Craft 64

Inspector's notes

Observed standing water in the bottom of the beer cooler in the bar area. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with no covered trash can available for proper disposal of dog waste. Discussed with the person in charge that the establishment should have a trash can with a lid available at all times for proper disposal of dog waste. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****Second consecutive violation**** Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge 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

****Second consecutive violation**** Observed line cooler that measured 58*F with inspector min/max thermometer. Cooler contained multiple TCS items including diced tomatoes, mozzarella cheese, sliced pepperoni, sliced sausage. Observed smaller cooler next to ice machine that measured 56*F with inspector min/max thermometer. The cooler contained TCS items including diced tomatoes and chopped lettuce. Chef stated that the products had been stocked throughout the shift as items are used and the TCS items had not been in the unit for more than an hour prior to inspection. All TCS items measured between 45*F - 48*F. Chef removed back stock items and created ice packs and baths for other items to keep on the line. Chef stated that a service call was placed and should be there today. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed damaged gaskets on the doors of the cook line cooler. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 4-101.19 - Core: Nonfood-Contact Surfaces Addl Notes: Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice bin by the 3 compartment sink having an accumulation of white and black organic matter. PIC observed and confirmed presence of organic matter in the ice bins. Advised PIC to implement plans to frequently clean ice bins on a schedule. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed can opener on the prep table have organic matter on the blade. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Advised PIC the hazards of physical contaminants and the practice of cleaning frequency for the can opener. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice bin by the 3 compartment sink having an accumulation of white and black organic matter. PIC observed and confirmed presence of organic matter in the ice bins. Advised PIC to implement plans to frequently clean ice bins on a schedule. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut leafy greens, spring mix, shredded cheeses, diced tomatoes, pico de gallo, sour cream, and pesto with garlic registering at 55°F (in 53.5°F ambient temperature) at 2:45 PM in the main cold top table by the pizza and and 55°F (in 55°F ambient temperature) at 2:45 PM in a separate mini cold top table by the 3 compartment sink and ice bin. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated the unit is checked every day by the shift crew, but no logs were recorded or provided at the time of inspection. Employee stated the TCS foods were placed in at 11:00 AM. All TCS contents past 4 hours at time of inspection were discarded and the cold top tables were filled with ice to hold items-on-demand for services. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut leafy greens, spring mix, shredded cheeses, diced tomatoes, pico de gallo, sour cream, and pesto with garlic registering at 55°F (in 53.5°F ambient temperature) at 2:45 PM in the main cold top table by the pizza and and 55°F (in 55°F ambient temperature) at 2:45 PM in a separate mini cold top table by the 3 compartment sink and ice bin. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC stated the unit is checked every day by the shift crew, but no logs were recorded or provided at the time of inspection. Employee stated the TCS foods were placed in at 11:00 AM. All TCS contents past 4 hours at time of inspection were discarded and the cold top tables were filled with ice to hold items-on-demand for services. Corrective Action: Correct prior to re-inspection by 08/29/2025.

Inspector's notes

Observed can opener on the prep table have organic matter on the blade. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Advised PIC the hazards of physical contaminants and the practice of cleaning frequency for the can opener. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In small prep cooler/54F, observed hummus/54-60F, bleu cheese/62F, chimichurri containing garlic in oil/62F, and various cut spinach and salad greens/55-58F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, the foods were all out of temperature less than 4 hours and were within safe time holding parameters. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Repair service was immediately scheduled. Staff to use alternate refrigeration until the unit can maintain TCS temperatures at or below 41F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chest freezer with food and some packaged food on a rack outside the kitchen door. Maintain food storage in the walk-in cooler or indoors. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. In the walk in cooler, observed two containers of meat balls that were cooked on 5/6, a container of spinach dip with cream and cheese with a date mark of 5/8, and a container of cooked sausage with a date mark of 5/8. All ready to eat, time/temperature controlled for safety (TCS) foods are only allowed to be held for 7 days. Food items past 7 days were embargoed. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the walk in cooler, observed a box of raw sausage over ready to eat (RTE) pepperoni, a box of raw steaks over RTE parmesan cheese, and a box of raw bacon over RTE ricotta cheese. All raw foods should be stored below RTE foods to prevent cross contamination. Foods were rearranged to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. In the salad prep cold holding unit by the ice maker, observed cut tomatoes at 46*F, hard boiled eggs at 47*F, mascarpone at 45*F, Bleu cheese at 47*F, cut lettuce at 48*F, and RTE pepperoni at 46*F. All temperature controlled for safety (TCS) foods in cold holding are required to be kept at 41*F or below. All foods that were placed in the unit less than 4 hours prior were moved to walk in cooler. All foods that were in unit over 4 hours were embargoed. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the gaskets on the bottom doors of the pizza prep unit torn and in disrepair. To ensure the unit is able to hold at the proper temperatures, please have these gaskets repaired/replaced. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd