Metropolis

Inspector's notes

In the large two door reach in refrigerator in the storage room observed a plastic container of cooked pork/76-83°F about 5 inches deep cooling and a container of cooked pasta/64°F about 9 inches deep cooling. According to the PIC all TCS foods had been cooling for about 1.5 hours.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

Observed brown residue on the interior surface of the soda gun nozzles at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda nozzle cleaning frequency. Bartender cleaned the nozzles at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the top section of the prep refrigerator near the expo station heat lamp observed cream cheese/51°F, chipotle cream cheese/ 50°F, chopped cabbage/51°F, shredded cheeses/50-51°F, hummus/50°F, and quinoa/ 50°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. According to the PIC the lids were left open during lunch service.

Inspector's notes

In the large reach in refrigerator observed cooked curry dated 6/27, tomato soup dated 6/28, and cooked pork dated 4/26. After discussion with the person in charge it was determined all TCS foods were frozen on the days date marked. After discussion with the person in charge it was determined all TCS foods were thawed within that past 1-3 days. If ready to eat TCS foods are frozen, they should be labeled to include the date the food was prepared, the date the food was frozen, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator cannot exceed 7 days.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand wash sink in bar area being used as a dump sink. Instructed bartender to remove basket at time of inspection and discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection. Repeat Violation: 3rd.

Inspector's notes

Observed damaged gaskets on the upright freezer in prep area and reach in refrigerator in kitchen area. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd.

Inspector's notes

Observed small leak from a pipe below the three compartment sink.

Inspector's notes

Observed yellow residue on the walls by the grills. Observed food residue on the sides and behind equipment such as the oven and counter top warmer.

Inspector's notes

Observed the hand wash sink and the prep sink turned off at the wall. Chef stated that the faucets were broken and leaking. Discussed with the Chef that all sinks should be maintained in good working condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed hand wash sink in bar area being used as a dump sink. The person in charge removed basket at time of inspection. Discussed with the person in charge that a hand wash sink should only be used for hand washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter buildup inside the beverage dispensers at the bar. The person in charge instructed staff to clean at time of inspection. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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. Addl Notes: Observed low temperature dish machine that measured 0ppm with chlorine test strips. After several attempt to prime machine the machine still tested 0ppm. The person in charge called for service at time of inspection. Discussed with the person in charge that the machine should test between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed damaged gaskets on the upright freezer and cooler doors. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand wash sink in bar area being used as a dump sink. The person in charge removed basket at time of inspection. Discussed with the person in charge that a hand wash sink should only be used for had washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 tubs of cooked pasta and 2 tubs of cooked rice cooling in upright cooler covered. With inspector probe thermometer the product measured 75*F and 70*F. The chef stated that the product had been placed in the cooler approximately 30 minutes prior to inspection. The chef removed product and moved to a shallow uncovered pan to continue the cooling process. Discussed with chef that acceptable methods of cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damaged gaskets on the upright freezer and cooler doors. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small counter top cooler on the server side of the pass thru with excessive organic matter buildup inside and out of the cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation.

Inspector's notes

Observed leak under the 3 compartment sink in the kitchen. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation.

Inspector's notes

Observed the caulking behind the 3 compartment sink and the prep sink next to the dish machine damaged and the sink is pulling away from the wall. Discussed with the person in charge that all sinks should sealed to the wall creating a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

Inspector's notes

Observed excessive organic matter buildup on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed raw portions of salmon thawing in the cooler still in their original packages. Discussed with Chef that all fish should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small counter top cooler on the server side of the pass thru with excessive organic matter buildup inside and out of the cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed leak under the 3 compartment sink in the kitchen. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed the caulking behind the 3 compartment sink damaged and the sink is pulling away from the wall. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak under the 3 compartment sink in the kitchen. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small counter top cooler on the server side of the pass thru with excessive organic matter buildup inside and out of the cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand wash sink in bar being used as a dump sink. The person in charge moved the catch basket at time of inspection. Discussed with the person in charge that all hand wash sinks are to be used for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter buildup on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed torn gaskets on the upright coolers in the back of house and the front of house beer coolers. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu with no asterisks to identify which items can be served undercooked. Discussed with person in charge that all item on the menu that can be served undercooked should be identified on the menu. A re-inspection will be conducted on 4/18/2024. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 cold table cook line with an ambient temperature of 50*F measured with inspector min/max thermometer. Discussed with the person in charge that when cold holding the equipment should be in good repair and operating at 41*F or below. A reinspection will be conducted on 4/18/2024. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation 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 excessive organic matter build up in the upper portion of the ice machine. Discussed with person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Correct By: Correct Prior To Next Routine Inspection,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 cook line cold table with an ambient temperature of 51*F measured with inspector min/max thermometer. Chef stated that the items on the top part of the cooler had been there approximately 1 hour. Items in the bottom of the cooler include pinto beans, spring mix, sliced pepperoni, cheddar cheese cubes, and sliced prosciutto. Products measured between 46*F-50*F with inspector probe thermometer. Chef voluntarily discarded the products at time of inspection. Discussed with chef that all time temperature controlled foods should be maintained at 41*F when cold holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu with no asterisks to identify which items can be served undercooked. Discussed with person in charge that all item on the menu that can be served undercooked should be identified on the menu. A re-inspection will be conducted on 4/11/2024. Correct By: Correct Prior To Reinspection

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 cold table cook line with an ambient temperature of 51*F measured with inspector min/max thermometer. Discussed with the person in charge that when cold holding the equipment should be in good repair and operating at 41*F or below. A re-inspection will be conducted on 4/11/2024. Correct By: Correct Prior To Reinspection

Repeat Violation Core-3-501.13, C: Thawing Observed portions of thawed salmon in the small cold table on the cook line still in its original packaging. Chef stated that it would be removed at time of inspection. Discussed with chef that when thawing fish it should be removed from its original packaging. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed organic matter build-up inside on the bottom shelf and on the bottom portion of the door of the keg cooler in the bar. Bartender stated that it would get cleaned when they had a chance. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 hand wash sink in bar area being used as a dump sink for ice and straws. Discussed with person in charge that hand wash sinks are only to be used for hand washing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 excessive organic matter build up in the upper portion of the ice machine. Discussed with person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing Observed portions of raw salmon thawed and still in the original packaging. Chef removed from packaging at time of inspection. Discussed with Chef that when thawing fish it should be removed from its vacuum sealed packaging. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 hand wash sink in bar area being used as a dump sink for ice, lemon wedges, lime wedges, and straws. Discussed with person in charge that hand wash sinks are only to be used for hand washing. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the far left upright reach-in in the back of house with worn and torn gaskets. Discussed with person in charge that all equipment shall be maintained in a good state of repair and condition. Correct By: Correct Prior To Next Routine Inspection