Hop Social Tavern

Inspector's notes

Observed several flying pests around the bar area and around ice machine in the kitchen. Establishment is receiving routine pest control services. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 09/11/2026.

Inspector's notes

In the left cold table on the cooks line, observed canned blended tomatoes with an internal temperature of 55 degrees. PIC stated item in unit less than an hour. 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed mashed potatoes hot holding in warmer at internal temperature of 126 deg F. Cooked reheated to >165 deg F during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following food items cold holding at interna temperature of 59-63 deg F in a reach in cold unit holding >41 deg F Raw beef and chicken broccoli and cut leaf lettuce. Chef discarded during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Top portion of the reach in unit in the front area holding temperature at 58.6 deg F (according to the min/max thermometer). TCS food items holding out of temperature was discarded or redirected to alternate units. Currently there is no TCS food holding in top unit. Manager has called for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Provide protective shielding for several of the light bulbs in the ceiling of the walk in cold unit. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cheese sauce hot holding in the hot box at 123*F internally. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Containers of alfredo sauce and demiglace available for service in the walk-in one day past discard. Embargoed. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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

Corrective Action: Correct prior to next routine inspection. Contact switch for air curtain on back door not functioning when door is left ajar. Please repair.

Inspector's notes

Corrective Action: Corrected at time of inspection. Knives stored in a pan of 54*F water on the cook line. Manager removed the knives to ware washing. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Y-valve connected to the mop sink faucet downstream of an atmospheric vacuum breaker. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee doing general tasks put on gloves to handle ready to eat food without washing hands. Manager had employee wash hands and discarded salad that had been touched. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. In the walk-in, pans of raw chicken stored on wire shelf above raw 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

Corrective Action: Corrected at time of inspection. In cook line cold tables, roast beef, cheese, real butter double panned over ice at 48*F to 60*F internally. Manager discarded items that had been out more than two hours and returned items out less than two hours to the walk-in to re-cool. 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

Corrective Action: Corrected at time of inspection. Sushi rice and seasoned real butter 78*F (internally) held on counter under time control, per manager, not marked with discard time. Manager discarded.All TCS foods being held under time as a control were properly time stamped at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Container of Roach Killer stored in the kitchen. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked rice under temperature control in cook line hot box at 112*F internally. Manager opted to discard the rice. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices.........No min/max thermometer or temperature sensitive tapes available for the three high temperature dishwashers. Please obtain an internal temperature registering device prior to reinspection 4/30/24. 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. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash.......Employee handled dirty dishes then clean dishes without washing hands. Had employee wash hands. Reviewed hand washing requirement with the manager. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods.........Employee used bare hand, touching ice, to guide ice into a beverage glass for service. Manager had ice discarded. Please ensure their is no bare hand contact with any ready to eat food. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces......In-use high temperature automatic dishwasher in the kitchen only reached 145* to 148*F on the min/max thermometer on successive runs. Manager had recently washed equipment pulled back to be manually sanitized in the 3 comp sink. Please continue this procedure until the dishwasher is repaired/adjusted to reach 160*F or higher at the plate surface. 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. 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..........Portioned packages of raw chicken and raw beef piled above the proper fill level in pans in the cook line cold wells at 45*F and 47*F internally. Manager stated meat had been stored as such less than two hours and returned them to the walk-in to re-cool. Please ensure cold-held TCS food is not over-filled; it must be maintained 41*F or below. 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

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 employee at dish pit with gloves, cleaning the dirty dishes and cleaning the sink, then proceeding directly to putting away clean dishes. Manager had employee wash hands. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no soap at bar hand sink. Manager added soap at the location. Ensure that all hand sinks have soap at all times. Correct By: Corrected At Time Of Inspection