Valentine

Inspector's notes

Observed employee in the bar area preparing a beverage and adding salt and garnishes with bare hands in the beverage. 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. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several in-use utensils in standing water, with water temperature measuring 90-95°F. Informed person in charge (PIC) that 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wall in back kitchen with hole and in need of a painting with a gloss paint for a cleanable surface.

Inspector's notes

Establishment serves raw oysters and is maintaining shellstock tags, however date of last item sold is not being documented on tags. Please ensure the date of the last oyster sold from batch is documented on shellstock tag, and then maintained for at least 90 days (in chronological order). Corrective Action: Corrected at time of inspection.

Inspector's notes

Smoked salmon date marked 7/5, and garlic confit date marked 6/10 in walk-in cooler, items were discarded at time. Please ensure all time/temperature controlled for safety 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 sealed container of beans cooling in walk-in cooler, items measured 65 degrees F and had been prepared over 3 hours prior. Item was uncovered at time. Please ensure food items are cooled in shallow, uncovered containers until they reach 41 degrees F to allow for maximum heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment serves oysters and stores them in plastic containers in walk-in cooler, however, shellstock tag was being stored in back prep area with recieved date printed on it. Please ensure shellstock tags are attached to container of product and date is recorded when the last item from batch is sold. Corrective Action: Corrected at time of inspection. 3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Establishment serves hiramasa crudo, and a halibut tostada both include raw fish as served as ready to eat. No parasite documentation was available for either item. Distributor was contacted to request documentation and items will not be sold until parasite destruction processes can be verified. Please ensure fish products which are served raw as ready to eat have parasite destruction documentation to verify treatment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees handling hamburger veggies, and cooked tater tots with bare hands during inspection. Instructed employees to wear gloves while handling ready to eat food items. Please ensure all ready to eat food items are protected from bare hand contact. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment serves oysters and stores them in plastic containers in walk-in cooler, however, shellstock tag was being stored in back prep area with recieved date printed on it. Please ensure shellstock tags are attached to container of product and date is recorded when the last item from batch is sold. Corrective Action: Corrected at time of inspection. 3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Establishment serves hiramasa crudo, and a halibut tostada both include raw fish as served as ready to eat. No parasite documentation was available for either item. Distributor was contacted to request documentation and items will not be sold until parasite destruction processes can be verified. Please ensure fish products which are served raw as ready to eat have parasite destruction documentation to verify treatment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment offers steak and eggs cooked to order, and raw halibut on brunch menu, as well as steaks cooked to order, raw bison and hiramasa fish on dinner menu. Neither menus have a consumer advisory statement to indicate undercooked or raw food items. Please add a footnote disclosure statement ("Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness") and a reminder indication at eat food item (such as an asterisk*) to identify food items which are served raw or undercooked. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Mechanical warewashing machine at front bar top measured 0 ppm available chlorine while in use during inspection. Service call was placed at time and machine will not be used until it is repaired. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of prague powder on shelf in bakery area, discussed discontinuing use in recipes unless a variance is obtained. Please ensure food items are protected from unapproved additives. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handling a cutting hamburger buns with bare hands, instructed employee to hear gloves while handling ready to eat foods. Please ensure all ready to eat food items are protected from bare hand contact. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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.... Observed tray of raw pork being stored on shelf above avocados and sauces in prep cool on line during inspection, pork was moved to bottom shelf at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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... Observed carton of raw egg being stored on shelf above cooked waffles in prep top cooler in cooking area, eggs were moved to bottom shelf at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of Inspection