Thompson 105

Inspector's notes

At warewashing handwashing sink, hand sanitizer in two hand soap dispensers. Manager provided handwashing soap at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, open flats of raw shell eggs stored over covered containers of ready to eat sauces and cooked meats. Instructed manager to move flats of raw shell eggs below ready to eat foods to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, pork belly/90*F and cooked onions/100*F-119*F out of internal temperatures. Per manager, pork belly and cooked onions were hot holding for less than 2 hours and ready for service. Pork belly and cooked onions were reheated to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, chicken bones with meat/ 47*F and cooked meat sauce/ 46*F out of internal temperatures. Per employee, chicken and meat sauce were prepared two days ago and previous day. Chicken bones with meat and cooked meat sauce were discarded. See embargo form. On cook line, in metal containers sitting on ice, TCS foods (cut tomato mixtures, cut leafy greens, cooked vegetables) with internal temperatures of 46*F-55*F. Per manager, TCS foods were placed out for service <4 hours. Ice baths were made for TCS foods to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In hot holding box unit near back side of rotisserie, prime rib and shaved prime rib with internal temperatures of 90*F-110*F. Per manager, prime rib is cooked on rotisserie, which is unable to have FDA code parameters set. Per manager, prime rib is used for the evening and discarded. Establishment does not have written time control procedures and did not have start/discard time on hot holding box. Manager provided start/discard time for prime rib and time control procedures were written at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk in cooler with ambient temperature of 46*F, taken with inspector probe thermometer. TCS foods with internal temperatures of 42*F-43*F. Repair company was called and on site by end of inspection. If ambient temperature of walk in cooler is unable to drop to appropriate temperature, TCS foods will be relocated to additional alcohol walk in cooler which has an ambient temperature of 37*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After machine was primed and machine re-run, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after exchanging out bottles of sanitizer, and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

In hot box holding unit near back side of rotisserie, reheated roast with an internal temperature of 85*F-90*F. Per employee, roast was reheated in oven within normal time parameters and used for sandwiches. Roast was moved to be reheated to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked vodka sauce/ 60*F-70*F prepared and cooling in covered containers about 6 inches deep. Per employee, vodka sauce was prepared within normal time parameters. Employee moved vodka sauce to ice bath to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the high temperature dish machine, the final rinse thermometer was not registering 180F as required; however, the utensil surface temperature did achieve 160F. Repair the thermometer as needed. Staff has repair service in progress, and has a waterproof maximum registering thermometer available to monitor until parts are obtained and service is performed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the bar, observed no chlorine in the final rinse of the in-use dish machine. It was determined that detergent was being supplied to the final rinse. The solution was replaced with approved chlorine sanitizer, and proper chlorine concentration (50-100ppm) restored. Corrective Action: 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........On the line, observed a worker drop a plastic wrapped cucumber on the floor, and proceed to pick it up and place it on work surface (cutting board) with other wrapped cucumbers. After instruction, the worker properly cleaned/sanitized the surfaces that came in contact with the soiled item. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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......In the bar with large fold-up, exterior windows open, observed uncovered ice bin. Maintain covered. Correct By: Correct Prior To Next Routine Inspection

Core-4-502.11(A) and (C), C: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices.....At the kitchen mechanical dishwasher, the rinse temperature indicator appears to be malfunctioning. Maintain it in good repair. The owner immediately scheduled repair service. Correct By: Correct Prior To Next Routine Inspection