The Normal bar

Inspector's notes

Observed ice buildup on the fan part of the reach-in refrigerator. Discussed with person in charge (PIC) Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several cut lemons dumped in handwashing sink at the bar at time of inspection. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Employee relocated all items blocking handwash sink at time of inspection. Reviewed proper procedures for handwashing sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above RTE sliced bread in a drawer unit in the back of house at time of inspection. 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 cooked beans, nacho cheese, and cooked chicken wings in the prep table of the back of house without dates at time of inspection. PIC was unsure of the dates for beans at time of inspection and voluntarily discarded items at time of inspection. Per PIC, nacho cheese & chicken wings were made the day prior to inspection. All ready-to-eat (RTE)/time and temperature-controlled foods for safety (TCS) foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray can of fly killer in the bar at time of inspection. Instructed person in charge (PIC) to remove spray bottle of insect killer and ensure that pest control is only be performed by a licensed pest control company. PIC removed can of insect killer at time of inspection. Corrective Action: corrected at time of inspection.

Inspector's notes

Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. Establishment ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use 3-compartment sink in meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at both handwashing sinks in the bar at time of inspection. Discussed with person in charge (PIC) that paper towels must be available at handwashing sink at all times. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Repeat violation (2nd Consecutive). Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap at either sink in the bar at time of inspection. Person in charge (PIC) provided soap for handwash sink at time of inspection. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans in prep table with temperatures between 48 to 50*F at time of inspection. Per cook, beans were made and placed in the prep table the day prior. Beans were embargoed at time of inspection. Observed establishment made grab and go sandwiches (turkey & egg), yogurt parfaits, and cut fruit cups containing watermelon with temperatures between 53 to 55*F at time of inspection. Observed ambient temperature of the grab & go cooler at 45.3*F at time of inspection. Establishment agreed to discontinue use of the cooler until it is able to maintain TCS food items at 41*F or below at all times. Per cook, all items were placed in the reach-in grab and go cooler less than 2 hours prior to inspection except for the egg sandwiches which were placed in the cooler the day prior. Egg sandwiches were embargoed at time of inspection and all other items were moved to an alternative cooler to rapid cool at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink in the bar at time of inspection. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC provided hand drying provision for hand wash sink at time of inspection. Corrective Action: Correct at once.

Inspector's notes

Observed cooked eggs with temperature between 125 to 126*F in steamer. Observed cooked potatoes with temperatures between 109 to 112*F on the stove at time of inspection. Per cook, all items were made within an hour of inspection and were reheated to 165*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed proper hot holding procedures with person in charge (PIC) at time of inspection. Corrective Action: 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 provolone & shredded cheese in a drawer cooler unit with temperatures between 48 to 51*F at time of inspection. Per cook, items were placed in unit less than 2 hours prior to inspection and items were moved to reach-in cooler at time of inspection. Discussed with person in charge (PIC) about proper cold holding procedures. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed floor drain in the roof top bar to be slow draining. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection. 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 no paper towels at the handwashing sink next to the register at the bar. Discussed with person in charge (PIC) that paper towels must be available at handwashing sink at all times. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed blocked floor drain with standing water sitting in drain which is located between two walk-in fridges that hold alcohol and coffee bar supplies). Discussed with person in charge (PIC) about unclogging drain at time of inspection. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection