Athens on Easy Street

Inspector's notes

At the bar handwashing sink, observed maximum water temperature of 84F. Handwash sinks must be supplied with hot water of at least 100°F. Repair as needed. Email inspector proof of corrective action within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In reach-in refrigerator/44F, observed TCS food holding over 44-47F including cut tomatoes, cheese, cooked potatoes, hummus, etc.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. Per staff, the foods were within safe time holding parameters, and were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC will have unit serviced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hummus in the roll-out refrigerator drawers measured at 54°F. 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. PIC moved hummus to walk-in to rapidly cool. Corrective Action: Corrected at time of inspection. *2nd Consecutive Violation*

Inspector's notes

Observed cut tomatoes and feta cheese in reach in cooler at a temperature of 45*F with a date marking of 2/12 person in charge explained items have not been taken out of walk in cooler today.

Repeat Violation 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.... Observed raw chicken and raw lamb in low reach in cooler all at a temperature of 46-48*F person in charge explained that it was all placed into reach in cooler less than 4 hours prior. Person in charge informed all temperature sensitive items shall remain at a temperature of 41*F or below at all times. Person in charge placed items into walk in cooler to rapidly cool at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.... Observed house made cooked mushroom stock with a date marking of 5/09. Person in charge informed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge discard item at time of inspection. Correct By: Corrected At Time Of 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 front bar. Person in charge informed there shall always be a hand drying provision at every hand washing sink. Person in charge restocked paper towels at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source... Observed no shell stock tag attached to muscles in walk in cooler at time of inspection. person in charge informed Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. Person in charge found tag and attached it to container at time of inspection. Person in charge did not have out dates on any shell stock tags. Person in charge informed the date when the last Shellstock from container is sold or served shall be recorded on the tag or label. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 chlorine sanitizing dish machine in front bar area with concentration at 0ppm. Person in charge informed sanitizer levels shall remain between 50-100ppm per manufacturers instructions. Person in charge moved all dish washing to kitchen dishwasher. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-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.... Observed employee cooking chicken kabobs from raw. Employee took chicken off of gill and was going to begin plating when temperature was taken. Temperature was taken at 163*F. Person in charge informed chicken shall be cooked to at minimum temperature of 165*F. Employee placed kabobs back on the grill to cook to 165*F. Correct By: Corrected At Time Of 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... Observed premade pasta with meat and dairy product in large reach in cooler at a temperature of 51*F. Observed Dish with cooked spinach and phylo dough in walk in cooler at a temperature of 48*F on speed rack. Person in charge explained that the products were made the day prior and today they were taken out an hour prior to temperature being taken. Neither product had been used for in preparation for service on day of inspection. Person in charge placed both products in walk in cooler to rapidly cool at time of inspection.Time/Temperature Control for Safety Food must be cold held at 41 deg F or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Observed in use quat sanitizer in 3 compartment sink with a concentration at or above 500ppm. Person in charge informed when using quat sanitizer it shall remain at or between 150-400ppm per manufacturers instructions. Person in charge added water to sanitizer to lower concentration to around 300ppm at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source....Observed shell stock tags for mussels from the last 90 days a without date when the last Shellstock was sold from each container. Informed person in charge Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty and the date when the last Shellstock from container is sold or served shall be recorded on the tag or label. Person in charge was given information on maintaining identification of Shell stock. Correct By: Corrected At Time Of 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.... Observed raw cod over cheese and cut zucchini in reach in cooler nearest to ice machine. Person in charge informed raw items must be stored below vegetables and ready to eat items. Person in charge moved cod to lower shelf at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. >>> At in use kitchen automatic dishwasher, observed a chlorine concentration of 0ppm at food-contact surface when measured with inspector and establishment test strips. Per manufacturers guidelines on bottle, chlorine concentration shall be 100ppm for proper sanitization. After several cycles and priming of machine, a proper chlorine concentration could not be achieved. Discussed importance of proper sanitization and frequency of monitoring sanitizer concentrations with Person in Charge (PIC). Instructed PIC to discontinue use of automatic dishwasher until a proper sanitizer level is achieved. PIC stated 3-comp sink will be used. 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. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. >>> Observed an accumulation of dark, organic matter on soda gun behind the bar. Non-TCS (time/temperature controlled for safety foods) equipment shall be cleaned at a frequency to preclude accumulation of soil or food residue. Person in Charge properly washed and sanitized nozzle at time of inspection. 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. Correct By: Corrected At Time Of Inspection