Natalie's

Inspector's notes

checked the facility bar soda gun holsters. one facing south of the bar, clogged, not draining. manager removed/cleaned and serviced during the inspection. Corrective Action: Corrected at time of inspection. frequency of cleaning the soda gun holster attachment and tube reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed bar dishwasher in use, checked sanitizer. noted at 0ppm. discussed with facility staff on duty. manager refilled and serviced the equipment sanitizer line. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure a certified food protection manager is on the premises during all hours of operation. Chef is working on obtaining certification, Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ground chili meat in steam table with an internal temperature of 95*F when measured with a probe thermometer. According to chef, chili had been partially reheated on grill before being placed in steam table. Discussed with chef that TCS (time and temperature controlled for safety) foods must be reheated to 165*F before being placed in hot holding units. Chili was placed back on grill to reheat to 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cans of raid roach spray in the dry storage area. Pesticides are only permitted to be applied by a certified pest control company and may not be stored on the premises. Cans of spray removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quaternary ammonium test strips to be adulterated. Unadulterated test strips must be available at all times for all types of sanitizer used on the premises to ensure proper concentrations are being used. Provide photo to inspector for re-inspection by 10/10/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed accumulation of food debris on the floor in the kitchen and dry storage area. Observed buildup of organic matter inside the ice machine. Please maintain clean prior to the next routine inspection to avoid the attraction of pests and maintain ice machine clean. Corrective Action: Correct prior to next routine inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions ////// Observed accumulation of food debris and general spoilage build up on floors of physical facility. Please ensure facility is cleaned frequently enough to prevent accumulation of debris particularly in kitchen area. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels available at hand washing sink behind the bar. Paper towel dispenser was stocked at time of inspection. Correct By: 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 whole iceberg lettuce with orange, slimy discoloration and film. All food must be unadulterated and in good condition. Lettuce was discarded at time of inspection (see embargo). 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 the three compartment sink in the kitchen. All chlorine sanitizer must have a concentration of 50 ppm- 100 ppm to properly sanitize dishes. Bleach was added to three compartment sink to achieve a concentration of 50 ppm at time of inspection. Also discussed with cook importance of using cool water in sanitizer compartment to prevent dissipation of chlorine. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ////// According to cook, standing refrigerator in kitchen had an internal temperature of 47*F upon opening the establishment at 11:00 AM and temperature continued to increase throughout the day. Per cook, all food from standing refrigerator was moved to walk-in approximately 2 hours prior to inspection. The following food was observed to have internal temperatures of 48*F-51*F when taken with a probe thermometer: cut lettuce, chili beans, grilled chicken, spinach artichoke dip, pickled eggs, marinara sauce, cooked shredded pork, coleslaw, nacho cheese, raw chicken, hot dogs, chipotle ranch, sour cream, pickled jalapenos, raw beef, pepper jack cheese, cheddar jack cheese, provolone cheese, american cheese, sliced deli ham, sliced deli turkey, blue cheese dressing, ranch dressing, thousand island dressing, caesar dressing, honey mustard dressing. All listed foods were discarded at time of inspection as there was no way of positively knowing how long standing refrigerator was out of temperature (see embargo). Observed the following foods with internal temperatures of 50*F-62*F in the reach-in cooler on the cook line. All temperatures were taken with a probe thermometer: sour cream, salsa, diced tomatoes, sliced tomatoes, cheddar jack cheese, provolone cheese, swiss cheese, and iceberg lettuce. All foods were discarded at time of inspection (see embargo). All TCS (time and temperature controlled for safety) foods must be held at 41*F and below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 standing refrigerator with an ambient temperature of 54*F and reach-in cooler with an ambient temperature of 55*F. All cold holding equipment must adequately maintain temperatures of 41*F and below. Per cook, service is scheduled to repair equipment. A re-inspection will be conducted on 9/7/23. Correct By: Correct Prior To Reinspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ////// Observed ice bucket being stored on the floor. Discussed with employee the importance of storing ice bucket on a surface that is cleaned and sanitized frequently. Correct By: Correct Prior To Next Routine Inspection