Found: RE Phoenix Match Cuisine & Cocktails

Inspector's notes

Observed meatball, chorizo, cooked steak, cooked chicken, butter, cut tomatoes, mozerella cheese, cut melons, and yogurt stored in reach in cooler at end of prep line measured at 48-51F. Coolest ambient temperature in cooler measured 48F. PIC reported all items stored in cooler since previous evening. All TCS foods improperly cold held were 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of corn meal with evidence of insect activity inside. PIC discarded container at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwash sink at bar without hand drying provision. PIC provided hand drying provision for handwash sink at time of inspection. 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 lids of multiple prep table coolers in state of disrepair. PIC stated a work order has been submitted. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken wings measured 64'F made 3 hours prior cooling in deep container with lid covered. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed items (brush, food display name placards) stored in handwashing sink located directly opposite of pizza oven. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Ensure handwashing sink is readily accessible at all times. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items (cut cantaloupe, cut honeydew melon, cut tomatoes, dairy yoghurt, cooked gravy with sausages, pancake batter mix with milk and eggs) measured 49'F-52'F, in reach-in cooler unit located directly opposite of food prep sink. PIC stated food items have not been removed from unit today and food items have been stored in unit for longer than 4 hours. PIC could not provide when unit went out of temperature. Ambient temperature of unit measured 47.6'F. Establishment observed with more than adequate coldholding capacities. PIC agreed to not use unit until it has been fixed. All TCS foods improperly cold held were 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE/TCS food items (in-house cooked bravo sauce prepped, cooked lasagna, pizza sauce with tomatoes) with datemarking within 7 days but establishment observed datemarking RTE/TCS food items for a total of 8 days. Informed PIC that first day of prep counts as Day 1 and food items are to be kept for 7 days total (including day of prep). All RTE/TCS foods were properly date marked 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 with PIC datemarking RTE/TCS food items for 8 days total would mean RTE/TCS food items served on the 8th day would have been stored past 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lids of tabletop prep cooler located directly opposite of pizza oven to be in disrepair. Discussed with PIC that properly functioning lids are helpful in maintaining proper coldholding temperatures of 41'F or below (prevents cold air seeping out), especially for the high heat area near pizza oven. Repair equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink near mop sink to be blocked by a milk crate and broom. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shellstock in walk-in (mussels and clams) that did not have the tags with the batches. Tags were comingled with previous shell stock tags. PIC moved current tags to batches inside walk-in. Also, observed no sell/use dates on previous shell stock tags. PIC will ensure that all shell stock tags are dated properly with the date of the final sale/use of each batch. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in refrigerator across from grill line observed a container of raw fish ceviche and a container of house-made Caesar dressing (with raw eggs) being stored directly on top of containers of various sauces. PIC moved raw items to bottom shelf where contamination would not occur. Additionally, on bakery prep line observed trays of cookie dough (with raw eggs) being stored directly over portion bags that are used for RTE items in kitchen. PIC moved portion bags where contamination would not occur. Corrective Action: Corrected at time of inspection.

Inspector's notes

Main dish machine in kitchen was in use during inspection. Observed a chlorine concentration of 0 ppm; the supply bucket was empty and not supplying the machine. The supply was re-stocked and the machine was run several times. A proper chlorine concentration of 50-100 ppm was not obtained. PIC will continue to run machine until the proper sanitizer levels are reached. In the meantime the three compartment sink will be used to properly wash/rinse/sanitize dishes and equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Along server line near cashier station observed a pastry display case with a cream cheese filled pastry. The pastry was holding at 71*F and per PIC the item was out since 7 am. PIC voluntarily discarded pastry and will ensure that TCS items are kept at 41*F or below or will utilize a time as a control policy to keep track of pastries. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in refrigerator observed house-packaged (ROP) pork jowels dated 10/16. Per PIC this was the date that item was packaged. In walk-in freezer observed house-packaged (ROP) shrimp stock (9/8), chicken stock (9/10), and pumpkin puree (10/3). Per PIC these items were packaged on the dates indicated. PIC discarded all items and will ensure that any ROP is only conducted for 48 hours; once 48 hours is reached item must be removed from packaging. Provided guidance document for ROP and 48 hour exemption. Corrective Action: Corrected at time of 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 the handwashing sink at the bar being utilized as a dump sink having garnishes and ice being dumped there. Person in charge states they will use the handwashing sink only for handwashing from now on. Discussed the importance of using all handwashing sinks only for handwashing to encourage proper handwashing. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the following Time/Temperature Control for Safety (TCS) foods having the following dates: Deli Turkey (4/23-4/30), Cooked Tomatillo (4/27), Pico De Gallo (4/27), and Baked Pinto Beans (4/30). Person in charge voluntarily disposed of these foods at the time of 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 Violations: 4th

Repeat Violation 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. In refrigerators across from grill along service line observed cooked chicken tinga dated 1/29, cooked pozole 1/29, cooked mashed potatoes 1/29, cooked pork belly 1/28, and cooked pork 1/28. In walk-in observed an opened container of pinto beans dated 1/29. PIC discarded all items at time of inspection. PIC will ensure that all TCS foods are properly date marked and disposed within 7 days (including day item was prepared/opened). Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Noticeable grease buildup on and around grill vent hoods in kitchen area. Per PIC they are cleaned monthly and services will be coming soon. Clean and maintain at a frequency that prevents buildup. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. No soap at only hand sink in coffee make station area. PIC provided soap at time of inspection and will maintain at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; 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. Establishment currently serves salmon cooked to order. Menu reflects proper consumer advisory, however parasite destruction records were not available at time of inspection. PIC will obtain records stating fish has been frozen to destroy parasites or that fish is farm raised and fed pellet feed that is parasite free. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. In reach-in refrigerator across from grill there were two containers of house-made waffle batter (with raw shelled eggs) being stored over parmesan and other cheeses. PIC moved waffle batter to area where cross contamination would not occur. 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. On service line across from grill observed a pan with smaller containers of pico de gallo, arugula, liquid eggs, raw shelled eggs. Items ranged between 55-60*F and per PIC had been out for about 2 hours. Per PIC items were supposed to be on ice but no ice was in bottom tray. PIC placed ice in tray so that items would cool to 41*F and maintain that temperature. Provided time as a control guidance document. 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.---In the coffee station, observed cows milk and in house cold brew coffee having internal temperatures of 49-52*F. Person in charge states these food items had been in the cold holding unit since the morning but were voluntarily disposed of. 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

Repeat Violation 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 the following time/temperature control for safety foods having the following dates: feta cheese (8/9), tzatziki (8/11) and Shredded cheese [(mozzarella)(8/16)]. Person in charge voluntarily disposed of these foods at the time of 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 +6 days after). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed a build up of debris on floor of the liquor storage room. Please clean all parts of the establishment frequently to prevent any build up of dust/debris. Correct By: Correct Prior To Next Routine Inspection