The Capital Grille

Inspector's notes

In prep area, employee handled personal backpack after handling raw meat, then opened walk in cooler then began cutting raw meat with same gloved hands without a proper handwash. In prep area, employee donned apron then donned gloves and started opening refrigerators and handling food containers without a proper handwash in between tasks. On cook line, employee handled raw meat then wiped hands in regularly used dry towel used for handling hot items, washed hands, donned gloves, and handled used towel again. All employees were instructed to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment used time as a public health control for various TCS food items on cook line and expo line. Establishment unable to locate written time control procedures. Time control procedures were written at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 compartment sink with the caulking missing/damaged along the back right edge of the sink. Discussed with Chef that the sink should be sealed to the wall so that it has a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a chef drop a piece of bread on the ground, pick the bread up with their gloved hands, and throw the bread away. Then, without first washing their hands and changing their gloves observed the chef plate a steak sandwich. Observed a chef touch their face and then without first washing their hands observed the chef handle tongs and continue grilling steaks.

Inspector's notes

In the large reach in refrigerator at the end of the cook line observed packaged raw beef stored directly above a sheet tray of dried parsley used as a garnish for ready to eat plated foods. No overhead contamination observed.

Inspector's notes

Observed two containers of whipping cream/70°F held at room temperature on the counter near the sink on the middle of the line. Observed a small container of whole roasted garlic/50°F held in a container stored on top of the other containers in the upper section of the small prep cooler on the line. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge it was determined all TCS foods had been removed from temperature control less than an hour ago.

Inspector's notes

Observed a metal container of cooked garlic butter/54°F stored on the counter at room temperature on the prep line. After discussion with the chef, it was determined the butter was within safe time parameters and was relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed sliced cheese/ 46°F, sour cream/ 47°F, steak butter/46°F, beef steaks/ 46-47°F, ground beef/ 46°F, butter/ 51°F, and raw chicken/ 53°F in the large work top cooler at the end of the cook line. The beef butter and sour cream were in the tabletop cooler for more than 4 hours and was discarded at time of inspection. According to the person in charge all other TCS foods had been in the prep cooler since 11 AM or later. All other TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed cooked hard-boiled eggs/ 50°F, feta cheese/ 50°F, blue cheese/46 °F, cooked shrimp/ 47°F, and cooked crab/ 46°F in the prep cooler between the handwashing sink and dessert reach in refrigerator. The cooked shrimp and crab were voluntarily discarded at time of inspection. According to the person in charge all other TCS foods had been in the prep cooler since 11AM or later. All other TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Ambient air temperature of prep cooler next to the desert reach in cooler measured at 44.0°F with min/max thermometer. Ambient air temperature of the large work top cooler at the end of the prep line measured at 46.9°F with min/max thermometer.

Inspector's notes

Observed multiple unlined copper mule mugs in the glass door cooler at the bar. Copper and copper alloys such as brass may not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine. Copper is not approved for use in certain alcoholic beverages. When copper and copper alloy surfaces contact acidic foods and juices, copper may be leached into the food product. PIC discarded the mule mugs at time of inspection. Discussed utilizing mule mugs with stainless steel lining. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chopped hardboiled eggs/ 60°F and roasted corn/ 47°F in the upper portion of the prep cooler next to the dessert reach in cooler. After discussion with the chef it was determined the eggs and corn were cooked between 10:30AM and 11:00AM this morning.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 a chef handle a raw steak on the cook line with a gloved hand. After handling the raw steaks the chef removed their glove with another gloved hand and without washing their hands the chef began to handle equipment on the line such as tongs. Employee not washing hands often enough during food preparation to prevent cross contamination. Employee not washing hands after engaging in other activities that may contaminate the hands. Directed employee to wash hands appropriately. Reviewed when to wash situations with the person in charge. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed the rice scoop stored in water at 100*F. Ladles, scoops, tongs, etc., may be left sitting in water that is 135?F or hotter between uses. The water was discarded and new water was added that measured at 140*F. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Excess ice buildup in table top coolers near the rice cooker. Ensure that the equipment is maintained in good repair. Discussed routine maintenance/repair with the person in charge. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 a filled sanitized bucket stored in the basin of the handwashing sink at the end of the main cook line. All handwashing sinks shall be maintained so they are accessible at all times. Handwashing sinks shall not be used for purposes other than handwashing. The sanitizer bucket was removed from the handwashing sink at time of inspection by the person in charge. 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. Observed a bag of raw spinach leaves stored at room temperature near dump sink on the main cook line. Internal temperature of the spinach leaves was 71°F. Observed two containers of caramelized onions with an internal temperature between 45-47°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with one of the chefs and the person in charges it was determined the spinach leaves and caramelized onions were within safe time parameters. The spinach leaves and caramelized onions were moved to the walk-in cooler at time of inspection to rapidly cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. At time of inspection observed raw salmon and raw tuna/ 48°F in a drawer cooler across from the grill. Observed raw lobster/ 48°F in the prep cooler across from the grill. Observed cooked corn/ 47°F in prep cooler near cooking line entrance. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Control for Safety (TCS) foods shall be maintained at 41°F or less. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. All TCS foods were within safe time parameters and were returned to the walk in cooler at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens At time of inspection observed newly installed ice cream dipper well with an ice-cream scoop near the hand wash sink. The dipper well is within the splash zone during hand washing. Equipment, Utensils, Linens and Single-Service and Single-Use Articles shall be stored in a clean location where they are not exposed to splash, dust, or other contamination. Please adjust dipper well setup to prevent splash zone contamination prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection