Hopdoddy Burger Bar

Inspector's notes

Observed an employee place raw burger on grill with gloved hand, change gloves, then proceed to season burger and touch food contact surfaces. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection and got new equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fries and butter on time as a control without time stamps. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection, as they had been held for under four hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer buckets with quaternary ammonium sanitizer concentration below approved concentrations. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Buckets were changed and filled with sanitizer of the appropriate concentration at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

FOURTH CONSECUTIVE VIOLATION- Observed heavy food buildup under dish machine and three compartment sink area. Also observed heavy food buildup on reach-in freezer on back prep line. Observed organic buildup inside floor drain under soda machine. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a deep (>4" deep) covered container of cooked chicken legs with internal temperature of 66 degrees Fahrenheit cooling in an under-counter reach-in refrigerator. TCS foods must 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. Person in charge (PIC) moved chicken to walk-in and removed lid to cool rapidly - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant grease buildup on nonfood contact surfaces of deep fryers and side of flat top grill. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant amounts of food residue on floor underneath mechanical dishwasher. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. *THIRD CONSECUTIVE VIOLATION*

Inspector's notes

Observed tuna portions in manufacturer's reduced oxygen packaging (ROP) thawing in walk-in refrigerator. All ROP fish labeled "Keep Frozen" must be removed completely from ROP prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant amounts of food residue on floor underneath mechanical dishwasher. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Water temperature at hand washing sink in prep area near mechanical dishwasher was only able to sustain a temperature of 79 degrees Fahrenheit after running for >1 minute. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 1/22/2025.

Inspector's notes

Observed cooked diced sweet potato cooling at 55 degrees Fahrenheit in small (<4" deep) covered containers in upper and lower compartments of prep-style refrigerator. TCS foods must 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. Per person in charge (PIC), sweet potato was cooked and began the cooling process less than 1 hour prior to inspection. PIC moved sweet potato to quarter sheet pans and moved the pans to the walk-in to cool rapidly - inspector verified temperatures. Sweet potato was within parameters for proper cooling times and temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of milk stored directly on the ground in walk-in refrigerator. Per PIC, items were delivered on the morning of the inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC instructed employee to move items to proper storage areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant amounts of food residue on floor underneath mechanical dishwasher. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At servers' station, observed several chemical spray bottles with no labels containing clear and blue liquids. Please ensure working containers of chemical products are labeled with the common name of the product. Person in charge (PIC) labeled spray bottles during inspection to correct. Per PIC, spray bottles contained sanitizer solution and all-purpose cleaner. Corrective Action: 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 a food debris on a knife and can opener stored as clean by a prep table in the back. The person in charge removed the utensils for washing at the time of inspection. Discussed equipment food contact surfaces and utensils shall be clean to sight and touch. Correct By: 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. Observed dairy and egg based ranch, chipotle, and truffle sauces in an ice bin with internal temperatures between 55-57F behind the front counter. The person in charge stated the sauces had been placed into the dispensers around 1100 am, more than 4 hours ago. The person in charge discarded the sauces at the time of inspection. Discussed TCS cold holding temperatures of 41F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed unlabeled spray bottles with various colored solutions throughout the establishment, in food prep/storage areas, at the bar, by the dishwasher, and near single use utensils. The person in charge stated the bottles contained cleaning solutions and labeled the bottles accordingly at the time of inspection. Discussed working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Core-7-209.11, C: Storage-Other Personal Care Items Observed personal cellphones and charging cables stored on top of open prep coolers on the cook line. Observed a vapor smoke apparatus stored on a shelf above clean dishes by the mechanical dishwasher. The person in charge directed employees to remove personal items and store them in a designated employee area. Discussed storing personal items separate from areas of food prep/storage to protect from contamination. Correct By: Corrected At Time Of Inspection

Core-6-201.14, C: Floor Carpeting, Restrictions and Installation Observed carpeted mats by the urinal and toilet in the men's restroom. The person in charge removed the carpeted mats from the restroom at the time of inspection. Discussed carpeting as non-approved floor coverings for food preparation areas, walk-in refrigerators, warewashing areas, and toilet room areas. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. >>>Observed on the cook line the bun toaster with a roller that is constantly rolling through a basin of melted butter and applies the melted butter to the buns through the toasting process. The melted butter in the basin was at 98*F. Discussed with Person in Charge (PIC) hot holding a temperature control for safety (TCS) food shall be kept at a temperature of 135*F or higher to prevent the spread of pathogens. Per PIC the melted butter starts in bricks from the walk-in and placed in a hot holding container to melt and then added to the roller butter basin when needed. Discussed with PIC melted butter was placed in basin at 10:40am and time of inspection was 11:15am. Discussed with PIC to discard after 4 hours from when the melted butter was put in the basin and to not mix batches. PIC placed an in time and discard time to the butter basin. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required >>>Observed a very long hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrected at time of inspection Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed hand wash sink in bar with a leak from the hot water handle when it is turned on. Also observed the faucet on the dump sink in the bar to be cracked. Discussed with PIC the faucets shall be maintained and in good repair. Correct By: Correct Prior To Next Routine Inspection