Caramba

Inspector's notes

Observed build-up and debris occurring in two cold holding units in the bar, one for the glasses and the one for the kegs. 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 no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed employee drinks and food stored in the walk in cooler over ready to eat foods used for service in the establishment. Observed employee personal items such as keys and money stored on a shelf next to food items and above a food prep table. Discussed with the person in charge to have a designated area for storage of employee personal items away from areas of food prep, food storage, and food equipment, to prevent contamination. The person in charge properly stored all employee personal items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use serving spoons stored between equipment of the prep cooler at the cook line. Observed utensils stored with the handles in direct contact with food in the prep cooler, the walk in cooler, and the cold holding drawers under the grill. The person in charge removed all improperly stored ustensils.

Inspector's notes

Observed cooked salsas and fresh slasas with diced tomatoes and cut leafy greens with internal temperatures between 44F -52F in the salsa bar prep cooler . The person in charge stated the salsa had been placed for cold holding in the prep cooler at 10am, more than 4 hours ago. The salsas were embargoed at the time of inspection.

Inspector's notes

Observed salsa bar prep cooler with minimum internal temperature of 50F. All cooked and fresh slasas in the prep cooler had internal temperatures of 44F -52F. The person in charge discontinued the use of the prep cooler for cold holding and placed a work order for service at the time of inspection.

Core-6-202.15, C: Outer Openings, Protected Observed door and window openings between the outside patio and bar and no operating air curtains to prevent pests from flying into the establishment. The person in charge stated the air blowers are powered and controlled by a master switch was not accessible at the time of inspection. Observed flies and other flying insects entering the establishment from the outer openings at the bar and into areas of food prep, the uncovered salsa bar, and the cook line. Discussed ensuring the air curtains are powered and operating at all times outer openings are being utilized. Correct By: Correct Prior To Next Routine Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed the ice bin at the patio bar with no cover to protect the ice from contamination of the outside environment. Discussed obtaining a cover that fully encloses the ice bin. Correct By: Correct Prior To Next Routine 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. ...........At main in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Manager instructed employee on proper handwashing at warewashing machine. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. .............At bar, employee using bare hands to place ready to eat cut fruit on customer drinks. Instructed employee on handling of ready to eat fruit for drinks, using tongs, picks, or gloves after proper handwashing. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Correct By: 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. ..........At in use bar warewashing machine, at glassware surface, no detectable chlorine sanitizer. After several attempts to prime machine, unable to repair. Chemical company was called at time of inspection. Discontinue use of warewashing machine until repaired and use main warewashing machine. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. 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. ............On cook line, in large prep table cooler, TCS foods (cut tomatoes, cut lettuce, sour cream, pico salsa, shredded cheese) with internal temperatures of 49*F-55*F. Per manager, TCS foods were placed in prep table cooler within normal time parameters. TCS foods (cut tomatoes, cut lettuce, sour cream, pico salsa, shredded cheese) was moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. TCS foods for evening service were placed in ice baths to maintain cold on cook line. Ambient temperature of prep table cooler was 55.3*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods until repaired. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection