Cold Beers & Cheeseburgers

Inspector's notes

Observed lowboy cooler right next to walk-in cooler with ambient temperature 64.9°F as measured via min/max thermometer. Internal temperature of products stored in it range from 54-62°F. TCS products stored in this cooler include cut tomatoes, cut lettuce and sour cream. Person in charge (PIC) stated that temperature checks were conducted at 1:00pm (3 hours ago) and internal temperatures measured were 41°F or below. Informed person in charge (PIC) that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine in back area measured 0 ppm after multiple cycles while in use during inspection. Service call was placed at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large chunk of deli ham in walk-in cooler date marked 5/16, item was discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Spatulas and other cooking tools were being stored in container of water on cooktop between uses, water measured 110 degrees F. Tools and container were moved to hot part of grill at time. Please ensure food contact utensils are stored in a clean dry area, or water above 135 degrees F between use. Corrective Action: Corrected at time of inspection.

Inspector's notes

No fly tight waste bin on patio during inspection. Please ensure a covered trash can is available for dog friendly patio. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available at time of inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No handsoap available at handsink near kitchen door, sink was re-stocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use and after multiple cycles during inspection. Machine was not priming properly, service call was placed at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Container of cooked pasta in lowboy cooler was date marked 1/24, item was discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 6 days after the date they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Various boxes of food were being stored on floor in walk-in freezer, and in walk-in cooler. Please ensure food items are stored at least 6 inches above the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

Grill utensils were being stored in container of dirty water on grill which measured 102 degrees F. Water was changed and container was moved to hot part of grill to keep storage water above 135 degrees F. Please ensure utensils are stored in clean water (above 135 degrees F) between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of pastrami, and turkey in walk-in cooler date marked 9/2, and 9/8 respectively. Employee said these were date marked incorrectly because the old labels hadn't been removed and they were actually portioned 4 days prior. Date marks were corrected at time. Please ensure all time/temperature controlled for safety food items are accurately date marked to be discarded 6 days after the date they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager certificate documentation available for review at time of inspection. Please ensure a certified food protection manager is present during all operating hours and documentation is available for review. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco... Observed open employee beverage being stored on dry storage rack during inspection. Please ensure all employee beverages in kitchen area are covered with lids and straws. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation... Observed cutting board being secured with wet rag during inspection. Please ensure wiping cloths are stored in approved sanitizer when not in use and cutting boards are secured using dry methods. Correct By: Corrected At Time Of Inspection

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 employee using gloved hands to move raw ground beef to grill before handling buns without changing gloves or washing hands prior. Instructed employee to remove gloves and wash hands after handling raw product to prevent cross contamination. Please ensure hands are washed after handling raw animal products or becoming contaminated and before handling ready to eat food items. 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. 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... Time/temperature controlled for safety (TCS) food items in prep top cooler near walk-in measured 52-62 degrees F internally: sliced tomatoes, salsa, coleslaw, cut lettuce, sliced cheese. Ambient temperature of unit measured 55 degrees F with min/max thermometer, service call was placed at time and all TCS food items were discarded at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Correct By: Corrected At Time Of Inspection