The Stillery Chandler

Inspector's notes

No CFPM onsite at the time of inspection. 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 chicken breast the cook stated was fully cooked with an internal temperature observed at 146*F in the thickest part. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. The cook placed the chicken breast back on the flat top grill until a final temp of 165*F was achieved. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the reach in under the pizza cold table, observed a medium metal container of popcorn chicken with date mark 07/16, a medium plastic container of cooked chciken with date mark of 07/24, and a medium metal container of cooked beef with date mark 07/26. Person in charge (PIC) stated items were prepared Saturday 08/02 and were improperly dated. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of Raid stored under the handwashing sink next to the dish machine. 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 cooked chicken, partially cooked bacon, and cut tomatoes in the cold-top unit at 60*F, 50*F, and 50*F, respectively. Per person-in-charge (PIC), cold top lid had been consistently opened and closed within one hour, but is functioning. PIC moved TCS foods that were out of temperature to an 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. Corrective Action: Corrected at time of inspection.

PIC stated that dogs are allowed on the patio. No dogs were observed at time of inspection. Establishment does not have an approved Dog Friendly Patio permit with department. Dog Friendly Patio applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

Inspector's notes

Observed organic matter build-up inside the drink nozzle next to the ice bin at the bar. Also observed organic matter buildup on outside of frozen yogurt machine. Advised person in charge equipment should be cleaned at a frequency necessary to preclude accumulation of soil or mold. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed drainage pipe by hand washing sink at the bar extending into the floor drain. Drain pipe should have a 1-inch air gap between the pipe and the floor drain for backflow prevention. Corrective Action: Correct prior to next routine 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. Part-cooked wings observed stored directly above French Fries in walk in cooler. Code violation addressed with Front end manager and kitchen manager at time of inspection. Part-cooked wings relocated to lower shelf upon inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking. 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/4616/25575/AMC-Toolbox---Cooking. Part-cooked wings being conducted without an approved written policy. Code violation addressed with both front end manager and kitchen manager. Inspector coached management with written policy for this non - continuous cooking process during this inspection. A written policy is now established for wings. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. Inspector witnessed bartender picked up garnish cherry for drink with bare hands. Bartender was instructed by GM to discard cherry and changed out to new glass at time of inspection. 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. Quesa creamy on shelf had been prepped on 9/11/2023 probed at 52 degree F internally on shelf in walk in cooler. Discussed cooling temperature with Chef. Unable to determine the reason why internal temperature was found at this temperature. It has been determined that cooling temperature has not allowed to reduce to 41degree per cooling requirement code. Chef has product reheated to 165 degree F at time of inspection. and shall be properly cooling using 2 tiers procedure (135*F to 70*F in 2 hours then continue cooling down to 41*F within the next 4hours in a safe environment - w/i cooler unit). Correct By: Corrected At Time Of Inspection