Frasher's Smokehouse

Inspector's notes

Observed a large, unlabeled white bucket full of sanitizer in kitchen. All containers with toxic substances must have the common working name labelled on the container. PIC added a label onto container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a small cockroach as well as an ant in facility, not touching food or food contact surfaces. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Establishment receives regular pest control. Last treatment was 5/20. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust and debris under ice machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, food debris, and pests. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the establishment using non food grade buckets to store raw chicken. The use of non-food grade containers (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Person in charge removed the chicken from the container at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink located in front of the dishwashing area hanging from the wall. Sink must be caulked back to the wall to ensure it continues working properly. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cambro-style containers of pizza sauce and marinara sauce made in the establishment with prep dates of 2-17-25, which should have been discarded on 2-23-25. 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). Confirmed with staff that the prep date on the label is accurate. All RTE/TCS foods past 7 days of preparation were voluntarily discarded by PIC at the time of inspection - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer solution concentration at in-use 3-compartment sink was measured at 0ppm during inspection. Chlorine sanitizer solutions shall be maintained at 50-100ppm. Employee remade sanitizer solution at proper concentration and re-washed, rinsed, and sanitized recently-cleaned dishes and utensils during inspection to correct. 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. Observed one employee brush their hair back and continue to serve drinks and run food without hand washing, observed another employee use the restroom and come back out, not wash their hands and continue to work in the bar, observed an additional employee spray and wipe down tables and continue to make drinks without washing hands. Employees must wash hands after changing tasks and prior to returning to food and drink service. Education was done with the EC, who will be retraining their staff. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the meat walk-in is leaking condensation and pans have been placed underneath as a catch. All equipment must be maintained in good repair. 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 beef brisket, shredded lettuce, cut lettuce, heavy cream, butter, whole milk, buttermilk, marinara sauce, gumbo, mac & cheese, baked beans, vegetable stock brine, and lemon juice at 47-57*F in outside walk-in. Unit observed at 58-59*F. PIC stated all items were in unit from yesterday or beyond. Observed sweetened condensed milk in plastic containers stored at ambient room temperature at 75*F. PIC stated condensed milk was from a few days ago. Also observed assorted dairy based dressings, cut tomatoes, coleslaw, cut lettuce, and shredded cheese at 50-51*F in prep fridge on line. Unit observed at 51-52*F. PIC stated items had been in unit since approximately 10:30am, approximately 4 hours prior to inspection. All items were discarded at time of inspection. TCS items must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 prep fridge on line holding at 51-52*F and walk-in outside holding at 58-59*F. Both units were holding TCS items above 41*F at time of inspection. Technician was observed onsite by end of inspection. 24 hour re-inspection to be conducted. Correct By: Correct Prior To Reinspection