Walk-On's Sport Bistreaux

Inspector's notes

Observed a minor leak at the prep sink right side basin. All plumbing must be maintained in good repair at all times. Please repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an open personal drink in the prep line. Personal drinks with a lid and straw placed in an area away from food and/or food contact surfaces are ok. Drink was discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cell phone sitting on a cutting board. Keep all personal items stored away from any food and / or food contact surfaces to avoid contamination. Item was moved to another location at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the inside panel of the walk-in refrigerator door separating. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

front side open top line items found exceeding 41*f degrees due to heat shelf radiating heat on open items. Various sliced and shredded cheeses found 60*f degrees, cut lettuce 55*f and cut tomatoes 50*f. Manager voluntarily discarded top portions of items and moved the remainder to walk-in to cool to 41*f degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open drink in kitchen area. All employee drinks should be in cups with lids and straws. Discussed with PIC, having all employee drinks with lids and straws and in a place where contamination is avoided. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender wash hand for less than 20 seconds. Asked bartender to make sure she is washing for at least 20 seconds with soap and water. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed server drop dirty dishes in dish pit area and then proceed to grab a to go container and place a customers food in it. Discussed washing hands any time dirty dishes are handled before doing anything else. Server washed hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a whisk in the basin of the hand sink behind the bar. Removed whisk and discussed with bartender not placing anything in the basin of a hand sink and not using it for any other purpose. Corrective Action: Corrected at time of inspection.

Inspector's notes

Consumer advisory statement present on menu but no asterisk by any of the potentially harmful foods. Discussed with PIC items that require an asterisk to alert consumer of potential hazard. Please change menu items to contain asterisk Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed white fish wrapped in bags on line holding at 45*F. Discussed with PIC when fish is prepped to portion and cool properly to 41*F or below before wrapping them tightly. Fish had been prepped more than 4 hours prior. Had PIC discard fish. See embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shrimp sitting in prep sink in prep area at room temperature. Discussed with prep cook thawing frozen food under cool running water and not at room temperature. Prep cook placed shrimp in walk in. Also observed ROP tuna in walk in cooler thawed but still in packaging. Any ROP fish must be completely removed from packaging when thawed or prior to thawing. Cook will remove fish from packaging. Corrective Action: Corrected at time of 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. Observed employee grab raw shrimp with gloves and proceed add seasonings and toppings without first washing hands. Instructed employee to remove gloves and wash hands for 20 seconds before returning to food prep. Please wash hands in between handling raw foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at hand washing sink near seafood station. PIC restocked paper towels at time of inspection. All handwashing sinks must have soap and paper towels at all times. 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 low temp dishwashing machine dispensing 0 PPM of chlorine sanitizer in warewashing area and in bar area. PIC, replaced sanitizer solution but could not prime line and stated a service call would be made to make repairs. Until repairs are made, three compartment sink will be used. Please test regularly to ensure proper levels are maintained. ***REPEAT VIOLATION*** Correct By: Corrected At Time Of Inspection

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. Observed linguini pasta, green salad mix, and grilled chicken pre-portioned in plastic bags with an internal temperature of 46-49*F in prep tables. According to PIC, all items had been recently prepped within 1 hour and were unwrapped and placed into walk-in cooler to rapidly chill and ensure proper cooling. :

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 high temp dish machine reaching rinse temperature of only 134*F. Had PIC discontinue use of machine and utilize 3 compartment sink and call for service of Dish machine. Correct By: Corrected At Time Of Inspection