Prep & Pastry

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook dredging raw chicken with gloved hands at time of inspection. After handling the raw chicken observed the chef wash their hands for ~5 seconds.

Inspector's notes

No paper towels observed at the front handwashing sink near the coffee bar.

Inspector's notes

Observed a small covered pan of raw chicken stored directly above raw unpasteurized shelled eggs in the large two door reach in refrigerator in the prep area.

Inspector's notes

Observed low temperature dish machine being used to sanitize pans and a whisk at time of inspection. Final rinse chlorine sanitizer measured at 0 PPM. Final rinse chlorine sanitizer concentration shall measure between 50-100 PPM. Instructed staff to sanitize all food contact surfaces in the three compartment sink until the dish machine is serviced and maintains chlorine sanitizer concentration between 50-100 PPM.

Inspector's notes

In the prep refrigerators on the line and drawer refrigerator below the flat top grill observed roasted corn/57°F, blue cheese/52°F, chopped lettuce/ 56°F, French toast batter/46°F, yogurt/44°F, sliced tomatoes/45-55°F, brie cheese/46°F, feta cheese/47°F, sliced turkey/ 54°F, cooked duck/48-54°F, sliced ham/52°F, cooked steak/52°F, chopped cabbage/56°F, goat cheese/49°F, cooked sweet potato/50°F, cooked salmon/52°F, cheddar cheese/58°F, cooked potatoes/55°F, and cooked fries/62°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below After discussion with the person in charge it was determined all TCS foods were placed in the units with morning around 8 AM.

Inspector's notes

Observed hollandaise sauce/112°F stored near the expo station at room temperature. Hollandaise sauce held using 4 hour TPHC instead of temperature control. No discard time observed for the hollandaise sauce.

Inspector's notes

Observed thermometer on the drawer refrigerator below the grill displaying 63°F. Minimum temperature of three prep refrigerators measured 50.2°F, 62.8°F, 56.7°F at time of inspection with min/max thermometer.

Inspector's notes

Observed chef crack raw unpasteurized eggs into a pan at the grill with gloved hands. Then without first washing their hands observed the chef change their gloves, handle clean plates, and adjust the presentation of plated ready to eat foods.

Inspector's notes

Observed raw chicken/54°F and buttermilk/54°F in a melted ice bath near the fryer in the back prep area.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. PIC unable to provided CFPM for review at time of inspection. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris near the backside of the blade of the deli slicer stored on the counter in the back prep area. After discussion with the person in charge it was determined the slicer was last used yesterday. Food equipment shall be clean to sight and touch to avoid any possible contamination or pests. Person instructed food employee to properly clean and sanitize the slicer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In lowboy refrigerator below the flat top grill observed a large container of roasted tomatoes/49°F, cooked carnitas/48°F, and assorted sliced cheeses/45°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. According to the PIC all TCS foods were placed in the lowboy refrigerator around 8AM.

Inspector's notes

Observed leak under the hand wash sink in the bar area. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed mop sink that not sealed to the wall with caulking exposing the bare wall at the base. Observed the hand wash sink next to the ice machine and the hand wash sink on the cook line with damaged caulking along the back of the sink. Discussed with the person in charge that all sinks should be sealed to the wall with a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak under the hand wash sink in the bar area. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leak under the sink at the dish machine. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hole in wall at mop sink. The person in charge stated that there had been some recent plumbing repairs done and there is a plan to fix the wall. Discussed with the person in charge that all walls should be sealed and constructed of a smooth easily cleanable material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several containers of dairy products including milk and cream in the upright coolers in the back of house that did not have the open date on the containers. The person in charge had staff correct at time of inspection. Discussed with the person in charge that all TCS food items should have a date placed on the container stating when the product was opened. All TCS food items have 7 days before they have to be discarded.

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 staff member washing dishes in dish room, handling and spraying down dirty dishes, loading the machine then moving to the clean dishes and handling then without washing hands before handling the clean dishes. Staff member was instructed by inspector to stop and wash hands before handling any clean dishes. Discussed with person in charge that any one washing/handling dirty dishes should wash hands before handling any clean dishes. Observed cook on the line don a glove then crack an egg into pan then remove glove and don a new glove without washing hands. Cook was instructed by inspector to stop and immediately wash hands before donning new gloves and continuing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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. Observed 3 packages of fresh strawberries in walk-in cooler that had excessive organic matter growing inside the packages. Person in charge voluntarily discarded at time of inspection. Discussed with person in charge that all food should be kept safe and unadulterated. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 5 gallon bucket of sausage gravy in walk-in cooler with an internal temperature between 42*F-46*F. The label stated that the product was made the previous day. The person in charge stated that the product had been in the walk-in overnight. The person in charge voluntarily discarded product at time of inspection. Discussed with person in charge that proper cooling process should be that the product is cooled from 135*F to 70*F in the first 2 hours then to 41*F in the following 4 hours. 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 left side cold drawers on the cook line with an ambient temperature of 78*F. The drawers contained sliced roast beef portions, pork carnitas portions, precooked whole baby potatoes, flash fried french fries, and sliced cheddar cheese. Person in charge stated that the product had been in unit overnight. With inspector probe thermometer the roast beef measure 68*F, pork carnitas measured 67*F, potatoes measured 65*F, french fries measured 67*F, and cheddar cheese measured 67*. Person in charge discarded product at time of inspection. Person in charge discovered that unit was off due to tripped breaker. Breaker was reset at time of inspection. Discussed with person in charge that all time temperature controlled foods should be maintained at 41*F or below when cold holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a partially used 1 gallon container of pesticide in storage closet next to employee restroom. Person in charge discarded at time of inspection. Discussed with person in charge that no pesticide is allowed in establishment other that those from an approved pest management provider. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed 3 dead cockroaches under the water sink in server prep station. Observed 1 live cockroach behind the garbage can next to the hand wash sink on the cook line. Insect was disposed of during inspection. Discussed with person in charge that the establishment should be maintained free of any insects. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 hand wash sink at end of cook line with a food scraper in the basin. Person in charge removed at time of inspection. Discussed with person in charge that hand wash sinks are only to be used for hand washing. Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket in bar area that measured 0ppm with quaternary test strips. Person in charge replaced at time of inspection. Discussed with person in charge that sanitizer solution should measure between 150-400ppm. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 hand wash sink centered in back prep station with empty sanitizer bucket in sink. Person in charge (PIC) removed at time of inspection. Discussed with PIC that hand wash sinks need to accessible at all times. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed tomato sauce sitting in a steam table set up on flat top grill. Person in charge (PIC) stated that it had been made 2 hours prior to inspection. PIC had staff remove and heat back up to 165*F at time of inspection. Discussed with PIC that Time temperature controlled (TCS) food should be maintained at 135*F or higher when hot holding. 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 the cold holding drawers under the flat top grill with an ambient temperature of 69*F. The drawers contained sliced cheese, shredded cheese, diced tomatoes, and raw turkey burgers. With inspector probe thermometer sliced cheese measured 60*F, shredded cheese measured 62*F, diced tomatoes measured 58*F, and turkey burgers measured 61*F. PIC stated that the product had been in the drawers for approximately 2 hours. At time of inspection, PIC had staff remove and place in walk-in cooler to bring back down to 41*F. Discussed with PIC that all TCS foods need to be maintained at 41*F or below when cold holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed two 1 gallon spray bottles unapproved pesticide sitting in back storage closet next to restroom. PIC stated that they use it spray around the outdoor patio to control pests. PIC discarded bottles at time of inspection. Discussed with PIC that only an approved pest control company is permitted to apply treatment to prevent pests. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed small live winged insect living in the cracked gaskets of the small cold drawer set up on the server side of the pass through. Discussed with PIC that the facility needs to be free of pests at all times to prevent contamination. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the drawers of the right cold table on the cooks line with damaged gaskets. Observed drawers under the flat grill on the line with damaged gaskets. Observed the cold reach in on the server's side of the pass through with damaged gaskets. Discussed with PIC that the gaskets need to be replaced and cleaned at a frequency that maintains them free of organic materials. Correct By: Correct Prior To Next Routine Inspection