Union Grill & Tap

Inspector's notes

Observed personal items and beverages without a lid stored throughout food prep areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of salsa with an internal temperature of 55*F. According to PIC, salsa was left out for 30 minutes and was being portioned into smaller containers. Salsa was portioned and moved to reach-in cooler to rapidly chill. 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 cavatappi and egg noodles cooling wrapped in plastic bags with an internal temperature of 53*F in walk-in cooler. PIC stated noodles had been cooling for more than 4 hours and were unwrapped to allow for proper cooling. Also observed soup cooling in deep plastic container in walk-in cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Soup was transferred to a 4 inch shallow container at time of inspection. TCS foods must cool from 135*F to 70*F within 2 hours and from 70*F to 41*F in the next 4 hours. Provided cooling guidance document. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli slicer with accumulation of food debris. PIC disassembled to be cleaned. PIC stated deli slicer had last been used more than 4 hours prior to inspection. Provided deli slicer hand out.

Inspector's notes

Observed metal pan of white rice with an internal temperature of 80*f cooling at room temperature for 30 minutes prior to inspection. Pan was less than 4 inches, and employee was instructed to move pan to walk-in cooler to rapidly chill. Discussed approved cooling methods with PIC.

Inspector's notes

Observed an accumulation of grease and food debris on the floor where the PIC said a cheese sauce was prepared. Please clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple food items in the prep tables holding 47-50F such as cowboy pico, shredded cheese, noodles, ham, and turkey. PIC discarded all items. PIC turned the temperature of the units down until they were below 41F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa holding 68F cooling with the lid on in a deep container in the walk-in refrigerator. The lid was removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the large blade slicer with TCS food debris on it. Employee said it was last used the previous day. The slicer was disassembled and cleaned. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with bare hands touching cooked sandwich directly. Manager talked to employee, discussed handwashing policy and bare hand policy. Ensure that ready to eat foods are not touched with bare hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored in an open box above potatoes and other veggies on the walkin shelves. Manager moved eggs to another shelf on the other side of the walkin. Ensure that raw animal products are stored away or below fruits and veggies. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles at 45F inside prep fridge by the cook line. Ambient at 44F with min/max thermometer. Manager noticed the knob had been turned, leading to higher temperatures. Manager moved all foods to walkin, and they have been less than 4 hours. Ensure that all TCS foods in fridges are kept at 41F or less. Corrective Action: 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 raw chicken in a container holding 52F on a table. PIC stated the chicken is stored in a container that gets frozen and then the chicken gets placed in the container and stays under 41F. PIC stated the chicken may have been put into the walk in refrigerator overnight with the same container and put on the table today. PIC discarded the chicken. Also observed pasta in containers on the line holding 44-48F. The pasta was put in bags that were overflowing the fill line. Half of the items were moved to the walk in to cool down. TCS food must be held at 41F or below when cold holding. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 a large blade slicer with food debris around the blade and on various parts of the slicer. PIC stated that the slicer may have been used last night, and gets cleaned 1-2 times per week. Discussed cleaning every 4 hours to prevent contamination. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed an employee use a paper bowl cut in half, to scoop fries onto a plate for service. Discussed using gloves or a scoop with a handle. Also observed multiple utensils stored in a container of water in the bar. PIC removed all the utensils and stored them dry. Utensils must be stored or used in a manner that prevents contamination. Correct By: Corrected At Time Of Inspection