Liberty Station - American Tavern & Smoke House & Poppy's Place

Inspector's notes

The person in charge onsite is not a certified food manager. 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

In the bar, observed clean wares stored within the splash zone of the handwasing sink. Relocate the wares to maintain them clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge onsite is not a certified food manager. 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

At the bar hand sink, observed a metal pan in the sink and trash receptacle blocking the sink. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the line, the warming cabinet glass door is taped with duct tape. Repair/replace as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw salmon steaks and shrimp in the refrigerated drawers underneath the cooktop at 50°F. Observed sliced tomatoes, chopped lettuce, cheese, and pico de gallo in prep table tops all at 49-50°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. Further inspection of the drawer unit showed a torn gasket was the cause of the cold-holding issue. PIC disposed of the salmon and shrimp at time of inspection. Per PIC, all foods had been placed in the prep tables an hour prior. PIC placed all foods from the prep tables into the walk-in fridge to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection. *2nd Consecutive Violation*

Inspector's notes

Observed shredded cheese in the prep table at 48°F across from the cookline. 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.

Inspector's notes

Observed outdoor hand sink blocked by boxes and other items. Observed hand washing sink nearest to mop sink blocked by ladder that was not in use. Person in charge informed hand sinks shall remain accessible at all times.

Inspector's notes

Observed cooked pasta with a date marking of 9/3 on one side and 8/30 on the other side in reach in cooler and cut tomatoes with a date marking of 9/3 in large plastic container stored in walk in cooler.

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 large plastic container containing mac and cheese sauce at a temperature of 60*F in walk in cooler at time of inspection. Person in charge explained that the mac and cheese sauce was made the night before and placed into walk in cooler last night. Person in charge informed products shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. Person in charge discarded mac and cheese sauce at time of inspection. Correct By: Corrected At Time Of 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.... Observed two containers of raw chicken at a temperature of 50-51*F, raw cod at a temperature of 47-48*F in reach in cooler furthest down the cook line and cut tomatoes in reach in cooler closest to kitchen entrance at a temperature of 45*F. All food had been in coolers over 24 hours. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Person in charge discarded chicken, cod and tomatoes at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.... Observed cooked beans with a date marking of 5/9 in walk in cooler at time of inspection. Person in charge informed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge discarded beans at time of inspection. Correct By: Corrected At Time Of 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 two containers of raw chicken at a temperature of 50-51*F, raw cod at a temperature of 46*F in reach in cooler furthest down the cook line. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Person in charge discarded chicken and cod at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.... Observed tomatoes, salsa and cooked chicken with no date marking in first reach in cooler on cook line. Person in charge informed all items that are held for over 24hours shall have a date marking. Person in charge date marked items 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.... Observed ice bin where ice is used as an ingredient being used as an exterior coolant for two deep metal tins juices inside placed directly in ice. Person in charge informed they shall not use ice that will be used as an ingredient as an exterior coolant. Person in charge removed metal tins from ice at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed back flow on mop sink in kitchen with plastic wrap around device and a leak coming from black flow device. Please have it repaired/replaced as needed. Plumbing systems must be maintained in good repair. 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. >>> In refrigerated make table, on far end of cookline, observed two containers of raw chicken and a container of pico de gallo (stored on left side of the unit) with internal temperatures 50*-54*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS (time/temperature controlled for safety) food to be maintained at 41°F or less. Per employee, raw chicken and pico de gallo were stored in make table less than 4 hours and were moved to walk-in to rapidly cool to 41*F or below. Ambient temperature of unit 44.1*F when measured with inspection irreversible min/max thermometer. Instructed Person in Charge (PIC) to remove all TCS foods from make table and discontinue use until able to hold temperature below 41*F. Discussed importance of proper cold holding with PIC. 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. Correct By: Corrected At Time Of Inspection