Treffpunkt

Inspector's notes

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. 4th Repeat.

Inspector's notes

Observed raw pork stored above cooked beef in the tall reach in coldholding unit by the cook line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef from last night stored in the tall reach in cold holding unit next to the cook line with temperatures of 45-53*F. Stored in a large metal container with lid on. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed proper cooling methods and training. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up occurring on the ceiling tiles, vents, and lights located in the kitchen. 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. 2nd repeat.

Inspector's notes

Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd.

Inspector's notes

Observed build up of residue on the ceiling and hood above the grill + fryer.

Inspector's notes

Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd.

Inspector's notes

At time of inspection observed in-use high temperature dish machine. No thermometer or temperature measuring device for hot water sanitization was available at time of inspection.

Inspector's notes

Observed build up of residue on the ceiling and hood above the grill + fryer.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

In the main reach in refrigerator observed a plastic bag of raw pork stored directly above a cooked noodle dish. No overhead contamination observed.

Inspector's notes

Observed thawed reduced oxygen packaged salmon in the main reach in refrigerator. According to the manufacturer's instructions the salmon should be removed from packaging prior to thawing.

Inspector's notes

Observed establishment only supply of Quaternary ammonium test strips water damaged and turned completely white.

Inspector's notes

Observed multiple priority violations at the time of inspection. No certified food protection manager (CFPM) was present at time of inspection. PIC was unable to demonstrate knowledge relating to prevention of foodborne illness at the time of inspection and was not aware of proper cooling methods or procedures. Priority violations were corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chef scratch their face and touch their cellphone multiple times with gloved hands, continue food service and handle clean equipment without first washing their hands.

Inspector's notes

Observed a tray of cooked potato pancakes/72°F stored at room temperature on the counter. After discussion with the chef it was determined the potato pancakes were prepared around 10AM (2+ hours) and held at room temperature since. Observed cooked red cabbage/68°F in a tightly covered container in the reach in refrigerator. After discussion with the chef it was determined the cabbage was prepared this morning around 10 AM (2+ hours).

Inspector's notes

Observed sliced ham in a plastic bag dated 3/18 and blended tomatoes dated 3/9.

Inspector's notes

Observed packaged raw sausages thawing in an empty prep sink at room temperature.

Inspector's notes

Observed small leak below the keg refrigerator at the bar.

Inspector's notes

Hand soap dispenser was not dispensing soap in the kitchen. According to the chef the dispenser was not functioning this morning when they arrived. Chef was not able to locate key to open dispenser to replace battery.

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 a container of pooled egg mix/ 70°F stored on the counter. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with the person in charge it was determined the pooled egg mixture was within safe time parameters. The pooled egg mixture was placed in a deep ice bath at time of inspection by the chef. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Observed a tightly covered container of white hunter sauce/98°F cooling in the large reach in cooler. According to the chef, the sauce had been cooling for less than an hour. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. The sauce container was moved to the upper shelf and the lid was removed at time of inspection. Discussed cooling methods with the chef. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. At time of inspection observed chef handling parsley garnish with their bare hand. The parsley was discarded at time of inspection. The chef was instructed to wash hands and don gloves prior to handling parsley again. Please discontinue bare hand contact with exposed ready to eat (RTE) foods. Discussed using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling RTE foods with staff. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. In the kitchen refrigerator observed raw shelled eggs stored above cooked sausage salad. In the back storage room refrigerator observed raw chicken and salmon stored above cake. Raw animal foods shall be separated from each other during storage, preparation, holding and display by using separate equipment, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. The refrigerators were re-organized at time of inspection so the raw animals foods were stored below ready to eat foods. 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. At time of inspection observed knives soaking in Quaternary (Quat) ammonium sanitizer in the three compartment sink. Quaternary ammonium concentration tested at 50 PPM at time of inspection. After testing the sanitizer, it was determined that the sanitizer jug was empty. The sanitizer jug was refilled at time of inspection and re-tested at 150 PPM. Please ensure Quat sanitizer measures between 150- 400 PPM for food contact surfaces. Correct By: Corrected At Time Of Inspection

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. At time of inspection observed cooked potatoes/ 66°F, cooked goulash soup/ 66°F, white sausage/ 67°F, cooked mushroom sauce/ 64°F, and cut lettuce/ 67 °F in the kitchen refrigerator. Internal temperature of the refrigerator was measured at 65.4°F with min/max thermometer. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. After discussion with person in charge it was determined foods had been stored malfunctioning refrigerator for more than 4 hours. TCS foods were discarded at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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. The internal temperature of the kitchen refrigerator which is used to store multiple TCS foods was measured at 65.4 F at time of inspection. Please repair this unit so it holds at 41F or less. Correct prior to re-inspection on 8/25/2023. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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. At time of inspection observed in-use high temperature dish machine. No thermometer or temperature measuring device for hot water sanitization was available at time of inspection. Please obtain thermometer or temperature measuring device for hot water sanitization prior to re-inspection on 8/25/2023. Correct By: Correct Prior To Reinspection