Brio

Inspector's notes

Observed cut tomatoes, cooked sweet potatoes, and parmesan cheese with an internal temperature of 50F located in the grill prep station. Per PIC the tomatoes with cut this morning (over 4 hours), and the cooked sweet potatoes and parmesan have been in the prep table since last night. All TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grill prep table, across from the ovens and grill, with a minimum ambient air temperature 49.0F, maintaining TCS foods above 41F at time of inspection. Equipment used for cold holding must be able to have the capacity to properly maintain all TCS food at 41F or below. The facility has other cold holding units for storage and for cooling TCS food to continue operating, with no re-inspection. Instructed PIC to not store any TCS foods in unit until the unit is repaired and holding at 41F or below. Recommended creating a time control policy for prep stations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple utensils stored in the basin of the hand wash sink located on the cook line. PIC removed utensils at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs stored above RTE sauces located in the bottom portion of the prep table on 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 black organic matter on the inside of the ice machine. Establishment must clean at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy accumulation of rust on the walk in cooler metal shelves. Discussed repairing or replacing shelves to eliminate the risk of physically contaminating food stored in the walk in cooler. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed diced and sliced tomatoes with temperature of 55 degrees Fahrenheit in the east cold holding table. PIC discarded at the time of inspection.Tomatoes were double containered. Discussed only having them in one container to help keep the tomatoes at 41 degrees F or below. Also observed in the walk in refrigerator, chicken cooked 8/13 with internal temperature between 45 and 46 degrees F. Chicken was discarded. TCS foods shall be held cold at 41 degrees F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter build up on both iced tea machine nozzles. Except when dry cleaning methods are used (4-603.11), surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned at least every 24 hours for iced tea dispensers and must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed 3 sets of dirty tongs stored in the clean utensil area. Person in charge (PIC) moved tongs to the warewashing area to rewash at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection. Repeat violation: 3rd

Inspector's notes

Observed sliced tomatoes in the far left cold top reach in cooler at the cooks line. Tomatoes had an internally probed temperature of 54 degrees F. Items were prepared about an hour prior to inspection. Discussed with PIC ensuring that once items are prepped, they are being placed in the walk in cooler to cool to 41 degrees F or below prior to being placed in the cold top. PIC moved tomatoes to walk in to properly cool. Corrective Action: Corrected at time of inspection. Repeat violation: 3rd

Inspector's notes

Observed dirty tongs stored in the clean utensil area. PIC moved tongs to the warewashing area to rewash at the time of inspection. Discussed ensuring utensils are clean after warewashing, before storing. Corrective Action: Corrected at time of inspection. 2nd repeat violation

Inspector's notes

Observed noodles and prepared lasagna at 50 degrees Fahrenheit in the walk in refrigerator. Per PIC and cooling log, items were prepared/cooked 2 hours prior to inspection. Noodles were transferred to a sheet tray to continue cooling and plastic on lasagna was loosened to allow to cool. Ensure foods are cooled to 41 degrees Fahrenheit before tightly wrapping or storing in deep containers. Corrective Action: Corrected at time of inspection. 2nd repeat violation.

Pf: Demonstration; Demonstration of Knowledge At the time of inspection, no employee had food safety managers certification and numerous priority violations were observed. The at least one person on site, the person in charge, must be food safety manager certified. Correct By: Correct Prior To Next Routine Inspection

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. An employee was observed entering the establishment through the back door and then started working in the back of house food prep area with out washing his hands. Also, and employee I the front of the house was observed using the phone and then put on mitts and work with bread with out washing her hands between tasks. Both employees were educated and properly washed their hands prior to putting on gloves as needed to work with food. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 the time of inspection, the hand wash sink at the cookline had a knife and food debris in it. The employee removed the items during the inspection. Ensure all hand wash sinks are limited to hand washing only. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 the time of inspection, no soap was available for use at the cook-line hand wash sink. Soap was provided. Ensure soap is available for use at all hand wash sinks at all times. 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. At the time of inspection, a pan of raw shell eggs were stored directly on top of cooked mushrooms at the front cookline and a piece of raw beef wrapped in plastic was stored above cooked pasta and cheese sauce in the walk in refrigerator. An employee rearranged items to ensure cross contamination is prevented. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Numerous utensils and pans stored as clean at the cook line and at the dish wash areas had food debris on them. The employees placed the items at the dishwasher and 3-compartment sink to properly wash, rinse and sanitize prior to storing. Ensure equipment and utensils are stored clean to sight and touch. Correct By: Corrected At Time Of 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. A pan of cut tomatoes at 58*F was observed cooling in the walk in refrigerator. Per employee the tomatoes were cut and placed in the walk in refrigerator to cool greater than 4 hours earlier. The person in charge discarded the tomatoes. Ensure all items cooled from ambient temperatures are cooled to 41*F within 4-hours as required. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. During the inspection, a two pans of cheese sauce at 98-100*F were hot holding at the cookline for greater than 4 hours and a pan of mashed potatoes at 125*F for less than 2 hours and was placed in the in a skillet to reheat to 165*F prior to returning to hot holding. Ensure all time/temperature controlled for safety items are held hot at 135*F or above. 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 the time of inspection, portioned cooked spaghetti and cooked tortellini at 44-46*F and raw calamari at 45*F were holding cold at the cook line. Per employee, the tortellini and calamari were place in the refrigerator to hold cold greater than 4 hours earlier and were discarded. The spaghetti was holding for less than 2 hours and was place into the walk-in refrigerator to return to proper cold holding temperature. Ensure all time/temperature controlled for safety food items are held cold at 41*F or below at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

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. At the time of inspection, cut tomatoes in a pan greater than 4 inches deep and covered at 58*F was cooling in the walk-in refrigerator. The tomatoes were discarded. Ensure all food is cooled properly in shallow uncovered pans. 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 small reaching refrigerator in the front service area was holding at 58*F with pans of butter portions not a proper holding temperature. Per person in charge the additional refrigeration on site will be used until the reach in is properly functioning. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained During the inspection, small leaks were observed at the top of the water softener, and the base of the at the 3-comparment sink, dipper well, and prep sink. Also, flex line was observed at the hand wash sink at the cook line and the bel cap for the atmospheric vacuum breaker at the mop-sink was missing. Repair all leaks and hard plumb the hand wash-sink prior to next routine inspection. Correct By: Correct Prior To Next Routine 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 mechanical dishwasher in the kitchen with chlorine concentration of 0 ppm. Observed chlorine was leaking from the pump. PIC had employee move dishes to 3 compartment sink to sanitize after washed in the dishwasher. 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 cooked rice and cooked chicken with internal temperatures between 53 and 56 degrees Fahrenheit. Per employee, items had only been there 2 hours. Employee moved items to the walk in to cool to 41 degrees. Ensure TCS foods at 41 degrees Fahrenheit prior to bringing to the prep tables. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 establishment using chlorine in the dishwasher without having test strips available. A re-inspection will occur on Wednesday, November 22, 2023. Correct By: Correct Prior To Reinspection