Echo 5 Sports Pub

Inspector's notes

Observed raw chicken stored above raw fish and cook shrimp in left side of kitchen reach-in unit, raw chicken was moved to bottom shelf at time of inspection. Raw poultry must be stored below RTE cooked items and raw fish, pork, and beef.

Inspector's notes

Observed freshly prepared cut lettuce inside open top unit overfilled, item temped 53*f degrees. Lettuce was sent to walk-in to finish cooling. Discussed cooling items in walk-in before placing on cookline for cold holding.

Inspector's notes

On the left side cookline make table observed cooked shrimp, raw white fish, blue cheese, shredded cheese, cut lettuce, sliced cabbage, and cooked wings holding between 45-53*f degrees. shrimp and fish discarded at time of inspection. remaining product sent to walk-in to cool (within 4 hour time frame). please maintain below 41*f degrees. ***3rd repeat violation***.

Inspector's notes

Observed left side cookline make table holding TCS foods from violation #22 holding with an ambient air temperature of 45.8*f degrees. The right side make table is of sufficient capacity to safely operate the kitchen at current volume. Kitchen manager stated it will discontinue use until repaired or replaced.

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 cut lettuce, boiled eggs, blue cheese, shredded cheese, holding 45-50*f degrees on the cookline open top. Chef stated lunch rush had just happened, open tops were left up. All items within 4 hour time frame and moved to walk-in to cool. Please maintain TCS items at or below 41*f degrees. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 wait staff Barehand Contact lemons for customer service water. Informed staff the need to use a glove or tongs to garnish drinks. Lemons discarded. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 Brown Gravy cooling in deep container in walk-in cooler at 55*f degrees. Kitchen manager stated gravy had been made at 10am. This is past the cooling alotted time of 2 hours to 70*f degrees and 4 hours to 41*f degrees, which comes to 6 hours total. Gravy discarded. 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. Observed Items such as blue cheese, shredded cheese, black beans, cut lettuce, red cut cabbage, cut melon improperly holding between 46-52*f degrees on the cookline open top table. Kitchen manager stated items had been there all day. All items discarded. All TCS food must be cold held at 41*f degrees or below. 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 ice in a sink with no labeling whether sink is designated hand wash or dump sink in the bar area, although a soap bottle was present at sink no paper towels were present. Bartender claimed that was the dedicated dump sink and hand soap was removed. The dedicated bar hand wash sink had soap and paper towels supplied. Observed bartender dump sanitizer bucket in dedicated bar hand wash sink during inspection. When grabbing the kitchen manager to review inspection report observed bartender dump personal drink into kitchen hand wash sink. Core-6-301.14, C: Handwashing Signage. 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. Due to the nature of observing the the violation three times in the inspection and observing no handwashing signage in the bar area, signage is required to distinguish the sinks and at all hand wash sinks prior to next routine inspection. 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. Observed Quat sanitizer bucket in bar with a concentration of 0 ppm. Bucket changed at time of inspection. Quat levels must be maintained between 150-400ppm. 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 Ice machine shoot with black organic matter. Kitchen manager stated ice machine had not been cleaned since before summer. Recommended a more frequent cleaning schedule. Please clean by next routine. Correct By: Corrected At Time Of Inspection