O.H.S.O.

Inspector's notes

observed in the walk-in cooler, raw meat bags placed on the shelf, directly above the cut lettuce pans. discussed with manager and the food staff on duty. per manager, raw meats have a designated lower shelf, inside the walk-in cooler. manager provided coaching to staff. raw meats were relocated. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

in the back food prep, noted multiple food pans stored, removed food pans, food pans had residues, biofilm. also, many of the pans had been wet stacked with old date marking stickers/residues on them still on the washed pans. proper cleaning of the food pans, metal and plastic containers reviewed. suggested adequate pre-scrubbing to removed harder dried food particles, also proper air drying for the cleaned/washed food pans reviewed. manager removed all soiled pans. all rescrubbed and washed and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the steam table, back food prep. area, cut steaks pan at 99-112 deg f . per manager prepared at 11am. proper hot holding for tcs food reviewed. manager discarded cooked beef, also a pan of cooked shredded chicken, temperature indicated 90-98 deg f . per manager prepared the night before, 8-10-2026. showed kitchen manager. manager discarded cooked shredded chicken. please ensure tcs food is kept at 135 deg f or higher. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some pans of portioned cooked pasta at 49-50 deg f . also some pans of sliced tomatoes in multiple reach-in coolers at 47-49 deg f . per manager prepared after lunch between 1-2pm. pans were in the cookline top reach-in cooler. pans have a fill line indicator; however, food pans were overfilled. discussed using smaller pans for sliced tomatoes and portioned pasta. also please ensure food pans are not overfilled. manager removed excess food placed in the walk-in cooler. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

checked couple of the bar and the front service area, sanitizer buckets. noted at 0ppm. frequency of changing the sanitizer solution reviewed. manager removed all. drained and refilled. multiquat at 200 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the back outdoor bar in use, soda gun attached directly above the ice pans. soda guns, drain tray and drain tube removed/missing. showed manager on duty. please re-install missing components. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee on the prep-line drinking from an open drink at the start of the inspection. Covered drinks with a lid and straw placed in an area away from food and / or food contact surfaces are ok to use in the kitchen. The drink was discarded at the time of insp. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a line prep employee handle raw fish with his gloved and proceed to change his gloves without washing his hands prior. Coached the kitchen staff on proper handwashing procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered portioned foam containers of macaroni and cheese in the top portion of a pre-refrigerator at the line over-filed at 49-55 Deg. F. Per operator these items were placed in the unit the day prior. Item was embargoed. Observed sliced salami overfilled in the top portion of a preparation refrigerator at 45-48 Deg. F. The item was placed in the walk-in at the time of inspection. Observed sliced salami at 54 Deg. F. in an overfilled top portion container in the East kitchen that was not in use at the time of the inspection. This item was embargoed. Reviewed with the operator regarding not over-filling food preparation refrigerators and keep the lids coved when not in use to maintain a temperature of 41 Deg. or below. Observed a container of couscous at 55 Deg. F. in prep refrigerator. Embargoed. The unit was holding at 41 Deg. F. Repeated violation.

Inspector's notes

The establishment is making beef jerky strips and keeping them out a room temperature in the bar areas during service times. Beef jerky production requires a variance approval from the Department if the product is to be maintained at room temperature. The operator also had several date-marked containers of beef jerky in the walk-in. Suggest keeping the product at 41 Deg. F. and date marking them for no longer then 7 days from the date of production. The jerky that was left out was embargoed and the operator agreed to keep the product refrigerated until approval is obtained to keep it out at room temperature. Please visit the following link to obtain a variance for this process from the Department: https://www.maricopa.gov/6003/Maricopa-Countys-Permit-Center.

Inspector's notes

Observed various TCS foods such as cooked rice, meats, coleslaws, and salsas in the bottom of the reach-in unit across from the oven with internal temperatures ranging from 45-53*F when measured with a probe thermometer. According to chef, all backups had been placed in the unit the night prior and the morning of, and the oven had been running all morning with the doors of the unit being opened and closed. The unit was measured to have an ambient temperature of 41*F with a min/max thermometer. All backups were moved to the walk-in at time of inspection to cool back to 41*F. Discussed not stuffing the unit with containers to allow proper airflow, or rearranging units so less TCS items are stored in the unit across from the oven. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed items in the top of the reach-in unit across from the oven with 4 hour labels, but with no start or discard time. Labels were made for non-TCS items only such as green onions. Labels must be made for TCS items on time as control with a start time and discard time. New labels were made at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed raw tuna in ROP (reduced oxygen packaging) in the walk-in with label stating to remove fish from packaging prior to thawing. All ROP raw fish must be removed from packaging prior to thawing to prevent pathogen growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pink and black organic growth in the ice machine in the main kitchen. Discussed cleaning more frequently to prevent organic growth. Maintain ice machine clean to sight and touch prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked cauliflower in the reach-in unit across from the grills with an internal temperature of 48*F. According to chef, cauliflower was cooked about 4 hours prior and had been recently pulled from the walk-in and placed in the unit. All TCS (time and temperature controlled for safety) foods must be fully cooled to 41*F before being placed in cold holding units on the line. Cauliflower was moved back to the walk-in to finish cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several fruit flies near the back door/walk-in area. Please continue to monitor for pests and treat as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed knives being stored in between the wall and cold holding unit in the kitchen. Knives may not be stored in between units since surfaces are not frequently cleaned. Knives were removed to be washed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main kitchen and back kitchen dishwashers dispensing 0 ppm chlorine sanitizer in final rinse. All chemical dishwashers must dispense 50-100 ppm of chlorine in final rinse to ensure proper sanitization of food contact surfaces. Main kitchen sanitizer container was empty. Sanitizer container was refilled, both machines were primed, and both machines achieved a 75ppm rinse at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

** 3rd repeat violation** Observed cooked pasta, bechamel sauce, roasted red peppers, and bleu cheese in the top of the reach-in cooler across from the stove with internal temperatures ranging from 47-60*F when measured with a probe thermometer. According to chef, items had been placed in reach-in from the walk-in about an hour prior at 3:30PM. These items were placed on time as control and are to be discarded at 7:30PM if not used or sold. Observed cooked chicken and cooked brisket in the bottom of the same reach-in with internal temperatures ranging from 46-50*F when measured with a probe thermometer. According to chef, these items had been placed in the unit from the walk-in 2 hours prior. Chicken and brisket were moved to walk-in at time of inspection to cool. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prepped shrimp in reach-in cooler with an internal temperature of 46-48*F when measured with a probe thermometer. According to chef, shrimp had been prepped less than an hour ago and placed in cooler. All prepped TCS items must be cooled to 41*F and below in the walk-in before being placed in reach-in coolers. Shrimp was moved to walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**Consecutive violation** Observed containers of pico de gallo and red salsa in various prep tables and reach-in coolers across the establishment that temped between 44-46*F. According to PIC, the salsa was put into the coolers 1-2 hours prior to temping. PIC moved the various salsas to an ice bath to be rapidly cooled. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrected at time of inspection.

Inspector's notes

Observed ice machine in main kitchen area and ice machine next to keg walk-in with an accumulation of black and pink organic matter where ice dispenses. Ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or organic matter. Please clean prior to the next routine inspection. 2nd repeat. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut tomatoes, cooked meats, raw meats, lettuce mixes, and cheeses in various reach-in coolers in the kitchen with internal temperatures ranging from 46-53*F when measured with a probe thermometer. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Food was discarded at time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in cooler behind grill with an ambient temperature of 48.9*F. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted by 8/1/24. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed pico de gallo and portioned cooked chicken with internal temperatures of 48-53*F when measured with a probe thermometer. According to kitchen manager, these items had been prepped about 3 hours prior. Food was moved to the walk-in and placed in shallow pans at time of inspection. Discussed cooling with kitchen manager- any prepped food must be cooled to 41*F and below in the walk-in before being placed in reach-in units on the line. Reach-ins are not designed to properly cool foods quickly. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 braised shortribs prepped at 9pm the previous night in the walk-in with internal temperatures ranging from 46*F-51*F. Cooling must be completed in 6 hours. 135*F-70*F within 2 hours, and 70*F-41*F within the next 4 hours. Shortribs were discarded at time of inspection (see embargo). Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation - Observed several wet wiping cloths partially submerged in sanitizer buckets and on dry surfaces. Wet wiping cloths must be kept fully submerged in buckets at all times to ensure proper sanitization. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed utensils on cook line stored in room temperature water. All in-use utensils must be kept in water that is 135*F and above, or kept dry and washed, rinsed, and sanitized every four hours. Utensils removed at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed buildup of black organic matter and soil under the dishwashers and underneath sinks and areas that are frequently wet. Please maintain clean prior to the next routine inspection. Correct By: Correct Prior To Next Routine 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 both main dishwashers dispensing 0 ppm of chlorine sanitizer in final rinse. All chemical dishwashers must dispense 50-100 ppm of chlorine sanitizer to ensure proper sanitization of food contact surfaces. All dishes will be sanitized in the three compartment sinks until dishwashers are repaired. A re-inspection will occur by 3/11/24. 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 accumulation of black and pink organic matter inside of all 3 large ice machines. Ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or organic matter. Please clean prior to the next routine inspection. Correct By: Correct Prior To Reinspection

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 dishwasher with a final rinse chlorine concentration of 0 ppm. All chemical dishwashers must dispense 50 ppm-100 ppm of chlorine in the final rinse. Dishwasher was serviced at time of inspection and sanitizer rinse of 100 ppm was achieved. 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 TCS (time and temperature controlled for safety) foods in reach-in unit on cook line such as fish, chicken, various cheeses, boiled eggs, cooked vegetables, cut leafy greens, cut tomatoes, and mayo based sauce with internal temperatures of 59*F-84*F when taken with a probe thermometer. Per chef, all food had been in unit for several hours. All TCS foods must have internal temperatures maintained at 41*F or below. TCS foods were discarded at time of inspection (see embargo). Correct By: Corrected At Time Of Inspection

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 reach-in unit on cook line with an ambient temperature of 53.9*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. All TCS foods removed at time of inspection. Work order was placed at time of inspection and a re-inspection will be conducted by 11/13/23. Correct By: Correct Prior To Reinspection