The Creek Patio Grill

Inspector's notes

In the bar, observed the final rinse of the in-use dishwasher at 0-10ppm using chlorine test strips. Food-contact surfaces must be properly sanitized after washing and rinsing. Maintain final rinse concentration at 50-100ppm. : Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Staff to use the warewashing sink or kitchen dish machine until this dishwasher is repaired and cleaning/sanitizing correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the cookline, observed two small pans of grilled onions/ 120-128F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The onions were in a water bath that was not placed correctly over the heat source. The onions were within safe time holding parameters, reheated to 165F and returned to the corrected water bath. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler lid held togethter with duct tape and damaged interior prep cooler door liner with foam interior exposed. Maintain all surfaces smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged wall and ceiling surfaces including a large section of wall in hallway to restrooms that is tightly covered with a sheet of plastic, hole in kitchen ceiling, A/C intake grill missing, damaged base coving near the ice maker, damaged wall surfaces between the walk-in and syrup boxes, hole around waterline penetration beneath the handwashing sink near the walk-in cooler, etc. Observed cloth towels around floor basin grate covers. Repair surfaces as needed and maintain in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the bar, observed no detectable chlorine in final rinse of in-use mechanical dishwasher. . Wares were sent to the kitchen dishwasher for proper cleaning/sanitizing and repair service was immediately scheduled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all Ready-to-eat TCS foods in the prep table tops in the kitchen had no date marking. According to PIC, standard kitchen procedure was to keep RTE/TCS foods in the prep tables without disposing or moving them to a walk-in overnight , thus the RTE/TCS food in the prep tables are required to be date marked. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Spoke to PIC about proper date marking and created a plan to facilitate date marking of all food in prep tables. PIC agreed to date mark al food in prep tables and have date marking plan in effect at time of re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed chicken wings stored in walk in cooler at a temperature of 46*F cooked 2 days prior to temperatures being taken. Salsa and taco sauce with sour cream stored outside of prep cooler at a temperature of 67-70*F person in charge explained items were taken out of cooler over 4 hours prior to temperatures being taken. Raw shrimp and raw chicken stored in small reach in cooler next to fryer at a temperature of 45-46*F and were placed into cooler over 4 hours prior to inspection at time of inspection. All items were discarded at time of inspection.

Inspector's notes

Observed wine bottle stored in ice used for consumption at bar area at time of inspection.

Inspector's notes

Observed employee grab raw prime rib with gloves then begin working with tongs, and ranch bottle without washing hands or changing gloves.

Inspector's notes

Observed raw whole shelled eggs stored on top of sealed mayonnaise boxes on second shelf above butter, and lettuce on bottom shelf.

Inspector's notes

(3rd consecutive violation) Observed hermetically sealed lamb chops in metal tray on cook line at a temperature of 60*F, marsala sauce with cooked mushrooms on cook line outside of cold holding unit at a temperature of 70*F, salmon in small reach in cooler nearest to fryer with a temperature of 47*F and plastic container of raw chicken with a temperature of 51*F.

Inspector's notes

Observed raw cod, raw shrimp, and raw chicken all at a temperature of 45*F in prep top and reach in cooler nearest to fryer on cook line. Person in charge explained items were placed into cooler less than four hours prior to temperatures being taken.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 at bar cutting limes used for customers drinks with no gloves touching the limes. Employee informed they shall use gloves when working with ready to eat foods. Employee washed hands, put on gloves, then began working with limes again. Correct By: Corrected At Time Of Inspection

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 bar tender cutting limes used for drinks move to cash register use phone place back on gloves and begin cutting limes. Person in charge and employee informed when moving tasks they shall take off gloves wash hands and place new gloves on and begin working with ready to eat foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 in use mechanical ware washing machine at 0ppm of chlorine sanitation solution. Person in charge informed chlorine solution shall remain between 50-100ppm per manufacturers instructions. Person in charge primed ware washing machine at time of inspection and sanitized dishes with a sanitation solution concentration 50-100ppm. 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 roast in cooler made in the morning and placed into cooler at 10am temperature was taken at 2pm at 80*F. Person in charge had no cooling logs at time of inspection. Person in charge informed they shall be cooling temperature sensitive products within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. Person in charge discarded roast at time of inspection 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 raw chicken, pork, beef, lamb chops, cut lettuce, ranch dressing cooked pulled pork, cut tomatoes crem brule, all at a temperature of 45-47*F. Person in charge informed inspector all products out of temperature were delivered by supplier at 11am temperatures were taken at 2pm. Person in charge informed they shall move all temperature sensitive items to produce cooler to rapidly cool in the remaining hour. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use... Observed spray can of Raid pest killer in the back of the kitchen near the mop sink. Person in charge informed a restricted use pesticide shall be applied only by a certified applicator. Person in charge discarded bottle of Raid at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. >>> In refrigerated make table next to fryers, observed a container of raw shrimp stored under containers of raw chicken. In main walk-in refrigerator, observed a case of raw lamb stored underneath open containers of raw chicken. Types of raw animal foods with different cooking temperatures shall be separated from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Discussed importance of proper food storage to prevent cross contamination with Person in Charge. Raw shrimp and raw lamb were moved for proper storage. 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. Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law >>> In mop sink area, observed condensation pipes draining into a floor drain with an accumulation of standing water. Per Person in Charge, floor drain is in disrepair and unable to properly drain from establishment. Plumbing systems shall be maintained in good repair to prevent contamination, backflow issues or potential health hazards. Repair floor drain and maintain in good repair prior to Re-Inspection within 3 days. Correct By: Correct Prior To Reinspection