Mountain View Pub

Inspector's notes

The food manager certififaction was not available for the person in charge onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Maintain the certification available for review. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ready to eat (RTE) TCS food held beyond 7 day discard date including house prepared, tomato based cocktail sauce/5-17 and cut watermelon/5-15. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In refrigerator, observed vacuum packages of salmon labeled "Keep Frozen. Remove from packaging to thaw." All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Staff instructed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed frozen seafood being thawed under running water in the warewashing sink. Use the dedicated food prep sink (without a chemical dispenser and lines) for food prep purposes. The container of shrimp was relocated to the proper sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ceviche marinade, tomato sauce, and pizza sauce in walk-in cooler over seven days past their dates of preparation. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced cheese in prep table closest to the flattop with a temperature of 52°F. 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, cheese had been recently refilled (within one hour) and was placed below into the reach-in fridge to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed homemade pizza sauce in the walk-in fridge labeled 8/7, beyond the 7-day limit of RTE/TCS foods. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw whole shelled eggs stored in large reach in cooler behind salad prep station on the top shelf. Raw whole shelled eggs were stored above pasta cooked beef and other ready to eat items.

Inspector's notes

Observed cooked tuns, cut tomatoes, coleslaw, tomato ceviche sauce, cooked mashed potatoes, and cooked rice all at a temperature between 45-47*F in prep table reach in cooler nearest to flat top grill. Observed pizza sauce, shredded cheese, and queso dip in reach in nearest to pizza oven all at a temperature of 47-49*F at time of inspection. Person in charge explained all items have been in reach in coolers for more than hours.

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 cut tomatoes, ceviche juice with tomatoes, coleslaw all at a temperature of 44-45*F in front line prep top. Person in charge explained they have been in the cooler for over 4 hours and discarded items at time of inspection. Observed grilled chicken, sliced turkey, raw hamburger and pastrami all at a temperature of 45-47*F in low cooler under grill. Person in charge explained they have only been in cooler for 2 hours. Person in charge placed in walk in cooler to rapidly cool. Observed boiled eggs, mozzarella cheese, and ham in prep top coolers at pizza station at a temperature of 45-46*F. Person in charge explained they have been in cooler for over 4 hours and discarded items at time of inspection. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 metal strainer above 3 compartment sink with large whole near rim of strainer and protruding metal wires where the hole was located. Person in charge was informed that food contact surfaces shall be easily cleanable. Strainer was discarded at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. >>> In bottom portion of end cookline refrigerated make table, across from the warewashing area, observed an open container of raw, marinated chicken stored directly on top of raw, portioned salmon. Raw animal foods shall be separated from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented. Discussed importance of proper food storage to prevent cross contamination with Person in Charge. Raw chicken was moved for proper storage. 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. >>> In furthest downstairs walk-in refrigerator, observed a container of homemade cheese sauce with date mark 8/2 and a container of pizza sauce with date mark 7/29 held under refrigeration past the 7 day discard date. A ready to eat, TCS (time/temperature controlled for safety) food shall be discarded if it exceeds the 7 days at 41?F, except time it is frozen. Discussed importance of date mark disposition with Person in Charge. Cheese sauce and pizza sauce were discarded at time of inspection (see embargo form). 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use >>> On shelf above handwashing sink, near side exterior kitchen door, observed a can of Black Flag foaming insect killer and a can of Zevo insect spray. Restricted use chemicals such as insecticides shall not be stored at food establishments. Discussed importance of certified pest applicators for use of insecticides with Person in Charge. Insecticide cans discarded at time of inspection. Correct By: Corrected At Time Of Inspection