Aftermath

Inspector's notes

Observed baking trays stored as clean with buildup of food residue. All food-contact surfaces must be cleaned to sight and touch. Trays were relocated to warewashing area to be properly washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mayonnaise-based sauces in reach-in cooler with date marks indicating they were prepared more than seven days prior. Ready-to-eat, time/temperature control for safety (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 past 7 days of preparation were discarded by person in charge at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils between uses at cook line in water at 80 °F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed low-temp chlorine-sanitizer dishwasher equipped with quaternary ammonium sanitizer in use at establishment. When chemical methods are used to sanitize food-contact surfaces, the manufacturer's recommendations for sanitization must be followed. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge relocated all warewashing to three-bay sink to be washed, rinsed, and sanitized until dishwasher can be supplied with chlorine sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked quinoa and sliced canteloupe in reach-in cooler with date marks from over a week prior. Ready-to-eat, time/temperature control for safety (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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment not maintaining shellstock tags in chronological order thereby limiting the ablility to verify proper record retention for past 90 days.

Inspector's notes

Observed mechanical dishwasher in the the back kitchen and at the bar operate with 0ppm chlorine sanitizer.

Inspector's notes

Observed establishment vaccum seal fish onsite, fish is portioned from bulk and held in vaccum sealed state for more than 48-72 hrs.

Inspector's notes

Observed accumulation of soils along beverage lines in the walk-in cooler, on the walls and ceiling, and the fan covers. Discussed cleaning frequency.

Inspector's notes

Observed no paper towels at hand wash sink by the warewashing area.

Inspector's notes

Observed salsas under time as a control and not marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. The person in charge stated the salsa had been brought out from the walk in cooler less than 1 hour ago and labeled the time accordingly.

Inspector's notes

Observed raw tuna served as ready to eat with no disclosure to the consumer advisory added on the menu. The person in charge added a disclosure to all the menus at the time of inspections. Disccussed both disclosure and reminder portions of the consumer advisory.

Inspector's notes

Observed establishment using ROP method of storing fish. Establishment does not have a variance approval for ROP packaging at the time of inspecection. Establishment preps and portions fresh fish in ROP packaging then freezes and stores the ROP fish for time period that may exceed 72 hours thawing for service. Comment: A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Correct prior to next routine 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. Observed cooked vegetables and various dairy based sauces with internal temperatures between 97F -122F in the hot holding well by the cook line. The person in charge stated the food items had been fully reheated on the grill and placed into the hot holding well less than 2 hours ago and reheated the food items to 165F and adjusted the temperature settings on the hot holding well. Discussed TCS hot holding temperature of 135F or higher. 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 house made dairy based ranch dressing and mayonnaise/egg based aioli sauce with internal temperature of 49F in a container with limited ice by expo line. The person in charge stated the sauces had been brought out from the reach-in cooler less than 2 hours ago and placed the sauces into a container full of ice to completely cover the sauce bottles for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

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 a container of cooked sauce mixed with other food items and no date marking. The person in charge was not able to verify when the food was prepared or the content ingredients in the sauce. The person in charge discarded the sauce at the time of inspection. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of soils on the ceiling and fan covers of the walk-in cooler. Observed a build up of grease and condensation on the interior of the ventilation hood and drip system. Discussed cleaning frequency to protect food from contamination. Correct By: Correct Prior To Next Routine 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. Observed hand wash sink at the bar full of mixer/shaker tumblers and other utensils. The person in charge had a worker remove all dishware and utensils from the hand wash sink at the time of inspection. Discussed hand wash sink not used for other purposes than handwashing. 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 drinks at the bar can be prepared with raw egg whites and no consumer advisory on the drink menu. The person in charge added a consumer advisory to the drink menu and reprinted the menu at the time of inspection. Discussed disclosure and reminder for consumer advisory. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a can of pesticide spray stored on a shelf with dishwasher detergent and other cleaning solutions. The person in charge discarded the can of pesticide at the time of inspection. Discussed the restricted presence of pesticides in a food establishment and the use of certified pest control services. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed the ice scoop used to serve ice for consumption stored in direct contact between liquor bottles at the bar. The person in charge removed the ice scoop and had a clean ice scoop placed inside a clean container for storage. Discussed ice as a food ingredient and the ice scoop as a food contact surface and storage between use to prevent contamination. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered Observed no covered receptacle in the employee restroom used by female employees. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. 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... Mechanical warewashing machine in back area measured 0 ppm available chlorine while in use during inspection, chemical bottle was replaced and concentration was restored. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. 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... Cheese sauce measured 110 degrees F and vodka sauce measured 124 degrees F in steam table during inspection, items were reheated at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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... Establishment is performing multiple advanced processes which require variances. Observed vacuum packaging/ reduced oxygen packaging (ROP), pickling, and fermenting in walk-in cooler. Please submit a variance application if these processes will be continued. (ROP exception: items can be vacuum packaged for 48 hours (NO FISH), pickling: items pickled in house with hot brine must be treated at regular food items with a 7 day shelf life.) Operators were provided variance application at time. Correct By: Corrected At Time Of Inspection