The Knip BLDG LLC

Inspector's notes

Observed several cutting boards in the dish pit area with numerous deep grooves and dark discoloration, making them difficult to clean. Cutting surfaces should be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken stored above raw fish in walk in cooler. 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 pate datemarked 5/27 stored in walk in cooler. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed items offered undercooked/cooked to order, tuna crudo and steak tartare, with asterisk reference but no footnote with consumer advisory on menu. PIC reported recent reformat of menu cut off footnote in printing. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed outdoor cooking equipment, not used for outdoor cooking per PIC, stored in outdoor area by walk-in unit. Remove unnecessary items and old equipment prior to next routine inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC provided updated menu via email with reminder statement present but advisory disclosure still missing. Observed raw/undercooked menu items (raw "Oysters w/ Steak Tartare", caviar items, "Asparagus Crostini" with soft boiled egg, "Tartare De Boeuf" with raw egg yolk) with no consumer advisory disclosure method. Informed PIC any protein items served made-to-order or menu items containing eggs served any style will require consumer advisory. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Re-inspection scheduled on 04/27/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sold shellstock tags properly marked with date sold but not kept in chronological order. Suggested PIC to separate retention of tags for mussels and oysters instead of having all tags placed in the same folder. Informed PIC shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC rearranged shellstock tags in chronological order at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw/undercooked menu items (raw "Oysters w/ Steak Tartare", raw "Scallop Crudo", "Tartare De Boeuf" with raw egg yolk) with no consumer advisory indication or reminder statement present. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Re-inspection scheduled on 04/17/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed outdoor cooking equipment, not used for outdoor cooking per PIC, stored in outdoor area by walk-in unit. Remove unnecessary items and old equipment prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee grab mint leaves and place it on a drink for a customer using their bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato confit, cooked beans, opened sour cream, cooked octopus, and cooked pasta not having any date marking. Person in charge states these foods were made 3-5 days prior to 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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 outdoor cooking with no handwashing sink available. Permit does not have an approved condition to perform outdoor cooking. Person in charge stopped cooking outside states they will not cook outside anymore until approved by the county. Discussed the importance of having a handwashing sink within 25 feet of food/food prep to ensure food safety. 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 tomato confit having date markings of 4/7-4/18. Also observed goat cheese having date marking of 4/13. Person in charge voluntarily disposed of these foods 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 duck and boiled eggs not having any date marking. Person in charge states these foods were made/prepared 3 days prior to inspection. Also observed raw chicken and ham in Reduced oxygen packaging (ROP) with no date/time marking. Person in charge states they were packaged less than 24 hours but dated the ROP ham/chicken and other TCS foods 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 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 garlic confit cooling in a reach in cooler but cooling in a covered container. The garlic confit was still in the appropriate time/temperature for cooling and was placed in a sheet tray to continue cooling. 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

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 shelled eggs being stored on the top shelf of the reach in cooler over numerous ready to eat products. Person in charge moved the eggs to the bottom of the cooler at the time of inspection. Discussed the importance of storing all raw animal proteins below any ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 veal stock cooling in the walk in cooler but being cooled in a big container deeper than 4 inches. Veal stock was still in the appropriate cooling temperature/time and were placed in smaller container to cool down more efficiently. 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. 2ND REPEAT. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd