Crown Public House

Inspector's notes

Observed low-temp chlorine dishwasher in bar actively in use with a concentration of 0ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Plastic cups will be used in bar until dishwasher is working properly or washed in kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grilled chicken in walk in cooler measured at 47F. PIC reported chicken cooked last night and placed in walk in to cool. All chicken improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic matter inside ice machine on top surface. All food-contact surfaces must be cleaned to sight and touch. PIC stated they will instruct staff to clean more regularly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed garage door to be off hinges causing gap between door and exterior wall. Garage door located in bar area that connects to kitchen. Repair door to protect establishment from weather and entry of pests/animals. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in door not self-latching or self-closing. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked marinara meatballs measured 120-131'F in hot-holding steam unit located closest to walk-in unit. Cook stated food items were made more than 2 hours prior. All TCS foods improperly hot 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 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items (cheese items, cold cut meat items, marinara sauce, cut tomatoes, cut lettuce, etc. see embargo list) measured 48-56'F in pizza station prep cooler. Ambient temperature of unit measured 54.5'F. PIC stated all food items have been stored in unit since the night prior. Cook stated food items and unit had been out of temperature for longer than 4 hours. 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. Establishment observed with more than adequate coldholding capacities. PIC agreed to not use unit until it has been fixed. Unit was emptied of all TCS food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked fettucini with a discard date of 10/27, stored for more than 7 days in the walk-in unit. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Observed butter, feta cheese and bleu cheese in walk-in unit with no datemarking present. Items in question were prepped the day prior per PIC. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife being stored in between equipment units. 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. PIC moved knife to 3-comp sink to be cleaned and sanitized. Corrective Action: Corrected at time of inspection.

Core-4-602.13, C: Nonfood Contact Surfaces Observed significant buildup of food residue on steel table behind pizza ovens in back of house (BOH). Please ensure nonfood contact surfaces of equipment are kept clean to sight and touch. Employee cleaned table during inspection to correct during the inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use---Observed several gallons of pesticide (drain flies killer) being stored where their chemicals are stored. Employee disposed of all the bottles at the time of inspection. Discussed the importance of having all pest control services being done by certified applicator to prevent any contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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.---In the establishment walk in cooler, observed 6 bottles of Michelada Mix (tomato cocktail) . Employee states they get their Michelada mix from a third party (Mi Ruca). Establishment was able to provided invoices at the time of inspection but no processing permit was found under distributors address/name. Person in charge did not want to dispose of the Michealda Mix and will try to obtain the information related to the distributors permit. Product was placed on true embargo and embargo form was created. Discussed with person in charge about embargo procedures. Embargo food products shall not be sold, moved, or removed from premises without department approval. Discussed the importance of obtaining all TCS (time/temperature control for safety) foods from an approved source to ensure food safety. Reinspection will be conducted within 3 days. Correct By: Correct Prior To Reinspection

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 green chili pork cooling in the walk in cooler but cooling in a container deeper than 4 inches. Green chili pork was in the appropriate temperature/time but was in risk of not reaching the 70*F within the first 2 hours of cooling. Employee separated the cooling food into smaller portions, put them in ice baths and continued cooling it in the walk in cooler. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection