Eddie V's Prime Seafood

Inspector's notes

Observe buildup of brown residue on the interior surface of a soda gun at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda nozzle cleaning frequency. Please clean soda nozzles as frequently as necessary and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in use dish machine at the bar with final rinse chlorine concentration of 0 PPM. The dish machine was primed and run three more times and the final rinse chlorine concentration measured between 0- 10 PPM each time. Final rinse of chlorine sanitizer shall measure between 50-100 PPM. After replacing the sanitizer jug, priming, and running the dish machine two more times the sanitizer concentration measured at 50 PPM.

Inspector's notes

Observed a covered container of cooked potatoes/ 64°F cooling in the walk in cooler. Observed condensation on the interior lid. According to the person in charge the potatoes had been cooling since 3:30PM (~2 hours).

Inspector's notes

Observed ice buckets stored directly on the ground in front of the ice machine. Equipment, Utensils, Linens and Single-Service and Single-Use Articles stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. The person in charge moved the ice buckets to the ware washing area at time of inspection to be sanitized. According to the person in charge the ice buckets are usually stored on nearby hooks in between use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed corn Pico salsa/ 48°F and whipped cream/ 47°F in the upper portion of the open top prep table refrigerator. After discussion with the person in charge it was determined all TCS foods were prepared 20 minutes prior.

Inspector's notes

No cold water available at handwashing sink near the three-compartment sink. The cold-water faucet lever observed in disrepair. Minimum internal temperature of the water at the sink was 140°F. Hand sink's water temperature should measure between 100°F -110°F. Please repair handwashing sink prior to re-inspection so it dispenses hot and cold water at an appropriate temperature to promote effective handwashing. Service call made at time of inspection. Corrective Action: Correct prior to re-inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: At the bar handwashing sink observed a pair of tongs and a bottle topper in the basin of the sink. Observed a barrel/wooden board used for smoking cocktails resting on top of the handwashing sink. Handwashing facilities must be maintained in a condition that promotes handwashing. All items were removed from the handwashing sink at time inspection to be washed and sanitized.

Inspector's notes

Observed in use dish machine at the bar with final rinse chlorine concentration of 0 PPM. The dish machine was run a second time and the final rinse chlorine concentration measured at 0 PPM. Final rinse of chlorine sanitizer shall measure between 50-100 PPM.

Inspector's notes

Observed onion jam/46, cooked eggs/ 50°F, and cooked spinach/48°F in the upper portion of the open top cooler on the line.

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 an open container of blue cheese stuffed olives/ 65°F stored at room temperature at the bar. 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 the person in charge it was determined the olives were within safe time parameters. The olives were returned to the cooler at time of inspection. Discussed utilizing 4-hour time as a control for stuffed olives. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 employee handle and place orange peel in beverage intended for a customer with their bare hand at the bar. Bare hands shall not come in contact with ready to eat foods. Use utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling ready to eat food. Person in charge reviewed utensil/ glove usage when handling ready to eat foods with employee at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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/4621/AMC-Toolbox---Cross-Contamination. At time of inspection observed 3 glass bottles of water stored in ice intended for consumption at the bar. Ice used for cooling the exterior surfaces of food, bottles, or equipment cannot be used as food. The bottles were removed from the ice at time of inspection. Ice surrounding the bottles was discarded. Correct By: Corrected At Time Of Inspection