Cold Beers & Cheeseburgers

Inspector's notes

Observed shredded cheese, pico, and tomatoes holding on open top cookline fridge 45-49*f degrees. waitstaff dressing fridge holding ranch 49*f degrees and ice cream machine holding product 48*f degrees in rear of hopper. Per PIC items were out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employees handling raw hamburger with gloved hands, removed gloves, and donned new gloves to continue with handling dishware and ready to eat foods. Employees did not wash hands in between glove changes. Instructed employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked mushrooms/ 75*F prepared and cooling in shallow covered container. Instructed employee to move cooked mushrooms to sheet pan on speed rack, leave uncovered to continue the cooling process. 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. Corrective Action: Corrected at time of inspection.

Establishment has required signage, pet friendly cleaning supplies and all other procedures in place to be approved with a dog friendly patio. Establishment does not have an approved Dog Friendly Patio permit with department. Dog Friendly Patio applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

Inspector's notes

At bar, fly fans turned on at switch, but air flow turned off at fans. Instructed employee to turn on fans to prevent entry of pests. Maintain fly fans turned on when bar windows are open. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, in use spatulas stored in water with temperature of 80*F and at bar, in use drink utensils stored in room temperature water. Heat was turned on water in kitchen and at bar, water was discarded. 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

In handwash sink at end of the line, observed a plastic container filled with water inside the sink basin. Discontinue use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the in-use kitchen mechanical dishwasher, observed no detectable chlorine on wares after two runs of the machine. It was determined that the sanitizer supply bucket was empty. The chlorine was replaced, and line primed. PIC scheduled repair service for the machine. Staff will use the available three compartment sink until the machine is operating correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

In open top prep coolers on the line, observed cheddar cheese/47F, sliced tomatoes/45F, and pico de gallo (tomato)/45F. 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. PIC indicated that the TCS foods were within safe time parameters. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler, observed just prepped romaine lettuce/45F and pasta/45F in covered containers. 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. Lids removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender prepare drinks and serve food with unrestrained waist length hair. She restrained hair during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the stove, observed two containers of water/90F, 110F being used to hold utensils between uses. When storing in-use utensils in hot water, ensure the water is at least 135F. Staff instructed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person-in-charge at the establishment is not a certified food manager. 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

In the service station, observed no soap at the handwashing sink. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed a container of tomato marinara sauce date marked with preparation date 7/27. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). The marinara was discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens.....In the bar, observed clean glassware (and salt and pepper shakers) stored within the splash zone of the handwashing sink. Install an approved splashguard or move clean equipment at least 24 inches from the sink. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use........Observed three spray containers of insecticide in office. Remove the unapproved chemicals and use only licensed exterminators for pest control applications. The manager removed the unapproved chemicals. Correct By: Corrected At Time Of Inspection