Brill Line

Inspector's notes

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

Inspector's notes

No Certified Food Protection Manager (CFPM) observed on premises at time of inspection. 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 no certified food protection manager on site 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. **Second Consecutive Violation**

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager present on-site 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.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.---Observed the handwashing sink not being able to provide enough hot water (faucet turned on but almost nothing comes out). Establishment was seen to have hot water of at least 100*F in other sinks. Person in charge states they will get someone to repair it. Discussed the importance of having all handwashing sinks able to provide hot water to properly wash hands. Correct By: Correct Prior To Reinspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.---At the bar, observed an opened bottle of Zing Zang not having a date marking of when it was opened. Also observed an alcoholic mix using fresh watermelon not having a date mark of when it was produced. Person in charge states these drinks were opened/made 2-5 days prior to inspection and date marked them appropriately 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). 2ND REPEAT VIOLATION. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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.---Establishment primarily uses dish machine for all their utensils and glassware. Observed dishwashing machine using a chlorine sanitizer but not dispensing any sanitizer in the unit (observed 0ppm of chlorine). Person in charge states they will get someone out to repair the unit. Advised employees to use 3 compartment sink until the unit is fixed. Discussed the importance of having all dishwashing units maintained properly to fully sanitize all food contact surfaces with the chemicals proper concentrations (chlorine 50-100 ppm, quaternary ammonia 200-400 ppm). Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

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 cut watermelon being stored in ambient temperature and having an internal temperature of 67-70*F. Person in charge states the watermelon was placed in ambient temperature 2 hours prior to inspection but placed ice on the cut fruit to cool it down. Observed the watermelon cooling properly by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 an opened bottle of Zing Zang (tomato cocktail) not having any date marking. Person in charge did not know when it was opened and voluntarily disposed of it. 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 +6 days after). Correct By: Corrected At Time Of Inspection