Snakes & Lattes

Inspector's notes

Observed no paper towel at the dish area hand wash sink or at the sink by the ice machine. Discussed with person in charge (PIC) 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw burger patties and raw Philly steak at the front of a cold holding unit drawer with an internal temperature of 49*F measured with min/max thermometer. Per PIC the items were in the drawer from overnight, and the drawer has a tendency to open on its own due to the slope of the floor and demonstrated. The drawer held a temperature of 42*F if completely closed. Embargoed the TCS items and PIC discarded at time of inspection. Discussed with PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon thawed in original packaging in a cold holding drawer. The directions for thawing from on the package states 'keep froze' removed from package to thaw under refrigeration.' Discussed with PIC all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dust accumulation on the fans and shelving in the kitchen. Discussed with person in charge (PIC) 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 protection manager on the premises at time of inspection. 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 leak from the faucet at the 3-compartment sink at time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ceiling in the back kitchen in disrepair and is missing tiles at time of inspection. Observed multiple sinks throughout the facility that have become unsealed from the wall at time of inspection. Re-caulk sinks throughout the facility. Observed broken floor tile and hole in the wall near the walk-in at time of inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. 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 no cold water available under pressure at the handwashing sink next to the ice machine at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, cold water, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 8/21.

Inspector's notes

Observed leak from the faucet at the 3-compartment sink at time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ceiling in the back kitchen in disrepair and is missing tiles at time of inspection. Observed multiple sinks throughout the facility that have become unsealed from the wall at time of inspection. Re-caulk sinks throughout the facility. Observed broken floor tile and hole in the wall near the walk-in at time of inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken, cooked beef, and Swiss cheese in drawer unit under the grill with temperatures between 48 to 51*F at time of inspection. Per cook, all items were placed in the drawer unit more than 4 hours prior to inspection and were voluntarily tossed 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP'd salmon still in the package thawed in a drawer unit under the grill. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaks from multiple faucets throughout the kitchen at time of inspection. All plumbing must be maintained in good repair. Repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ROP'd salmon still in the package thawed in a drawer unit under the grill. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wet wiping clothes on the counter near the coffee machine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed roof leaking in the back of house at time of inspection. Observed multiple holes in the walls throughout the facility at time of inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed roof leaking in the back of house at time of inspection. Observed multiple holes in the walls throughout the facility at time of inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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 guacamole with tomatoes, cut tomatoes, sliced cheeses (provolone, Monterey jack, & mozzarella), sundried tomatoes, sliced deli meats (prosciutto, ham, & turkey), & tzatziki with temperatures of 47 to 52*F in the middle prep table at time of inspection. Per cook, all items were placed in the prep table longer than 4 hours prior to inspection. Observed ambient temperature of the prep table at 51.8*F at time of inspection. All items were embargoed at time of inspection. Cook will discontinue use of prep table until it is repaired. Establishment has multiple other working prep tables, freezers, drawer units, and a walk-in. 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

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed two freezers with the doors in disrepair at time of inspection. Repair prior to next routine inspection. Observed chlorine sanitizer in dish machine in the back of house with a concentration with 0 ppm at time of inspection. Machine had not been utilized yet. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Observed a 3-compartment sink at the bar that utilizes chlorine sanitizer tested above 200 ppm at time of inspection. Bartender diluted sanitizer & the sanitizer solution retested at 100 ppm. Sanitizer must test between 50 to 100 ppm & must be tested every time solution is made. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed chlorine sanitizer in dish machine at the bar with a concentration with 0 ppm at time of inspection. Machine had not been utilized yet and person in charge put a do not use sign on dish machine at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection