The Living Room

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in coolers. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no trash receptacle with a lid on dog patio at time of inspection. Discussed with the person in charge that the dog patio should have a covered trash receptacle for proper disposal of dog waste. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink by the ice machine blocked and storing items, handwashing sink by the wine cooler storing dishes, and the handwashing sink on the cookline blocked by a fan at the time of inspection. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, employee returned from another room, moving boxes and packages of assorted food, then returned to cook line, and donned gloves to work with ready to eat foods without a proper handwash. Employee returned from dining area with customer food, donned gloves to moved plated food to to-go containers without a proper handwash. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At main bar, several ice scoops stored with handles in ice. Ice scoops are to be stored with handles out of consummable ice. In-use utensils are to be stored in a clean, dry location. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

At main walk in cooler, water pooling on ground from clogged condesate drain line. Repair company was on site to repair to prevent future drainage issues. Condensate drainage and other non SEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use main warewashing machine, no chlorine sanitizer detected at dishware surfaces. After several attempts to prime machine, unable to obtain correct sanitizer concentration. Discontinue use of main warewashing machine until repaired. Use glass warewashing machine or 3-compartment sink until repaired. Discussed more frequent monitoring of sanitizer solution, especially at start of day after periods of inactivity. Repair company was called at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, in prep table cooler two drawers, crab mix and spicy tuna mix with internal temperatures of 49*F-51*F. Per employee, mixes were prepared two days ago and maintained in prep table cooler. Crab mix and spicy tuna mix were discarded. See embargo form. Discontinue use of prep table cooler drawers for storing of TCS foods until repaired. Repair company was called at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use main bar warewashing machine, chlorine sanitizer with a concentration >100ppm at dishware surfaces. After machine was turned off and drained and restarted, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk in cooler with ambient air temperature of 44*F-46*F, taken with inspector min/max thermometer. Internal temperatures of TCS foods were 42*F-43*F. Repair company was called at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Second Consecutive Violation. On cook line, on cook top, cooked chicken with an internal temperature of 105*F. Per employee, chicken was cooked within normal time parameters. Employee discarded cooked chicken for quality. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. At peacock room bar handwashing sink, two ice machine rooms handwashing sinks, coffee machine handwashing sink without hand drying towels. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In wall knife holder above hot holding units, stored knives with accumulation of food debris on blades. Per manager and employee, knives are to be stored as clean in wall knife holder. All knives were removed and warewashed at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

On counter cook top, cooked vegetables with internal temperatures of 60*F-68*F. Per manager and employee, vegetables were prepared about 2 hours and are reheated when served. For quality, manager moved cooked vegetables to reach in freezer to rapidly cool back down to proper temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: 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. ..........At main warewashing machine, employee handling dirty dishware then handling clean dishware without a proper hanwash in between each task. Instructed employee to re-wash dishware, and wash hands to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ..........At peacock room bar handwashing sink, two ice machine rooms handwashing sinks, coffee machine handwashing sink without hand drying towels. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. .........In second walk in cooler, packaged raw meat stored touching bags of ready to eat bread. Manager moved packages of raw meat and provided a barrier to prevent cross contamination. Discussed proper storage of raw vs ready to eat foods to prevent future cross contamination. 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. .........At in use peacock bar warewashing machine, no detectable chlorine sanitizer at food contact surfaces. After almost empty bottle of sanitizer was exchanged for full bottle and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution at warewashing machine, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ..........At sushi station, sushi rice without a start/ discard time. Sushi rice uses time as a public health control. Start and discard time were added to sushi rice at time of inspection. Discussed the importance of following establishment written time as a public health control procedures for sushi rice. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment ..........On cook line, bottom cold holding drawer below cook top not closing properly and sharp edges on handle. Repair drawer. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 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. ..........No hand drying towels at ice machine handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. .........On cook line, cooked chicken with internal temperatures of 110*F-120*F. Per manager, chicken was prepared <1 hour. Manager moved chicken to re-heat to 165*F and placed for hot holding. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources..........On sushi line, sushi rice without time documentation. Per employee, sushi rice was made >2 hours and uses time as a public health control. Employee provided start and discard time on sushi rice. Discussed importance of following establishment written time as a public health control procedures. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. ..........Establishment uses fresh shellfish. On saved shellfish tags, no last used date recorded on each tag. Educated employees on noting last used date on each shellfish tag. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. 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. ........In walk in cooler on speed rack, packaged raw fish stored over containers of ready to eat cheese sauce. Manager re-arranged sheet pans so that raw fish was stored below ready to eat foods. Discussed proper storage of raw vs ready to eat foods to prevent future cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. .........On cook line, cooked chicken with internal temperatures of 112*F-118*F. Per manager, chicken was prepared <2 hours. Manager moved chicken to re-heat to 165*F and placed for hot holding. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection