5 & Diner

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (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 employee drinking in the walk-in cooler. Informed person in charge (PIC) that to ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed warewashing machine actively being used with 0 ppm chlorine. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels with person in charge (PIC). Dishes were moved to 3-compartment sink and establishment was advised to wash, rinse, sanitize dishes in the 3-compartment sink until warewashing machine can properly function. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed burger patties being hot held with internal temperature ranging from 95-113°F. Person in charge (PIC) stated that they were put in hot holding about 1 hour ago. Informed PIC that 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 containers of thawed soup (containing meat, cooked vegetables) without a date mark in the walk-in cooler. Informed person in charge (PIC) that 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). Per PIC, soups were pulled from the freezer 3-4 days ago. All RTE/TCS foods were properly date marked at the time of inspection. *3rd Consecutive Violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed abundant buildup in the hood ventilation system. Informed person in charge (PIC) that hood ventilation systems should be cleaned and free of dust and dirt. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager on site at time of inspection.

Inspector's notes

Cooked sausage made one day prior in walk in cooler with no date marking. PIC labeled at time of Inspection - Repeat violation

Inspector's notes

Organic build up on walls, floors in back kitchen - Discussed general cleaning frequency with PIC. (Person In charge)

Inspector's notes

Containers of hotdogs and containers of ham in prep cooler. Person in charge said these dates were not correct and the actual date was verified by source container in walk-in cooler. Dates were corrected at time. Please ensure all TCS food items are accurately date marked so they can be discarded within 7 days of being prepared or removed from packaging. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: Portioned corned beef in walk-in cooler, and in prep cooler were both date marked 7/28 (2 days past discard time) and were discarded at time. Please ensure all time/temperature controlled for safety (TCS) food items are date marked and discarded 7 days after they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 unlabeled spray bottles of cleaning chemicals in kitchen and front bar areas. Contents were identified and bottles were labeled at time. Please ensure all hazardous chemicals are clearly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed minor evidence of live cockroach activity under equipment in kitchen area, pest control records were reviewed and service is already being applied. Please ensure premise is maintained free of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handsink in back area needs hot water turned on manually to prevent leak from prep sink. Please ensure all plumbing systems are maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Multiple ceiling tiles are missing near office in kitchen area, please ensure missing ceiling tiles are replaced to cover HVAC and electrical equipment in ceiling. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sausages and hamburger patties measure 112-126 degrees F in steam table in cooking area, items had been prepared recently and were reheated at time. Please ensure all time/tempearture controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cut tomatoes, eggs, diced ham, sliced ham, sliced turkey, sliced pastrami, sliced roast beef, sliced cheese, shredded cheese, raw chorizo, tuna salad, coleslaw, cut lettuce, hotdogs, bacon wrapped hotdogs, raw steak, and raw hamburger patties all measured between 49-69 degrees F between both prep top coolers. Ambient temperature of prep top coolers measured 50-56 degrees F with min/max thermometer. All time/temperature controlled for safety (TCS) food items were discarded at time and service call was placed for units. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Both prep top coolers in cooking area measured 46-56 degrees F with min/max thermometer. All TCS food items were discarded and a service call was placed at time. New food was packed with ice to maintain temperature. Please ensure all cooling equipment is capable of maintaining food items at 41 degrees F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Multiple ceiling tiles are missing near office in kitchen area, please ensure missing ceiling tiles are replaced to cover HVAC and electrical equipment in ceiling. Corrective Action: Correct prior to next routine inspection.

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring... Observed minor live cockroach activity in broken cooler drawers below cooktop. Reviewed pest control invoices, issue is currently being addressed and next service is scheduled for tomorrow. Please ensure premise are maintained free of pests. Correct By: Correct Prior To Next Routine 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 container of ham, and container of hotdogs date marked 1/11 and 1/3 respectively. Person in charge said they had been stocked yesterday and changed dates at time. Please ensure all time/temperature controlled for safety (TCS) food items are accurately date marked to be discarded 6 days after the date they have been prepared or removed from packaging. Additionally, please ensure all TCS food items are date marked within at least 24 hours of preparation. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter... Large drawer cooler below cooking equipment is broken and unused, please removed broken and unused equipment to prevent harborage. Correct By: Correct Prior To Next Routine Inspection