Stackers Restaurant

Inspector's notes

Observed buildup of organic matter in floor sink under bar counter. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed stacks of raw shelled eggs stored above container of roast beef inside reach-in cooler next to cookline. All raw animal proteins shall be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge (PIC) properly stored all raw shelled eggs 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 knives stored between prep coolers across from cookline. In-use utensils shall 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 shall be stored above the surface of the food. In-use knives were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chili, beans, and sauces held in steam well measuring with internal temperatures ranging from 90-105 degrees F. These food items were heated approximately 2 hours prior to inspection. PIC reheated items to 165 degrees F. All TCS food items need to be heated to 165 degrees F and then held at 135 degrees F or above. Discussed reheating

Inspector's notes

Small prep refrigerator needs ice bins in bottom compartment to maintain TCS food temperatures at 41 degrees F or below. Equipment must be maintained and good repair without the utilization of ice. A work order has already been placed for the repair

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 the middle prep refrigerator in the kitchen measuring with an ambient temperature of 50 degrees F. Food only stored in the top portion. TCS foods such as macaroni salad, tuna salad, and coleslaw measured with internal temperatures ranging between 50-53 degrees F. All items had been stocked in refrigerator approximately 2 hours prior. Instructed PIC to move all TCS food items back to the walk-in refrigerator. Prep refrigerator will not be used until in good repair. Discussed cold holding. Adequate alternative refrigeration available to operate safely. Correct By: Corrected At Time Of Inspection