Woodshed 1

Inspector's notes

Observed no Certified Food Protection Manager on site. Advised PIC that A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *** 3rd Consecutive Violation ***

Inspector's notes

Observed wiping clothes hanging on faucet of hand sink next to walk in, and inside freezer next to fryers. Advised PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking condensation line from ceiling of walk in. Bucket placed on floor in order to contain water. Food was covered at time of inspection. Advised PIC that all plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. PIC stated that they are a CFPM but were unable to produce the certificate at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed jugs of BBQ sauce stored at the establishment used for coating sings. The sauce is supplied from an establishment that does not possess the proper permit to be wholesaling product to other establishments. PIC could not provide an invoice at time of inspection. Discussed with PIC that this product is from an unapproved source and cannot be used for the establishment. PIC discarded all jugs at time of inspection. All food must be obtained from an approved source as defined by law. All food from unapproved source was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken wings and milk with internal temperatures ranging 45*F-46*F. The ambient temperature of the unit was 39.9*F, measured using min/max thermometer. PIC stated that these items had been in the refrigerator since at least the night prior. Informed PIC that the chicken and milk need to be discarded. PIC discarded improperly cold held food items 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using a chlorine-based sanitizer for food contact surfaces. Establishment does not possess chlorine test strips. Discussed the importance of monitoring sanitizer concentration with PIC. PIC ordered test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed the drainpipe from the ice machine fallen into the floor drain. Informed PIC that there needs to be at least a one-inch air gap between the outlet of the pipe and the top of the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager must be available onsite whenever the establishment is open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager must be available onsite whenever the establishment is open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the hand sink in the men's restroom to not have access to hot water. The maximum temperature available at the sink is 68*F. Informed PIC that all hand washing sinks need to be supplied with hot water of at least 100*F at all times. Please supply hot water of at least 100*F prior to reinspection. 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: Correct prior to re-inspection on 3/24/2025. ****** 2nd Consecutive Violation ******

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager must be available onsite whenever the establishment is open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the hand sink in the men's restroom to not have access to hot water. The maximum temperature available at the sink is 68*F. PIC informed that the hot water has been shut off due to an issue and stated it is scheduled to be fixed tomorrow. Informed PIC that all hand washing sinks need to be supplied with hot water of at least 100*F at all times. Please supply hot water of at least 100*F prior to reinspection. 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: Correct prior to re-inspection on 3/14/2025.

Inspector's notes

Observed a bottle of alcohol sitting in the ice bin that is used for drinks. Informed PIC that ice that is for consumption cannot be used as an exterior coolant. Instructed PIC to remove the bottle and burn the ice. PIC removed the bottle and burned the ice at time of inspection. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment using quat to sanitize dishes at the bar three-compartment sink with no test strips available. Informed PIC that test-strips are necessary for any sanitizer used with food contact surfaces. Instructed PIC to obtain quat test strips prior to reinspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 3/14/2025.

Inspector's notes

Observed the kitchen to have debris and a sticky coating across the majority of the floor. Observed small divots and lumps on the kitchen floor, allowing for debris to build up in these areas. Informed PIC that the floor needs to be cleaned and also repaired so that it is smooth and easily cleanable. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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 touching ready to eat citrus for drinks with their bare hands. Talked to manager. Ensure that tongs or gloves are used to avoid touching ready to eat foods with their bare hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at back hand sink at back door. Manager added a roll of paper towels. Recommend a dispenser for the paper towels, and having them available at all times of operation. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ---Observed bottle of clear substance, employee said it was bleach. Employee added the name bleach to container. Ensure that all spray bottles of cleaners has the name of the product to help identify their contents. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ---Observed patio door left open. Manager said it was broken, and drags on the ground. Ensure the outer doors to the facility are self closing and tightly sealed to prevent pests in facility. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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. Bar drinking glasses inspected and noted with stain of lipstick still remained on the rim of the glasses. Please inspect commonly use drinking glasses after cleaned/washed/sanitized before stack them away. Glasses were returned to dish wash station at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-202.18, C: Ventilation Hood Systems, Filters Excessively build up noted of black grease and dust on the baffles/range hood filters. Please clean and remove the build up as soon as possible. Correct By: Correct Prior To Next Routine Inspection