R T O'Sullivan's

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an ice cream scoop on the cook line in a mug, in room temperature water. 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

Please replace burnt light bulbs under the hood on the cook line. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed salsa in a deep 5-gallon container with a temperature of 64*F, made one house prior per PIC, located in the tall cold holding unit next to the ice machine. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling, and placed into the walk-in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility without a certified food manager present during hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee food stored above consumers food product in the cooling unit next to the ice dispenser. PIC designated an area for employees to store food product a label must be stored on the shelf of the walk in cooler. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand washing station next to tea station without drying towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

Inspector's notes

Observed microwave with soil accumulation. Clean microwave with a frequency that would preclude soil accumulation. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed coleslaw at waitress station was at a temperature of 45F. PIC states that the coleslaw has been at the station since 11am. Inspector embargoed coleslaw, and 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 sanitizer bottle sitting next to ice tea disperser and pop dispenser. The bar are sanitizer bottle was also stored next to single service straws. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fryer exchanger with soil debris and organic matter accumulation. Observed the ice dispenser at the top with organic matter. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager at the time of the inspection.

Inspector's notes

Observed running water with a container storing utensils in the handwashing sink at the cook line at the time of the inspection. Handwashing sinks should be accessible at all times to facilitate handwashing needs. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot shot pesticide bottle stored on the shelf under the soda machine in the kitchen at the time of the inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection.

Inspector's notes

Observed a box of open potatoes in the walk-in cooler and a box of raw chicken in the walk-in freezer on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a tub of shredded chicken with a date marking of 10/12 at a temperature of 54F in the walk in cooler.

Inspector's notes

Observed can opener at the rear prep table, and grease remover machine across from ice dispenser with soil accumulation.

Inspector's notes

Observed employee bowl of salsa without a lid stored next to and above consumers product in the reach in cooler next to the prep line across from the grill.

Inspector's notes

Observed at prep line across from grill the following foods at 48F chopped tomatoes, shredded lettuce, American cheese, Swiss cheese, cheddar cheese and in the front prep line for serving coleslaw at 52F.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers.>>Observed in storage rack across from walk in cooler spray bottles without common label names.>>Chemical containers not in the original container shall be labeled with the common name of chemical product.>>Person In Charge labeled spray bottles with common chemical name.>>Corrected at time of inspection Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed food product on prep line from grill line working containers without common mane of food product.>>Food product containers shall have common mane of food product.>>Person In Charge labeled food product containers.>>Corrected at time of inspection. 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 line cook with gloves on, touch his face, without washing hands and putting on new gloves. Discussed with Person in charge (PIC) employees must wash hands after engaging in other activities that may contaminate the hands. PIC discussed with employee when to wash hands. Employee washed hands and put on new gloves. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 line cook plating fresh fries on plate and some fries fell from the plate onto the cutting board. The plate was intended to serve to a customer. Cook took off gloves after plating fresh fries and then picked up fallen fries from the plate and put back on the plate with bare hands. PIC discussed with cook to not touch ready to eat foods (RTE) with bare hands. The fries were replaced with fresh fries. Discussed with PIC RTE foods should not be exposed to bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment Correct By: Corrected At Time Of Inspection