Cogburn's Big Wings

Inspector's notes

Observed the hand sink in the bar area had dozens of straws inside the basin of the hand sink. Manager talked to bartender about dump sink and hand sink requirements. Bartender switched to do dumping down the designated dump sink. Ensure hand sink is open and accessible and only handwashing is done at the hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of organic matter on beer lines in the walkin. Talked to staff about a spring cleaning for that area. Ensure that the facility is cleaned often enough to avoid build up of debris along surfaces. Corrective Action: Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the main hand sink by the dishwasher. Manager refilled the empty container. Ensure there is paper towels at each hand sink at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of organic matter on the beer lines in the walkin. Talked to staff about cleaning frequency, and facility uses an outside company. Ensure facility is cleaned often enough to avoid build up of organic debris. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of onions sitting directly on the ground in the dry storage room. Talked to staff about storage techniques. Ensure that all foods are stored 6 inches above the ground. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee cutting citrus for drinks with bare hands touching the citrus wedges. Talked to staff about bare hand contact policy. Ensure that bare hands do not touch ready to eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese at 55F, chorizo at 53F, and ham at 48F inside the under grill fridge. Talked to manager about removed all TCS foods from 2 hours ago and put back in walkin. Ensure that all cold holding equipment is capable of keeping TCS foods at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blue container for spray bottle. Manager said it was degreaser. Ensure all spray bottle have labels to reduce their misuse. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed trays of cooling chicken wings stored on top of a trash can. Manager removed the tray from touching the trash can. Ensure that cooked foods are kept away from trash cans. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of organic matter debris on shelving in walkin, and under walkin vent. Ensure areas are cleaned often enough to avoid buildup of organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**2nd repeat** Observed several TCS items such as cheese, cooked potatoes, raw and cooked meat, and deli meats in drawers underneath grill with internal temperatures ranging from 48*F-57*F when measured with a probe thermometer. According to chef, all items had been in the drawers since the day before. All TCS foods must maintain internal temperatures of 41*F and below. All items were discarded at time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold holding drawers underneath grill with an ambient temperature of 48.9*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection on drawers will be conducted by 9/3/24.

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 large containers of chicken wings in the walk in refrigerator from the previous day holding 48-49F. Also observed salsa and multiple other TCS food items in the walk in holding 48F. PIC stated that there had been maintenance done to the walk in refrigerator on 2/19. PIC was unsure what service had been completed. The unit was holding 41F at the time of the inspection, captured using the inspector's min/max thermometer as well as the establishment ambient air thermometer in the unit. Employee stated there may be a problem with the defrost cycle. Inspector removed lids of all food items and recommended taking temperatures daily to ensure TCS foods are holding 41F or below. If unable to maintain temperatures, please service the walk in and move the TCS food items to working refrigerators and/or freezers. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 picking up items on the ground, and wearing gloves to as to soil their hands less, then removing gloves, then directly proceeding to food tasks and touching clean plates, and glassware. Talked to staff about glove use and where to wash hands. Ensure that hands are washed going from dirty to clean tasks in the kitchen, even when wearing gloves. 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 blocked hand sink in the bar area. Facility has a separate dump sink and a hand sink, and the hand sink had a strainer, fruit and straws in it. Told manager, and had the items removed. Ensure that only hand washing is done at the hand sink, and the only tasks at the hand sink are hand washing. 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 bar dishwasher at 0 ppm bleach after 3 cycles. Manager was able to put the cork back in the until to help it hold water, without it, the water wasn't getting on the dishes. Manager rewashed dishes, and the unit is working now. Ensure that all bleach dishwashers are at 50-100 ppm bleach at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ---Observed can of Hot Shot and other aerosol pest spray in the office. Told manager to remove the items, as they can only be used by someone with a pest control applicator license. Facility does have pest control service at least monthly. Correct By: Corrected At Time Of Inspection