Crooked Pint

Inspector's notes

Observed a container of queso and a container of Au Jus dip that were hot holding in a hot holding unit according to the person in charge. The internal temperature of the queso and Au Jus as measured using a probe thermometer ranged between 118°F - 120°F. According to the person in charge, the queso and Au Jus had been heated and placed into the hot holding unit approximately one hour prior to the temperature assessment. It was observed that the temperature setting on the unit was set to "low." The person in charge raised the heat on the hot holding unit. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no min-max thermometer testing device or thermal-indicating temperature sanitizer stickers available for the hot water sanitizing dish machine in the kitchen. Inspector used personal thermometer to verify the hot water sanitizing temperature and the dish washer had a hot water sanitizing temperature of at least 160°F. A re-inspection for sanitizing testing devices will occur within 10 days or no later than November 6th, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sliced Swiss cheese, sliced ham, sliced turkey and ground beef burgers all with internal temperatures as measured using a probe thermometer ranging from 50°F - 52°F inside of a prep unit at the food cooking line. In discussion with the person in charge, the food had been in the unit for less than 2 hours and was moved to the walk-in cooler to rapidly chill down to 41°F. It was observed that the holding temperature on the unit was reading at 51°F. Discussed with person in charge to reach out to a technician to service the unit and to relocate the food that was stored in that unit to alternative refrigeration until the unit is repaired. Person in charge will reach out to a technician to service the unit. The establishment has sufficient cold holding capacity to operate safely. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, covered pan of house-made sausage gravy inside of a reach-in cooler. The internal temperature of the gravy as measured using a probe thermometer was 50°F. According to the person in charge, the gravy had been cooked and cooled in the reach-in refrigerator around 9:00 am this morning. Based on the cooling parameters of cooling from 135°F to 70°F within the first 2 hours and then from 70°F to 41°F within the next 4 hours for a total cooling period of no more than 6 hours, and the time of inspection, the gravy did not cool within the appropriate time frame. The sausage gravy was embargoed at time of inspection (see embargo form). Discussed with person in charge to cool foods inside of the walk-in cooler which has the capacity for safe and adequate cooling. Discussed with person in charge that cooling foods should be kept to a depth of no greater than 4 inches, uncovered and placed up high inside of the walk-in cooler to cool properly and if necessary, to utilize ice baths for additional cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small containers of queso dip, beer cheese, Au Jus dip and beef gravy that were hot holding in a hot holding countertop unit all with internal temperatures as measured using a probe thermometer ranging from 129°F - 133°F. In discussion with the person in charge, it was determined that the foods had been holding in the hot well for more than 2 hours and were embargoed at time of inspection (see embargo form). It was observed that the hot holding unit temperature was turned all the way up and the unit had water in it. Discussed with person in charge that the unit may need to be repaired or replaced. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap available for the hand washing sink behind the bar. Person in charge promptly refilled the empty soap dispenser. Discussed with person in charge that hand washing sinks should be adequately stocked at all times. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of 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. Observed chlorine sanitizer levels testing below 50-100 ppm at the bar dishwasher machine as indicated by the chlorine test strips. PIC replaced an empty bottle of sanitizer with a full bottle of sanitizer and re-primed the machine. After priming the sanitizer in the dishwasher, sanitizer levels were observed to be between 50-100 ppm as indicated by the testing strips. Please ensure employees are regularly using test strips to verify that dishes are getting properly cleaned and sanitized. Correct By: Corrected At Time Of Inspection