Bar Louie

Inspector's notes

Observed broken tiles in the ware washing area of the kitchen with standing water in the grooves. Informed PIC that the tiles need to be repaired. 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. ***** Fourth Consecutive Violation *****

Inspector's notes

Observed rusting metal shelves in the walk-in refrigerator; also observed rusting prep tables on the cookline. Establishment must replace or repair (such as with a protective paint) metal racks/prep tables, so they are smooth and easily cleanable. All equipment must be maintained in good repair at all times. Also observed a prep table with the lid coming apart revealing insulating Styrofoam. Observed other prep table lids not bolted in correctly so they cannot be closed or opened easily. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed buildup of food debris, grime, and oil under the equipment of the cookline. Observed a buildup of grime and food debris inside of the refrigerated prep units and also on the cookline revolving oven. Also observed a buildup of grime and black material on the walls near the warewashing machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE VIOLATION) 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken floor tiles with pooling water in the kitchen. Also observed missing/broken ceiling tiles throughout the establishment in the kitchen. The establishment must be maintained in good repair with all floors, ceilings, and walls smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection. REPEAR VIOLATION (3RD CONSECUTIVE VIOLATION)

Inspector's notes

Observed rusting metal shelves in the walk-in refrigerator; also observed rusting prep tables on the cookline. Establishment must replace or repair (such as with a protective paint) metal racks/prep tables, so they are smooth and easily cleanable. All equipment must be maintained in good repair at all times. Also observed a prep table with the lid coming apart revealing insulating Styrofoam. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris, grime, and oil under the equipment of the cookline. Also observed a buildup of grime and black material on the walls near the warewashing machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE VIOLATION) 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken floor tiles with pooling water in the kitchen. The establishment must be maintained in good repair with all floors, ceilings, and walls smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection. REPEAR VIOLATION (2ND CONSECUTIVE VIOLATION)

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.>>>Observed dicer with red/orange food debris in the blades on a wall shelf in prep area; an employee indicated the dicer had just been washed, rinsed, and sanitized. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Employee put the dicer back in the dish pit to be re-washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed warped wall paneling behind mop sink exposing holes in sealed edges. Also observed broken food tiles with food debris, grease, and water in the holes. The establishment must be maintained in good repair with all floor, ceilings, and walls smooth and easily cleanable. *1ST CONSECUTIVE VIOLATION* Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed a build up of black grime under the refrigerated prep unit across from the fryer and on the floors of the beer cooler. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. *2ND CONSECUTIVE VIOLATION* Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed food debris and grime in and outside of the refrigerated prep units on the cook line. Also observed pink organic material in the inside of the ice machine on the roof of the machine. The person in charge was informed that the presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Person in charge indicated they would do a deep clean on these surfaces. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed a build up of grime and food debris on the floors and walls around the cook line. Person in charge was informed that the establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Person in charge indicated they had a quote for a deep clean of the kitchen. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. >>> Observed pink organic matter buildup on metal deflector inside ice machine by 3-comp sink. Clean and maintain clean at a frequency that prevents the accumulation of organic matter. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels at the front hand wash sink by the cook line. Also observed no paper towels at the hand wash sink next to the prep area. PIC provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence >>> Observed several fruit flies collecting in the following areas: dry storage area, prep area near trash cans, outside the beer cooler, and at the beer taps at the bar area. PIC stated they are in the process of scheduling a establishment-wide fumigation. Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 9/22/2023. Correct By: Correct Prior To Reinspection