Fellow

Inspector's notes

Observed more than 5 small flies in the front and back of house. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist. Corrective Action: Correct prior to next routine inspection. 2nd repeat.

Inspector's notes

Observed raw shrimp, cooked mushrooms, and cut baby tomatoes in the right cold holding unit on the unit line with temperatures of 45-48*F. Ambient air temperature taken of the unit was 46.8*F with a min/max thermometer. Observed cooked beets, pickled onions, and sliced large tomatoes with temperatures between 49-56*F in the left cold holding unit on the cook line. Ambient air temperature taken of the unit was 49*F with a min/max thermometer. Per PIC, all of the food were placed into the units at 11am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. 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 an ambient air temperature, utilizing a min/max thermometer, of 46.8*F in the right side cold holding unit on the line and 49*F in the left side cold holding unit on the line. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection has been scheduled for Wednesday, August 5th. The PIC will utilize the walk-in in the meantime. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed more than 5 small flies in the front and back of house. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist. Corrective Action: Correct prior to next routine inspection. 2nd repeat.

Inspector's notes

Observed Pomo sauce in a deep container in the walk-in cooler at 52*F made 2.5 hours prior. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed more than 5 small flies in the back of house and in the bar area. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed breaded raw chicken (milanese) stored in the walk-in cooler above box of raw bacon at the time of the 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.

Inspector's notes

Observed romesco dressing (containing ingredients that are heat-treated) sitting out near the server window of the kitchen area at 84°F at the time of the 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. Dressing had been out since opening (11am) 4 hours prior to inspection time. Dressing was embargoed at the time of the inspection.

Inspector's notes

Observed establishment utilizing "Food Saver" reduced oxygen packaging for their steaks in the reach-in cooler on the cookline. The machine utilized for this practice is labeled "household use only". Steaks were also prepared on 11/29, exceeding the 48 hours without a variance for this packaging practice. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Steaks were removed from packaging at the time of the inspection.

Inspector's notes

Observed various food items in the walk-in cooler and in the reach-in coolers on the cookline, sitting atop napkins used for patrons. Utilize food-grade materials for food items prior to the next routine inspection.

Inspector's notes

Observed blue cheese sauce (46*F), provolone (49*F), gazpacho sauce (56*F), house made ranch dressing (52*F), goat cheese (51*F), cooked artichoke (46*F), burrata (53*F), ricotta cheese (46-47*F), yellow beets (46*F), red beets (51*F), creamed corn (46*F), corn salsa (46*F), asparagus (45*F), peach confit (49*F), cut tomatoes (45*F-47*F), cut leafy greens (50*F) in reach in prep refrigerator in front of grill line that per PIC had been stored in unit overnight. Foods were embargoed at time. At the time of the visit the PIC stated that the unit had been having issues cold holding at 41*F or below and at the time the unit was observed holding at 51.2*F. Discussed with PIC ensuring that unit is repaired and to not store any foods inside unit until unit is holding at 41*F or below. Advised PIC that small amounts of foods may be stored on top prep area on ice for service until unit is repaired but must be moved into different refrigerator prior to close. Observed fresh garlic oil in a squeeze bottle in front of pizza make area holding at (73*F). Per date mark on garlic oil, oil had been made on 8/8/2025. According to PIC it was unsure when garlic oil was removed from refrigeration. Garlic oil was embargoed at time. Discussed with PIC ensuring that garlic oil is kept at 41*F or below at all times or establishment can implement time as a control for garlic oil but time as a control policy must be pre approved by MCESD prior to use for garlic oil.

Inspector's notes

Observed container of roasted garlic in upright refrigerator in back of kitchen with date mark of 8/5. Per PIC it was unsure if date mark was correct. Roasted garlic was embargoed due to date mark on container. Discussed ensuring that all foods are properly dated and discarded at the allotted 7 days.

Inspector's notes

Observed establishment using raw egg whites to add to drinks at bar without consumer advisory on menu next to drinks. Must provide consumer advisory on menu next to drinks that contain raw egg prior to re-inspection on 8/22/2025. Advised PIC that establishment can also use pasteurized eggs in lieu of fresh shelled eggs and if pasteurized eggs are used then no consumer advisory is needed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed reach in prep refrigerator in front of grill/fry line holding at 51.2*F. According to PIC unit has been called in to be repaired. Advised PIC that unit must repaired prior to re-inspection on 8/22/2025 and to not store any TCS foods inside unit until unit is repaired and holding at 41*F or below. Instructed PIC that top prep area may be used for small amounts of TCS foods but foods must be stored on ice and moved into walk in or other refrigeration prior to close. Corrective Action: Correct prior to re-inspection.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed two plastic spray bottles containing clear yellow and pink fluids with no labels as to the contents. The person in charge stated the bottles contained bleach and cleaning solutions then labeled the bottles respectively. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed thawed fish in sealed reduced oxygen packages (ROP) with written instructions on the packages to remove fish from package before thawing. The person in charge stated the fish had been removed from the freezer and placed in the walk in to thaw during morning prep. The chef removed the fish from ROP packaging at the time of the inspection. Discussed with the person in charge ROP fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Correct By: Corrected At Time Of Inspection