Crust Brothers

Inspector's notes

Observed abundant, slimy, orange/green debris buildup inside ice machine. Please clean inside machine at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several larvae-like creatures about 1/4th of an inch crawling inside the ice machine in the panel. Ice machine has abundant slimy green/orange biofilm formed inside. Informed person in charge (PIC) that establishment should be maintained free of pests, including larvae and flies. Informed PIC that harborage conditions should be removed, such as slimy biofilms which are conducive for larvae to grow. PIC removed ice machine from function at time of inspection, burned all ice, and cleaned/sanitized the ice machine, effectively removing all pests inside. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed abundant buildup in the walls and ceiling throughout the kitchen, especially by the 3-compartment sink. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed drainpipe from 3-compartment sink leaking at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed more than 5 small flies near the mop sink. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. The PIC will consider adding small flies to their current pest control plan. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up occurring in the coolers in the bar area and dust accumulation in the walk-in cooler. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up occurring on the hood vents, in the keg cooler at the bar, dust on the walls in the walk-in and on the ceiling vents. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. .........In walk in cooler, diced deli ham/ 50*F prepared and cooling in shallow covered containers. Diced deli ham was partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected .........In prep area, back door opened, and in dining room, roll up door opened to outside, without fly fans. Instructed employee to close back door and roll up door at time of inspection. Maintain outer openings closed unless fly fans, screens, or integrative pest management plan are provided. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation .........At front pizza station, dry wiping cloths used on in use cutting boards. Employee provided sanitizer wiping cloth bucket for pizza station to store in use wiping cloths in between uses. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ..........At front pizza station, in use tongs stored in sanitizer solution, pizza cutter stored in between prep table and small work table, and spatula stored under counter timer. Tongs, pizza cutter, and spatula were moved to clean surface of cutting boards to store in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (F) In a container of water if the water is maintained at a temperature of at least 57*C (135*F) and the container is cleaned at a frequency specified under Subparagraph 4602.11(D)(7). Correct By: Corrected At Time Of Inspection