Jobot

Inspector's notes

Observed sanitizer bucket and empty bottle stored in the handwashing sink located at the bar area. PIC was informed that handwash sinks should only be used for handwashing and will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket and empty bottle stored in the handwashing sink located at the bar area. PIC was informed that handwash sinks should only be used for handwashing and will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed conveying sewage backed-up at three compartment and prep sink. Sewage observed contained within three compartment and prep sink. Also observed mop sink conveying sewage but contained and draining slowly. PIC put in a work order at time of inspection. Sewage must be properly conveyed at all times and waste lines must be maintained to accommodate use of sink fixtures draining to them. Repair drainage such that waste water is properly conveyed prior to reinspection in 24 hours. Corrective Action: Correct prior to re-inspection on 10/30/25. *Second consecutive violation*

Inspector's notes

Observed raw shelled eggs stored above fresh produce and cheese items in walk-in unit. Observed raw shelled eggs stored above RTE bread in reach-in cooler located opposite of stovetop. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided proper food storage guidance via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dairy butter (67'F) stored at ambient air temperature on tabletop prep area. Chef stated butter was taken out of tabletop prep cooler about an hour prior for ease of access, item had been out of temperature for less than 4 hours.. Informed Chef item is to be kept at 41'F or below. PIC moved butter item to walk-in unit to be rapidly cooled to 41'F. Observed bloody mary mix (tomato base) measured 51'F in reach-in cooler located closest to beer walk-in unit. Ambient temperature of cooler unit measured 45.7'F. Unit was emptied of TCS food items at time of inspection. PIC agreed to not use unit for coldholding storage of TCS food items. PIC stated bloody mix is kept overnight and could not determine when unit went out of temperature. Item has been out of temperature for longer than 4 hours and was 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice (07/24), in-house ranch made with buttermilk (07/18) stored past 7 days in walk-in unit. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Additionally observed self-kegged cold brew with no datemarking. PIC stated cold brew was kegged the day prior 07/30 at 3:00pm. Informed PIC for reduced oxygen packaging such as kegging, items are to be datemarked with exact date and time of packaging and item shall be removed from packaging prior to 48 hours ending. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Provided datemarking guidance via email. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed conveying sewage backed-up at mop sink. Sewage observed contained within mop sink. PIC put in a work order at time of inspection. Sewage must be properly conveyed at all times and waste lines must be maintained to accommodate use of sink fixtures draining to them. Repair drainage such that waste water is properly conveyed prior to reinspection in 24 hours. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed pico de gallo (4/20) stored past 7 days in walk-in unit. Also observed container of pico de gallo portioned from this batch on service line. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed datemarking requirements for cold brew prepped and kegged in-house. Provided datemarking guidance via email. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bleu cheese (8/28), cooked rice (9/6), and in-house cooked Spanish rice seasoning sauce (9/4) with datemarking past 7 days in walk-in unit. Observed bloody-mary mix (tomato base) with datemarking of 09/03 in reach-in unit located by the ice bin at the bar. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lift door of ice machine located in the kitchen to be in disrepair at time of inspection. Observed ice cream freezer's sliding doors to be in disrepair at time of inspection. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.---throughout the establishment, observed opened bloody Mary mix, boiled eggs, opened cream cheese, opened nacho cheese, cooked chicken and cooked beans not having date markings. Person in charge states they were opened/cooked 2-5 days prior to inspection and dated the appropriately by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment--- Observed ice cream freezer's sliding doors to be in disrepair, cracked, and have a hole at time of inspection. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed the beer walk in cooler fans having a build up of dust/black organic matter. Please clean all parts of the establishment frequently to preclude the build up of any dust/organic matter. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. - Observed birds eye sauce containing cooked peppers, roasted garlic, and establishment made pickles with date marks of 2/17, 2/14, & 2/7 in the walk-in freezer at time of inspection. All items were embargoed at time of inspection. Discussed date marking procedures with the person in charge (PIC). All ready-to-eat (RTE)/time and temperature controlled foods for safety (TCS) must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Provided date marking guidance sheet with PIC at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed ice cream freezer's sliding doors to be in disrepair, cracked, and have a hole at time of inspection. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cooked beans that were heated up 3 hours prior to inspection having an internal temperatures of 76*F. Person in charge reheated the cooked beans to 165*F at the time of the inspection to hot hold. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. 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 pico de gallo (cut tomatoes), cooked longaniza (pork), and cooked pork chops having internal temperatures of 47-67*F. Person in charge states the cooked pork chops were brought out of the walk in cooler and left outside for less than 2 hours since it was going to be prepped. The pico de gallo and cooked longaniza were in a prep cooler but the top portion was not covered with inserts allowing the cold air to escape. These foods were placed in the bottom portion of the cooler or the walk in cooler to cool down. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. 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 cooked beans and cooked pork chops that were cooling in the walk in cooler but being tightly wrapped with plastic wrap. Person in charge removed the plastic wrap to allow these foods to cool down more efficiently. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---Observed 2 live cockroaches near the prep table area at the time of inspection. Person in charge states they will get their pest control to come service the establishment. Discussed the importance of having a certified pest control applicator service the establishment frequently to prevent the access of any live pest. Reinspection will be conducted within 10 days. Priority Foundation-6-501.115, Pf: Prohibiting Animals---Observed a dog present in the bar area at the time of inspection. Employee did not ask the customer is the dog was a service dog but the customer left prior to being asked. Discussed the importance of only allowing service animals in the establishment to prevent any contamination. Corrected at the time of inspection. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the walk in cooler located next to the liquor storage having its flooring in disrepair. Discussed the importance of having all flooring in the establishment smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection