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Inspector's notes

Observed raw portions of salmon and tuna thawing in the walk-in cooler still in their original packaging. The packaging states that the product should be removed from packaging when thawing. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the bar dish machine, actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are sanitized. The machine was primed and tested correctly. Discussed daily priming. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pico de Gallo from 9/21, cooked green chilis from 9/12, and pepperoni from 9/7 on the cook line and in the walk-in cooler. 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 ready to eat pork belly and chicken stored with raw beef in the walk-in cooler. Also observed cooked chicken on a speed rack below raw ground beef. 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.

Inspector's notes

Observed chopper and dicer stored as clean with food debris still present on the blade. All food-contact surfaces must be cleaned to sight and touch. Person in charge placed items to be cleaned at the time of the inspection.

Inspector's notes

Observed au jus and poblano cheese sauce in deep containers lidded or slightly lidded cooling in the walk-in cooler at the time of the inspection. 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. An ice wand was added to the cheese sauce to facilitate rapid cooling at the time of the inspection. The lid to the au jus was removed and kitchen staff was asked to stir regularly to facilitate cooling.

Inspector's notes

Observed ROP tuna and salmon thawing on sheet trays. Both Salmon and tuna packaging stated to have it removed from the package prior to thawing and to keep frozen. Discussed proper thawing with PIC.

Repeat Violation Core-3-501.13, C: Thawing Observed raw ahi tuna in reduced oxygen packaging thawing on a sheet tray in the walk in cooler. Bags of fish stated to removed fish from reduced oxygen packaging when thawing. Instructed manager to have fish removed from bags once moved into the walk-in to thaw. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed part of the ice maker bin cover missing and covered with tape. All equipment must be kept in good repair. Please have the ice maker repaired. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of grease and food debris under the cooking equipment in the kitchen. Floors should be cleaned as frequently as necessary to prevent soil accumulation. Please clean floors more frequently. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing Observed a pan of raw salmon thawing while kept in their reduced oxygen packaging (ROP). All fish stored in ROP are required to be removed from the packaging when being thawed. Discussed procedures for thawing with manager. Correct By: Correct Prior To Next Routine 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. In the bar, observed 2 water bottles stored in the ice used for consumption (Drinks). Ice used for consumption is cannot be used as an exterior coolant for bottles, food, etc. Ice was melted. Discussion was had with PIC about proper bottle storage. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed part of the ice maker bin cover missing and covered with tape. All equipment must be kept in good repair. Please have the ice maker repaired. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed a portion of the top of their ice maker bin missing and covered by duct tape. All equipment must remain in good repair. Duct tape is not an effective cover as it can hold dust and debris. Please have the unit repaired. Correct By: Correct 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 fried shallots on a cooling tray on a cooling rack outside the office at room temperature (82*F). Per cook, these were cooked and placed on the rack to cool last night. Foods did not cool below 41*F within 6 hours and were embargoed. These are a cooked vegetable making them temperature/time controlled for Safety (TCS). Cooling TCS foods requires that they are cooled from 135*F to 70*F within 2 hours and from 135*F to 41*F within 6 hours total. Correct By: Corrected At Time Of Inspection

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. In the walk in cooler, observed a container of sauteed mushrooms with a date mark of 7/13 and a container of braised chicken with a date mark of 7/13. All TCS, ready to eat (RTE) foods must only be held for 7 days total with day 1 being the day they were prepared. Both the chicken and mushrooms were embargoed. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed standing water and standing juice on the bottom of two of the chest fridges in the downstairs bar. All equipment must be cleaned to prevent accumulation of soils. Please have these areas cleaned. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed trash and residues accumulating on the floors under equipment in the downstairs bar. Observed trash and debris accumulating on the floors of the upstairs bar. All floors must be cleaned at a frequency to prevent any accumulation of trash, debris, residues, and other soils. Please have these areas cleaned more frequently. Correct By: Correct Prior To Next Routine Inspection