Luke Greenway Post #1

Inspector's notes

Observed old food debris in hard to reach areas of floors, walls and ceilings in kitchen area including inside two door prep refrigeration unit. Ensure to detail clean and sanitize all areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cold water at hand sink in kitchen area was turned off due to leak. Ensure to provide adequate cold water during hand washing so that hot water does not exceed unsafe temperatures to cause burn. Ensure to repair leak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd consecutive violation: Ensure detail cleaning and sanitizing in floors and walls behind bar area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various used cigarette butts in floor behind bar area. Observed black debris and ashes in floor sink behind bar area. Ensure to detail clean and sanitize entire floors, walls and ceilings of bar, mantain as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No cold water available at hand sink at initial time of inspection. Operator was able to adjust cold water line and provide adequate cold water for suitable hand washing at hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed old food debris and grease on equipment at cook line including filters under exhaust hood. Ensure to detail clean and sanitize all equipment including handles, interiors, wheels and maintain clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in unit with warm ambient temperature in the kitchen and in the back storage. Ambient temperature of unit taken with min/max thermometer registered at 48*F in the kitchen and 44*F in the back walk-in. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct prior to re-inspection on 8/24/24. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Correct at once.

Inspector's notes

Observed a walk-in unit with warm ambient temperature holding TCS food items. Ambient temperature of unit taken min/max thermometer registered at 48*F. TCS food items included tarter sauce, shredded cheeses, cut lettuce, deli salads, cooked chili, cooked beans, raw chicken and cooked roast beef. Internal temperature of TCS food items taken with internal probe thermometer, registered at 46-51*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrected at time of inspection.

Inspector's notes

Observed walk-in unit with warm ambient temperature in the kitchen and in the back storage. Ambient temperature of unit taken with min/max thermometer registered at 48*F in the kitchen and 44*F in the back walk-in. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct at once.

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. In back of the establishment at bar, hand soap and paper towels were not available during time of inspection. Hand soap and paper towels were procured from the kitchen during time of inspection. Ensure all handwashing sinks are adequately stocked to allow for effective handwashing to prevent contamination to any food being served. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 was not able to provide sanitizer test strips for bleach being used in the dishwashing sink. Ensure test strips are available and easily accessible on premises to ensure correct concentration of sanitizer is being used on food contact surfaces (50-100ppm bleach). Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed missing ceiling panels in the kitchen above the 3-comp sink rendering the area not smooth, nor easily cleanable. Replace ceiling panels so that areas are smooth, easily cleanable, prevent the contamination of any clean dishware. Repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine 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. --Cooked meatloaf, mashed potatoes, and cooked rice measured internal temperatures between 105°F-120°F. Per person in charge (PIC), these items had been made about 2 hours prior and were reheated to 165°F at time of inspection. Reviewed hot holding requirements with the person in charge. Correct By: Corrected At Time Of Inspection