Phoenix Bourbon Room

Inspector's notes

Observed dairy butter stored in multiple stainless steel containers at a temperature of 70 F. Per PIC, item had been out the day prior to inspection. PIC was informed except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Also discussed implementing time as a control policy for butter. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of food debris on establishment's equipment near food prep area such as the microwave, prep coolers, ovens and stove. 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

Observed no hand drying provision available at handwashing sink located at the bar. PIC provided hand drying provision for handwash sink 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ground beef patties stored directly above raw beef items on cooling rack in walk-in unit. 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. Provided proper food storage chart via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unused equipment and furniture stacked and stored in corner by exit door leading out to business access hallway. Avoid storage of unnecessary items in this manner to eliminate possible harborage conditions to prevent pest contamination. Remove items prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken drumsticks and cooked meatballs past 7 days datemarking in reach-in unit located opposite of cookline. PIC stated both items were frozen on day of prep and pulled from the freezer on the marked thaw date. Cooked chicken drumsticks observed with prep date of 08/17 and pulled date of 09/04; item was to be discarded by 09/09. Cooked meatballs observed with prep date of 09/05 and puled date of 09/08; item was to be discarded by 09/13. Suggested PIC to include discard date to ensure all staff can easily identify cooked food items that are past 7 days. 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). Provided datemarking guidance and General AMC (Active Managerial Control) Template via email. PIC was signed up for AMC Class scheduled on 09/24/24 at 08:45 AM MST. 3RD CONSECUTIVE VIOLATION. Corrective Action: 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 a container of raw chicken being stored over raw pork in the walk in cooler. Person in charge moved the chicken below any other raw proteins/ready to eat foods at the time of inspection. Discussed the importance of storing all raw animal proteins appropriately according to cooking temperatures to prevent cross contamination. Correct By: Corrected At Time Of Inspection

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 the following Time/Temperature Control for Safety (TCS) foods being dated: Cooked pasta (4/27) and Bolognese (4/26). Person in charge voluntarily disposed of them at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 cooked meat loaf, cooked chicken wings, cooked pork carnitas and cooked chicken not having date markings at the time of inspection. Person in charge states these foods were taken out from the freezer or cooked about 2-3 days prior to inspection. Person in charge dated these products appropriately at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

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 the following ready to eat time/temperature controlled for safety foods labelled with the following preparation, open, open/thaw dates: feta cheese (1/23), goat cheese (1/23), par cooked cauliflower (1/21), cooked sausage (1/21, 1/22), cooked risotto (1/21), and cooked macaroni noodles (1/21). Person in charge willingly discarded of all of these foods. Person in charge was informed that ready to eat time/temperature controlled for safety foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness; foods that are ready to eat time/temperature controlled for safety that are stored in the establishment for more than 24 hours must be labelled with their opened, prepared, or opened and thawed date to ensure they are discarded/sold within 7 days (day 1 being the day they were opened, prepared, or opened and thawed). Person in charge indicated they would train staff. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu for establishment; the menu has a disclosure but does not have the reminder (i.e asterisks to all of the foods that are served raw or undercooked). The establishment is currently serving a raw egg yolk sour, ahi tuna, ground beef burgers, and beef steaks undercooked. Person in charge was informed they must include asterisks next to all of these foods to remind patrons that these foods have an increased risk especially for young children, the elderly, and those with weakened immune systems which is stated in the disclosure. *RE-INSPECTION 02/09/24* Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-502.12 (A, B4, C, D2b-e, and E1), P: Reduced Oxygen Packaging, Criteria. 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/3978/Food-Variances>>>Observed the following time/temperature controlled for safety foods packaged in reduced oxygen packaging labelled with the following in house packaging dates: raw beef steaks (1/25, 1/26), raw salmon (1/13), and deli turkey (1/26). Person in charge confirmed that these were the dates they were packaged in reduced oxygen packaging and that they had not been removed from the packaging since that date. Person in charge was informed that time/temperature controlled for safety foods that are reduced oxygen packaged in the establishment must either be removed from the packaging within 48 hrs. or they may acquire a variance with Maricopa County Environmental Services. Person in charge was informed because all of the foods listed above were packaged more than 48 hrs. before inspection they may not be fit for human consumption due to lack of control of harmful pathogens and thus were being embargoed. Person in charge collected all of these foods into a container, placed a label indicating "do not use" on the container, and indicated that rather than throwing the food away the owners would like to take it home for their own personal consumption; person in charge is aware they cannot sell/serve the foods listed above. A picture was taken of the container and inspector will return 02/02/24 to ensure these foods have been removed from the premises. Reduced oxygen packaging guidance with information for variance was emailed. RE-INSPECTION 02/02/24. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: 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.---Observed an employee grab raw shrimp, place it on the grill, took their gloves off, put new gloves on and started to touch clean plates and cooking utensils. Employee was asked to wash their hands before placing new gloves on. Discussed the importance of employees washing their hands after touching raw animals products and before touching clean plates/utensils or ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 black organic matter building up on the inner top of the ice machine which could be wiped off using an alcohol pad. Person in charge states they will clean the unit more frequently. Discussed the importance of cleaning these units frequently to prevent any build up of dust/organic matter. Correct By: Correct Prior To Next Routine Inspection