Good Time Charli's

Inspector's notes

At time of inspection, no hand soap available at the bar handwash sink. 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 missing cover for atmospheric vacuum breaker (AVB) at mop sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation: 3rd

Inspector's notes

In the beer walk in cooler, observed organic matter and dust buildup on ceiling, walls and shelving. 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.

Inspector's notes

In the walk in cooler, observed medium container of hummus and a medium container of garbanzo beans with date mark of 05/24. 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 missing cover for atmospheric vacuum breaker (AVB) at mop sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation: 2nd

Inspector's notes

Dish machine was measured at 0ppm chlorine sanitizer at time of inspection. Sanitizer was empty. Replaced with a new sanitizer bottle and primed the dish machine. Dish machine measured at 50ppm chlorine sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing cover for atmospheric vacuum breaker (AVB) at mop sink. All plumbing must be maintained in good repair at all times. 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 cooked and raw chicken, cubed beef, and cheese in the drawer prep refrigerator at 45 - 51 Deg. F. Per operator the items were placed in the unit earlier in the day. Items were relocated to the walk-in at the time of inspection. Repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the drawer prep refrigerator holding a 45-51 Deg. F. Attempted to clean the compressor coils and the unit went down to 44 Deg. F. Repair to hold at 41 Deg. F or below prior to using. A Re-Inspection will be conducted on 11/5/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No certified food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cut lettuce, in cold table on the cook line labeled that it is not in service, at 51*Finternally. Employee stated it had been there since previous day. embargoed, employee discarded. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Black beans, au jus and cooked tomatillos marked with 8 day discard mark Employee corrected date to seven (prep+6) days. All RTE/TCS foods were properly date marked at the time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Corrective Action: Corrected at time of inspection. Refried beans, cooked onions and cilantro crema made in-house available in the walk-in 1 to 3 days past discard date. Embargoed. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee handled raw chicken then washed hands for less than 10 seconds. Had employee re-wash hands properly. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: Corrective Action: Corrected at time of inspection. Employee handled raw chicken, removed glove and put on new glove to continue handling food without washing hands. Had employee wash hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw chicken and raw beef in pans over ice, under temperature control per employee, at 53*F internally. Employee stated items had been held as such for under two hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°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 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Flat breads stored unwrapped directly in to-go grocery bags. Employee discarded. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances.

Inspector's notes

Corrective Action: Corrected at time of inspection. Containers of au jus and house-made salsas available in the walk-in 2 and 3 days past discard date. Embargoed. Employee discarded. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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).

Inspector's notes

Corrective Action: Corrected at time of inspection.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils...Accumulation of food debris under the lids of the cook line cold tables and inside the reach-in freezer. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. ....The single-door reach-in by the pizza oven is holding TCS food 54*F to 57*F. Unit read 57*F on min/max at the time of inspection. Employee stated the temperature had last been checked about 5 hours before. Please repair to hold TCS food 41*F or below prior to reinspection 12/ 18/23. 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. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.......Plastic container of pesto labeled "Keep refrigerated" held in a shallow pan in the top of the cook line cold table, for more than four hours, per employee, at 72*F internally. Brie and feta spread, under temperature control per employee and labeled for refrigeration, in the single door reach-in by the pizza oven at 54*F to 56*F internally for an unknown time. Embargoed, employee discarded. Please ensure cold-held TCS food is maintained 41*F or below. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. .....Queso holding in the steam well at 119*F internally, black beans, refried beans and au jus holding in steam well between 128*F and 130*F internally. Employee stated they had all been properly reheated and were under temperature control at the time of inspection. Employee re-heated all to above 165*F. Please ensure hot-held TCS food is maintained 135*F or above. Employee determined the unit was not set high enough and turned it up. 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. ....Employee wearing gloves touched their clothing and continued handling food without washing hands and putting on clean gloves. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. ........Ham, sausage, pepperoni, shredded cheese, tomato sauce and garlic/pepperoni/butter mixture in the pizza make cold table, at 54*F to 57*F internally, under time control per manager, still available for service one half hour past discard time. Embargoed, employee discarded. Provided time control guide sheet to the manager with the inspection report. 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. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage......Ice scoop at bar stored with the handle in contact with the ice. PIC removed scoop to proper storage and discarded ice. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils........Black organic matter on the top inside panel of the ice machine, accumulation of food debris inside the cook line freezer and under the lids of the cook line cold tables. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd