Twin Peaks

Inspector's notes

Establishment uses a high temperature dish machine for the sanitizing of food contact surfaces and does not possess a maximum temperature registering device. Informed PIC that a maximum temperature registering device is required to be obtained prior to reinspection on 6/15/2026. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 6/15/2026

Inspector's notes

Observed steak stored in individual ROP packages stored in the cold holding drawer above raw fish and shrimp. Informed PIC that all raw animal proteins must be stored according to final cooking temperature. PIC properly stored all raw animal proteins at time of inspection. Provided separation and storage document via email. 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 the high temperature dish machine actively in-use and reaching a maximum of 156.3*F. Informed PIC that the dish machine needs to reach at least 160*F at the surface temperature of the dish. PIC stated that the mechanic was working on the machine earlier today. PIC called in a maintenance order at time of inspection. PIC will use the chemical dish washer until the high temperature machine is fixed. All food contact surfaces were properly sanitized at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grilled jalapenos with an internal temperature range of 122*F-131*F being held under the warming station for servers. PIC stated that the jalapenos were grilled about 30 minutes prior to inspection. Informed PIC that grilled jalapenos are a TCS food and must be held above 135*F or kept on time as a control. PIC stated that they would like to use time as a control for the grilled jalapenos. PIC time stamped the jalapenos 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 reheating logs for items on 1/1/2026, 1/2/2026, 3/10/2026, 3/11/2026, and 3/19/2026 with the final reheating temperature recorded as 160*F. Observed the start and end times for the reheating log on 4/20/2026 and 4/21/2026 but no final cooking temperature recorded for any of the food items. Observed no initial cook and cooling log recorded since 3/21/2026. Informed PIC that all initial cook, cooling, and final reheating temperature must be recorded and maintained onsite for 180 days. Informed PIC that all HACCP procedures must be conformed to at all times. Provide all logs at time of reinspection, including missing cook/cool logs. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Correct prior to re-inspection on 6/15/2026.

Inspector's notes

Observed multiple handwashing sinks, the mop sink and dishmachine that are attached to the wall with no seal or broken seals at time of inspection. Reseal fixtures back to the wall prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was open and operating. A 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 no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was open and operating. A 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 employee handle raw chicken then handle raw beef without washing hands prior. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Also discussed with PIC that changing gloves cannot be used in lieu of handwashing. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed HACCP logs for reheating approved food items with most recent date of 11/17. Observed cook chill logs with most recent date of 11/12. Observed no logs maintained for cook temperatures. Per PIC and food items in walk-in cooler, reduced oxygen packaging (ROP) items were most recently prepared and packaged on 11/18. The establishment has an approved HACCP/variance procedure for conducting Reduced Oxygen Packaging (ROP) for approved food items. The establishment must follow their approved HACCP/variance procedure for cooking, chilling, and reheating each approved ROP'd food item and retain the documents listed in the HACCP/variance approval for 180 days. The HACCP/variance procedures were reviewed with the PIC at time of inspection. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Must provide up-to-date HACCP logs for cook, chill and reheating points of the approved ROP'd food items prior to re-inspection. Corrective Action: Correct prior to 10 day re-inspection.

Inspector's notes

At time of inspection, observed a rolling dish rack blocking access to the hand wash sink near the prep area. Also, observed a rolling rack blocking access to the hand wash sink near the pizza dough prep station. Also, observed a sanitation bucket blocking access to the hand wash sink at the small bar. The handwashing sink shall be maintained so accessible at all times. Manager relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of organic matter inside both of the soda gun holsters located at the main bar. Please ensure all equipment surfaces are clean to the sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed a tray of chicken wings stored on the rolling rack inside the walk-in with an internal temperature of 47*F. Per manager the chicken wings were made a day prior to inspection. Also, observed pico stored in the top part of the reach-in prep table with an internal temperature of 46*F. Per manager the pico was placed in the prep table four hours prior to inspection. All TCS foods improperly cold held were discarded by PIC 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. Foods items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drop tongs on floor, place tongs in dish pit, remove gloves, and don clean gloves before proceeding to prep food. Instructed employee to remove gloves, properly wash hands, and don clean gloves before working with food. Observed gloved employee place raw hamburger patty on grill and proceed to prepare customer plates. Instructed employee to properly wash hands at time of inspection before plate/ready-to-eat food was contaminated. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico de gallo, housemade (HM) blue cheese dressing, HM tartar sauce, HM ranch with buttermilk, cheese, HM cooked poblano honey mustard, and milk stored in cold tabletop/reach in on server line at 44*F-47*F. Ambient air temperature of unit was observed at minimum of 45*F. Person-in-charge (PIC) stated TCS foods were placed in unit approximately 3 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°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 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 cold tabletop/reach in on server line with a minimum ambient air temperature of 45*F cold holding TCS foods. PIC relocated TCS foods to alternative refrigeration. PIC stated unit will not be used to hold TCS foods until repairs can be made. Establishment observed to have adequate refrigeration. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand drying provisions (paper towels) at the hand sinks behind both bars.

Inspector's notes

REPEAT VIOLATION (3RD CONSECUTIVE) Establishment currently does not have complete 6 months of documentation of critical control points. The last reheating log was completed on 11/3/24, the last cooling log was completed on 9/29/24, and the last thermometer calibration log was competed 10/10/24. Establishment has no cooking, receiving documents per their HACCP plan. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Corrective Action: Correct prior to re-inspection on 12/20/24.

Inspector's notes

Observed employees chewing gum behind the bar. Smoking or eating by employees in food preparation areas is prohibited because of the potential that the hands, food, and food-contact surfaces may become contaminated. Person in charge informed employees that they are not allowed to chew gum while working around/with food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees touch hair and mid-section in expo and then immediately scoop ice. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Person in charge indicated they would discuss with staff body awareness and washing their hands whenever they touch their hair or body. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed brown, black, and cream-colored organic material in the nozzles of two different soda guns behind both bars. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Person in charge indicated they would either clean or replace these nozzles as soon as possible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed roasted salsa mix (roasted tomatoes, onions) with an internal temperature of 90*F - 107*F; person in charge indicated the tomatoes and onions were roasted 2 hours before inspection, and they were waiting on jalapenos to continue the preparation. Person in charge was reminded that cooked time/temperature controlled for safety (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. All TCS foods improperly cooled were discarded by PIC at time of inspection. In the future if preparation will exceed 2 hours the establishment must cool down the cooked TCS ingredients 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 the following time/temperature controlled for safety foods with internal temperatures between 45*F - 52*F in the refrigerated sliding drawers: sliced cheese, pimento cheese mix, and raw ground beef hamburger patties. All other TCS foods were 41*F and below in the unit. Person in charge indicated that 3 hours before inspection these foods had internal temperatures below 41*F in these drawers. Person in charge indicated the drawers these foods were kept in are opened and closed frequently; discussed with person in charge monitoring these drawers more often to ensure the unit is able to keep TCS foods 41*F and if they do increase TCS foods above 41*F they are cooled back down to 41*F immediately. 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. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Establishment currently does not have complete 6 months of documentation of critical control points. Establishment has no cooking documents. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Corrective Action: Correct prior to re-inspection on 09/13/24.

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 hand sinks behind both bars. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Person in charge stocked all the hand sinks with hand soaps. 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 chicken stored on a shelf above smoked chicken in the walk-in refrigerator. Also observed raw bacon stored above buns in the walk-in cooler. It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 70*F: sliced swiss cheese, sliced cheddar cheese, pimento cheese, Bloody Mary mix. The person in charge indicated that all of these foods had not had their internal temperature checked within the last 4 hours and willingly discarded of all of these foods. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection