Matty G's

Inspector's notes

Cream cheese in walk-in found no date with fuzzy black organic growth. *Violation*. Discarded.

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 items on cookline over filled such as pepper jack cheese sliced and sliced ham holding at 48*f degrees. Observed partly cooked bacon holding at 51*f degrees, diced tomatoes holding at 45*f degrees, and chicken fingers holding at 57*f degrees. All items in cookline reach-in coolers. All items with-in time and temperature discard of 4 hours. Manager voluntarily discarded all items. Correct By: Corrected At Time Of Inspection

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 Kitchen staff with gloved hands touch watch, then touch music speaker, then proceeded to open cookline make drawer and grab a handful of cooked onions for the grill. Employee then dropped a small amount of food on floor and picked up with gloved hands. Employee removed one glove and replaced with new glove. Asked employee to discard onions on grill and in make drawer, remove gloves and wash hands properly before re-gloving and assuming task. Discussed proper hand washing procedure with employee and manager. Correct By: Corrected At Time Of 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 hand wash sink in bar without adequate water pressure. All hand wash sinks must be maintained and operational. Re-inspection date will be 9/28/23. Correct By: Correct Prior To Reinspection

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. Observed 3-comp sink in use with a Quat concentration of 0-ppm. Directed employee to draw sanitizer side of 3-comp and fill and dose with appropriate Quat concentration. Quat must be maintained between 150-400ppm. Correct By: Corrected At Time Of Inspection