Cold Beers & Cheeseburgers

Inspector's notes

Observed RTE/TCS sliced pastrami (prime) with 6/16 date marking in the walk-in cooler and on the cookline. Also observed RTE/TCS cubed turkey with 6/17 date marking in a reach in cooler in the ROH. 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 build up of dark organic matter on ice machine shoot and in soda gun at bar. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed caramelized onion 84*F-100*F, chili 128*F, butter 94*F, 128*F-130*F marinara sauce in hot holding unit on the cookline. 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 chef, TCS food items were reheated and in the hot holding unit for one hour prior to the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils stored between-use across the cookline in water with a temperature of 120*F, 86*F, 97*F on the cookline. Also observed two knives stored wedged between two pieces of equipment at the time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of dark organic matter on ice machine shoot and debris in soda gun at bar. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS pico 51*F, coleslaw 47*F, cut lettuce 51*F, cooked tomato 58*F, cut tomato 45*F, sour cream 48*F in the cold table at the time of inspection. 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 employee, temperatures were taken at 9am and the unit maintained 38*F. 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.

Inspector's notes

Observed cold table on the cookline hold TCS foods between 45*F-58*F at the time of inspection. Per inspectors min/max thermometer, the unit read 50.5*F at the time of inspection. 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. Corrective Action: Correct prior to re-inspection on 10/20.

Inspector's notes

Observed mechanical low-temp warewashing machine in back of house to be outputting sanitizer at a concentration of 0-50 ppm chlorine as measured on chlorine test strips. Per PIC, warewashing machine had been used to sanitize wares throughout the day and was primed and cycled multiple times during time of inspection. Instructed PIC to have all wares be sanitized in the 3-compartment sink until warewashing machine is serviced. Discussed monitoring of sanitizer levels and corrective actions. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive.

Inspector's notes

Observed quaternary ammonia dispenser at the three-compartment sink to be dispensing sanitizer at a concentration of 0 ppm quaternary ammonia. Observed the chemical dispenser to be pulling sanitizer but not dispensing at the appropriate concentration. Had PIC call to have chemical dispenser serviced and to sanitize all wares in the chlorine dishwashing machines until the quaternary ammonia dispenser is fixed. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives being stored in-between gaps of the prep tables; spoons being stored in food with the handles touching the food; tongs being held in water that was 115°F. 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. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 that the bar dishwasher test at less than 25ppm for chlorine sanitizer. Sanitizer shall test between 50ppm and 100ppm to properly sanitize wares. The PIC called for service at the time of this inspection and barware will be washed and sanitized in the kitchen dishwasher. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed that the air curtain used to protect the open garage style windows was off at the time of this inspection. Outer opening shall be protected with properly designed and installed air curtains to control flying insects. The PIC turned the air curtains on at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed that the reach in cold holding near the ice machine had condensation pooling in the bottom of the unit. Equipment shall be in good repair and functioning properly. Instructed the PIC to drain the condensation and remove food from the unit until the unit is repaired and functioning well. The PIC moved the food and called for service at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed that one of the two handwashing sinks was only intermittently allowing water to flow. All plumbing systems shall be maintained in good repair. The PIC will call to have the sink plumbing fixed and instructed staff to use the other functioning handwashing sink in the bar. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed an uncovered bin of whole fresh onions stored below kitchen equipment which was leaking water into the bin. The water had pooled in the bottom of the container. Food shall be protected from contamination from the premises in clean, dry location 6 inches above floor. The PIC discarded the onions. The bin will be cleaned and sanitized before returning to use and placed in a location away from equipment. Correct By: Corrected At Time Of Inspection