FatCats Entertainment

Inspector's notes

Observed 0 ppm bleach at the main dishwasher after 3 cycles. Facility has a nearby 3 compartment sink set up correctly. Discontinue use of dishwasher. Ensure that bleach dishwashers are set at 50-100 ppm bleach at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef at 48F, cut tomatoes 48F, sliced cheese 49F inside prep fridge, under counter fridge and pizza fridge area. Manager embargoed all TCS foods in those areas for over 4 hours. Ensure that all TCS foods during cold holding are kept at 41F or less. Corrective Action: Corrected at time of inspection. See embargo form.

Inspector's notes

Observed no paper towels at the hand sink at the gelato station. Manager refilled the empty dispenser. Ensure there is paper towels at each hand sink at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils used for pizza and other TCS foods left on counter. Talked to staff about how often to change out utensils, and staff confirmed it had been there since opening (over 4 hours ago) and clean it once per day. Talked to staff about cleaning procedures. Ensure that in-use utensils for TCS foods are changed out /sanitized every 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting boards and equipment stored inside the hand sink in the bar area. Employee removed the items. Ensure that all hand sinks are open and accessible for handwashing at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red sanitizer bucket stored inside basin of the hand sink in the bar area. Observed ice inside the hand sink at the ice cream chest. Employee removed the obstructions. Ensure nothing is storing inside the hand sink basin, and no other task is done at the hand sink besides hand washing. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: Observed no soap at the hand sink in the main popcorn station. Manager was able to refill and replace the broken soap dispenser. Ensure there is soap at each hand sink at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken at 46F and beef at 50F inside the drawer fridge at the cookline. Manager put items in walk, as had been there less than 4 hours. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Facility got new food from the walkin and put on ice and kept at 41F until repair is made. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed splitter shut off device attached to atmospheric vacuum breaker supplied mop sink. Manager removed the item during the inspection. Talked to staff about mop sink and plumbing policies. Gave manager the handout from plan review. Ensure there is no shut off on the system downstream from an AVB supplied mop sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink in front area without towels. Discussed having soap and towels at all hand sinks at all times. PIC will fill dispenser with towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced and diced tomatoes in tightly covered containers in the walk-in cooler at 44 and 50*F. Tomatoes had been prepped the day before. Had PIC discard tomatoes. See embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked onions on line at 60*F. Per PIC onions were cooked and placed on sheet pan in walk in cooler to cool and then transferred to another container and placed on the line. Discussed with PIC leaving onions for more time in walk in and checking temperature to ensure product is 41*F or below before moving it to the line. Had PIC place onions back on a sheet pan in the walk in to cool properly. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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.-- At time of inspection, observed bartender cleaning glassware at 3 compartment sink by washing and rinsing equipment then dipping the equipment for 3 seconds in a chlorine based powder sanitizer (Beer clean) before placing in a dish rack to dry. Instructed PIC that all food contact surfaces must be washed, rinsed and when using chlorine base as a sanitizer (and per manufacturing label), that the equipment must be in contact with the chlorine solution for at least 2 minutes before putting away to air dry. Had employee re-wash, rinse and sanitizer dishes at time of inspection. Correct By: Corrected At Time Of Inspection