Boondocks Tempe

Inspector's notes

Observed hand-sink in main kitchen area with eroded caulking attached to wall and splashguard. Informed PIC that 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 on the premises at 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 bartender utilize bare hands to twist an orange peel and place it in a drink and also grab a lime slice and put it in a drink for a customer at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Discussed with PIC about utilizing tongs or gloves at time of inspection. Repeat violation: 2nd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 white bins on the same shelf in the back of house labeled filter cleaner, cooking cleaner, flour, and sugar at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee leave bar to tie back long hair, return to bar, and scoop ice without washing hands prior. Employee indicated they washed their hands in the restroom. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC) and employee. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee scoop ice from bar ice well with metal cup. Observed employee's bare hands touch ice while scooping ice. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. PIC discarded surrounding ice contaminated by bare hands and provided an ice scoop at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico de gallo, red salsa, cut romaine lettuce, and cut spring mix without a date. Per PIC, items were made/prepped on Monday or Tuesday that week. Discussed with PIC that 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

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CPFM needs to be available onsite during all hours of operation. PIC informed that theirs expired and they are working on taking the class and getting other employees certified. 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 the hand sink in the back of the kitchen without soap available. The pump mechanism is jammed and unable to dispense soap. Informed PIC that all hand sinks need to be supplied with soap at all times. PIC stated that they will replace the pump. PIC provided soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese sauce at 125*F in the hot holding unit. PIC informed that it should be hot held and was placed there about 30 minutes prior. Instructed PIC to reheat the cheese on the stove to 165*F before placing back in the unit. Discussed with PIC that a thermometer should be used to check to internal temperature of the food, any time food is reheated to ensure it is reheated properly. PIC discussed using the thermometer with cook. The cheese was reheated to 165*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 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unsealed wood blocks underneath the flat top grill being used for spacing between equipment and covered in grease and food debris. Informed PIC that the wooden blocks need to be removed due to being porous and not easily cleanable. Discussed with PIC that a smooth, non-absorbent, and easily cleanable material must be used. Surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the drainpipe from the hand sink at the bar fallen below the face of the floor drain. Informed PIC that all pipes need to have at least a one-inch air gap between the outlet of the pipe and the face of the drain. Must repair all plumbing to a state of good repair prior to next routine inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed blender in clean dish area with food debris on the blade shield. Also observed plastic container drying with food debris on it. All food-contact surfaces must be cleaned to sight and touch. Person in charge (PIC) relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE), time/temperature controlled for safety (TCS) foods labelled with the following discard dates: cooked chicken tinga (2/19), pico de gallo (2/16). Person in charge confirmed that these foods are labelled with the date they must be discarded by, and they are labelled 7 days after preparation (day 1 being the day they prepared). 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pepto Bismol/first aid kit stored on shelf above 3-compartment sink. Observed Tylenol stored next to foods on cook line. Observed aspirin, allergy medication, and Tylenol stored near the POS system near alcohol and mixers in the bar. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Discussed creating a designated space away from food, utensils, and single service items for medications and personal items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish in reduced oxygen packaging (ROP) indicating to remove from packaging and then thaw and keep frozen. 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. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dicer with broken and missing metal in the blade and missing plastic plunger pegs. Also observed two plastic containers with cracks through them that penetrate from outside in. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. Discussed with person in charge replacing equipment and food contact surfaces when they are damaged; damage to equipment and food contact surfaces may make it hard to clean or pose a risk to the foods interacts with them. Person in charge removed these items from the kitchen. 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 - 50*F in the refrigerated prep units on the cook line: blue cheese, sour cream, and cooked noodles. The person in charge indicated that the blue cheese and the sour cream had been in the unit for 3.5 hours and iced bathed these; they rapidly cooled down to 41*F within 15 minutes. The person in charge indicated the noodles had been in the unit for more than 4 hours and willingly discarded of the noodles. 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.