Tailgaters/IL Primo

Inspector's notes

Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.

Inspector's notes

Observed excessive ice buildup behind fan in the line reach-in freezer. Please remove ice to prevent food contamination and equipment failure. Correct prior to next routine inspection.

Inspector's notes

Observed TCS food being held in a prep-unit with an internal temperature of 45*F. Internal temperature of TCS food registered with an internal probe thermometer. Ambient temperature of unit registered 45*F with a min/max thermometer. Per PIC TCS food items listed were held in unit overnight. TCS food items included sliced ham, sausage, and grated parmesan. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. At time of inspection, PIC was able to repair unit to maintain temperatures of 41*F or less. Corrected at time of 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. Cut tomatoes, cheese, and lettuce with internal temperatures between 46 degrees F and 50 degrees F cold holding in a prep table next to the hot holding line. Ambient temperature of the prep table was determined to be 46.4 degrees F by using a min/max thermometer. Cooked diced bacon, cooked mashed potatoes, pepperoni, cheese, and alfredo sauce with internal temperatures between 52 degrees F and 54 degrees F cold holding in a two door reach-in cooler next to the prep unit. Ambient temperature of the reach-in cooler was determined to be 51.8 degrees F by using a min/max thermometer. PIC stated that the items had been placed into the prep table and reach-in cooler at opening this morning, about 30 minutes before inspectors arrival. TCS ingredients in the prep table and reach-in cooler were moved to the walk-in to cool to 41 degrees F or below. PIC will call service technician to repair both units. Ensure all cold holding TCS items are held at 41 degrees F or below. 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. Cut tomatoes, cheese, and lettuce with internal temperatures between 46 degrees F and 50 degrees F cold holding in a prep table next to the hot holding line. Ambient temperature of the prep table was determined to be 46.4 degrees F by using a min/max thermometer. Cooked diced bacon, cooked mashed potatoes, pepperoni, cheese, and alfredo sauce with internal temperatures between 52 degrees F and 54 degrees F cold holding in a two door reach-in cooler next to the prep unit (see violation 20.) PIC called technician and they will be on site within the hour. A re-inspection will be conducted on Monday 4/15 to verify that both units have been repaired and are holding temperature below 41 degrees F. Establishment has sufficient cooler capacities to operate safely until the prep table and reach-in cooler can be repaired. Coolers holding TCS items need to have an ambient temperature below 41 degrees F. Correct By: Correct Prior To Reinspection

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 pink slimy matter in holster which is in contact with soda gun at bar. Also see buildup inside of soda gun itself. Clean more frequently. Correct By: Correct Prior To Next Routine Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces. Observed surface under hot hold table with significant accumulation of black sticky/ greasy matter. Surface was over open buckets of tortilla chips. Employee covered chips. Have these surfaces cleaned more frequently. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting. Walk in refrigerator is dim. Needed flash light to see food and labels. Increase light intensity of walk in refrigerator. Correct By: Correct Prior To Next Routine Inspection