Maple & Ash

Inspector's notes

No disclosure or reminder observed on the brunch menu containing raw/ undercooked beef and dishes containing raw/ undercooked eggs (Sunny side up, soft). Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement.

Inspector's notes

Observed reduced oxygen packaged (ROP) salmon lox in the walk in freezer dated 7/12. After discussion with the PIC it was determined the salmon lox is delivered refrigerated, ROP onsite, and then frozen. Establishment's HAACP plan for ROP is not approved for seafood.

Inspector's notes

Observed covered medium sized container of garlic confit cooling in the walk in refrigerator with an internal temperature of 70°F. Observed two covered pans of cooked fondu 45-48°F cooling in the walk in refrigerator. After discussion with the person in charge it was determined the garlic confit had been cooling for 2 hours and the fondu had been cooling for about 4 hours.

Inspector's notes

Observed bartender peeling and handling citrus at the bar for a beverage with their bare hands.

Inspector's notes

Observed high temperature sanitizing dish machine in the kitchen washing utensils and food contact surfaces. Final rinse temperature measured at 154.7°F with inspector's min/max thermometer at time of inspection. Establishment's testing device/ temperature dots did not change color. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. According to the dishwasher employee the booster heater was repaired recently. PIC instructed dishwasher employees to utilize chlorine sanitizer. Food contact surfaces re-sanitized at time of inspection. Provided sanitizer + high temperature dish machine logs electronically to the PIC. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

No disclosure or reminder observed on menu containing raw/ undercooked beef and seafood. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement.

Inspector's notes

Observed high temperature dish machine that measured 152*F-156*F with min/max thermometer. Chef instructed staff to not use machine until repairs can be made. Discussed with Chef that a high temperature machine should measure 160*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw clams and oysters in the walk-in cooler with no shell stock tags present. Observed shell stock tags in the 90 day back log with multiple tags missing the date that the last animal was sold. Observed the back log of tags stored in a box and lacking organization. Discussed with Chef that shell stock tags are to remain with the animals until the last animal is sold at which point the date should be recorded on the tag. The tags should be maintained for 90 days in an organized fashion. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked macaroni product cooling in the walk-in covered. The product measured 59*F with inspector probe thermometer. Chef stated that the product was made approximately 3 hours prior to inspection. Chef had staff remove and move into shallow pans to complete the cooling process. Observed a dairy based gratin sauce cooling in the walk-in in a 22qt container. The product measured 79*F with inspector probe thermometer. Chef stated that the product was made approximately 1.5 hours prior to inspection. Chef had staff reheat to 165*F and begin the cooling process again with ice bath and ice wands. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, other effective methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee restroom with a trash receptacle with no lid. Discussed with Chef that any restroom that can be used by females should have a trash receptacle with a lid for sanitary napkins. Corrective Action: Correct prior to next routine inspection.

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 dish machine with an internal temperature of 141-151*F measured with inspector min/max thermometer. Chef called for service at time of inspection and instructed staff to use 3 compartment sink until repair is completed. Discussed with Chef that all high temperature machines should put out dishes that reach a minimum of 160*F. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 bordeu broth cooling in the walk in cooler. Chef showed chill log that stated that the product broke 135*F an hour prior to inspection. Chef pulled product and moved to shallow pan at time of inspection. Discussed with Chef that acceptable cooling methods include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. 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 wash sink at dessert station with no paper towels available. Chef had staff refill at time of inspection. Discussed with Chef that all hand wash sinks should have a drying provision available at all times. 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 both ice machines with excessive organic matter build up on the inner upper portion of the machine. Chef stated that he would have staff clean ASAP. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd