Bleachers Sports Grill

Inspector's notes

Observed bartender grab a lime for a drink with their bare hands. Drink was garnished with the lime. Lime was discarded, employee was educated, and new lime was obtained using tongs.

Inspector's notes

Observed the handwashing sink in the bar being used as a dump sink. A catch tray full of ice, fruits, and debris was placed in the basin. Handwashing sinks must not be used for any other purpose and must be kept clean and clear.

Inspector's notes

2nd Repeat Violation. At time of inspection, observed the dishwashing machine at 0 ppm of chlorine while in use. A fresh cycle was ran and it remained at 0 ppm. Discussed the importance of proper sanitization with PIC. PIC set up the three compartment sink with a sanitize basin with the proper concentration of chlorine sanitizer. Dishes are going to be washed and rinsed in the dishwashing machine and sanitized in the three compartment sink until dishwashing machine is repaired. Discussed monitoring of dishwashing machine with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease, food, and other debris accumulating on the floors under the cooking equipment and fryers. Please have area cleaned more frequently. Floors should be cleaned as frequently as needed to prevent accumulation of soils. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the paint chipping and falling off of the ceiling in the kitchen. Facility floors, walls, and ceiling must remain smooth, durable, and easily cleanable. Please have ceiling resurfaced so that it is smooth and easily cleanable.

Inspector's notes

Observed the dishwashing machine in use at 0 ppm of chlorine after 2 cycles. Hose for the sanitizer was corrected and after the unit was primed, it was back at 50ppm of chlorine. Unit must remain at the chlorine concentration stated on the bottle. Unit is repaired at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed Raw Chicken at 49*F, Raw Beef at 50*F, Cut lettuce at 50*F, BBQ Pork at 49*F, Cut tomatoes at 50*F, Cooked wings at 48*F, tortilla soup at 48*F, chili at 48*F, Clam chowder at 49*F, cooked chopped beef at 48*F, salsa at 50*F, raw beef patties at 49*F, shredded cheese at 50*F. All foods had been in unit over 4 hours. Per refrigerator technician, cooler was at 40*F at 1:30 (1.5 hours prior). Per employee, foods were 40*F at 12:00pm. Fridge was shut off to have gas added by technician. While off, foods temperatures increased. Fridge was turned back on and within 20 minutes was below 41*F again. Foods were left in working walk in cooler to rapidly cool. Discussed future preventative measures to avoid this violation next time the walk in needs repairs.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water leak from the area between the faucet and the faucet controls on the handwashing sink in the bar area. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no written procedure for cleaning up vomiting and diarrheal events is in place. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Person-in-charge (PIC) was emailed a written policy for cleaning up vomit and diarrheal events. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed unknown liquid contained in an unlabeled spray bottle located in bar area. Per person-in-charge (PIC), liquid could not be identified. PIC discarded liquid and moved spray bottle to warewashing area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed white grainy substance in an unlabeled container in the dry storage area located near an identical container containing salt and displaying the appropriate identifying label. Per person-in-charge (PIC), the unlabeled container held sugar. All bulk food items not easily identifiable must be labeled with common name of food. PIC added the correct label to the container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed insect electrocution device in bar area located directly above right side up glass cups. Instructed PIC to relocate glass cups to a different area and to keep area under insect electrocution device clear. Discussed with PIC the importance of proper use and storage of insect control devices. Insect control devices cannot be above food prep areas or above areas storing food-contact surfaces. Corrective Action: Corrected at time of inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed 10 fruit flies located under and to the left of the handwashing sink in the bar area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 12/12/2024.

Inspector's notes

Observed water leak from the area between the faucet and the faucet controls on the handwashing sink in the bar area. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed nobody present today that had a food manager license. Ensure there is someone present for each shift that has a food manager license. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 0 ppm bleach at dishwasher after running 3 cycles. Disconitnue use of dishwasher, manager set up 3 compartment sink. Ensure that the dishwasher is set at 50-100 ppm bleach at all times. 2nd repeat violation.

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 with bare hands adding garnishes to bar drinks. Talked to staff member. Removed garnish from drink. Talked to manager. Ensure that bare hands do not touch 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 0 ppm bleach at bar dishwasher after 2 cycles. Manager found the sanitizer container empty, now at 50 ppm bleach. Ensure that at all times of service, bar dishwasher is set at 50-100 ppm bleach. 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 chicken at 51F, cheese 47F, and buttermilk at 47F inside the walkin cooler. Manager said they knew about the warm temperatures today, and had a repair person out earlier today, and unit is outputting 52F air. Nobody present was aware of the outcome of the visit, and if they were able to fix the walkin. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Facility has plenty of space for additional cold holding and walkin space. Will re-inspect tomorrow, on 12-7-23. Correct By: Correct Prior To Reinspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hot water coming from faucet at back hand sink. Facility had turned the water off for a repair. Manager said the flow doesn't work correctly when turning on the water, so they have used the cold water line only. Ensure that the hot water side turns on and off and works just like the cold water side. There should be steady and adequate pressure from hot and cold lines. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter ---Observed large unused fridge in the corner of kitchen. Manager said it isn't in use. Ensure timely removal of all unused equipment and remove from facility. Correct By: Correct Prior To Next Routine Inspection