Bootleggers

Inspector's notes

No food manager available during inspection. 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

Observed employee handling raw hamburgers before changing gloves to handle buns without washing hands prior. Instructed employee to wash hands between handing raw animal products and ready to eat foods, glove changes do not substitute for proper handwashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Menu contains multiple hamburger options which are cooked to order (undercooked) and menu does not have an indicator symbol at the items which are undercooked. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Please add indicator symbol (asterisk) to items cooked to order and ensure consumer advisories are available for all items which require it. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed garnish caddy being stored inside ice well, in contact with beverage ice, behind bar during inspection. Caddy was moved and contaminated ice was discarded at time. Please ensure ice used as an exterior coolant is not to be used as an ingredient in any food/drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various large pieces of equipment is kitchen and back storage areas that are not in use or functional. Please removed all unused and broken equipment to prevent creating conditions for harborage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef stored above cooked deli turkey chubs in walk-in cooler. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed baked beans and cooked beef in steam table at 110-130 °F. Person in charge states that foods were placed in steam table after being reheated on stove about 1.5 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. PIC turned up temperature on steam table to maintain 135 °F holding temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Observed cooked chicken, bacon, and mac and cheese balls with a temperature of 53-58*F. Ambient air temperature taken with a min/max thermometer was 62*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. Per person in charge items had been in the unit since 11am. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. This is a 2nd Consecutive Repeat Priority Violation.

Inspector's notes

Observed an ambient air temperature of 63*F in the rightmost cold holding unit closest to the dish pit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. The PIC will utilize the walk-in cooler in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Observed chicken wings, pigs in a blanket, cooked beets, apple cobbler, shrimp sauce (egg), mac n cheese balls, and cowboy caviar (cooked black beans and corn) at 45-52*F in the middle salad cold holding unit. Ambient air temperature taken with a min/max thermometer was 46*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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pickled onions 2/21 and onion jam from 12/21 in the cold holding unit in the pantry. 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).

Inspector's notes

Observed an ambient air temperature of the middle salad cold holding unit with a min/max thermometer was 46*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC will utilize the walk-in in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Observed cooked brisket in the hot holding unit by the cook line with an internal temperature of 118-125*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC the brisket had been in the unit since 10 am. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Observed cooked beet puree and green chili salsa in the walk-in cooler closest to the dish pit with internal temperatures of 48-50*F. Ambient air temperature taken of the unit was 46*F with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 46*F in the walk-in cooler closest to the dish pit, with a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC will utilize their other walk-in cooler until a professional technician services the unit. Corrective Action: 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. Observed pickled onions from 4/8, cooked apples from 4/8, and cooked blueberries from 4/7 in the south walk-in cooler. Time/temperature control for safety foods should be held for a maximum of 7 days, prep date + 6 days to prevent the growth of pathogens in the food. PIC voluntarily discarded. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed a mold like substance on raw beets in the west walk-in cooler and on a container of raspberries in the bar area. All food should be safe, unadulterated, and honestly presented to prevent food borne illness. PIC voluntarily discarded. Correct By: Corrected At Time Of 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 cooked beans in a deep 5 gallon container in the south walk-in cooler with an internal temperature of 60*F, made yesterday. Proper cooling of time/temperature control for safety foods should be cooled from 135*F to 70*F in the first two hours, then 70*F to 41*F in the next 4 hours, for a maximum of 6 hours of cooling to prevent the growth of pathogens. PIC voluntarily discarded the beans. Education on proper cooling methods was had. Proper cooling handouts provided via email. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 an ambient air temperature of 47*F in the salad cold holding unit and the walk-in cooler closest to the dish pit, using a min/max thermometer. Cold holding units holding time/temperature control for safety foods should be colder than 40*F to ensure the food is at least 41*F. In-person reinspection will occur on Friday Sept 15th. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 Pico de Gallo, cooked beef, black bean salad, chicken wings, and au jus sauce with internal temperatures ranging from 52-61*F. Time/temperature control for safety foods should be colder than 41*F to prevent the growth of pathogens. The food was located in the middle cold holding unit at the cook line, the salad station cold holding unit, and the walk-in cooler next to the dish pit. Ambient air temperature taken of the units with a min/max thermometer were as follows: the middle unit at the cook line is 53*F, the salad station is at 61*F, and the walk-in cooler is at 67*F. PIC stated the units were just filled from the working walk-in cooler around 2 hours prior and removed the food back to the walk-in to cool. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 an ambient air temperature using a min/max thermometer in the middle cold holding unit at the cook line to be 53*F, the salad station unit is at 61*F, and the walk-in cooler next to the dish pit is at 67*F. Cold holding units holding time/temperature control for safety foods should be colder than 41*F so the food is at least 41*F. The establishment has sufficient cold holding capacity to continue operation with two additional cold holding units on the cook line and a 2nd walk-in cooler. In-person reinspection will be on Thursday, September 7th. Correct By: Correct Prior To Reinspection