Buck & Rider

Inspector's notes

Observed high-temp mechanical dishmachine in use with final rinse temperature of 150 °F as measured with min/max holding thermometer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Observed rinse temperature of 170 °F after troubleshooting of dish machine. Discussed importance of monitoring rinse temperatures with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Repeat violation: 2nd. Observed cooked crab in drawer coolers near sushi station at 47 °F. Food had been cooked and prepared roughly three hours prior as per person in charge. Observed cooked crab at 43° F thirty minutes after initial temperature was taken. Time/temperature control for safety (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. Discussed proper cooling methods with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet stainless steel food containers on drying rack in dish pit stacked snugly together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chef handle and batter raw chicken with gloved hands. Then without first washing their hands, observed the chef change their gloves and garnish French fries with salt with their gloved hands.

Inspector's notes

Observed dark residue on the upper interior of the ice machines in the kitchen. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Please clean the ice machines as frequently as necessary and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 the high-temperature dish machine in the kitchen being used to wash dishes at time of inspection. Observed high-temperature dish machine reach a maximum surface temperature of 153.6°F with min/max thermometer.

Inspector's notes

In the upper section of the prep refrigerator closest to the handwashing sink observed goat cheese/55°F and roasted garlic/47°F. In the lower drawer of the prep refrigerator closest to the handwashing sink observed cooked crab/47°F. Observed blanched broccolini 47°F in the drawer of the prep station near the sushi station. After discussion with the person in charge it was determined all TCS foods were within safe time parameters (11AM set up time). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The goat cheese and roasted garlic were voluntarily discarded by PIC at time of inspection. All other TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed utilizing shallower containers in the upper section of the prep refrigerators to allow proper air flow. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

In rear walk-in refrigerator observed cooked sushi rice/83°F tightly covered with another container of food stacked on top. In the rear walk-in refrigerator observed a large container of cooked vegetable stock/89°F over 12 inches deep. After discussion with the person in charge it was determined the sushi rice and vegetable stock had been cooling for an hour.

Inspector's notes

Observed a plastic container of pooled shelled eggs stored on the shelf directly above a plastic containers of raw garlic. No overhead contamination observed.

Inspector's notes

At the bar observed low temperature chlorine dish machine in use. Observed final rinse chlorine concentration at 0 PPM at time of inspection. Final rinse chlorine concentration shall measure between 50- 100 PPM.

Inspector's notes

In the drawer coolers on the line observed raw shrimp/ 46°F, cooked crab/ 45°F, cooked chicken/49°F. In the small glass door reach in refrigerator in the beverage station observed heavy cream/48°F and milk/47°F.

Inspector's notes

Observed portioned cooked sushi rice/64°F on the top shelf in the rear walk in cooler in a shallow covered container with another container stacked on top. After discussion with the person in charge it was determined the sushi rice was cooling for 20 minutes.

Inspector's notes

Observed multiple shellstock tags from January 2025 with no last sold date. Shellstock tags were not in chronological order.

Inspector's notes

Observed multiple plastic containers of pooled eggs shelled eggs stored on the top shelf directly above plastic containers of raw garlic and radishes.

Inspector's notes

Observed cooked golden beets/ 60°F and sliced tomatoes 47°F in the upper portion of the open top prep cooler. Observed a small container of roasted peppers 117°F and cooked shrimp 50°F in the drawers of the open top prep cooler. After discussion with the person in charge it was determined the golden beets, sliced tomatoes, and shrimp were prepared around 1 PM and the roasted peppers were prepared around 2 PM. 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. Ensure TCS foods are properly cooled prior to being stored in the prep cooler. Prep coolers are not designed to cool foods and are intended only to hold previously cooled foods (41°F or less). All TCS foods were moved to the walk-in cooler to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chef adjust a plated hardboiled egg with their bare hand at time of inspection. Bare hand contact is not approved with ready-to-eat (RTE) food items.

Inspector's notes

Observed a plastic container of ground beef stored directly on top of a container of raw bacon in the walk-in cooler. Observed a plastic container of raw unpasteurized shelled eggs directly above a container of lemons in the beverage cooler.

Inspector's notes

In the ice machines, observed an accumulation of dark black and pink residue inside the upper interior of the ice machines. Equipment for non-TCS (time and temperature controlled for safety) foods shall be cleaned at a frequency necessary to preclude accumulation of soil. Discussed with PIC cleaning frequency of non-TCS food equipment. Corrective Action: Correct prior to next routine 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 raw chicken/ 46°F, chopped lettuce/ 47°F, cooked shrimp/ 46°F in the refrigerated prep table cooler near the kitchen entrance. According to the person in charge TCS foods were stored in the cooler since 11AM. All TCS products were moved to the walk-in cooler at time of inspection to cool. Minimum internal temperature of refrigerated prep table cooler measured at 45.5°F with min/max thermometer. Reviewed service receipt from 5/7/24. Service call made at time of inspection. Ensure refrigerated prep table cooler maintains 41°F or less prior to being used to store TCS foods Correct By: Corrected At Time Of Inspection

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. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed a large container over 12 inches deep of vegetable stock/ 93°F cooling in the walk-in cooler. TCS foods shall be cooled from 135ºF to 70ºF within 2 hours and cooled from 70ºF to 41ºF within 4 hours. Acceptable cooling methods include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient. The stock was within safe time parameters. The person in charge instructed staff to place the container of vegetable stock in a deep ice bath and will monitor/stir until fully cooled. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed the handle of food scoops touching cooked grain in the drawer cooler. Observed the handles of ice scoops touching ice at the bar. The handle of the food/ice scoops may not be sitting in contact with the food/ice. The person in charge moved all food/ice scoops at time of inspection so they were not touching food or ice. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source. Observed cubed ice in clear bags with no label in the rear reach in freezer. Reviewed invoice from ice supplier at time of inspection. No active permit was found for the source of ice, Artisan Ice. Person in charge was informed all foods sold in the establishment must come from an approved source (i.e. a permitted/inspected establishment/facility or from a registered cottage law producer). The ice was discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 unmarked blue cheese stuffed olives/67?F stored at room temperature. According to the person in charge, blue cheese olives are held for 4 hours at room temperature. When utilizing time as a control, foods must be marked or otherwise identified to indicate the time that is 4 hours past the point the Time Temperature Control for Safety (TCS) food was removed from temperature control. Time as control procedures were updated and discard times were attached at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in use utensils stored in a container of water at 91?F. In use utensils left in standing water must be in water that is at least 135?F or hotter. The container of water was emptied at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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 high temperature dishwasher in use. Establishment does not have an irreversible high temperature measuring device to monitor dish washer at the time of inspection. Discussed approved devices with the person in charge. Please obtain high temperature test strips that react at 160'F or an irreversible high temperature thermometer prior to re-inspection on 3/1/2024. Correct By: Correct Prior To Reinspection

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. Observed cooked rice in table top drawer cooler next to the grills. Internal temperature of the cooked rice was 68°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. According to the chef the rice was within safe time parameters. The cooked rice was voluntarily discarded at time of inspection. The tabletop cooler appeared to be malfunctioning. The tabletop cooler was plugged into a new outlet and had an internal temperature of 56.8°F. Discontinue use of cooler for TCS foods until it maintains 41°F or less. Observed sliced tomatoes/54°F and hardboiled eggs(no shell)/ 52°F in upper prep cooler. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. According to the chef the sliced tomatoes and hardboiled eggs were within safe time parameters. Discussed fully cooling product prior to placing in prep cooler. Discussed monitoring temperatures of cold holding units, and to adjust defrost cycle time when least amount of food is present in the cooler. Discussed not overfilling containers of items in prep cooler with chef. Utilize lid/ prep cooler covers to maintain 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Establishment utilizes 4 hour time as a control for cooked heavy cream + shallot sauce and sushi rice. No time markings observed for cooked heavy cream + shallot sauce and sushi rice. The foods were removed from temperature control at 11AM and were marked accordingly at time of inspection. If utilizing 4 hours and no temperature control: The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed front door propped open at time of inspection with no outer opening protection. Please keep outdoor openings closed unless the outdoor openings are protected (air curtains/ screens) against the entry of pests. The front door was closed at time of inspection. Correct By: Corrected At Time Of Inspection