Lylo

Inspector's notes

Observed tray of par-cooked chicken cooling in walk-in cooler. Discussed non-continuous cooking procedures and required documentation for process with person in charge. Please ensure food cooked non-continually is properly documented, labeled, and logged. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large ribeye roast cooling in walk-in cooler. Item measured 58-62 degrees F internally, item had been cooling for over 12 hours and was discarded at time. Please ensure food items are cooled from 135 to 70 degrees F in no more than 2 hours, and down to 41 degrees F in no more than a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several open, ready to eat TCS food items prepared more than 7 days prior in walk-in cooler. Items included salsa rojo and cooked jackfruit (prepped 9/10), and cilantro sour cream and house made tartar sauce (prep date of 9/8/24). Products were discarded at time of inspection, and proper date marking was reviewed at time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several cans of insecticide (Ecolab and Raid brand flying insect killer) on shelf in bar area. Cans were removed, and reviewed proper pest control at time of inspection. Ensure only licensed pest control is used at establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers of raw tuna and salmon in ROP containers thawing in walk-in cooler. 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. Instructed PIC to have fish removed from ROP packages, and reviewed proper thawing techniques. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed automatic dishwasher at bar area (not in use) dispensing chlorine sanitizer at 0ppm after cycles. Sanitizer line had a hole in it, and was leaking onto side of machine/causing corrosion. Instructed manager to call for service and have machine fixed/cleaned as needed prior to using. Corrective Action: Correct prior to next routine 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 uses QUAT sanitizer in 3 compartment sink but has no QUAT testing strips available. Please ensure appropriate sanitizer testing devices are available at all times. Correct By: Correct Prior To Reinspection

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... No handsoap available at handsink near cook line, sink was re-stocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source... Oyster tags did not have the date of last item sold recorded. Please ensure shellstock tags are maintained, in order, with date of last items sold from case, for a minimum of 90 days after case is empty. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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... Warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection. Sanitizer line was primed until concentration was restored. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of 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 large container of cooked garlic cloves in old being stored on shelf at ambient temperature, item measured 74 degrees F and was discarded at time. Please ensure cooked food items are maintained at 41 degrees F or below to cold hold. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Chemical hooked up to wall mounted QUAT dispenser at 3 compartment sink was a peroxide based multi-surface cleaner not suited for food contact surfaces. Chemical was replaced with the appropriate QUAT chemical and surface cleaner was cleared from line. Please ensure sanitizers used for dishwashing are approved for food contact surfaces. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances... Observed sealed package of salmon (which was packaged using reduced oxygen packaging (ROP) in house) being stored in the walk-in freezer date marked 10/4, item was discarded at time. Please ensure a variance is obtained if ROP practices are to be used in the future. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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 uses a high temp warewashing machine in the kitchen area, but had no device for measuring hot water sanitization temperatures. Please ensure a waterproof thermometer capable of holding max temperature measurements is available at all times. Correct By: Correct Prior To Reinspection