Peppermill Restaurant

Inspector's notes

Observed several TCS in reach-in cooler by back door without datemarking. Per PIC, foods had been placed in cooler several days before. 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). Discussed date marking opened containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several cutting boards with deep scoring and stains. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed 2 cans of pesticide under the dishwashing station. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from hand wash sink drain line by dishwasher. Drain line observed partially disconnected from basin of sink fixture. PIC states a plumber has been contacted. All plumbing must be maintained in good repair at all times. Repeat violation. This is the 6th consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cold water turned off at hand wash sink on cook line. PIC turned on water at time of inspection. After water turned on, observed water would not completely turn off. Also observed leak from 3-compartment sink drain line. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Repeat violation. This is the 5th consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee touching and cutting raw beef. Employee then touched clean dishes and scoops without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at hand wash sink in main kitchen area. PIC provided soap for handwash sink 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above raw beef in back reach-in cooler. Also observed raw lamb and raw chorizo over cooked rice and polenta in prep table on cook line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked duck, cooked soup, cooked rice, cooked pasta, cooked mushroom broth, prepped perogies containing cooked potatoes, marinara sauce with no date marking. Per PIC, all items were prepared 3-5 days prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection. 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). Repeat violation. This is the 3rd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed between 0-10 ppm chlorine at bar dishwasher actively in-use. Also observed less than 50 ppm sanitizer at kitchen dishwasher. Observed both units out of sanitizer. No bulk sanitizer was available in establishment at time of inspection. PIC set up 3-compartment sink to allow for warewashing at time of inspection. PIC also worked to obtain more bulk sanitizer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes, cooked rice, cooked pasta, cooked soups, cooked duck and various other RTE/TCS foods without date marking throughout establishment. Per PIC, all items were prepared 1-4 days prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection. 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). Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold water turned off at hand wash sink on cook line. PIC turned on water at time of inspection. After water turned on, observed water would not completely turn off. Also observed leak from 3-compartment sink drain line. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Repeat violation. This is the 4th consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-Observed holes in walls throughout bar area with wall cuts. Repair any holes in walls and provide approved cleanable surfaces. Repeat violation. This is the 4th consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked potatoes, cooked duck, cooked ribs, cooked pasta, cooked rice, cooked beans, and various other RTE/TCS foods without date marking throughout establishment. Per PIC, all items were prepared 1-4 days prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reverse osmosis system installed for espresso machine with no backflow device. Connection for reverse osmosis system to potable water supply was observed under bar hand wash sink. All RO systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. Discussed backflow isolation and requirements for backflow with PIC. PIC stated establishment will discontinue use of RO system and espresso machine. Discussed with PIC that RPZ installed for ice machine could be re-purposed for installation at RO system connection. Corrective Action: Corrected at time of inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed cold water turned off at hand wash sink on cook line. PIC turned on water at time of inspection. After water turned on, observed water would not completely turn off. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Repeat violation. This is the 3rd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-Observed holes in walls throughout bar area with wall cuts. Repair any holes in walls and provide approved cleanable surfaces. Repeat violation. This is the 3rd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pepperoni, salami, various cheeses, pickled onions, and various in-house made sauces at 50-52'F in prep table closet to bar. Observed ambient air temperature of cooler to be 48-50'F. PIC stated items were placed in cooler less than 4 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in main prep table: cooked polenta, cooked pasta, and cooked gnocchi with discard date of 9/3/2024; and cooked quinoa with discard date of 8/23/2024. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed leak from 3-compartment sink faucet, main cook line hand sink, and prep sink. All plumbing must be maintained in good repair. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----Observed holes in walls throughout bar area with wall cuts. Repair any holes in walls and provide approved cleanable surfaces. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels at back hand wash sink by warewashing area. PIC provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing. Repeat violation. This is the second consecutive 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 bar being used as dump sink. Observed strainer in hand sink and rinsing dishes in hand wash sink. Strainer was removed from hand sink and rinsing of dishes at hand sink was discontinued at time of inspection. Hand wash sinks may only be used for hand washing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 hot pickled red onions at 74-76'F in top portion of food prep tables. Per PIC, the onions were prepared 2-3 hours prior to inspection. The onions were reheated to 165’F to restart the cooling process at the time of inspection. Discussed proper cooling and cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Repeat violation. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 no consumer advisory present on the menu and observed the establishment serving undercooked/raw animal foods per customer orders. Menu items include steak tartare, various cuts of beef steaks, lamb, and burgers. A consumer advisory must be present on the menu and must contain a disclosure statement and reminders next to each item that may be served raw, undercooked, or not otherwise processed to eliminate pathogens. Correct prior to re-inspection on 4/18/2024. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation-----Observed wiping cloth buckets with 0 ppm quat. Observed bulk quat dispenser for chemical machine at 3-compartment sink to have no sanitizer. Quat sanitizer requires 200-400 ppm quat. Establishment had no quat sanitizer onsite at time of inspection. PIC set up sanitizer buckets and 3-compartment sink with chlorine sanitizer at proper concentrations at time of inspection. PIC will utilize chlorine sanitizer until additional quat is obtained from supplier. Chlorine sanitizer requires 50-100 ppm or per manufacture requirements. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required-----Observed reverse osmosis system installed at bar with no backflow prevention device. All water connections require an approved backflow prevention device. All RO systems must have an approved reduced pressure zone assembly (RPZ) backflow device meeting ASSE 1013 standards installed upstream from RO system. RPZ backflow devices must be certified after installation. Provide approved backflow prevention device or remove RO system prior to re-inspection on 4/18/2024. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed leak from 3-compartment sink faucet. All plumbing must be maintained in good repair. Repair prior to next routine inspection. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----Observed holes in walls throughout bar area with wall cuts. Repair any holes in walls and provide approved cleanable surfaces prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 cookline hand wash sink and back storage hand sink. Hand soap shall be readily available at all hand sink locations to promote proper hand washing practices. Chef stocked both hand sink locations with hand soap. *3rd Repeat* Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 towels available at back storage hand sink. All hand sink locations shall be stocked with paper towels to promote proper hand washing practices. Chef stocked hand sink with disposable hand towels. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 tray of cooked prime rib located at cold holding cooler at the cook line registering an internal temperature of 46°F. Per chef, the prime rib was cooked last night and held in the cooler over night. Time and Temperature Control for Safety food items shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours to prevent the growth of pathogens. Chef voluntarily discarded the prime rib at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 cooked rice, cooked pasta, and cooked potatoes located in the cold holding unit at the cookline with no date-marking procedure. Per chef, the items were cooked on Saturday, 4 days prior. Cooked Time and Temperature Control for Safety food items shall be date marked if held for over 24 hours. Person in charge date marked food items in the cold holding unit. Correct By: Corrected At Time Of Inspection

Repeat Violation 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/AMCToolbox---Handwashing. ------ No hand soap observed at the hand sink near the 3 comp sink. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels within arm's reach to support proper handwashing. The PIC had the sink supplied with soap at the time of inspection. *Second 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 the bar hand sink blocked by a strainer stored in the sink basin along with various cleaning and wiping tools stored on the sides of the splash guards. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing items at the time of inspection. Advised PIC to utilize a strainer and bucket in the bar so it was be properly disposed of in a floor sink or 3 comp sink. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 mashed potatoes, country gravy, cooked sausage and white wine sauce held on the shelf above the range with internal temperatures ranging from 91-131*F when measured with a probe thermometer. PIC stated the foods are made daily and used from about 5-9pm and not held overnight (observed at 4:15p). PIC stated sauces are kept warm but not hot to prevent sauces from "breaking.' Establishment does not have a written or approved time as a control policy and no timestamp was observed. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. PIC stated the foods had been prepared less than 30 minutes prior and were reheated to 165*F at the time of inspection. Advised PIC to create a time as a control policy or utilize a tabletop steamer to ensure foods are held at 135*F or above. PIC moved all foods to a hot water bath and reheated to 165*F at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed multiple faucets with a leak. Also observed the drain lines for the food prep sink and hand sink stored below the flood rim of the floor sink. Observed a leak from the back hand sink drain line. Repair/replace prior to the next routine inspection and maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection