Buck & Rider

Inspector's notes

Observed unwrapped flatware pre-set at all patio tables. Please ensure pre-set flatware is wrapped to prevent potential contamination from the environment. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed unwrapped flatware pre-set at all patio tables. Please ensure pre-set flatware is wrapped to prevent potential contamination from the environment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shallow (<4" deep) containers with lids of cooked shrimp cooling at 57 degrees Fahrenheit in the walk-in refrigerator. Two of the containers were stacked on top of each other. Please ensure that containers for cooling foods are uncovered and arranged in a way that facilitates the cooling process. Per person in charge (PIC) the shrimp was cooked by steaming less than 1 hour prior to inspection. Shrimp was within the parameters for proper cooling times and temperatures. PIC removed lids and unstacked containers. Inspector verified rapid cooling temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils with no handle and in-use utensils with handle in contact with food; being stored in RTE food items in low-boy prep drawers opposite of main food prep table. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. This is to ensure elimination of potential contamination from the hands when handling in-use utensils. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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. --- Observed three containers of strawberries with organic matter growth in the walk-in unit at time of inspection. PIC discarded strawberries at time of inspection. Food must be kept safe, unadulterated and honestly presented for food safety. Suggested monitoring strawberries upon delivery to ensure food safety. 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. --- Observed pooled eggs being stored above cooked RTE soup and cocktail mix also stored alongside raw shelled eggs in walk-in cooler. Observed raw shrimp stored alongside RTE lemons in walk-in cooler. PIC moved food items accordingly to proper food storage at time of inspection. Discussed importance of preventing cross contamination to ensure food safety for consumers. Correct By: Corrected At Time Of Inspection

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. --- Observed cut leafy greens mix sitting in ambient temperature of 58'F at tabletop cooling unit located across from the sushi station. Observed time stamp of 12:00pm - 4:00pm at the unit and PIC confirmed time as control is used for sushi rice, items in prep cooling unit in question and two other tabletop prep cooling units with food items. PIC could not provide inspector with written time as a control procedure with time as a control language. PIC agreed to publish accurate time as a control policy to written procedure and email the document prior to reinspection. PIC agreed to begin using time logs in addition to time stamps. TCS foods on time as a control must have an approved written procedure and items must have time logged in some way to prevent misuse and growth of pathogens. Reinspection scheduled on 02/12/2024. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 chef washing hands for less than 10. Discussed with 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 new single-use paper towel, and turn off handles with paper towel to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of bacteria and contamination. Employees washed hands for full 20 seconds at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 pick up RTE roasted broccolini using bare hand and place on serving plate intended for customer. Discussed with employee that RTE items must not be handled/touched with bare hands to prevent spread of harmful bacteria. PIC did not serve the plate and had the employee wash hands and wear gloves to handle food at time of inspection and inspector did not observe any more instances of bare hand contact at time of inspection. 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 0 ppm chlorine sanitizer in bar low-temperature dishwasher actively being used. Discussed the importance of proper sanitizer levels for chlorine sanitizer to be 50ppm to 100ppm and properly monitor the sanitizer levels. PIC had facilities fix machine at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 visible food debris on onion dicer stored as clean on clean dish rack in dish pit. Also observed visible food debris on mesh guard of juicer stored as clean. PIC had items moved to dish pit to be re-washed and sanitized. Food contact surfaces must be clean to sight and touch to prevent growth of pathogens. Corrected At Time of Inspection Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 accumulation of black organic matter on inside lid of both ice machines in kitchen as well as surrounding window doors of ice machine closest to sushi bar. PIC stated ice machines are cleaned quarterly. Recommend more frequent deep cleaning of ice machines to prevent accumulation of organic matter. Clean ice machines and clean at a frequency to maintain clean. Correct Prior To Next Routine Inspection Correct By: Correct Prior To Next Routine 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 cooked orzo at 49*F and cooked crab cake mix at 49-51*F in drawer cold holding unit below stovetop in kitchen. Unit observed at 54-55*F. Observed raw fish at 46-50*F, salsa at 46*F, and coleslaw at 45*F in table top of cold holding unit near fryer. Unit observed at 41-42*F. Observed raw scallops at 47*F and cooked shrimp at 48*F in small fridge of oyster bar. Unit observed at 50*F. PIC stated all items were stocked at open approximately 3 hours prior. All items were moved to walk-in to rapid cool to below 41*F. Establishment has adequate other cold holding units and PIC called for service of units. TCS foods must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

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. Observed sushi rice sitting in container at ambient temperature at sushi bar. PIC stated 4 hour time as a control is utilized for sushi rice. Sushi rice was observed without a time stamp. Employee stated sushi rice was prepared at noon. Employee marked sushi rice with accurate time frame at time of inspection. PIC showed inspector written procedure for sushi rice. Sushi rice procedure was observed without time as a control language. PIC added accurate time as a control policy to written procedure at time of inspection. TCS foods on time as a control must have an approved written procedure and items must have time logged in some way to prevent misuse and growth of pathogens. 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. Observed cooked, portioned chicken, raw portioned shrimp, raw portioned fish, and raw portioned steaks in drawer cold holding unit below stovetop that PIC stated were in the cooling process from being portioned approximately 2 hours prior. Items were observed between 50-60*F. Had all items moved to walk-in to rapid cool to below 41*F. Prep tables/drawer units are not designed to efficiently cool foods. Walk-in's, ice baths, and ice wands should be utilized to ensure cooling parameters are met: 135-70*F within 2 hours, and 70-41*F within another 4 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 multiple yarn/string and bristle brushes with visible staining on clean dish rack in dish pit. Food contact surfaces must be smooth and easily cleanable to ensure items are able to be fully cleaned and sanitized. PIC discarded brushes at time of inspection. Recommend obtaining silicon brushes. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leak from plumbing underneath hand sink in bar. Also observed cap missing from Atmospheric Vacuum Breaker (AVB) at mop sink. Repair and maintain in good repair. Correct By: Correct Prior To Next Routine Inspection