Huss To Go

Inspector's notes

Observed blue cheese (04/26) and garlic in oil (04/26) stored past 7 days in walk-in unit at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection.

Inspector's notes

Observed employee book item placed on top of ice bin for service at bar area. Designate area for storage of personal belongings to prevent contamination prior to next routine inspection. PIC had personal item removed at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chemical warewashing unit located at the bar dispensing chlorine concentration of 0ppm. Chlorine sanitizer solution shall be between 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC agreed to not use unit in question until it has been serviced. Have unit serviced prior to reinspection scheduled on 09/09/24. Corrective Action: Correct prior to re-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 a container of raw chicken skewers being stored over ready to eat foods such as beer cheese in the walk in cooler. Person in charge moved the raw chicken skewers to the bottom shelf below any ready to eat foods. Discussed the importance of storing all raw animal proteins below any ready to eat foods to prevent any cross contamination. 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 cut tomatoes, cooked corn, pickled onions, cut lettuce and shredded cheese having internal temperatures of 48-51*F in a small reach in prep cooler. Employee states these foods were placed in the unit less than 1 hour prior to inspection and were moved to a different working cooler at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. 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. 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 25ppm chlorine sanitizer solution in mechanical dishwashing machine at the bar; loaded with cups and cutting board. Chlorine sanitizer solutions must be within 50-100ppm range. PIC agreed to use 3-comp sink located in the bar for cleaning and sanitizing food contact surfaces and utensils until the warewashing machine in question has been fixed. Cups and cutting board found in the dishwashing machine was sent to be rewashed and resanitized in the kitchen at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Observed accumulation of grease and food residue on wall behind cooking equipment in the kitchen. PIC was instructed to have it deep cleaned prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered --- Observed no covered receptacle in women's bathroom and unisex bathroom at the establishment. Women/unisex bathrooms must be provided with covered receptacles for proper sanitation. PIC was instructed to have this violation addressed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 deep container of cooked pork in the walk in cooler having an internal temperature of 56*F. Employee states it was from last night and should have cooled from the night before. Person in charge voluntarily disposed of the pork at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. 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.--In the prep cooler closest to the dishwashing machine, observed coleslaw (cabbage), in house ranch (buttermilk), cut tomatoes, in house red salsa (tomatoes), sauerkraut, cooked corn and pico de gallo (tomatoes) having internal temperatures of 47-51*F. Employee voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked sausage and cooked onions cooling in ambient temperature for at least 1 hour. Also observed a deep container (more than 4 inches) of black beans being cooled in the walk in cooler with the lid closed. Employee placed the cooked sausage and onion in the walk in to cool properly and separated the black beans to more shallow containers. These TCS foods were in the appropriate cooling temperatures/times at the time of inspection. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection