Evo

Inspector's notes

Observed establishment's shellstock tags stored in large plastic bag. Shellstock tags between November 2026 and June 2026 were commingled and not stored in chronological order.

Inspector's notes

In the walk in refrigerator observed garlic confit and cooked beef stock made in house dated 6/27.

Inspector's notes

Observed a small cambro of cooked poblano cream sauce/80-120°F (exterior to center temperature) cooling in a shallow ice bath in the walk in refrigerator. No whisk or ice wand observed. According to the PIC the poblano cream sauce had been cooling for an hour.

Inspector's notes

On a speed rack in the walk in refrigerator observed a tray of raw breaded chicken stored directly above a tray of cooked l portioned lasagna. No overhead contamination observed.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 filled 22 quart containers of cooked bolognaise prepared yesterday (4/13 date mark) in the walk in cooler with internal temperatures between 50-52°F. Observed a filled 22 quart container of cooked cream sauce prepared yesterday (4/13 date mark) in the walk in cooler with an internal temperature of 49°F.

Inspector's notes

****2nd 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

****3rd Consecutive Violation**** Observed 22qt containers of Piccata, Pomodoro, and Alfredo sauces in the walk in cooler cooling. With inspector probe thermometer the products measured 135*F, 137*F, 153*F respectively. The chef pulled product and set up in ice baths and ice wands to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, Separating the food into smaller or thinner portions, Using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Observed Short Rib sauce cooling int he walk-in cooler. With inspector probe thermometer the product measured 130*F. The chef stated that the product was made 1 hour prior to inspection. Chef placed product in ice bath with ice wand at time of inspection to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, Separating the food into smaller or thinner portions, Using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed no signage available at time of inspection. Discussed with the person in charge that a sign should be present at all times. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 2, Reg 4(d) [4] - All dog waste shall be placed in a fly-tight container located adjacent to the patio area and disposed of outside of the food establishment in an appropriately covered waste receptacle. Equipment used to clean the outdoor patio must be kept outside of the food establishment. Addl Notes: Observed no trash receptacle with lid available at time of inspection. Discussed with the person in charge that a trash receptacle with a fly tight lid should be available at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dish machine in bar area that tested 0ppm with chlorine test strips. The person in charge called for service at time of inspection. Discussed with the person in charge that a chemical dish machine should test between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pomo sauce cooling int he walk-in cooler. With inspector probe thermometer the product measured 95*F. The chef stated that the product was made 1 hour prior to inspection. Chef placed product in ice bath with ice wand at time of inspection to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, Separating the food into smaller or thinner portions, Using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cockroaches under and around the hand wash sink next to the dish washing station. The person in charge provided documentation that pest control has serviced the establishment on 12/20/2024. Report stated that activity was seen and addressed in the dishwasher area, kitchen, and bar lounge. Discussed with the person in charge that the establishment should be from pests at all times. A re-inspection will be conducted on 1/7/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cockroaches under and around the hand wash sink next to the dish washing station. The person in charge provided documentation that pest control has serviced the establishment on 12/19/2024. Report stated that activity was seen and addressed in the dishwasher area, kitchen, and bar lounge. Discussed with the person in charge that the establishment should be from pests at all times. A re-inspection will be conducted on 12/26/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed small flies and cockroaches under and around the hand wash sink next to the dish washing station. The person in charge provided documentation that pest control has serviced the establishment on 12/10/2024. Report stated that activity was seen and addressed in the dishwasher area, kitchen, and bar lounge. Discussed with the person in charge that the establishment should be from pests at all times. A re-inspection will be conducted on 12/19/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed small flies and cockroaches under and around the hand wash sink next to the dish washing station. The person in charge provided documentation that pest control has serviced the establishment on 11/18/2024. Report stated that activity was seen and addressed in the dishwasher area, kitchen, bar lounge, and dining room Discussed with the person in charge that the establishment should be from pests at all times. A re-inspection will be conducted on 12/12/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed small flies and cockroaches under and around the hand wash sink next to the dish washing station. The person in charge provided documentation that pest control has serviced the establishment on 11/18/2024. Report stated that activity was seen and addressed in the dishwasher area, kitchen, bar lounge, and dining room Discussed with the person in charge that the establishment should be from pests at all times. A re-inspection will be conducted on 11/27/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed small flies and cockroaches under and around the hand wash sink next to the dish washing station. The person in charge provided documentation that pest control has serviced the establishment on 11/7/2024. Report stated that activity was seen and addressed in the dishwasher area, kitchen, restrooms, bar lounge, and dining room Discussed with the person in charge that the establishment should be from pests at all times. A re-inspection will be conducted on 11/21/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed small flies and cockroaches under and around the hand wash sink next to the dish washing station. The person in charge stated that a call was placed to their pest control at time of inspection for service. Discussed with the person in charge that the establishment should be from pests at all times. A re-inspection will be conducted on 11/14/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed beverage dispenser in the bar area with excessive organic matter build up. The bartender cleaned at time of inspection. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build-up on the upper inner portion of the ice machine. Discussed with Chef 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

Observed items on the menu with asterisk to identify that the product can be overcooked. The items included a hamburger, filet mignon, and salmon. Chef put in a work order at time of inspection. Discussed with Chef that all items on the menu should be identified with an asterisk. A re-inspection will be completed on 8/1/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed alfredo sauce cooling in the walk-in cooler. Product was cooling in 22 qt container. Product measured 80*F with inspector thermometer. Chef stated that the product had been made approximately 1 hour earlier. Chef pulled product and place in ice bath with ice wand to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Core-6-201.18, C: Walls and Ceilings, Studs, Joists, and Rafters Observed hole in wall under the dish machine exposing wood behind FRP. Chef stated that they are beginning a small remodel and there are plans to fix the hole. Discussed with Chef that all walls and baseboards should be maintained smooth and cleanable and preventing exposure to bare wood. Correct By: Correct Prior To Next Routine 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 a pan of raw chicken breasts sitting on top of a case of ground beef in the walk-in cooler. The person in charge moved to a proper place on the bottom shelf at time of inspection. Discussed with person in charge that raw chicken should be stored below all other raw foods. 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 2 - 5 gallon buckets of marinara and 1 - 5 gallon bucket of alfredo sauce chilling in the walk-in cooler on the bottom shelf. Product measured 90*F-78*F with inspector probe thermometer. Person in charge stated that the product was made 1 hour earlier. Person in charge moved product into shallow pans to continue the chilling process. Discussed with the person in charge that when cooling time temperature controlled foods they should be cooled with the following methods: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient. Correct By: Corrected At Time Of Inspection