Varsity Tavern

Inspector's notes

Observed ice scoops stored on top of ice machine on surface with visible build up. PIC moved ice scoops to be washed, rinsed and sanitized 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: Corrected at time of inspection 2nd Consecutive Violation

Inspector's notes

Observed ice scoops stored on top of ice machine on surface with visible build up. PIC moved ice scoops to be washed, rinsed and sanitized 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: Corrected at time of inspection.

Inspector's notes

Observed several single use Deep Eddy plastic drinking cups stored away wet and had been previously used and placed back in storage to be used for drinks. Discussed with PIC the cups are single use only and are not designed to be washed and/or reused. PIC discarded all previously used cups at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed frozen liquid icicles on the fan in the walk-in freezer. No contamination was observed. Discussed with person in charge (PIC) to address the leak and fix/repair to prevent the icicles from forming. Discussed to not store food under the icicles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During inspection, observed the handwashing station near the soda machine in the main kitchen to not be operational (hot or cold water). Per the person in charge of the handwashing station will be repaired. Please ensure that the handwashing sink is in good repair and fully operational at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

During inspection, a leak was observed in the gray water plumbing of the handwashing station. According to the person in charge, the leak will be repaired by the maintenance personnel. Please ensure that the plumbing system is maintained in good repair at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dishwasher at the main bar that utilizes chlorine sanitizer with a concentration with 0 ppm at time of inspection. Establishment had run dishes through the dish machine during inspection. Person in charge (PIC) primed dish machine and ran the machine additional times. Chlorine sanitizer solution concentration retested at less than 50 ppm during every run at time of inspection. PIC called out repairman at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese sauce in a deep container in the walk-in cooler with temperatures between 47 to 48*F at time of inspection. Per label and cook, cheese sauce had been prepped the day prior to inspection. Discussed with PIC about proper cooling methods and procedures at time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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

Observed brown/red coating and white organic material on the dispensing portion of the soda gun behind the bars on the 3rd and 2nd floors of the establishment. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Person in charge (PIC) indicated they would discuss cleaning thoroughness and cleaning frequency at their next meeting with staff. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cauliflower in a container with brown slimy organic material on it. Also observed leak from ceiling dripping onto an ice machine behind on the second floor. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed brown/red coating and white organic material on the dispensing portion of the soda gun behind the bars on the 3rd and 2nd floors of the establishment. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Person in charge (PIC) indicated they would discuss cleaning thoroughness and cleaning frequency at their next meeting with staff. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed house made ranch stored in a small beverage refrigerator with an internal temperature of 49*F. The measured ambient temperature of the unit was 50.1*F. Person in charge indicated the ranch had been in the unit since last night. Person in charge indicated they would remove the refrigerator and start using ice baths for the ranch. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labeled with the following dates/were not labelled with a preparation date: cooked Chicken Tinga (9/24), marinara (9/22), cooked ground beef (no date), and unidentified creamy liquid (9/1). Person in charge indicated they were unable to determine when the ground beef was cooked. 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.

Inspector's notes

Observed house made ranch stored in a small beverage refrigerator with an internal temperature of 49*F. The measured ambient temperature of the unit was 50.1*F. Person in charge indicated the ranch had been in the unit since last night. Person in charge indicated they would remove the refrigerator and start using ice baths for the ranch. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a liquid leak from the ceiling onto an ice machine on the second floor, source of leak unknown. Person in charge was informed they must discard all of the ice, and they cannot use the machine until the leak has been verified through a re-inspection to be repaired and the machine has been washed, rinsed, and sanitized prior to use. Also observed discharge piping for hand sink on third floor with a slow leak when the sink with turned on. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection on 10/07/24.

PRIORITY VIOLATION-7-201.11, P: Separation-Storage-----Observed spray bottles of window cleaner stored in jockey box at outdoor bar above plastic cups used for drinks to customers. PIC relocated chemicals to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. 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 deli slicer on food prep counter with accumulation of dried on food debris on food contact surface portions of slicer. Employees and PIC were unsure of last time slicer was used. PIC washed, rinsed, and sanitized the deli slicer at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean. All food contact surfaces must be cleaned to sight and touch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cooked cheese sauce at 102-108'F and cooked salsa at 75-79'F in deep containers in walk-in cooler. Per cook, items were cooked 4-5 hours prior to inspection. Both items were embargoed and discarded at the time of inspection. Discussed proper cooling with the PIC. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.-----Observed white and yellow cooked cheese sauce in hot wells at 105-110'F. Per cooks, the cheese sauce was properly reheated before placing in hot wells more then 2 hours prior to inspection. Observed low water level in hot wells. The cheese sauces were embargoed and discarded at time of inspection and PIC added water to raise water levels in hot wells. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required-----Observed misting system for establishment installed in server prep area with main ice machines. Observed no backflow device for misting systems. Misting systems require an approved reduced pressure backflow assembly meeting ASSE 1013 design standards. Install on upstream side of misting system. Ensure funnel drain assembly is installed with rigid drain line routed to floor sink with approved air gap. Backflow device must be certified after installation. PIC unplugged misting system at time of inspection and will discontinue use of misting system until backflow device is installed. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out thesesimple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMCToolbox---Handwashing. - Observed no hand soap at the handwashing sink near at the entrance of the main bar (2nd floor). Observed no hand soap at the bar located closest to the ice machines (2nd floor). Person in charge (PIC) restocked soap at both handwashing sinks at time of inspection. Discussed with PIC that handwashing cleanser must be available at handwashing sink at all times. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Corrected at time of inspection. Repeat violation (4th consecutive). 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 no paper towels at the handwashing sink near at the entrance of the main bar (2nd floor). Observed no paper towels at the hand sink closet to the dish machine in the bar located closest to the ice machines (2nd floor). Discussed with person in charge (PIC) that paper towels must be available at handwashing sink at all times. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Corrected at time of inspection. Repeat violation (4th consecutive). 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 hand washing sink located near the entrance to the main bar, not - Continued in the general comments section: Correct By: Correct Prior To Reinspection,Repeat Violations: 4th

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 buildup of organic matter on the inside of the ice machines. Observed buildup of organic matter on the soda nozzles at the main bar on the 2nd floor. Ice machines and soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

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 ranch dressing in a reach in refrigerator with a temperature of 58.2*F at time of inspection. Per person in charge (PIC), ranch had been placed in the reach-in the day prior to inspection and ranch was embargoed at time of inspection. Observed ambient temperature of the reach-in at 57.3*F at time of inspection. Discussed with PIC about discontinuing use of reach-in cooler until it is able to hold RTE/TCS food items at 41*F or below. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. 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 mashed potatoes and Queso cheese with dates of 11/16 in the walk-in refrigerator at time of inspection. Queso cheese and mashed potatoes were embargoed at time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing - Observed thawed reduced oxygen packaged (ROP'd) salmon in the walk-in and in a drawer unit of the prep line in the kitchen. Discussed the requirement to remove vacuum-packaged raw fish from package before thawing under refrigeration. Employee removed salmon from the ROP at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed leak from faucet of handwashing sink located near door to balcony. All plumbing must be maintained in good repair. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed wooden board covering hole in wall where baseboards were broken across from the ice machines. Discussed with person in charge (PIC) that repair must utilize materials that are non-absorbent, smooth, and easily cleanable. Repair the walls prior to the next routine inspection to restore a smooth and easily cleanable surface. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no handwashing cleanser at the bar on the 3rd floor and at the handwashing sinks at the all 3 bars on the second floor. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. PIC restocked handwashing cleanser at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Repeat violation (3rd consecutive). 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 no paper towels at the bar on the 3rd floor, at all handwashing sinks at the bars on the second floor, and at the handwashing station located by the door to the balcony. Discussed with person in charge (PIC) that paper towels must be available at handwashing sink at all times. PIC restocked paper towels at time of inspection. Discussed importance of providing paper towels to ensure proper hand washing with the PIC. Repeat violation (3rd consecutive). Corrected at time of inspection. Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 buildup of organic matter on the inside of the ice machines. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed hole in the wall with broken baseboards across from the ice machine. Observed wall in disrepair next to the mop sink in the kitchen. Repair the walls prior to the next routine inspection to restore a smooth and easily cleanable surface. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-303.11, C: Intensity-Lighting - Observed multiple light bulbs under the vent hood in the kitchen to be non-operational at time of inspection. Replace light bulb to ensure there is at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace prior to next routine inspection. :