Carry on Bar

Inspector's notes

Observed bar employee take garnish from container to place into drink with bare hands. Person in charge discarded garnish and instructed employee to use tongs for garnish. Discussed with PIC the importance of using utensils to place garnishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed double baked potato cooling in bottom part of prep table covered in plastic wrap. Discussed with person in charge that food must cool in an uncovered container in the walk-in. PIC moved baked potato to walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Danish pastries with cheese stored at ambient room temperature at front coffee bar. PIC stated establishment uses 4-hour time control for pastries item, but items observed not time stamped. Observed whipped feta cheese stored at ambient room temperature in kitchen, time-controlled item per PIC, observed missing time stamps. All food items were brought out less than 4 hours prior (feta cheese was brought out at 10:30am and danish pastries were brought out at 9:30am). PIC had staff time stamp items with correct start time and discard time. Also reviewed and developed a new time as control policy with PIC at time of inspection. PIC had new policy printed and posted at time of inspection. All TCS foods being held under time as a control were properly time stamped 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

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 oysters stored in a stacked manner tilted above fully cooked lobster tail in walk-in unit. 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 deep containers of cut leafy greens stacked on top of each other with lids covered. Items were prepped within the hour. Discussed with PIC proper cooling methods. TCS foods must 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: Correct prior to next routine inspection.

Inspector's notes

Observed cooked oxtail, cooked bolognese sauce, cooked shrimp, shredded parmesan, cooked red peppers, cooked squash. cooked polenta and dairy milk; measured 45-53'F, in prep cooler unit located in dinnertime cooking area. PIC stated all items had been in unit overnight and for longer than 4 hours. Ambient temperature of unit measured at 44.6'F. All TCS foods improperly cold held were discarded by PIC at time of inspection. PIC put a work order in for unit at time of inspection; expected to be serviced prior to noon. PIC agreed to not use unit until it has been fixed. Establishment observed with more than adequate cooling and coldholding capacities. 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. 3RD CONSEUCTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS food items, cooked chicken (45-47'F), Steak gravy (46-48'F) being held in the prep table next to the bar prep area, and wild boar chorizo (48-51'F) being held prep table next the walk-in cooler. Both the cooked chicken and steak gravy were prepped/handled this morning prior to being placed in the prep table. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The wild boar chorizo was placed in the prep table 2 days prior to inspection. The chorizo was voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection. **2nd Consecutive Violation**

Inspector's notes

Observed portioned pasta (46-51'F)being cooled in bags in the bottom portion of the prep table near the walk-in. Pasta was being prepped at time of inspection. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must 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.

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.---In the cooler where the extra bar syrups are stored, observed in house watermelon syrup (cut watermelon) and bloody Mary mix (tomato cocktail) having internal temperatures of 46*F. Person in charge states these food items had been in the unit since the night before and voluntarily disposed of them. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. 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 the following TCS food having the following dates: in house lemon curd [(butter) (3/17)], in house salsa [(cooked peppers) (3/18)] and in house blue cheese dressing (3/18)]. 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). Correct By: Corrected At Time Of Inspection