Canopy

Inspector's notes

Observed several menu items with proteins offered to be ordered cooked below well done without a disclosure (*) to the statement. The items missing the asterisk are pistachio fizz drink (egg white), steak and eggs, ego'cado toast 2 ways, and black garlic noodles on greens. Discussed with person in charge (PIC) 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 8-7-26

Inspector's notes

Observed frozen ahi tuna in reduced oxygen packaging (ROP) in the walk-in. Also observed 2 large pork bellies in the sink without running water. Discussed with Person in charge (PIC) 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. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC opened the pork belly sink to drain and turned on the running cold water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cole slaw in deep, covered, stacked container in walk-in cooler at 48'F. Per PIC, the cole slaw was prepared 2 hours prior to inspection. Cole slaw was unstacked and relocated to allow proper cooling. Also observed cooked green chili sauce in a double pan in top portion of prep table at 48-52'F. Per PIC, the green chili sauce was held hot at breakfast, partially cooled with ice bath, and placed in prep table about 3 hours prior to inspection. Green chili sauce was relocated to ice bath for rapid cooling. Discussed ensuring products reach 41'F prior to relocating to prep table for holding. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical dishwasher in bar with a chlorine concentration of 0 ppm chlorine at the time of inspection. Establishment was actively utilizing bar dish machine during inspection. Person in charge (PIC) primed dishwasher and ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use main dish machine in the kitchen back of house in meantime. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken wings, raw steaks, cooked pork belly, and raw chicken, and cooked asparagus in a drawer refrigerator unit below the grill with temperatures between 46 to 54*F at time of inspection. Observed ambient temperature of the cooler at 51*F at time of inspection. Per cook, all items were placed in drawer unit less than 3 hours prior to inspection and were moved to the walk-in to rapid cool at time of inspection. Observed milk, whipped cream, & half & half in reach in cooler at the bar with temperatures between 45 to 50*F at time of inspection. Observed ambient temperature of cooler at 47.8*F at time of inspection. Per employee, milk was placed in reach-in cooler the day prior to inspection and embargoed at time of inspection. 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 discarded by PIC at time of inspection. Repeat violation: 4th Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple menu items (steak, burgers, eggs cooked to order) on the breakfast, brunch, lunch, and dinner menu that are offered undercooked without the disclaimer (asterisk) on the menu at time of inspection. 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. Provided PIC with consumer advisory guidance document at time of inspection. Corrective Action: Correct prior to re-inspection on 7/3/2025.

Inspector's notes

Observed aerosol can of roach killer in the chemical area in the kitchen at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in cooler holding milk for the coffee station at the bar holding multiple TCS items (See #22) with an ambient temperature of 48.7*F at time of inspection. Observed refrigerated drawer unit holding multiple TCS food items (see #22) with an ambient temperature of 51*F at time of inspection.

Inspector's notes

Observed cut tomatoes & cut cabbage with temperatures between 46 to 47*F at time of inspection. Observed ambient temperature of cooler at 50.5*F at time of inspection. Per person in charge (PIC), all items were made the day prior to inspection and were voluntarily discarded at time of inspection. Observed milk in reach in cooler at the bar with temperatures between 46*F at time of inspection. Observed ambient temperature of cooler at 51.6*F at time of inspection. Per employee, milk was placed in reach-in cooler less than 3 hours prior to inspection and moved to the walk-in cooler to rapid cool at time of inspection. 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 discarded by PIC at time of inspection. Repeat violation: 3rd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no min/max thermometer for high temp dish machine at time of inspection. Must provide a min/max probe thermometer or other approved irreversible measuring device for establishment prior to re-inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Corrective Action: Correct prior to re-inspection on 3/27/2025.

Inspector's notes

Observed raw chicken stored above raw fish in the walk-in at time of inspection. Observed raw ground beef stored above lettuce, tomatoes, onions in the walk-in at time of inspection. Person in charge (PIC) moved raw chicken to the lowest shelf and moved raw beef under the RTE items at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Provided PIC with guidance document at time of inspection.

Inspector's notes

Observed pickled radish, goat cheese, establishment made ranch, and cut brussel sprouts with temperatures between 49 to 52*F in a table top cooler at time of inspection. Per PIC, all items were placed in the cool less than 2 hours prior to inspection. Employee moved all items to walk-in cooler to rapid cool at time of inspection. Observed cooked chicken wings, and raw ground beef in a drawer unit with temperatures between 46 to 49*F at time of inspection. Observed ambient temperature of the drawer unit at 47.1*F at time of inspection. Establishment had multiple alternative working prep tables, reach-ins, and walk-in cooler/freezer at time of inspection. Per PIC, all items were placed in the drawer unit less than 2 hours prior to inspection. Employee moved all items to walk-in cooler to rapid cool at time of inspection. Discussed proper cold holding procedures with PIC at time of inspection. Repeat violation (2nd consecutive).

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 establishment made green chili salsa in a deep container with a lid on the middle shelf the walk-in cooler with a temperature of 50*F. Green chili salsa was the previous day, longer than 6 hours prior to inspection. Green chili salsa was embargoed at time of inspection. Discussed proper cooling with the PIC. Cooked foods must be cooled from 135*F-70*F in the first 2 hours and from 70*F-41*F in the next 4 hours for a total of 6 hours. Provided cooling guidance documents 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 milk, and whipped cream in the bar reach-in cooler with temperatures of 51*F at time of inspection. Observed ambient temperature of the bar milk cooler at 46.8*F at time of inspection. Per person in charge (PIC) all items were placed in cooler about two hours prior to inspection. All items were moved to walk-in cooler to rapid cool. Observed bar area with other working reach-in cooler and PIC agreed to discontinue use of broken cooler until it is able to maintain food items at 41*F or below. Observed octopus, cooked potatoes in drawer unit under grill in the back of house with temperatures of 51*F. All items were placed into the cooler less than 2 hours prior to inspection and were moved to the walk-in cooler to rapid cool at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed drain lines connected to coffee & soda machine in the server station with drain lines going into the flood rim of the floor drain at time of inspection. Observed flexible drain hose for water filter in the server station going into handwashing sink at time of inspection. Provide a 1" air gap between the drain lines and the flood rim of the floor drain. Provide rigid drain line (flexible tubing may be sleeved to rigid pipe) for water filter machine and route to drain at floor sink. Ensure adequate slope is maintained in drain line to allow wastewater to properly drain and provide a minimum 1 inch air gap for drain line above flood rim of floor sink prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 hand soap at the handwashing sink in the dishwashing area. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. PIC restocked handwashing cleanser at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cut cantalope, cut watermelon, raw shrimp in a prep table next to the pizza oven with temperatures between 46 to 54*F. Per PIC, items were prepped same day and immediately placed into the prep table at time of inspection. Items were prepped less than an hour to inspection. Discussed proper cooling with person in charge (PIC). Discussed with PIC about making sure recently prepped items get placed in the walk-in to cool down to 41*F or below prior to storing in a prep table. All TCS foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. 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 ranch dressing, cooked chicken, and cooked mushrooms in a table top cold holding unit with temperatures between 46 to 50*F. Per person in charge (PIC), items were in the unit for less than 2 hours. All items were moved to the walk-in to rapid cool at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd