Lure Fishhouse

Inspector's notes

Observed kitchen staff member handling raw shrimp with gloved hands for fryer, immediately plate and contact fried fish for a customer order. Also observed oyster bar staff enter area from dining room, glove for service, handling shucked oysters for grilling. Both employees were asked to remove gloves and wash hands before continuing food service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shellstock tags not stored in chronological order. Tags are separated by month but not in sequential order within that month. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Please maintain shellstock tags in their proper order prior to the next routine inspection. Advised person in charge about using accordion files for each month and making each slot in the file for each day to aid in maintaining in chronological order.

Inspector's notes

Observed shellstock tags not stored in chronological order. Tags are separated by month but not in sequential order within that month. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Please maintain shellstock tags in their proper order prior to the next routine inspection. Advised person in charge about using accordion files for each month and making each slot in the file for each day to aid in maintaining in chronological order.

Inspector's notes

Observed veracruz sauce on a cart in the walk-in that had been cooling since 12:30 (current time at inspection at 3:19pm; per person in chargestated 12:30 was the time the food product was internally at 135'F) at 64-70'F at the time of the inspection. All TCS foods 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. REPEATVIOLATION.

Inspector's notes

Observed lunch and dinner menu with caesar dressing made with raw egg without an asterisk and an asterisk/statement on the kids menu with their burger. The kids menu should never have a consumer advisory statement/asterisk. Please provide approved consumer advisory at all points of sale prior to re-inspection.

Inspector's notes

Observed sheet trays of various food items (risotto, corn and onions) cooling on the speed rack under other items that were already cold. Advised person in charge to ensure cooling items are at the top of the rack and routed as cooling occurs. Employee moved items accordingly at the time of the inspection.

Inspector's notes

Observed ravioli sauce cooling in a large pot (small quantity of food) in an ice bath at 95-100'F. Per the cooling log and confirmation from the chef item starting cooling at 12:40pm at 125'F. Current time was 3:10pm (2 and a half hours since cooling started). Also observed red chowder sauce at 70'F that had started cooling at 11:40am at 105'F (3 and a half hours ago). Spoke with person in charge and chef about proper cooling time/temperature parameters. Advised usage of more ice, ice wands and/or using the walk-in freezer as an additional cooling environment. Advised on more frequent temperature taking to ensure time/temperatures are being met and, if not, having the ability to reheat and restart the cooling process if needed. All TCS foods 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.

Inspector's notes

Observed ciprioni sauce at 125-130'F in the steam table on the cookline at the time of the inspection. The sauce was just reheated within the last hour via a pot on the grill per chef. Advised chef on proper reheating practices and hot holding requirements. The sauce was reheated properly to hot hold on the steam table at the time of the 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.

Inspector's notes

Observed the low temp dish machine in the kitchen measuring at 0 PPM after being ran multiple times. Acceptable chlorine concentration shall measure between 50-100 PPM. It was determined an all-purpose cleaner was attached to the dish machine rather than the chlorine/sanitizer. The dish machine was drained, and a new supply of chlorine was attached. The dish machine was tested again at 50 PPM. Discussed utilizing chlorine test strips to verify sanitizer concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato sauce/ 50°F, cream sauce/ 55 °F, and cooked carrots/ 50 °F in the upper portion of the prep coolers.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Observed employee handle raw salmon filets with gloved hands and then touch clean plates for customer order and clean utensil to continue cooking on line. Had employee remove gloves and wash hands prior to continuing. Also observed employee handling dirty dishes at dish pit with gloved hands, change gloves without washing hands, and then handle clean dishes. Had employee wash hands. Hands must be washed after handling raw animal proteins when moving to a task where contamination could occur. Correct By: Corrected At Time Of Inspection

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. Observed no hand soap at sink in employee restroom next to dish pit. PIC provided hand soap. All hand sinks must be properly stocked with hand cleanser to promote proper handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw cod filets being stored in drawer above cooked pasta and salad mix in prep fridge on cookline. Observed bags of raw shrimp being stored over bags of cooked lobster meat on speed rack in kitchen. Also observed metal containers of raw fish being stored above packages of cooked crab meat in walk-in. Had PIC move all items to proper storage based on minimum cooking temperatures. Raw foods must be stored according to minimum cooking temperatures to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed an immersion blender and vegetable dicer stored as clean under prep table by dry storage with visible food debris. Had PIC move items to dish pit to be re-washed, rinsed, and sanitized. Food contact surfaces must be clean to sight and touch to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 butter based topping at oyster grill that PIC stated was on time as a control without a time stamp. PIC stated butter topping was put out at 11:30am to be thrown out at 3:30pm. Had PIC place time stamp on butter topping. TCS items on time as a control must be properly labeled with a time stamp for no more than 4 hours to prevent growth of pathogens and misuse. Correct By: Corrected At Time Of Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5 (a)-(c), C: Gloves, Use Limitations Observed employee wearing a cloth glove to cut citrus for drink garnishes in kitchen. Cloth gloves may not be used in contact with food unless that food is going to be cooked. A smooth, single use glove may be worn over top of cloth glove. Employee put on single use, food safe, smooth glove over cloth glove at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cut watermelon in 2 glasses at the bar garnish area with internal temperatures ranging between 48-52*F. Time/temperature control for safety foods should be cold held at 41*F or lower to prevent the growth of pathogens. PIC stated the watermelon had been out since 11:30am and it was now 3:45pm. PIC voluntarily discarded the watermelon. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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/4621/AMC-Toolbox---Cross-Contamination. Observed garnishes without lids or a covering sitting on top of the bar, where customers can sit directly on either side of the garnishes. To prevent contamination of the garnishes, the food should be covered at all times. PIC had saran-wrap placed on the garnishes. Correct By: Corrected At Time Of Inspection