Brigett's Last Laugh

Inspector's notes

Observed bar hand sink with no paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food employee hold cucumber with barehand and begin to cut cucumber. Per food employee, cucumber was to be prepared as ready-to-eat (RTE) side dish. Food employees shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Bare hand contact is not approved with RTE food items. Discussed the importance of preventing bare hand contact with RTE foods with the person-in-charge (PIC). RTE cucumber contacted by bare hand was discarded by food employee at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 44°F-47°F internal temperature range, per probe thermometer, of cooked chicken wings, marinara sauce, and shredded cheese inside walk-in cooler. Per PIC, walk-in cooler broke down sometime in the night prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. Walk-in cooler repaired to maintain 41°F just prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food manager available on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection. 2nd consecutive violation.

Inspector's notes

Observed no handwashing sink available for the bar area. Per PIC, bar employees use the handwashing sink in the bathroom. At least one handwashing sink is necessary for convenient use by employees in bar area. Talked with PIC about using existing drop sink as a handwashing sink and using a bucket for drink disposal. PIC used bucket and cleared out sink for use. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: 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. Addl Notes: Observed kitchen handwash sink next to the 3 compartment sink had no hand drying provision. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tube of raw ground beef thawing in 3 compartment sink under still room temperature water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Spoke to employee thawing the meat about using running water or refrigeration to thaw. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food manager available on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink in bar area being used as dump sink. PIC cleaned out sink and will use bucket. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrected at time of inspection.

Inspector's notes

Observed raw pork chorizo over cut carrots and sauerkraut in reach in cooler and raw shelled eggs on top of container of cole slaw. No sings of leakage, person in charge moved all rawn animal proteins to bottom. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrected at time of inspection.

Inspector's notes

I observed ibuprofen stored above the blender and paint buckets/glass cleaner stored above the coffee creamer, stirrers, and coffee lids in back area. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris and grease in cookline are in between cooking equipment and on walls underneath of microwave. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Correct prior to next routine 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. Cooked pork carnitas inside reach in across from grill made on 8/11 per employee without benefit of date marking, several packages of portioned sliced deli turkey inside reach in next to grill without benefit of date marking, thawed on 8/11 per employee, and several packages of portioned sliced deli beef inside reach in next to grill incorrectly date marked 7/26 and 8/4, thawed on 8/11 per employee. Employee date marked carnitas and sliced deli meats 8/11. Discussed importance of correctly date marking TCS foods for appropriate disposal at 7 days. Correct By: Corrected At Time Of Inspection