Perfect Pear Bistro

Inspector's notes

Observed black organic matter buildup on the blade of the can opener. Also observed bar utensils soaking in room temperature water in the bar. Discussed with person in charge (PIC) all food-contact surfaces must be cleaned to sight and touch. Discussed utensils and equipment shall be soap, rinsed, sanitized, airdried and stored away as clean. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked black beans in the walk-in at 68*F and in deep containers more than 4 inches. Discussed with PIC 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 grease and dust buildup on the walls, shelves, ventilation system and ceiling air vents. Discussed with PIC nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fly strip with dead flies above the dishwashing area in the back of the facility with the back door propped open. Discussed with person in charge (PIC) Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. PIC removed the fly strip at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple cutting boards in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective action: Repair prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed torn gaskets on the doors of the middle prep table at time of inspection. 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 no certified food protection manager on the premises 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.

Inspector's notes

Observed sliced tomatoes, cooked squash, spinach dip, and cooked chicken in the middle prep table in the back of house with temperatures between 45 to 51*F at time of inspection. Per cook, all items except for the cooked squash were made less than an hour prior to inspection and were moved to the walk-in cooler to rapid cool. Cooked squash improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises 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.

Inspector's notes

Observed tomato soup, garlic mixture, masala sauce, cooked butternut squash, cooked beets, and cooked unpeeled hardboiled eggs in deep containers with lids on and with temperatures between 46 to 54*F at time of inspection. Per cook and person in charge (PIC) all items were made within 4 hours of inspection. Cook moved all items to sheet pans and placed items in the walk-in to rapid cool at time of inspection. Discussed with PIC about making sure to use equipment that is designed too rapid cool. 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. Provided PIC with cooling logs at time of inspection. Repeat violation: 2nd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler door not closing properly at time of inspection. Discussed with PIC about repairing walk-in door so it can fully seal when closed at time of inspection. All equipment must be maintained in good repair and proper adjustment. Corrective action: Repair prior to next routine inspection.

Inspector's notes

Observed green chili sauce & beans stored in deep containers with lids on in the walk-in with temperatures between 48 to 49*F at time of inspection. Per person in charge (PIC), items were all prepped the day prior. All items were voluntarily discarded at time of inspection. Discussed proper cooling and cooling methods with the PIC. All TCS foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F.

Inspector's notes

Observed sliced tomatoes, cooked chicken in prep tables on the cook line with temperatures between 48 to 51*F at time of inspection. Observed both sliced tomatoes and cooked chicken in deep containers, with lids. Per cook, tomatoes and chicken were prepped less than 3 hours prior to inspection. Observed cooked peppers with temperatures of 75*F in deep containers in the prep cooler. Per cook, peppers were taken out of a can and put on the prep table less than an hour prior to inspection. Cook moved all items to sheet pans and placed items in the walk-in to rapid cool at time of inspection. Discussed with PIC about making sure to use equipment that is designed to rapid cool. 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. Provided PIC with cooling guidance documents at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple cutting boards in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repeat violation (2nd consecutive). Corrective action: Repair prior to next routine inspection.

Inspector's notes

Observed cooked chicken, cut tomatoes, 4 cheese blend containing mozzarella, blue cheese, shredded cheddar, cut spinach, arugula, chipotle mayo and pesto with temperatures between 48 to 50*F in the two middle prep tables on the cook line. All TCS foods improperly cold held were relocated to were moved to alternative functioning walk-in refrigeration unit to rapidly cool to 41°F at time of inspection. Observed establishment made watermelon puree with temperatures of 56*F in a beer cooler at time of inspection. Per PIC, items were in the unit since the day prior and were embargoed at time of inspection. Discussed with person in charge (PIC) about proper cold holding temperatures 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 multiple cutting boards in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective action: Repair prior to next routine inspection.

Inspector's notes

Observed cooked chicken, cut tomatoes, 4 cheese blend containing mozzarella, blue cheese, shredded cheddar, cut spinach, arugula, chipotle mayo and pesto with temperatures between 48 to 50*F in the two middle prep tables on the cook line. All TCS foods improperly cold held were relocated to were moved to alternative functioning walk-in refrigeration unit to rapidly cool to 41°F at time of inspection. Observed establishment made watermelon puree with temperatures of 56*F in a beer cooler at time of inspection. Per PIC, items were in the unit since the day prior and were embargoed at time of inspection. Discussed with person in charge (PIC) about proper cold holding temperatures 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 two prep table with an ambient temperature of 46 to 48.6*F holding TCS food items (see #20). Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below. Corrective action: Repair prior to re-inspection scheduled for on 7/8/2024.

Inspector's notes

Observed multiple cutting boards in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective action: Repair prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. - Observed tomato soup & beans stored in deep containers with lids on in the walk-in with temperatures between 48 to 62*F at time of inspection. Per person in charge (PIC), items were all prepped the day prior. All items were voluntarily discarded at time of inspection. Discussed proper cooling and cooling methods with the PIC. All TCS foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed multiple gaskets with tears on the doors of the prep table located in the middle of the cooking station. Discussed with person in charge (PIC) about replacing the gaskets. All equipment must be in good repair & proper adjustment. Repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed a significant amount of soil/debris/grease build up on the vents of the hood above the cook top. Discussed cleaning frequency with person in charge. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine 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. - Observed raw shrimp, raw salmon, multiple sauces/dressings (Caesar, marinara, pesto), and cooked chicken in a prep station at the far end of the line with temperatures between 47 to 51*F. Observed ambient temperature of the prep table to be at 45.5*F at time of inspection. Per person in charge (PIC), salmon and shrimp have been in the prep table since the day before and the cooked chicken was placed in the prep table less than an hour prior to inspection. Raw salmon and shrimp were voluntarily discarded at time of inspection. PIC moved cooked chicken to walk-in to rapid cool at time of inspection. PIC put items all other items on ice at time of inspection. Establishment has multiple other working prep tables in facility. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed multiple gaskets with tears on the doors of the prep tables located in the cooking station. Discussed with person in charge (PIC) about replacing the gaskets. All equipment must be in good repair & proper adjustment. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd