The Main Ingredient

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no written procedure for cleaning bodily fluids.

Inspector's notes

Observed cooked TCS food items stored in the walk-in cooler and reach-in cooler with no date mark. TCS food items in the walk-in included cooked pork green chili, cooked artichoke dip, cooked mac and cheese, cooked potatoes, cooked pozole stew, cooked chicken soup, cooked red/green salsas, and cooked potatoes. The person in charge stated these food items were cooked between 2-5 days prior and date marked them accordingly. TCS food items with no date mark in the reach in cooler included cooked mac and cheese, cooked artichoke dip, cooked salsas, cooked hard boiled eggs, and cooked pozole stew. The person in charge stated the food items were cooked 2-4 days ago and date marked them accordingly.

Inspector's notes

Observed establishment has signage stated dogs allowed in the outdoor patio after sundown but does not have an MCESD Dog Friendly Patio permit. A dog friendly patio permit is required prior to allowing dogs on premises. Service animals are permitted. Corrective Action: Correct at once.

Inspector's notes

No Certified Food Manager on site at time of inspection.

Inspector's notes

Residue build up found on beer lines and fan grates in beer walk-in cooler; residue build up found on fan grates in walk-in cooler; residue buildup found on ceiling lighting fixture behind kitchen area; heavy ice buildup in Haier chest freezer; wall surfaces above oven has heavy residue buildup.

Inspector's notes

Flooring behind interior bar section showing signs of disrepair; cracked/damaged floor tiles found in food preparation area.

Inspector's notes

No Certified Food Manager on site at time of inspection.

Inspector's notes

No Certified Food Manager on site at time of inspection.

Inspector's notes

Residue build up found on beer lines and fan grates in beer walk-in cooler; residue build up found on fan grates in walk-in cooler; residue buildup found on ceiling lighting fixture behind kitchen area; heavy ice buildup in Haier chest freezer; wall surfaces above oven has heavy residue buildup.

Inspector's notes

Flooring behind interior bar section showing signs of disrepair; cracked/damaged floor tiles found in food preparation area.

Inspector's notes

No Certified Food Manager on site at time of inspection.

Inspector's notes

No Certified Food Manager on site at time of inspection.

Inspector's notes

Pan of macaroni and cheese found in walk-in cooler at an internal temperature of 107*F. Per food employee, food was cooked within the last 6 hours.

Inspector's notes

Residue build up found on beer lines and fan grates in beer walk-in cooler; residue build up found on fan grates in walk-in cooler; residue buildup found on ceiling lighting fixture behind kitchen area; heavy ice buildup in Haier chest freezer; wall surfaces above oven has heavy residue buildup.

Inspector's notes

Flooring behind interior bar section showing signs of disrepair; cracked/damaged floor tiles found in food preparation area.

Inspector's notes

Observed two large containers of chicken chili soup measuring 58-60F stored in walk in next to outdoor bar. PIC reports these soups were made the previous evening. Both containers were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rear door remain ajar after attempting to close door. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows, and solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed crates of onions and peppers stored directly on floor in walk-in cooler next to outdoor bar. PIC relocated food to a shelf at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw in-shell eggs stored on shelf above containers of blueberries and box of cream cheese in walk-in unit at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic matter on soda nozzle at indoor bar. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed quaternary ammonia sanitizer at three-compartment sink test at 500ppm with active warewashing occurring. Observed employee pour undiluted bleach into soiled pot and scrub at time of inspection. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rear kitchen door connecting back of house to outdoor walk-in units propped open at time of inspection. PIC closed door at time of inspection. Observed rear door remain ajar after attempting to close door. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows, and solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs being stored directly above raw vegetables in walk-in unit at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the 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 missing datemarking for multiple RTE TCS food items (cooked pork broth, cooked steak, cooked artichoke dip, cooked chicken and cooked salsa) in walk-in unit. PIC stated cooked pork broth, cooked steak, and cooked chicken were made on 09/27; cooked artichoke dip and cooked salsa were made on 09/28. All RTE/TCS foods were properly date marked 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

Observed white napkin linen mixed in with cooked chicken in walk-in unit at time of inspection. Please ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination. Staff removed the linen napkin. 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 deep plastic pan of chicken fideo soup in walk-in unit measured at 51'F located at the back of the establishment. Walk-in unit observed at ambient temperature of 40'F. PIC stated the chicken fideo soup was made the day before and have not been out of the walk-in since. Food was embargoed at time of inspection. PIC voluntarily discarded soup in question. Discussed with PIC to cool down food items using shallow pans with no covered lids. Cooked TCS foods must be cooled from 135'F-70'F within 2 hours and from 70'F-41'F within 4 hours for a total of 6 hours for cooling. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 meat slicer stored on storage rack had food debris and organic matter still attached to the blades. Person in charge states it was last used yesterday. Food equipment shall be clean to sight and touch to avoid any possible contamination or pests. Person in charge moved meat slicer to the 3 comp sink and asked staff to properly clean and sanitize equipment. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>Observed a metal pan of packaged raw pork on the floor of walk in cooler. Discussed that all food should be placed 6 inches above the ground to avoid the possibility of contamination in the event of a spill, flooding, or sewage issue and pests. Correct By: Corrected At Time Of Inspection