Farm + Craft

Inspector's notes

Observed a large cambro of cooked hummus cooling in the walk in refrigerator. Internal temperature in the middle of the hummus measured at 90°F. After discussion with the PIC it was determined the hummus had been cooling for 2.5 hours.

Inspector's notes

In the top section of the salad station prep refrigerator observed blue cheese/47°F, feta cheese/46°F, and coleslaw/46°F. In the top sections of the prep refrigerators across from the grill observed cooked brown rice/56°F, cooked quinoa/55 °F, cooked beans/56 °F, cauliflower/49 °F, coleslaw/46 °F, feta & tomato/59 °F, cooked mushroom/49 °F, cooked artichoke/46 °F, and cheese sauce/60°F.

Inspector's notes

Observed ambient temperature of prep sauté prep fridge closest to the windows observed with minimum temperature at 47.1°F with inspector's min/max thermometer.

Inspector's notes

Observed dish washer employee rinse dirty dishes, wipe hands on apron, and touch the garbage can. Then, without first washing their hands observed the dish washer employee handle and begin to put away the sanitized silverware.

Inspector's notes

Observed low temperature chlorine dish machine sanitizing silverware at time of inspection. Final rinse chlorine sanitizer concentration measured at 25 PPM with establishment's test strips. After running the dish machine again multiple times the final rinse chlorine sanitizer measured at 25 PPM each time. Acceptable final rinse chlorine concentration shall measure between 50-100 PPM. It was determined the sanitizer supply was low. After replacing the sanitizer supply and priming sanitizer the dish machine was ran again and tested at 100PPM.

Inspector's notes

Observed cooked chicken/116-120°F in the countertop steam well between the grill and prep refrigerator.

Inspector's notes

Observed garlic and oil mixture/78°F in condiment bottle held at room temperature on top of the prep station across from the grill.

Inspector's notes

Observed dish washer employee handling, rinsing, and running dishes through the mechanical dish machine. Then, without first washing their hands observed the dish washer employee handle and put away the sanitized dishes.

Inspector's notes

In salad station prep refrigerator observed spring mix/47.6°F , sundried tomatoes/46.7°F, black beans/45.5°F, kale/48.0°F, blue cheese/50.9°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. After discussion with the PIC it was determined all TCS foods were changed out around 3 PM. All TCS foods improperly cold held were relocated to alternative functioning refrigeration or deep ice baths unit to rapidly cool to 41°F at time of inspection. Ambient temperature of salad station refrigerator observed at 46.6°F with inspector's min/max thermometer. PIC placed work order at time of inspection. Ensure cold holding equipment maintains TCS foods at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beer lines in walk-in cooler that are covered in dust and organic matter. The person in charge stated that the equipment is not used. Discussed with the person in charge that old equipment that is not being used should be removed from premise. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter buildup 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 excessive organic matter build up on the upper 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.

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 Immersion mixer hanging over prep table with food debris present around the blade of the equipment. Person in charge removed and had staff clean at time of inspection. Discussed with person in charge that all equipment should be maintained free of dirt and debris. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed middle cold table on the cook line with damaged gaskets. Person in charge took pictures and put in a work order at time of inspection. Discussed with the person in charge that all equipment should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand wash sink in bar and both customer restrooms with no hot water. Person in charge stated that they had already put in a work order to address the issue. Discussed with person in charge that all hand wash sinks should have hot water of at least 100*F available at all times. 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 hand wash sink in bar with no paper towels available. Bartender got some napkins at time of inspection. Discussed with person in charge that all hand wash sinks should have a drying provision available at all times. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish. 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 salmon poke on the menu with no parasite destruction sheet available. Person in charge stated that they would get one ASAP. Discussed with person in charge that when serving raw fish such as salmon, a parasite destruction sheet must be available for review. A re-inspection will be conducted on 11/9/2023. A emailed copy of the form is acceptable. Correct By: Correct Prior To Reinspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed 2 containers of in-use utensils on the cook line stored in standing water. With inspector probe thermometer bucket 1 measured 120*F and bucket 2 measured 103*F. Chef replaced and set up new containers a time of inspection with 135*F water. Discussed with person in charge that in-use utensils should be stored in either running water or water that is maintained at 135*F. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed gaskets on left side cold table doors with damaged gaskets. Chef took pictures so that a work order could be placed at time of inspection. Discussed with person in charge that all equipment should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed excessive organic matter on the tap lines in the walk-in cooler. Discussed with person in charge that all nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered Observed both customer restrooms with no covered receptacle available. Discussed with person in charge that a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.12, C: Cutting Surfaces>>> Observed the cutting boards on the cook line (the ones on the cold prep tables) to be heavily stained and scored. Please replace or re surface these cutting boards by next routine inspection. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>> Observed a metal strainer with piercing parts/ component coming undone which was being stored as clean ready to use, Manager discarded. In the dish machine area there was a bus tub with extra utensil reserved as a back up, per Manager. Some utensils were in disrepair and tossed out such as torn rubber spatulas, citrus squeezers with paint peeling. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>> Observed water, paper napkins, cloth napkins, used straws, leaves, dust, and food debris on the floor along the baseboards, behind equipment in the bar and behind the liquor bottle cage. Also observed black organic matter along the seals of the bottom door of the salad prep cooler. Please clean these areas before your next routine inspection. Correct By: Correct Prior To Next Routine Inspection