The Hudson Eatery & Bar

Inspector's notes

Observed butane can stored above chip bags and clean food trays to the left of the handwashing sink above the prep table. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee food intermingled with customer food in walk-in cooler. Areas designated for employees to store personal items shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC moved employee food to designated employee bin on bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink in the bar at time of inspection. 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. Bartender provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three unlabeled chemical spray bottles containing orange and blue liquids throughout the kitchen at time of inspection. Per person in charge (PIC) labeled all chemical bottles at time of inspection. Discussed with PIC about the requirement for having all chemical bottles labeled with the common name at time of inspection. Corrective action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items in walk-in refrigerator with internal temperatures between 44*F-49*F: cooked chicken wings, cooked rice, sliced cheese, and cheese sauce. Food items were located on a speed rack closest to walk-in entrance. Per person-in-charge (PIC), food items were prepared yesterday and internal temperatures had not been verified today. Ambient air temperature of walk-in refrigerator was between 42.2*F-44.7*F, via min/max thermometer. All other TCS food items in walk-in refrigerator were at 43*F or below. Observed ice buildup on walk-in refrigerator condenser. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. PIC placed TCS foods in containers of ice placed in walk-in refrigerator at time of inspection. PIC called a refrigeration technician at time of inspection and stated they will arrive in the next few hours to inspect/repair the unit. Discussed utilizing ice baths, minimizing frequency of entering walk-in, and installing a timer for unit to enter defrost with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee pour bleach and water in labeled spray bottle without testing chlorine concentration prior to use. Observed chlorine concentration of sanitizer in bleach bottle exceed 200+ ppm and flash white (test strip was bleached). Per PIC, spray bottle is used on food-contact surfaces, such as knives and cutting boards, and tops of tables/prep tables. PIC disposed of bottle contents and set up a sanitizer wiping bucket at 200ppm of quaternary ammonia sanitizer at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Discussed utilizing wiping cloth buckets and obtaining sanitizer from quaternary wall pump with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mint and bell peppers with black spots and white fuzzy organic material on them. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of antacid packets stored above bread on the cookline prep table. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: 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 squeeze bottles of blue cheese dressing (internal temperature 50*F) and salsa roja with tomatoes (internal temperature 48*F) in a plastic container with a small amount of ice on the counter at room temperature. Person in charge indicated it had been on the counter for less than 30 minutes. Person in charge was informed that time/temperature controlled for safety food containers submerged in ice for cold holding must have ice/water that covers the food line of the container. Person in charge added more ice and water and after 30 minutes both foods had observed internal temperatures of 41*F and below. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.>>>Observed chipotle peppers from a can (labelled 10/01) and cooked beans from a can (10/04) in the walk-in cooler. Person in charge willingly discarded of both foods. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Person in charge willingly discarded of the foods listed above. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed 3 cans of Raid Pesticide in the water heater storage closet outside; person in charge indicated they do not use them and they have a certified pesticide applicator. Person in charge informed that pesticides must be applied/supplied by certified pest control applicator and the establishment is not allowed to apply or hold any household pesticides on the establishment property. Person in charge removed all of the cans of Raid. Correct By: Corrected At Time Of Inspection