Tc's Pub & Grub

Inspector's notes

Observed cottage cheese at 58F, shredded cheese at 52F inside the large prep fridge by the fryers. Manager embargoed the foods. Ensure that all TCS foods during cold holding are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed nobody for the shift today that had a food manager license. Ensure there is someone for each shift that has a food manager license. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build of up grease/debris on floors, behind fryers, at ice bin, and under equipment. Talked to manager about cleaning schedule and frequency. Ensure kitchen is cleaned often enough to avoid build up of debris on surfaces. Corrective Action: Correct prior to next routine inspection.2nd consecutive violation.

Inspector's notes

Observed large build up of fruit flies in the mop sink room. Talked to staff about techniques to removed them. Will re-inspect within 10 days. Ensure that the facility is free from the harborage of pests. Corrective Action: Correct prior to re-inspection. Visited site on 9-16-26. Mop sink area is much improved. Manager has sealed up holes in the walls, cleaned walls and drains. Has a brighter light. Cleaning equipment in the facility, cleaned out the grease trap, and clean other equipment in the facility. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the facility is storing boxes of bbq sauce under the sewer pipes at the hand sink. Manager removed the items and placed on a shelf. Ensure that food is not stored under sewer pipes. Corrective Action: Corrected at time of inspection. 3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed build of up grease/debris on floors, behind fryers, at ice bin, and under equipment. Talked to manager about cleaning schedule and frequency. Ensure kitchen is cleaned often enough to avoid build up of debris on surfaces. Corrective Action: Correct prior to next routine inspection. 2nd consecutive violation.

Inspector's notes

Observed nobody for the shift today that had a food manager license. Ensure there is someone for each shift that has a food manager license. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cottage cheese at 58F, shredded cheese at 52F inside the large prep fridge by the fryers. Manager embargoed the foods. Ensure that all TCS foods during cold holding are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large build up of fruit flies in the mop sink room. Talked to staff about techniques to removed them. Will re-inspect within 10 days. Ensure that the facility is free from the harborage of pests. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the facility is storing boxes of bbq sauce under the sewer pipes at the hand sink. Manager removed the items and placed on a shelf. Ensure that food is not stored under sewer pipes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build of up grease/debris on floors, behind fryers, at ice bin, and under equipment. Talked to manager about cleaning schedule and frequency. Ensure kitchen is cleaned often enough to avoid build up of debris on surfaces. Corrective Action: Correct prior to next routine inspection.2nd consecutive violation.

Inspector's notes

Observed build of up grease/debris on floors, behind fryers, at ice bin, and under equipment. Talked to manager about cleaning schedule and frequency. Ensure kitchen is cleaned often enough to avoid build up of debris on surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the bar area that clean paper towels are coming in contact with sewer pipes, and soda nozzle hose is touching ready to eat ice for customers. Talked to manager about options to relocate equipment. Ensure that clean equipment/food is not touching dirty/hard to clean surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bar dishwasher at 0 ppm bleach after 3 cycles. Talked to manager about dishwasher policy. Ensure that bar dishwasher is set at 50-100 ppm bleach. Facility has a main bleach dishwasher set correctly. Use the main dishwasher while the bar dishwasher is down.

Inspector's notes

Observed cottage cheese at 51F inside large prep fridge by the grill. Talked to manager about cold holding, embargoed all TCS foods in fridge over 4 hours, see embargo form. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chemical mop system downstream from an atmospheric vacuum breaker supplied mop sink. Talked to manager about mop sink requirements. Disconnected hose during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with glove touching raw fish, then donning new gloves without washing hands. I talked to the manager about handwashing operations. Ensure that handwashing is occurring going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee at bar adding lemons to drinks with bare hands. Talked to manager about bare hand contact policy. Ensure that employees do not touch ready to eat foods with their bare hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw salmon in reduced oxygen packaging labeled to be kept frozen was in a pull-out drawer on the cook's line in a thawed state.

Inspector's notes

Person in charge at the time of inspection is not a certified manager.

Inspector's notes

Slicer used for cheese and deli meats observed with dried food/ organic matter on the back of the blade. The top splash area of the dough mixer was observed with an accumulation of dry food/ and organic matter. This equipment was being cleaned and sanitized before the end of the inspection.

Inspector's notes

Shredded cheese, cut cabbage, pico de gallo, and guacamole were in the sandwich cooler at 44F-51F. Food had been in the cooler for less than 2hrs and was moved to the walk in cooler. Cooked chicken wings were on a speed rack at 60F. Food was moved into the walk-in cooler. Cooked potatoes were on the counter at 53-60F. Food was embargoed. Reviewed proper cooling procedures for the potatoes.

Inspector's notes

Garlic butter made with real butter was sitting out at 60F without a discard time. No written procedures were available. Per peron in charge time as a control is used for the butter. Time was added.

Inspector's notes

Chemical spray bottle was found on the prep sink and multiple spray bottels were found above tea in the front line.

Inspector's notes

The front sandwich cooler was observed holding at 46F per min/max thermometer. TCS foods were being held above 41F (see violation 22). The unit theremometer was also reading high. Person in charge was informed to use an ice bath or refrain from using this cooler to hold TCS foods until it is repaired.

Inspector's notes

Ice scoop at the bar ice bin was sitting in standing water.

Inspector's notes

Cutting boards in the prep area had deep grooves and black stains. Items were removed from use.

Inspector's notes

Floors in the kichen, especially in the dishwashing area, were in poor repair.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 an employee rinsing off soiled dishes, then grabbing clean dishes from the dish machine without washing hands. Employee was trained on when to wash hands, and washed his hands properly. Observed the bartender handling cash, then filling a glass with beer with her fingers placed near the rim of the glass. PIC told the bartender to wash her hands to prevent contamination. Hand washing must occur in between a change of task. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed food dicers with food debris in and around the blade areas. PIC stated they were used the previous day, and moved them to the dish machine area to be cleaned. Food contact surfaces must be cleaned after use to prevent contamination. 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. Observed cheese, sliced and chopped tomato, guacamole with chopped tomatoes, cut lettuce, and chopped cabbage holding 49-51F in a prep table on the line. The prep table was holding 50F, captured using inspector's min/max thermometer. PIC turned down the temperature of the unit and moved the TCS food items in the unit to a working cooler as it had been less than 2 hours since the items were placed in the unit. TCS foods must hold 41F or below when cold holding. Correct By: Corrected At Time Of Inspection

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. Observed cheese, sliced and chopped tomato, guacamole with chopped tomatoes, cut lettuce, and chopped cabbage holding 49-51F in a prep table to the right of the line. The prep table was holding 50F, captured using inspector's min/max thermometer. PIC turned down the temperature of the unit. Refrigeration temperatures must hold 41F when storing TCS food items. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed the wiping cloths bucket at <100ppm quat concentration. The water coming out of the sanitizer line for the buckets is hot and the sanitizer bag was running low. PIC replaced the bag and ran the sanitizer a few times before testing the solution again. The solution remains at <100ppm. PIC stated that they cannot change the water temperature. PIC called their Ecolab rep to adjust the sanitizer levels. This establishment is using 50-100ppm bleach concentration to sanitize until quat levels can be adjusted and maintained. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 hand sink behind bar without towels. PIC placed towels at hand wash sink. Discussed having soap and towels at all hand sinks. Correct By: Corrected At Time Of Inspection