The Bar

Inspector's notes

Observed no Certified Food Protection Manager certificates onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked French fries in pre-portioned bags in prep cooler with an internal temperature of 47°F. PIC stated they were prepared the night prior to 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no consumer advisory on menu that offers burgers cooked to order. Establishment's par-cooking of chicken requirements also state they will have a consumer advisory on menu. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 4/30/26.

Inspector's notes

Observed pipe in floor drain under three-compartment sink. An air gap must be present on water supply lines and be at least one inch above the flood rim of the floor drain. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 4/23/26

Inspector's notes

No employees present during the inspection could provide Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

No employees present during the inspection could provide Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Only hand washing sink in kitchen was completely blocked by various boxes of food and single-use containers during inspection while cook was preparing food. Hand washing sinks must always be accessible for employee use. Employee moved boxes during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of white fuzzy organic matter on the dispensing portion of a "gun"-style soda dispenser at the bar. Food contact surfaces of non-TCS foods should be cleaned at least every 24 hour or often enough to be kept clean to sight and touch. Person in charge (PIC) removed, washed, and sanitized nozzle during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has written non-continuous cooking policy posted for chicken wings but has not been documenting initial heating temperatures, cooling times, final cooking temperatures, and corrective actions. Ensure that this information is documented consistently as part of the Non-Continuous Cooking procedure approved by the Department. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 5/23/25. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed blanched fries and cooked chicken wings cooling in bus tubs at ambient temperature at internal temperatures of 65-95F degrees Fahrenheit. 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. Per employee, fries were blanched and portioned to cool less than 2 hours prior to inspection and chicken less than 1 hour. Items were moved to reach-in freezers to cool rapidly. Inspector verified temperatures. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Establishment does not have test strips available for lactic acid sanitizer installed at 3-compartment sink chemical dispenser. Please ensure test strips are available for all sanitizers used for food contact surfaces. Establishment agreed to manually wash dishes with chlorine sanitizer solutions, for which they do have test strips, until lactic acid test strips are obtained or the establishment switches to a sanitizer for which they have the corresponding test strips. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 05/23/25. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Person in charge (PIC) during inspection does not have Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided current list of accredited providers via e-mail. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, establishment is conducting non-continuous cooking of chicken wings. Per person in charge (PIC), chicken wing initial cook begins in the fryers and wings are moved to grill for grill marks. Per PIC, cooking temperature after this process is typically 150F as measured with internal thermometer and wings are then cooled down. After orders are placed, par-cooked wings are cooked to at least 165F. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Developed initial draft par-cooking process with PIC and provided non-continuous cooking log via e-mail. Inspector will follow up - if wings will be fully cooked to 165F prior to cooling down, no additional documentation is required. Corrective Action: Corrected prior to re-inspection. Re-inspection is tentatively scheduled for December 13, 2024.

Inspector's notes

Observed par-cooked chicken wings cooling at 91F in stacked, covered deep (greater than 4") containers in reach-in refrigerator. Per PIC, 1 hour had passed since cooling process began for wings. 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. PIC removed lids and rearranged containers during inspection to correct. Inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment could not provide test strips for quaternary ammonium (quat) sanitizer used at 3-compartment sink or chlorine test strips for mechanical dishwasher during inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection tentatively scheduled for 12/13/2024.

Inspector's notes

Hose with spray nozzle was installed at mop sink faucet during inspection while system was pressurized. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed hose during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant buildup of grease and food residue behind cook line equipment on wall and floor. 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.

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Observed soil accumulation underneath the fryers, along cove base molding, and underneath the three compartment sink. Facility shall be cleaned with a frequency that will prevent soil accumulation. Clean the facility thoroughly. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 the prep table in the kitchen with an ambient air temperature of 56*F on the top and 47*F in the bottom of the table. Discussed with Per Person in Charge (PIC) the temperature control for safety (TCS) foods shall be at a temperature of 41*F or less to prevent the growth of pathogens. The TCS items were in the unit for more than 4 hours. TCS items were at a temperature of 46*F to 56*F. The TCS items were cooked chicken wings, sour cream, buttermilk, sliced american cheese, cheddar jack mix, homemade blue cheese dressing, sliced pepper jack cheese, sliced tomatoes, grilled onion, homemade ranch and tomatillo salsa. Embargoed the TCS items and PIC voluntarily discarded at time of inspection. PIC had unit fixed during inspection. Discussed with PIC the unit shall be at a temperature of 41*F on top and bottom before adding TCS items to the prep table. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 on menu cooked to order burgers without a consumer advisory asterisk. Discussed with PIC the consumer advisory must have disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked. PIC updating the menu attached the QR code and discarded all paper menus at the time of inspection. Per PIC the new menus will be printed from the QR code menus. Correct By: Corrected At Time Of Inspection