Alma

Inspector's notes

Observed pop nozzles at the primary bar with organic matter build up. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. Clean pop nozzles to remove the organic matter and to prevent accumulation develop a cleaning schedule.

Inspector's notes

Warewashing machine behind main bar was not displaying any concentration of chlorine on both establishment's and inspector's test strips. Food-contact surfaces must be properly sanitized after washing and rinsing. Per bottle, chlorine needed to be at least 50 ppm to properly sanitize food contact surfaces. PIC relocated all food-contact surfaces to alternate warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed salmon still in ROP packaging in the walk-in fridge at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Spoke to PIC about removing all salmon from the packaging prior to thawing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee restroom that can be used by both sexes with no covered trash receptacle available. Discussed with the person in charge that any restroom that can be used by a female should have a covered trash receptacle available for proper disposal on sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed maple glazed salmon on the menu with an asterisk behind it suggesting that the item can be served undercooked. Establishment had no parasite destruction sheet available to support this item being served undercooked. Discussed with the person in charge that the establishment should have a parasite destruction form available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw ROP portions of salmon and mahi thawing in the walk-in cooler still in their original packaging. The person in charge had staff remove from packaging at time of inspection. Discussed with the person in charge that all raw ROP fish labeled to remove prior to thawing should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the liquor walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed test strips for quaternary solution that had been dropped into water and did not work properly. The person in charge called service provider to bring more test strips. Discussed with the person in charge that the establishment should have test strips available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee restroom that can be used by both sexes with no covered trash receptacle available. Discussed with the person in charge that any restroom that can be used by a female should have a covered trash receptacle available for proper disposal on sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler, observed raw chorizo stored on the top shelf above ready to eat pork belly and pudding. Also in the walk in cooler, observed raw whole eggs stored above gallons of milk. Manager moved foods to proper storage.

Inspector's notes

In the walk in cooler and in a side reach in cooler in the kitchen, observed pork chops stored in reduced oxygen packaging for the marinating process. The meat was packaged on 7/21, 3 days prior. If packaging TCS foods in reduced oxygen packaging (ROP) for longer than 48 hours, a variance is required. Manager had pork removed from ROP at time of inspection.

Inspector's notes

This is the 2nd consecutive violation. At time of inspection, bar window and front doors were being held open. No barrier was in place between the outdoors and kitchen. Recommended installing a door or air curtain on the entrance to the kitchen. Corrective Action: Correct prior to next routine inspection.

Core-3-501.13, C: Thawing Observed mahi mahi in vacuum sealed bags thawing under running water. When thawing fish, the fish must be removed from the vacuum sealed bags. Discussed approved thawing methods with employee and manager. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected At time of inspection, bar window and front doors were being held open. No barrier was in place between the outdoors and kitchen. Recommended installing a door or air curtain on the entrance to the kitchen. Correct By: Correct Prior To Next Routine 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. At time of inspection, walk in cooler was holding at 45*F on inspectors min/max thermometer. In walk in cooler, observed Raw Pork at 46*F, Raw bacon at 46*F, Raw beef at 47*F, cooked pork chops at 45*F, Raw shrimp at 46*F, ceviche at 46*F, Raw bacon wrapped shrimp at 46*F, Raw sea bass at 45*F, cooked lobster at 47*F, Cooked hash browns at 46*F, shrimp rolled tacos at 46*F, Raw Cod at 47*F, Butter at 48*F, Cooked beets at 47*F, green chile pork at 47*F, cooked chicken at 47*F, Cooked peppers at 47*F, Sweet potato puree at 46*F, tomatillo puree at 46*F, morita salsa at 46*F, ronchata at 46*F, Pico at 47*F, chiptole crema at 47*F, salsa verde at 46*F, black beans at 47*F, cooked red chile sauce at 48*F, mole at 48*F, Cooked rice at 48*F, cooked barbacoa at 48*F, tinga marinade with tomatoes at 48*F, pumpkin pancake batter at 47*F, cooked cowboy beans at 47*F, birria beef at 49*F, milk at 48*F, raw, whole eggs at 48*F, cream cheese at 47*F, various cheeses between 46*F and 48*F, Liquid eggs at 48*F, cooked pork belly at 48*F, cooked polenta cakes at 48*F, Cooked potato tacos at 47*F, cooked chicken empanadas at 47*F, cooked garlic at 46*F, mascarpone at 46*F. A small shipment of raw beef and raw pork came in 3 hours prior and meats were moved to other walk in cooler holding at 37*F. All other temperature controlled for safety (TCS) foods were out of temperature for over 4 hours and were embargoed. All TCS foods in cold holding are to remain at 41*F or below. Per Chef and manager, no temperatures of the walk in cooler or food in the walk in cooler were taken today. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. At time of inspection, walk in cooler for the kitchen was holding at 45*F on inspectors min/max thermometer. All TCS foods were removed. Coolers used for TCS foods are to remain below 41*F to ensure TCS foods remain in proper temperature. This violation will be re-inspected for. Correct By: Correct Prior To Reinspection