Pinnacle Grille

Inspector's notes

In-use dish machine found below 50 ppm chlorine at about 10 ppm. By end of inspection PIC was able to prime machine and bring concentration up to 50 ppm.

Inspector's notes

5th repeat violation. Salmon, BBQ ribs, sliced swiss, sliced cheddar, and sliced gouda in drawer cooler beneath cooktop found at 44 to 51 deg F. Gravy, risotto, alfredo sauce, burrata sauce, spinach, roasted tomatoes, refried beans, roast beef, cooked pasta, sour cream, cooked diced beef, raw bacon, sliced mozzarella, and shredded cabbage inside right side prep cooler found at 44 to 64 deg F. Per PIC all items had been in coolers over 4 hours.

Inspector's notes

Drawer cooler found at 51.2 deg F ambient air temperature and right side prep cooler found at 46.4 deg F ambient air temperature with min/max thermometer.

Inspector's notes

Observed water leak coming from ceiling in area between walk-in and mop sink due to rain. PIC ensured all food and food contact surfaces were protected.

Inspector's notes

Observed employee working with dirty dishes then move to clean dishes to begin putting them away without washing hands in between.

Inspector's notes

Observed middle prep-table and reach in cooler at an ambient air temperature of 55*F measured with cooper min/max thermometer. Observed cooked chicken, ham, turkey, boiled eggs, cooked black beans, cut leafy greens and cut tomatoes at a temperature of 53-57*F at time of inspection. Person in charge explained that all items were placed into cooler less than 4 hours prior to temperatures being taken by inspector.

Inspector's notes

Observed employee spraying and scrubbing dirty dishes then move to clean dishes to begin putting them away without washing hands in between.

Inspector's notes

Observed cooked mushrooms at a temperature of 120*F and caramelized onions at a temperature of 125*F placed behind flat top grill. Person in charge explained items were prepped less than 2 hours prior to temperatures being taken.

Inspector's notes

Observed rice, fish, cooked mushrooms, and cooked mushrooms sitting outside of cold holding unit at a temperature of 50-52*F. Person in charge explained they had been taken out of cold holding unit less than 4 hours prior to temperatures being taken.

Inspector's notes

Observed dish machine at 0ppm of chlorine. Person in charge changed empty chlorine bucket for full bucket then primed and ran machine again. Dish machine was run again concentration of machine was between 50-100pm at time of inspection.

Inspector's notes

Observed cooked potatoes, cooked pasta, cooked tomatoes and sliced cheese in prep top and reach in cooler at the end of cook line at a temperature of 45-46*F at time of inspection. Person in charge explained all items were placed into cooler less than 4 hours prior to temperatures being taken.

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 red and mango salsa at a temperature of 52*F in reach in cooler on cook line. Person in charge explained that it has been in there for 2 days. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Person in charge discarded items at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers.... Observed spray bottle in back corner next to mop sink where other chemicals are stored with clear liquid inside. Person in charge informed that Working containers used for storing POISONOUS OR TOXICMATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge did not know what was in spray bottle. Person in charge discarded spray bottle at time of inspection. 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. >>> On cookline, in far end refrigerated make table, observed various TCS (time/temperature controlled for safety) foods such as cooked & portioned pastas, sauces such as beef stroganoff and alfredo, cooked broccolini, raw tuna, risotto and refried beans with internal temperatures 47*-50*F. On cookline, in middle refrigerated make table, observed various TCS foods such as hard boiled eggs, cut tomatoes, containers of cut leafy greens, cooked & portioned chicken, cooked shrimp, cheeses and sliced deli meats with internal temperatures 57*-62*F. In left of side of refrigerated drawers, underneath grill, observed raw ground beef, raw beef filet, raw shrimp and raw salmon with internal temperatures 47*50*F. Temperatures were verified with establishment probe thermometer. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Per Person in Charge (PIC), temperatures were taken approximately 1.5 hours prior and were measured above 41*F. All TCS foods held in make tables and drawers for less than 4 hours were moved to walk-in to rapidly cool to 41*F or below. All TCS foods held for more than 4 hours were discarded (see embargo form). Discussed importance of proper cold holding, monitoring temperatures and utilizing alternate refrigeration, ice bags/ice baths, etc to maintain TCS foods at 41*F or below. Instructed PIC to discontinue use of make tables and drawers until able to maintain TCS foods at 41*F or below. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. >>> On cookline, observed various TCS foods with internal temperatures 47*-62*F in far end & middle refrigerated make tables and refrigerated drawers underneath grill. Far end refrigerated make table ambient temperature 47.1*F when measured with inspector min/max irreversible thermometer, middle refrigerated make table at 53.6*F and refrigerated drawers at 45.6*F. Facilities shall have enough cold holding equipment/capacities for the business of the establishment. All TCS foods were removed from make tables and refrigerated drawers. Instructed Person in Charge to discontinue use of make tables and drawers until able to maintain TCS foods at 41*F or below. Repair service on-site prior to end of inspection. Correct prior to Re-Inspection within 24 hours. Priority Foundation-3-501.15 (A), Pf: Cooling Methods. >>> In walk-in refrigerator, observed a marinara/103*F cooked and cooling in a large, covered container (more than 4 inches deep). Proper cooling methods 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 or other effective methods. Discussed proper cooling methods with Person in Charge (PIC). Per PIC, marinara within safe cooling parameters. Marinara was placed in small, uncovered containers to continue the cooling process. Corrected at time of inspection. 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. 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. Correct By: Correct Prior To Reinspection

Core-3-307.11, C: Miscellaneous Sources of Contamination >>> In walk-in freezer, observed a heavy accumulation of ice on food boxes, food packages, shelving and floor. Foods shall be protected from sources of contamination. Maintain food boxes and packages free from ice accumulation. Correct By: Correct Prior To Next Routine Inspection