Cook & Craft

Inspector's notes

Observed the facility without a Certified Food Manager during hours of operation. 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 tuna in reduced oxygen packaging thawed and stored in the package until needed item is located in the first reach in cooler located in the lower drawer. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a leak underneath the 3-compartment sink in the back of house and under an ice well at the bar. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an ambient air temperature of 45*F with a min/max thermometer in the right-most cold holding unit at the cook line. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection will be on Tuesday, August 19th. Corrective Action: Correct prior to re-inspection. This is a 2nd Consecutive Repeat.

Inspector's notes

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 0 ppm chlorine sanitizer in the bar dish machine. Chlorine sanitizer should be between 50-100 ppm to ensure the glassware are properly sanitized. The machine was primed twice and did not test. In person reinspection will be on Friday, August 8th. PIC will utilize the back of house dish machine in the meantime. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw burger patties, pickled onions, grilled onions, and cut tomatoes with temperatures of 45-46*F in the rightmost reach-in on the cook line. Ambient air temperature taken with a min/max thermometer was 47*F. 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 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

Observed an ambient air temperature of 47*F with a min/max thermometer in the right-most cold holding unit at the cook line. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection will be on Friday, August 8th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an accumulation of organic matter in the top interior of the ice machine. Discussed with PIC cleaning the ice machine at a frequency to preclude the accumulation of organic matter. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed in the walk-in cooler a covered, 4-inch-deep container of cheese sauce on a bottom rack. The cheese sauce measured 101°F as measured with a calibrated probe thermometer. Per PIC, cheese sauce was placed in the walk-in cooler to cool 5-6 hours prior. 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. Had PIC discard cheese sauce. Discussed with PIC using proper cooling methods, such as using shallow pans, leaving cooling items uncovered, placing cooling items on the top rack and frequent stirring. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the counter next to the cook line a container of oil mixed with garlic and herbs at 67°F. Per PIC, garlic-in-oil mixture had been stored at ambient temperature for two days. Discussed with PIC that garlic-in-oil mixtures are TCS and should be kept at a temperature of 41°F or below to prevent the growth of pathogenic bacteria. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the reach-in cooler packages of perch being thawed in its original packaging, which states to remove fish from packaging before thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink next the cook line with no hand soap available. Chef stated that the dispenser was not working. Chef provided soap at time of inspection. Discussed with Chef that all hand wash sinks should have hand soap available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build-up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed portions of cooked rice in the walk-in cooler that measured 80*F with inspector probe thermometer. Observed hotel pan of cooked mashed potatoes, pan was covered with plastic wrap, product measured 81*F. Chef stated that the products were made 1 hour prior. Chef uncovered potatoes and spread out rice to continue the cooling process at time of inspection. Corrective Action: Correct prior to next routine 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... Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection. Sanitizer line was dry, so line was primed until concentration chemical was dispensed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing. 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 raw lamb chops stored over cooked chicken breast in the walk-in cooler. Chef moved to proper location in walk-in at time of inspection. Discussed with Chef that raw protein should be stored below any ready to eat foods to prevent contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cooler in server station with an ambient temperature of 51*F. Cooler contained multiple bottles of house made ranch dressing, tzatziki sauce, mayonnaise, and cayenne dressing (mayonnaise based). With inspector probe thermometer ranch dressing measured 51-52*F, Tzatziki measured 51-52*F, mayonnaise measured 51*F, and cayenne dressing measured 51-52*F. Date labels stated that the product was 24 hours old. Chef voluntarily discarded product at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed covered 6 inch deep hotel pan of mashed potatoes in walk-in cooler. Product measured 85*F. Chef stated that the product was made 1 hour prior to inspection. Chef had staff split product into shallower pans and place back in cooler to bring product down to 41*F or below at time of inspection. Discussed with Chef that when cooling TCS foods acceptable methods include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, and adding ice as an ingredient. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ...........At in use bar warewashing machine, no detectable chlorine sanitizer at food contact surfaces. After several attempts to prime machine, unable to obtain correct chlorine concentration. Discontinue use of bar warewashing machine until repaired and use main warwashing machine for all warewashing purposes. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. 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. .........On cook line, bourbon sauce with heavy cream/ 73*F and herb oil with fresh garlic/ 76*F out of internal temperatures. Per employee, bourbon sauce and herb oil were out of cold holding within normal time parameters. Bourbon sauce and herb oil were voluntarily discarded. Recommended using time as a public health control for bourbon sauce and herb sauce. Via email, provided information on writing a procedure. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. .........In walk in cooler, cut tomatoes/ 55*F, diced tomatoes/ 50*F, hard boiled eggs with no shells/ 53*F, and cooked chicken/56*F prepared and cooling in deep covered containers. Instructed manager to portion TCS foods on to sheet pans or shallow containers and maintained uncovered to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage .........At coffee bar, ice cream scoop and on cook line, in use utensils both sitting in room temperature water in between uses. Water was discarded and utensils were moved to be warewashed. Discussed proper storage of in use utensils in between uses, either on clean surface, under running water, or in water >135*F. Correct By: Corrected At Time Of Inspection