Wicked Six Bar & Grill

Inspector's notes

At outside pizza prep table cooler, TCS foods (sausage, pizza sauce, garlic in oil) without proper date marks. Per employee, TCS foods were prepared >24 hours. Employee provided date marks to containers of sausage, pizza sauce, and garlic in oil. RTE/TCS foods requiring date marking are to 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

In walk in cooler, shredded cooked meat/ 55*F prepared and cooling in shallow covered container. Per employee, meat was shredded <1 hour. Cooked meat was transferred to uncovered sheet pan and placed back in walk in cooler to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

In cold holding drawer on cook line, and on sheet pan in walk in cooler, packaged raw salmon and packaged raw tuna thawing in closed reduced oxygen packaging. All packaged fish were removed from packaging to continue the thawing process. All ROP fish labeled "Keep Frozen" is to be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No single use towels available at the hand washing sinks in the rear kitchen and bar. PIC provided hand drying provision for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed sheet pans of raw meat and seafood stored on open shelving over various packaged cheeses. 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

In cold drawer on the line, observed a sealed, vacuum package of raw salmon labeled "Open package before thawing". All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. The salmon was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person-in-charge at the facility is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open employee beverage cup on top of the mechanical dishwasher. Maintain employee beverage cups with lids and straws, and store beverages away from open food and clean equipment. The beverage was discarded. 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.......Chlorine concentration below 10ppm in final rinse of in-use mechanical dish machine. Maintain chlorine concentration of final rinse at 50-100ppm, per label instructions. The sanitizer line was adjusted and machine primed before achieving 50ppm chlorine in the final rinse. Wares were re-sanitized at the machine. Correct By: Corrected At Time Of 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 walk-in cooler, observed pozole (soup)/3-24 and chile/3-29 held more than 7 days of preparation dates. Staff indicated that these items hand not been frozen. Discard ready-to-eat (RTE) TCS food within 7 days of preparation date of oldest ingredient with the preparation date counting as Day 1. Staff voluntarily discarded the soup and chile. Reviewed date marking regulations. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use .....Rice scoop stored in water at 79F. When storing utensils between uses in standing water, maintain the water at 135F or above. Correct By: Correct Prior To Next Routine 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........In the walk-in cooler, observed chili/42-45F prepared the day before and stored in a plastic container about 12 inches deep. Cool TCS food from 135F to 70F within 2 hours and then to 41F with the total time not exceeding 6 hours. Cooling procedures were reviewed. The manager voluntarily discarded the improperly cooled chili. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.......In the walk-in cooler, observed large stock pot ( at least twelve inches deep) with cooked vegetable pozole/50F. Per staff, the pozole had been prepared less than 6 hours prior. After instruction, it was transferred to shallow pans (about four inches) to facilitate the cooling process. Correct By: Corrected At Time Of Inspection