Raven Gastropub

Inspector's notes

Observed accumulation of organic matter on splash guard of ice machine and inside nozzles of soda machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of diced tomatoes in cooler in kitchen bearing date mark from 9 days prior. Ready-to-eat, time/temperature control for safety (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 person in charge at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak at atmospheric vacuum breaker (AVB) on dish machine, leak from hand sink in dishwashing area, and leak from faucet at three-bay sink in kitchen. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing cover on power outlet on wall immediately above hand sink at dish machine. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Must repair physical facility prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in table top hot holding unit, cooked pork, cooked sauces with internal temperatures of 90*F-125*F. Per employee, TCS foods were in hot holding unit within normal time parameters. Manager turned on circuit and TCS foods reheated back up to 145*F within 10 minutes. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, in top portions of prep table coolers, TCS foods (cut tomatoes, pico salsa, tomato based salsa, cut cabbage) with internal temperatures of 55*F. Per employees, prep table cooler lids were open during lunch rush and not immediately closed. After 20 minutes, internal temperatures of TCS foods had dropped to 41*F-43*F. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After empty bottle of sanitizer solution was exchanged for full bottle and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in three prep table coolers, TCS foods (cut tomatoes, cut lettuce, shredded cheeses, raw proteins/ fish, beef, chicken, salsas) with internal temperatures of 47*F-55*F. Per manager, TCS foods were placed in prep table coolers <4 hours. TCS foods (cut tomatoes, cut lettuce, shredded cheeses, raw proteins) were placed in ice baths or walk in cooler to rapidly cool back down to the proper temperatures. Ambient temperatures of prep table coolers ranged from 48*F-60*F. Repair company was called at time of inspection. Discontinue storing of TCS foods in prep table coolers until able to maintain proper temperature during the day, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in three prep table coolers, ambient temperatures of coolers were 48*F-55*F, taken with inspector probe thermometer. Repair company was called at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below within 24 hours of reinspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Seventh Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Manager has signed up to take food manager certification course and test at end of month. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sixth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee handled raw hamburger with gloved hands then continued working with cooking utensils and food product without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in top portion of end prep table cooler, cooked gravy with an internal temperature of 100*F. Per manager, gravy was prepared and cooling >4 hours. Cooked gravy was discarded. See embargo form. 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

On cook line, garlic in oil using time as a public health control without a written procedure. A time as a public health control procedure was written 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

6th Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In kitchen, latex gloves being used with food handling. Latex gloves were removed from all food preparation areas. Latex gloves are not approved for food handling. Corrective Action: Corrected at time of inspection.

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. ..........At in use bar warewashing machine, at food contact surfaces, no detectable chlorine sanitizer. After changing out empty bottle of sanitizer and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. 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. 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. ..........On cook line, in salad prep table cooler, TCS foods (cut leafy greens, cut tomatoes, soft cheeses) with internal temperatures of 68*F-75*F. In grill prep table cooler, TCS foods (cooked vegetables, cut tomatoes, raw proteins) with internal temperatures of 50*F-52*F. In fryer prep table cooler, TCS foods (soft cheeses, raw proteins) with internal temperatures of 48*F-50*F. Per employee, TCS foods were placed in prep table coolers <4 hours. TCS foods (cooked vegetables, cut tomatoes, cut leafy greens, soft cheeses, raw proteins) from three prep table coolers were moved to walk in cooler to rapidly cool back down to the proper cold holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ............In two door glass front refrigerator, salsa/ 88*F, and in walk in cooler, cooked pasta/ 65*F and orzo/ 65*F prepared and cooling in uncovered containers >4 inches deep. Salsa, cooked pasta, and orzo were portioned in to shallow containers to continue the cooling process. Discussed proper cooling methods with employees. (Corrected at Time of Inspection). (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. ..........On cook line, salad prep table cooler/ 70.4*F, grill prep table cooler/ 48.2*F, and grill prep table cooler/ 50.6*F out of ambient air temperatures. Repair company was called at time of inspection. Discontinue use of prep table coolers for storing of TCS foods until able to maintain proper cold holding temperatures throughout the day, especially during the busier times of day. A re-inspection will be conducted to ensure all three prep table coolers are working properly (Correct Prior to Re-Inspection). Correct By: Correct Prior To Reinspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ...........On cook line, in use utensils stored in sanitizer solution in between uses. Utensils were moved to be warewashed. Discussed proper storage of in use utensils in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (F) In a container of water if the water is maintained at a temperature of at least 57oC (135*F) and the container is cleaned at a frequency specified under Subparagraph 4602.11(D)(7). Correct By: Corrected At Time Of Inspection