PigTails

Inspector's notes

Establishment's shellstock tags for raw in-shell oysters were not sorted in chronological order. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Person in charge (PIC) sorted tags properly during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer solution concentration at in-use mechanical dishwasher in Pigtails concept bar was measured at 0ppm. Chlorine sanitizer solutions for food contact surfaces must be maintained at 50-100ppm. PIC reattached sanitizer bucket and primed machine to the proper concentration during the inspection to correct. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed a container of cut cabbage in the walk-in refrigerator with a prep date label of 5/27, 9 days before the routine inspection. PIC confirmed that prep date label was accurate. 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). PIC voluntarily discarded cabbage during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork in walk in refrigerator at Coabana cooling in a dish deeper than 4 inches have an internal temperature of 75*F-99*F. Kitchen staff stated the pork was put in the walk in at 8pm with temperatures taken at 10pm. All TCS foods improperly cooled were discarded by PIC at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at time of 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 the low-temp mechanical dish machines in the bar at Coabana and Pigtails with a concentration of 0 ppm chlorine while in use. PIC will have recently washed dishes rewashed, rinsed, and sanitized. The 3-comp sink will be used to sanitize all kitchenware until the chlorine concentration in the dish machine is at 50-100 ppm. Discussed checking the sanitizer concentration as often as necessary to make corrections before the dish machine is used in order to properly destroy pathogens on the dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink in the bar at Coabana with a rinse pan, ice, and discarded garnishes inside of the basin. Also observed the handwashing sink in the back by the mop sink to be blocked by boxes and recently delivered mopheads. PIC cleared both of the sinks in order to provide accces to handwashing. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the low-temp mechanical dish machine in the bar at Coabana with a concentration of 0 ppm chlorine while in use. PIC will have recently washed dishes rewashed, rinsed, and sanitized. The 3-comp sink will be used to sanitize all kitchenware until the chlorine concentration in the dish machine is at 50-100 ppm. Discussed checking the sanitizer concentration as often as necessary to make corrections before the dish machine is used in order to properly destroy pathogens on the dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of soil and debris on the floor, under the equipment in the bar. Discussed doing a deep cleaning of the area. 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 several tomatoes with white fuzzy organic material. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of raw chicken and raw beef brisket stored directly above ready to eat raw oysters in the walk-in refrigerator. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed purple cabbage coleslaw (dated 1/23) and bechamel (with ham dated 1/21) in the walk-in refrigerator. Person in charge (PIC) indicated these dates were correct. All RTE (ready to eat)/TCS (time/temperature controlled for safety) foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Menu for Coabana has two menu items that are raw or undercooked (tiramisu made with raw egg in I Love It When You Call Me cocktail and non-heat-treated ceviche). The ceviche has a symbol, but the menu lacks a reminder statement that "These foods are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness; especially if you have a medical condition." The menu for Pigtails has the symbols on their raw oyster and ceviche and the reminder statement but is missing the disclosure portion of the statement indicating "These foods are served raw or undercooked." Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 02/10/25.

Inspector's notes

Observed shellstock tags received on 9/20/24, 8/10/24, 8/13/24, and 8/02/24 without the date of last sold documented on the tags. Person in charge indicated that the date of last sold was inadvertently forgotten when they were stored for retention. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Correct prior to re-inspection; inspector will verify that going forward the staff are documenting the date of last sold on the tags. Corrective Action: Correct prior to re-inspection 11/04/24.

Inspector's notes

Person in charge was unable to provide quaternary ammonia test strips. Observed quaternary ammonia in the 3-compartment sink sanitizing dishes. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 11/04/24.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of 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 an employee prepare a drink for a customer but, placed mint leaves on the drink using their bare hands. Drink was served too fast to prevent it from going out. 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. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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.---Observed several bags of cocktail ice (cowboys cocktail ice) being present at the establishment but person in charge could not provide invoices for this product. Approved permit could not be located with the company name. Product was placed on true embargo and embargo form was created. Discussed with person in charge about embargo procedures. Embargo food products shall not be sold, moved, or removed from premises without department approval. Discussed the importance of obtaining all foods from an approved source to ensure food safety. Reinspection will be conducted within 3 days. Correct By: Correct Prior To Reinspection

Repeat Violation Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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.---Observed the establishment maintaining their Shellstock tags but not labeling them with the date of when the last Shellstock from that batch was sold. Person in charge states they will start labeling them appropriately. Discussed the importance of marking the date of when the last Shellstock from a container is sold or served which shall be recorded on the tag or label. Also discussed the importance of Maintaining and retaining tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the walk in cooler door on the Coabana side not being able to close properly. Person in charge states they will fix it as soon as possible. Discussed the importance of repairing/maintaining this door to ensure the walk in cooler is working properly. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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.---Observed the establishment maintaining their Shellstock tags but not labeling them with the date of when the last Shellstock from that batch was sold. Person in charge states they will start labeling them appropriately. Discussed the importance of marking the date of when the last Shellstock from a container is sold or served which shall be recorded on the tag or label. Also discussed the importance of Maintaining and retaining tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the walk in cooler door on the Coabana side not being able to close properly. Person in charge states they will fix it as soon as possible. Discussed the importance of repairing/maintaining this door to ensure the walk in cooler is working properly. Correct By: Correct Prior To Next Routine Inspection