Club Sole

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Chili observed cooling in a deep container inside walk-in cooler. The chili was placed in walk-in cooler roughly an hour prior to inspection time (per employee) and had an internal temperature of 81*F. And employee transferred the chili into shallow containers to facilitate rapid cooling. Discussed the importance of air circulation during the cooling process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical dicer observed with food debris between blades found on clean storage shelf. Please ensure food contact equipment is properly cleaned and sanitized before being placed in clean storage for future use. Food contact equipment shall be clean to both sight and touch. PIC placed dicer at dishwasher for it to be cleaned and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cut tomatoes, shredded cheese, turkey sandwich meat and raw chicken, observed with ambient temperature range of 46-48*F while being cold held inside the refrigerated drawers under the grill. The ambient temperature of the unit was 48*F. Establishment had other refrigerators to use. Per PIC, all products mentioned above were stocked less than 2hrs prior to this inspection. All products were relocated to walk-in cooler where they were rapidly cooled with lids off.

Inspector's notes

Observed a pitcher inside the handwashing sink at the cook line. Handwashing sinks shall be maintained so accessible at all time. Informed the PIC that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. Pitcher was removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical dicer observed with food debris between blades found on clean storage shelf. Please ensure food contact equipment is properly cleaned and sanitized before being placed in clean storage for future use. Food contact equipment shall be clean to both sight and touch. The dicer was taken to the dish room to be cleaned. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ----- Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse. Chlorine test strips were available and easily accessible. PIC made several attempts to prime the dishwasher, each time, there was 0ppm of chlorine after final rinse. PIC called for service at time of inspection. PIC placed an out or order singed and advised staff to use the dishwasher at the Sole Restaurant. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. ------ No consumer advisory observed on the menu and burgers can be cooked to order. PIC was able to re-print new menus with a consumer advisory before end of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ----- Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse at the bar. There were dishes being washed at time of inspection. It was determined that the sanitizer bottle feeding the machine was empty. PIC replaced the empty bottle with a new one and primed the machine several times until it yielded a concentration between 50-100ppm. Please ensure chlorine sanitizer is maintained at proper concentration of 50-100 ppm using test strips. Advised person in charge to check chlorine levels daily to ensure dishes are being sanitized. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ----- Chlorine test strips weren't available and in this kitchen at time of inspection. The dishwasher at the bar uses chlorine to sanitize. Person in charge was able to obtain chlorine test strips from another kitchen prior to end of inspection. Discussed the requirement to have sanitizer test strips available and easily accessible at all times to help staff verify that proper sanitizer concentrations are maintained. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ----- The beer/wine coolers and areas below equipment at the bar area needs to be cleaned. Advised PIC to increase cleaning frequency to prevent build up of debris and potential pest attractant. Additionally, containers where clean utensils are stored at the cook line were observed of food debris and dust inside. Advised PIC to clean containers often to prevent contamination of clean utensils. 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. ----- Observed there to be no hand washing soap by the hand washing sink at the bar. PIC stocked the sink with soap at time of inspection. Hand soap/cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Please keep all hand washing sinks stocked with soap and paper towels at all time. Correct By: Corrected At Time Of Inspection