The Parlay Kitchen and Cocktails

Inspector's notes

Observed cooling spinach dip on the bottom shelf of the walk in cooler with internal temperatures ranging from 44-55*F when measured with a probe thermometer. Observed approximately 18" of cooling food in a covered plastic container. PIC stated the foods were initially cooled in hotel pans on the speed racks before consolidating into a larger container, but no cooling temperatures had been recorded. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Advised PIC to fully cool before consolidating into larger containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the right top cooler drawer under the cooktop, observed pre-portioned cooked beef with internal temperature of 46-48 degrees F. PIC stated item was just added to the drawer. In the cold table to the right of the hot holding station, observed two metal containers of pre-portioned cooked pasta with an internal temperature of 45-48 degrees F. PIC stated items have been in unit around 2 hours. In the cold table to the left of hot holding, observed a medium container of coleslaw with an internal temperature of 44-45 degrees F. PIC stated item has been in unit overnight. In the cold table across from the fryers, observed a small container of black beans with an internal temperature of 44-45 degrees F. PIC stated items have been in unit overnight. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed a large plastic container of bloody mary mix with discard date of 10/09, a large metal container of cooked pork with a discard date of 10/27, a large metal container of bacon jam with a discard date of 10/27, and a small container of tomato paste with a discard date of 10/18. 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). 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

Observed seared ahi tuna with an internal temperature range of 48-52 degrees F in the cold table across from the fryers. Staff stated items had been in cold table since day prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter build-up on underside of ice machine lid. Observed organic matter build-up in fountain nozzle holder at the main bar next to the ice bin. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the outer temperature gauge of the smaller cold top on the cook's line showing a temperature of 34 degrees F. The thermometer inside the unit was showing a temperature of 45 degrees F. Using the min/max thermometer, temperature of the unit was measured at 40.8 degrees F. Food items in the cold top were probed and were below 41 degrees F. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine 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.*****************at the back kitchen cookline, observed Queso, shredded pork, shredded chicken, shredded beef, cooked rice pilaf, pans all in the steam table at 112-119 deg f . informed the facility PIC and kitchen staff. per manager they prefer a double pan method. checked the steam table(water level very low) at 145-165. ). manager removed all food tcs pans, placed o the oven, reheated to 165 deg f . kitchen staff refilled steam tables with adequate amount of hot water. please verify to ensure rte/tcs is kept at 135 deg f or higher. corrected. facility manager provided employee training on site. 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.****************in the back kitchen food prep. reach-in cooler, observed portioned bags assorted cooked paste at 49-52 deg f . pans overfilled. also cut tomatoes at 49 deg f . informed kitchen staff on duty. Chef removed all excess food pans. please assure rte/tcs is kept at 41 deg f or cooler. Utilizing a daily temp logs reviewed . manager replaced new cooled pasta, 41 deg f to the service reach-in cooler. corrected. Correct By: Corrected At Time Of Inspection