Thirsty Lion Gastropub & Grill

Inspector's notes

On the cook's line, observed two metal mixing bowls being stored with outside of bowl in direct contact with food. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Person in charge (PIC) placed bowl on lidded food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed high temperature sanitizing dish machine with sanitizing temperature of 155.6 degrees F. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Person in charge (PIC) will discontinue using dish machine to sanitize until machine is repaired. PIC will have staff sanitize in 3 compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

One of the employee hand sinks in the food preparation area dispensing water at a temperature of 82 deg F. Repair technician was called during inspection, and water was restored to within the required temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the piercing blade of the can opener with dried organic debris. Manager placed in dishwashing area during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. No detectable sanitizer in in-use low temperature dishwasher at the bar. Manager determined chemical bottle was empty. Had dishwaare in unit re-washed in working dishwasher. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

Inspector's notes

Corrective Action: Corrected at time of inspection. House-made ranch at 49*F internally and other dressings under time control per manager not marked with discard time. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Corrective Action: Corrected at time of inspection. Beer cheese soup available for service in expo hot well under temperature control at 110*F internally. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Several unlabeled spray bottles containing various colors of liquid stored in chemical area, at the bar and at the busing alcove. Manager provided labels and marked the chemical bottles. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Corrective Action: Corrected at time of inspection. Cans of Glass Cleaner and Stainless Steel Cleaner and several spray bottles of other chemicals stored on shelf over clean glassware and water carafes. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee handled lime garnish at the bar with bare hands. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items.

Inspector's notes

Corrective Action: Corrected at time of inspection. No detectable sanitizer in in-use low temperature dishwasher at the bar. Manager called for service repair and unit was repaired to dispense the proper 50-100 ppm concentration.

Inspector's notes

Corrective Action: Corrected at time of inspection. Beurre blanc held on the counter at 120*F internally and butter on the prep table at 62*F internally on time control without discard time. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness........ Sanitizer in in-use automatic low temperature dishwashers at less than 50 ppm. Manager changed out chlorine bottle and adjusted units, priming out air from the dispensing lines, to dispense sanitizer at the proper 50-100 ppm concentration. Manager had recently washed glassware re washed and sanitized.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. 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. ..........Container of heavy cream filled well above the rim of the pan, held in a pan in the top of the cook line cold table at 62*F internally. Employee stated the cream was under temperature control and had been out less than an hour. Manager chose to discard it. Please ensure cold-held TCS food is maintained 41*F or below. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination.....In the sushi prep reach-in, a pan of raw tuna stored on the upper shelf above whipping cream. Moved items to 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. 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..........Portioned corned beef stacked high in a pan in the top of the cook line cold table at 53*F internally. In plastic containers above ice on the expo line, sour cream-based horseradish sauce and ranch dressing, under temperature control per manager, at 49*F and 50*F internally. Manager stated items had been stored as such for more than two hours. Embargoed, manager discarded. Please ensure cold-held TCS food is maintained 41*F or below. Manager put new containers of sauces under time control with proper discard. 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. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco...Employee drinks and personal items stored on prep tables and on shelves above items available for service in the kitchen and in the walk-in. Manager had the items removed to proper storage Correct By: Corrected At Time Of Inspection

Repeat Violation Core-2-402.11 , C: Effectiveness-Hair Restraints.........Bar tending and wait staff serving food with hair unrestrained. Please have hair properly restrained for food employees. Repeat Violations: 3rd,Correct By: Correct Prior To Next Routine Inspection