirty cloth in red sanitizer bucket left overnight on counter at outdoor bar area. Observed fruit flies in sanitizer bucket resting on dirty cloth in question. Suggested person-in-charge (PIC) area be cleaned and used wiping cloths be removed at closing to ensure harborage conditions are not being created. Harborage conditions are to be avoided through better retail practices to prevent pest contamination. No other pest activity observed throughout establishment at time of inspection. PIC provided pest control is serviced biweekly. Dirty cloths will be removed and cleaned prior to closing per PIC. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 hand drying provision missing at the handwashing sink located by the corner adjacent to the beer walk-in. PIC restocked handwashing sink at time of inspection. Hand drying provision must be present at all times during operation. Correct By: 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 covered-lid raw chicken being stored above covered-lid containers of beef in the walk-in. Discussed with PIC proper food storage and the importance of preventing cross-contamination. Suggested PIC keep a separate shelf for poultry food products due to the size of their inventory. PIC moved chicken to the bottom of the shelf at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage --- Observed floor sink at main bar unable to properly convey sewage. Observed sewage water overflowed onto the flooring within the main bar area. Plumbing technician arrived on site at time of inspection to work on the floor sink. Floor sink is connected only to the food dump sink located in the middle of the bar; PIC agreed to turn water valve off for the sink in question, and to shut off the main bar for operation. Sewage was cleaned and no longer overflowing from the drain. PIC further agreed to move all bar operations to the outdoor bar until reinspection. Sewage must be properly conveyed at all times and waste lines must be maintained to accommodate use of sink fixtures draining to them. Repair drainage such that waste water is properly conveyed prior to reinspection on 01/05/2024. Correct By: Correct Prior To Reinspection

Repeat Violation Core-3-501.13, C: Thawing---Observed Reduced Oxygen Packaged (ROP) salmon thawing in a cooler but still being in its ROP packaging. Person in charge instructed and employee to puncture holes in the packaging to introduce oxygen. Discussed the importance of fish being removed from its ROP packaging prior to thawing or immediately upon completion of thawing to prevent bacterial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Observed the handwashing sink located next to the pizza oven leaking from the bottom when water is being ran through. Discussed the importance of having all plumbing in the establishment maintained and in good repair. Correct By: Correct Prior To Next Routine Inspection