Blue 32 Sports Grill

Inspector's notes

Observed a metal pan of shredded lettuce stored on top of open diced tomatoes in the reach in sandwich cold unit. Cook removed pan of lettuce during inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed large bulk container of onions being stored directly under handwashing sink across from the back door of the kitchen. Instructed PIC to move onions at time and to ensure that no foods are stored directly under plumbing lines and are stored in a manner to protect from splash, dust and other potential contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher handling and washing dirty dishes with gloved hands and then proceed to remove gloves and handle cleaned and sanitized dishes without washing hands. Discussed proper hand washing with PIC. Hands must be washed after handling dirty dishes before handling cleaned and sanitized dishes. Dishwasher washed hands for 20 seconds at the time of inspection before continuing to put away clean dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee with gloved hands place dirty dishes in the dishwasher and then remove cleaned dishes to be placed on the drying rack. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a final sanitizer concentration of 0ppm chlorine at the chemical dishwasher. Observed chemical supply bucket empty. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC placed a work order to have supplies delivered at the time of inspection and filled the 3 comp sink with quat sanitizer until service on the unit was completed. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 44*F in the prep cooler closest to the walk in coolers. Inside the cooler, observed TCS foods holding between 46-48*F when measured with a probe thermometer, including: cut tomatoes, sliced lettuce, bleu cheese, salsa, RTE chicken, and corn. Inside the drawer cooler, observed TCS foods holding between 47-55*F when measured with a probe thermometer, including, various preparations of steak, hamburger, cooked onions, and mushrooms. 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. Per PIC, the foods had been in the coolers less than 4 hours and were moved to the walk in to rapidly cool. 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

Observed white wine butter sauce and diced RTE chicken in the prep cooler at 81*F and 71-80*F, respectively. Per PIC, these foods were on time as a control from 1-3pm on the grill (observed at 2:45pm). Discussed that once committing to using time as a control that foods can no longer be cooled down, reheated, or otherwise repurposed. Since the foods were placed on TAC less than 2 hours prior, the PIC resumed using time as a control for the butter sauce and chicken. Advised PIC these foods may also be hot held in a steamer since both foods will ultimately be served hot. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC revised the timestamp to 1-5pm for a total of 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 44*F with a min/max in the prep cooler closest to the walk in coolers. Inside the cooler, observed TCS foods holding between 46-48*F when measured with a probe thermometer. Inside the drawer cooler, observed TCS foods holding between 47-55*F when measured with a probe thermometer. Observed the air temp at 37*F in the top right drawer where out-of-temperature foods were observed. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed deep grooves, scratching and discoloring on the prep cooler cutting boards on multiple units. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Replace/resurface cutting boards prior to the next routine inspection. Corrective Action: Correct prior to next routine 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.-- At time of inspection, observed kitchen and bar dish machine with a sanitizer concentration of 0ppm for chlorine. The sanitizer bucket for the machine was empty, and PIC changed out the bucket. After priming the dish machine, with the new bucket attached, kitchen and bar dish machine had a proper concentration range for chlorine. Instructed PIC re-wash any dishes that were ran through the dish machines on the day of the inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-- Observed cracks/pitting in the tile floor throughout the establishment. Physical facilities must be maintained in good repair. Must repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection