Blue Hound

Inspector's notes

Observed hollandaise sauce stored on kitchen counter next to steam well measured at 75F. PIC reported getting busy and leaving sauce out. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed box of salmon labeled "Keep Frozen" thawed in walk in cooler #2 still inside reduced oxygen packaging (ROP). All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use ice scream scoop and bar utensils stored in room temperature water measured 70F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked roasted pork and chicken in walk in fridge on cooling rack in internal temperatures ranging from 44-48°F. Person in charge stated both the pork and chicken were cooked the prior day before 4pm. 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 in-use ice scream scoop and bar utensils stored in room temperature stagnate water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roasted tomatoes, cooked corn, tomato paste, cut tomatoes, and cooked rice, measured 48-55'F in tabletop prep cooler located opposite of the stove. PIC stated food items were stocked about an hour prior, less than 4 hours ago. Informed PIC and staff to minimize time food items are left unattended at ambient room temperature to maintain coldholding temperatures of 41'F and below. Observed in-house bloody mix with tomatoes (50'F) and raw shelled eggs (45'F) in reach-in cooler located opposite of dump sink at the bar. Bar staff stated items have been in unit for longer than 4 hours. Ambient temperature of unit measured 48'F. Unit was emptied of TCS food items at time of inspection and PIC agreed to not use unit for storage of TCS food items until it has been fixed. Establishment observed with adequate coldholding capacities at time of inspection. Bloody mary mix was discarded by PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buttermilk (58'F) stored in ice bath at ambient room temperature on food prep table located in the kitchen. PIC stated establishment uses 4-hr time as a control for buttermilk, but observed time stamp missing. PIC stated item was brought out at 11am. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed active warewashing at bar. Chemical warewashing machine at bar observed to be dispensing chlorine concentration of less than 50ppm. PIC inspected warewashing machine and stated sanitizer solution connection was in disrepair. PIC put a work order in at time of inspection. Chlorine sanitizer concentration shall be 50-100ppm. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC agreed to wash all food contact surfaces from the bar at the 3-compartment sink located in the kitchen. Unit shall not be used until it has been fixed. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife and spatula stored in between equipment at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef items stored directly above cooked barbacoa, raw shrimp items stacked above cooked lobster meat, and raw fish items stored above aujus sauce 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. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizing dishwasher in bar at 0ppm chlorine sanitizer with dishwasher being in use. All warewashing for the bar is to be done at either 3-comp sink or chemical warewashing unit located in the kitchen, until chemical warewashing unit at the bar has been fixed. Discussed with PIC ensuring that chlorine concentration is being monitored using appropriate test strips. Chlorine sanitizer solution shall be between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dairy butter and butter bread spread measured 74-78'F stored at ambient room temperature on prep line. PIC stated butter and butter bread spread items were brought out less than 4 hours prior, and moved items to walk-in unit at time of inspection. Suggested time as control policy for butter and bread as it would benefit restaurant's operations. Observed cold brew measured 50'F stored at ambient temperature at the bar. Bartender stated cold brew was prepped and portioned within the past hour. Bartender moved cold brew to cooler unit at time of inspection. Observed cooked shrimp, cooked scallops, roasted tomatoes, green salsa, guacamole with tomatoes, burrata cheese and fresh mozarella cheese (45-56'F) in tabletop prep cooler directly opposite of fire oven. Ambient temperature of unit measured at 58.6'F. PIC stated burrata cheese and fresh mozzarella cheese have been stored in unit overnight. All other items in question were stocked for lunch service less than 4 hours ago, per PIC. Establishment observed with more than adequate coldholding capacities at time of inspection. Unit was emptied of all TCS food items at time of inspection. PIC agreed to not use unit until it has been fixed. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 cooked sausages, butter balls, cooked jambalaya sauce, and cooked wings with no datemarking in walk-in unit. PIC stated all food items were made more than 24 hours prior to inspection and less than 7 days prior. 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. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: Observed multiple batches of miso dairy butter with prep dates past 7 days (01/06 - 01/20), cooked barbacoa (01/28), and cooked salsa (01/29) in walk-in unit. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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). 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee garnish a dish with parsley using their bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was given to an employee at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp being stored over ready to foods such as corn in one of the coolers. Also saw raw calamari being stored in a shelf above other ready to eat foods in that same unit. 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. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the following TCS foods being dated: in house salsa (9/7), butter mix (9/9), in house cream mix [(butter milk)(9/7)], and has [(cooked pork)(9/7)]. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. >>>Observed tray of raw shrimp being stored directly above cooked potatoes and garnish on cooling rack in walk-in refrigerator. At the time the PIC moved shrimp outside of walk-in to be cooked. Discussed proper storage of raw and ready to eat foods with PIC. 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/4621/AMC-Toolbox---Cross-Contamination. 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. >>>Observed chlorine sanitizing dishwasher in bar at 0ppm chlorine sanitizer with dishwasher being in use. At time of visit, PIC was able to prime unit and unit began dispensing chlorine at 50ppm. Discussed with PIC ensuring that chlorine concentration is being monitored using appropriate test strips. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. >>>Observed employee handle raw hamburger patties then remove gloves and put on new pair of gloves without washing hands. Instructed employee that hands must be washed in between glove changes after handling raw animal proteins. Employee removed gloves and washed hands. Discussed with PIC when to wash practices and procedures. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification.>>>Observed establishment selling fresh clams and mussels. When shellstock tags were requested, tags were observed not being kept in chronological order and no last sold date (out date) was not being documented on tags. Instructed PIC that all shellstock tags must be marked with the last sold date when the last mussel or clam from the tag is sold. The tags must then be kept in chronological order. 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/4619/AMC-Toolbox---Approved-Source. 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. >>>Observed cut tomatoes 48*F, cut mozzarella 50*F, lettuce 50*, scallops 54*F, cooked shrimp 54*F in top portion of reach in prep refrigerator. Per PIC , foods had been placed in unit less than 4 hours prior. PIC moved foods into walk in refrigerator to rapidly cool to 41*F or below. At time of visit, unit was observed to be holding at 38*F. Instructed PIC to ensure that top potion of unit is maintained closed in between uses. Observed container of herb butter out on countertop holding at 68*F. Per PIC herb butter is made in house and was placed out on countertop 2 hours prior. Instructed PIC to ensure that butter is maintained at 41*F or below . Employee voluntarily discarded butter. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the following time/temperature control for safety (TCS) foods being dated: vegan Bolognese [(tomatoes)(9/5)] and cooked corn (9/3). Person in charge voluntarily disposed of these foods at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection