Porch

Inspector's notes

Observed TCS items such as lettuces, kale, sliced tomatoes, raw chicken, raw shrimp, raw steak, and cooked broccoli at temperatures between 50°F and 58°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 cooked pasta, cooked beef and pork, and opened milk without proper date marks. 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). Items were from 8/2 and were properly date marked as such at time of inspection. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed TCS items such as lettuces, kale, sliced tomatoes, raw chicken, raw shrimp, raw steak, and cooked broccoli at temperatures between 50°F and 58°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 cooked pasta, cooked beef and pork, and opened milk without proper date marks. 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). Items were from 8/2 and were properly date marked as such at time of inspection. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed prep coolers with minimum temperatures of 55°F and 47°F. TCS foods that had been placed in units less than four hours prior to inspection were placed in walk-in cooler to rapidly cool. 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. Reinspection will occur on 8/14/26

Inspector's notes

Observed consumer advisory on children's menu for comminuted meat in the form of a hamburger. Instructed PIC to remove consumer advisory from child's menu. Staff marked over consumer advisory with correction tape and permanent markers on all kids' menus. Comminuted meat (hamburgers) cannot be served undercooked when ordered off of a children's menu. All raw animal proteins must reach a 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 sliced tomatoes in walk-in cooler date marked 4/7 and 4/3 and chicken tortilla soup date marked 4/9 in walk-in cooler. PIC confirmed these were the correct dates. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

In-use mechanical dishwasher in kitchen was measured with chlorine sanitizer solution concentration of 0ppm. Chlorine sanitizer solutions for food contact surfaces should be maintained at 50-100ppm. Person in charge (PIC) directed staff to manually wash dishes until unit is adjusted and contacted chemical provider during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ahi tuna steaks thawing in sealed manufacturer's reduced oxygen packaging (ROP) in walk-in refrigerator during inspection. All ROP fish labeled "Keep Frozen" must be removed completely from packaging prior to thawing under refrigeration or immediately after thawing under cold running water. All fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ahi tuna tostada appetizer is prepared with raw/undercooked ahi tuna and does not have consumer advisory disclosure, such as an asterisk (*) or description stating the tuna is not fully cooked. 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. Person in charge (PIC) began adding disclosure to menu during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of crema in reach-in refrigerator with internal temperatures of 47-48 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all time-and-temperature control for safety (TCS) foods must be maintained at 41°F or below. Per person in charge, crema containers were prepared and placed in unit on 4/3 and 4/7, more than 4 hours prior to the start of the inspection. Crema was voluntarily discarded - see embargo form. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Large under-counter refrigerator was measured with ambient temperature of 50F with min-max thermometer with out-of-temperature TCS foods inside. Please ensure all cold-holding units can maintain a temperature of 41F or lower throughout service. This unit may not be used to hold TCS foods until repairs are completed. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 4/18/2025.

Inspector's notes

Observed containers of crema in reach-in refrigerator with internal temperatures of 47-50 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all time-and-temperature control for safety (TCS) foods must be maintained at 41°F or below. Per person in charge, crema containers were placed in unit on 11/16 and 11/18, more than 4 hours prior to the start of the inspection. Reach-in refrigerator was measured with an ambient temperature of 49F during inspection with min-max thermometer. This unit may not be used for storage of TCS foods until repairs are complete. This unit is not critical to establishment's cold-holding capacity. Crema was voluntarily discarded - see embargo form. Corrective Action: Corrected at time of inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 salsa cooling in a large sealed plastic container in walk-in cooler. Item measured 120 degrees F and was prepared about 30 minutes prior. Item was transferred to a shallow metal pan to cool. Please ensure food items are cooled in shallow uncovered containers to allow for maximum heat transfer. Correct By: Corrected At Time Of Inspection

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. 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 in back prep table behind main kitchen with temperature control for safety items (TCS) of chopped kale, salad mix and chopped romaine lettuce in temperatures of 48*F to 50*F. Discussed with PIC the TCS items listed were placed into the prep table 3 hours prior to inspection and had PIC place in shallow containers to rapid cool in the walk in. Discussed with PIC all TCS items must be at a temperature of 41*F or less to avoid growth of pathogens and before going into a prep table. 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 employees handling dirty dishes from bussing tables with bare hands and then scoop ice and skewer fruit garnish for customer drinks without washing hands. Hands must be washed prior to handling clean dishes/handling food after handling dirty dishes and whenever contamination could occur. Employees washed hands at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 pink and orange organic matter buildup in holders of soda dispenser arms in bar. Clean and clean at a frequency to prevent buildup of dust, dirt, food debris, and other organic matter. 2nd Consecutive Violation Correct By: Correct Prior To Next Routine 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 the following TCS items with made on dates in beer walk-in: au jus 7/27, cooked pork stew 8/2, cooked short ribs 8/2, cooked green chile pork 7/31, cooked cauliflower 8/1, and gaspacho with tomato 7/31 in fridges throughout establishment. All items are past 7 day max discard date. Employee voluntarily discarded at time of inspection. TCS items must be used or discarded upon expiring with a maximum expiration date of 7 days (made on date + 6 days) to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed cardboard box of avocados and bag of onions being stored on floor outside left walk-in. Food must be stored at least 6 inches off floor to prevent contamination from premises. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed accumulation of general grime on floors in walk-in and under dry storage shelving in back of kitchen near liquor storage. Observed food debris, broken bottles, and general grime buildup around perimeter of bar. Observed shelves in smaller, left walk-in to be heavily rusted and to have a green & white organic matter buildup. Clean/replace areas at a frequency to prevent buildup of dust, dirt, grease, food debris, and other organic matter. Correct Prior To Next Routine Inspection Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed panel coming off wall in left, smaller walk-in allowing for seepage of water and inability to clean. Observed drain line from beer walk-in to be sitting below flood rim of floor drain outside walk-in, provide at least a one inch air gap between end of drain line and flood rim of floor drain to prevent contamination. Observed escutcheon plates and plumbing protrusions at plumbing lines throughout establishment to be unsealed- seal/patch areas to prevent entry of pests. Repair all areas and maintain in good repair. 2nd Consecutive Violation Correct Prior To Next Routine Inspection Correct By: Correct Prior To Next Routine Inspection