FatCats Entertainment

Inspector's notes

Observed sliced ham, turkey, and cut tomatoes in prep table between 44-48*F. Discussed switching from plastic pans to metal pans to promote better temperature circulation for the ingredients in the prep table. Observed that the internal ambient temperature of the cooler was about 43*F via min-max thermometer. Facilities manager on site adjusted settings on the cooler to bring temperature down and kitchen staff switched out ingredients in preparation table. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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 a preparation table with diced tomatoes, sauce, sliced ham holding at 45-49*F. Per kitchen manager, foods in table were from the previous night and were not used the day of inspection. Assistant GM and kitchen manager instructed staff to no longer use the table until it is serviced and to remove all improperly cooled TCS food and discard. All TCS foods improperly cold held were discarded by PIC 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 red icee and lid evidence in bin of front middle island hand sink, hand sinks are to be used for hand washing only, not storage or dumping. 6-301.11 - Priority Foundation: 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. Addl Notes: observed ice cream bar hand sink and front middle island hand sink to have no soap at time of inspection. Inspector requested employees replace. Hand soap must be stocked at all hand sinks.

Inspector's notes

Observed bar dishwasher dispensing 0 ppm of chlorine sanitizer. Bar dish washer had been ran before inspection. Dishwasher must produce between 50-100ppm. All bar glass ware shall be washed through main dishwasher.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 pot of black beans under no flame on cookline. Beans temped at 101*f degrees. Staffed stated intent was to take beans to walk-in to cool. Explained that once food reaches below 135*f degrees, the cooling process begins and item needs to be moved to walk-in panned to cool properly. Beans were moved to cool at time of inspection. 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. Kitchen hand sink adjacent to walk-in, Bar hand sink, and ice cream bar hand sink all lacked a hand drying provision. All hand sinks must be stocked with a method to dry hands during operation hours. Manager re-stocked all hand wash stations at time of inspection Correct By: Corrected At Time Of Inspection