Cold Beers & Cheeseburgers

Inspector's notes

Clear spray bottle of soap and water stored in service area next to menus does not have an identifying label. Manager labeled it. Corrective Action: Corrected at time of inspection.

Inspector's notes

Bottles of ketchup and clean iron casts and woods jar for cookies are stored on rusty shelves in food service area in the kitchen. Repair and paint. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the bar, observed a roll-up door and side door to patio propped open without fly exclusion fans operating, and observed open ice bins in the bar and swinging kitchen doors that do not close tightly. Protect outer openings from entrance of insects and vermin. PIC closed the patio door and turned the and air curtains on at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At handwashing sink near the bar entrance observed a small amount of water on the floor due to length of the discharge pipe not fully extending over the floor sink and a new floor sink cover being installed.

Inspector's notes

Observed a server use a skewer to handle lemon wedges, and then use their bare hand to move the lemon wedges further up the skewer. Bare hand contact with ready-to-eat foods can contribute to the transmission of foodborne illness.

Inspector's notes

Observed food worker place raw burger patties on the grill with gloved hands then change gloves and continue food service work (handle ready to eat burger buns) without first washing hands.

Inspector's notes

Observed marinara sauce/66°F and pico de galo/54°F cooling in tightly covered containers in the walk in cooler.

Inspector's notes

Observed a serrated knife stored in the gap between two prep coolers.

Inspector's notes

Observed a container of caramelized onions/109°F below the strip warmer on the line.

Inspector's notes

Observed sliced tomatoes/ 46°F and compound butter/ 48°F in the upper portion of the prep cooler across from the grill. According to the chef the tomatoes were sliced and spices were added to the butter around 11AM.

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 a chef place a raw burger patty on the grill with their gloved hands. The chef then removed their gloves, and without washing their hands they put on new gloves and began to touch the handle of tongs and handle burger buns. Employees must wash their hands between working with raw food and ready to eat (RTE) food. Employees must wash their hands after engaging in other activities that may contaminate the hands. Employee instructed to wash their hands at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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. At the bar, observed a bottle of champagne stored in an ice well surrounded by ice intended for consumption. Ice that has been in contact with un-sanitized surfaces may contain pathogens and other contaminants. If this ice is then used as a food ingredient, it could contaminate the final product. The bottle of champagne was removed from the ice at time of inspection. Ice in the ice well was discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Establishment utilizes Quaternary Ammonium (Quat) to sanitize their equipment, utensils, and food contact surfaces. No test strips were available at time of inspection. Test strips that accurately measures the concentration of sanitizer in MG/L (PPM) of sanitizing solutions shall be available. Re-inspection to confirm test strips are obtained is scheduled for 5/20/2024. Correct By: Correct Prior To Reinspection

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. At the handwashing sink near the kitchen’s rear entrance observed no paper towels at the handwashing sink. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials. Please keep individual, disposable towels available at all handwashing station. Paper towels were restocked at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed an aerosol can of Raid in the kitchen’s office. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment shall be allowed in a food establishment. Discussed with person in charge that treatments for pests should be completed by a certified/licensed pest control company. The can of Raid was voluntarily discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 dark organic matter on the upper interior of the ice machine. Please clean the ice machine as frequently as necessary to prevent the accumulation of organic matter and debris. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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. At time of inspection observed cooked black beans/54°F, hard boiled eggs (no shell)/55°F, guacamole + diced tomatoes/ 47°F, cooked chicken/ 48°F, and cooked pasta/ 46°F in the prep cooler across from the grill near the ice machine. Except during preparation, cooking, cooling, or when time is used as a control all Time/temperature control for safety (TCS) foods shall be maintained at 41°F or less. After discussion with the chef, it was determined the TCS foods above were within safe time parameters. The TCS foods were moved to the walk-in cooler at time of inspection to rapidly cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-7-102.11, Pf: Common Name-Working Containers At the bar, observed an unlabeled spray bottle filled with clear liquid. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. After discussion with the person in charge, it was determined the unlabeled spray bottle was filled with sanitizer. The bottle was labeled at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed side patio doors propped open and large garage style windows open at time of inspection. The air curtains for the garage style windows were not turned on at time of observation. Please keep outdoor openings closed unless the outdoor openings are protected (air curtains) against the entry of pests. The patio doors were closed and the air curtains were turned on at time of inspection. Correct By: Corrected At Time Of Inspection