Dickey's Barbecue

Inspector's notes

Observed no hand cleanser at the hand wash sink near the 3 compartment sink. PIC provided hand soap at time of inspection. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer at 3 compartment sink in bar area had a concentration of 0ppm for quat ammonia. Until inspection, notice that the bottle was completely empty of quat ammonia. Per PIC, the establishment is currently using quat ammonia tablets for a sanitizer. PIC remade sanitizer in the 3 compartment sink to the correct concentration. A chemical sanitizer like quat ammonia, must have a concentration per the manufacture's standards, which for this brand is 200ppm-400ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked turkey, chickens, ribs, baked potatoes, and sausages with an internal temperature range of 115-120F located in the electric cambros, one in the front and one in the back of the establishment. Per PIC, all the food items were prepared 4 hours prior to the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed electric cambros, one near the fryers and one near the mop sink, with a maximum ambient air temperature range of 110F-114F, maintaining TCS foods below 135F at time of inspection. The facility has other hot holding units for storage of TCS food to continue operating. Establishment will discontinue use of the electric cambros and will try to replace the units. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing dry wall in the hallways leading to the restrooms, where water lines are exposed. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in lightbulb would not turn on. Per PIC, there is a leak in the walk-in that is affecting the lightbulb. Replace lightbulb in the walk-in so that there may be sufficient lighting when working in a food establishment. At least have a distance of 75 cm (30 inches or 10- foot candles) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site at time of 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 wet whole potatoes sitting in the basin of the hand wash sink near the hot box. Per PIC, the hand wash sink is used to wash potatoes. Explained to PIC, that a hand wash sink can only be used as a hand wash sink and to use the prep sink to wash potatoes and only vegetables. PIC had employee remove the potatoes at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer at 3 compartment sink in bar area had a concentration of 0ppm for quat ammonia. Until inspection, notice that the bottle was completely empty of quat ammonia. Per PIC, the establishment is out of quat at the moment and is waiting for the next delivery of the bottle. Establishment had bleach on site and had PIC re-make the sanitizer solution with bleach. After the solution was made with bleach and water, the sanitizer had a proper concentration of 50-100ppm for sanitizing food contact surfaces. A chemical sanitizer like quat ammonia, must have a concentration between 150-200ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked turkey, chicken, ribs, and sausage with an internal temperature range of 118F-130F. Per PIC, all the food items are from the night prior to the inspection. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. (2nd consecutive violation) Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed hotbox, near the fryers, with a maximum ambient air temperature 121.6F, maintaining TCS foods below 135F at time of inspection. The facility has other hot holding units for storage of TCS food to continue operating. Establishment will discontinue use of the hotbox until it can be repair or replaced. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt, dust, and grease throughout the kitchen, and floor drains. Also observed grease on all the handles throughout the establishment. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in lightbulb flickering and would not stay on at length. Replace lightbulb in the walk-in so that there may be sufficient lighting when working in a food establishment. At least have a distance of 75 cm (30 inches or 10-foot candles) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed PIC without food manager certificate. A certified food protection manager shall be present in the establishment whenever it is open and operating. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment had no bodily fluid clean up procedures or kit. Procedures shall be available for bodily fluid clean up to ensure sanitary procedures for employees and to keep customers safe. Corrective Action: Correct prior to re-inspection on Monday, November 3rd.

Inspector's notes

Observed can opener with dried debris. Employee washed can opener at the time of inspection. Wash can opener after each use to ensure it is clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef with internal temperature between 127 and 130 degrees Fahrenheit in a hotbox under the service counter. Employee moved food to another hotbox to reheat to 165 degrees at the time of inspection. TCS foods holding hot, shall be at 135 degrees F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wrapped portions of cheese in the walk in refrigerator without a date mark. Employee was unsure of when cheese was opened and discarded portioned cheese at the time of inspection. TCS foods shall be date marked for the day they are opened and then discarded after 6 days. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Observed moldy cheese slices in the walk in refrigerator. Employee discarded cheese at the time of inspection. Routinely check disposition of food to ensure safety. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in refrigerator with insufficient lighting. Lightbulb was flickering and would not stay on. Have light repaired to provide adequate lighting to ensure the safe disposition of the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager in establishment at the time of inspection. Per employee, the certified food manager had to run items to another location. A certified food manager shall be present in the establishment whenever it is open and operating. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed light in the walk in refrigerator was flashing on and off. Increase lighting for employees to be able to observed ingredients in the walk in refrigerator. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no food protection manager present in establishment while open and operating. A certified food protection manager shall be present in the establishment whenever it is open and operating. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed spatulas with pieces missing. PIC discarded at the time of inspection. Discussed with PIC about how these could break off into the food or harbor bacteria in the crevices. Food contact surfaces should be smooth and easily cleanable to prevent microbial growth.

Inspector's notes

Observed sour cream in portion cups in a container on the service line with temperatures between 47 and 60 degrees Fahrenheit at the time of inspection. Per PIC, items had been there less than 1 hour and the out of temperature items were moved to a reach in refrigerator to cool to 41 degrees Fahrenheit. TCS foods shall be held at 41 degrees Fahrenheit or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Core-4-501.12, C: Cutting Surfaces -- Observed cutting board used for slicing and serving meats to customers with many cut marks. Have replaced or resurfaced routinely to limit these marks and provide a smooth easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: 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. -- Observed men's restroom had no paper towels. Employee put paper towels inside restroom. Per PIC, dispenser lost a part so the current one does not hold the roll, so they are waiting for a new one. Correct By: Corrected At Time Of Inspection

Core-4-602.12, C: Cooking and Baking 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/4574/AMC-Toolbox---Food-Contact-Surfaces. -- Observed racks in the smoker were heavily soiled. Per PIC, racks are only cleaned once a week. Racks should be cleaned every 24 hours. PIC instructed employees to clean them tonight. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage -- Observed floor drain in the middle of the kitchen backing up sewage into establishment. Operations were already shut down when inspector came for inspection. Per PIC, plans have been made to have drain serviced. Operations are to be suspended until drain is cleared and kitchen is cleaned. Correct By: Correct Prior To Reinspection