Hash Kitchen

Inspector's notes

Observed several containers stored as clean stacked wet with food debris still intact at the time of the inspection. Observed dicer in that same area as well with red onion debris still present on the blade. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed potato tacos, sausage patties chicken wings and chicken patties in the reach-in cooler near the upright freezer between 44-47'F. The ambient temperature of the cooler was 52'F via min/max thermometer. Observed chorizo, bacon, liquid eggs, pickled vegetables, cheddar cheese, cotija cheese, milk, crema, caramelized onions, and bacon between 44-48'F in the reach-in on the far west end of the cookline. Ambient temperature of the cooler was 47'F via min/max thermometer. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 containers of in use utensils on the cook line that measured 90*F-92*F with inspector probe thermometer. The Chef replaced at time of inspection. Discussed with the person in charge that in use utensils should be stored either under running water, water that is maintained at 135*F or higher, or use time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In-use warewashing machine in kitchen showed 0ppm chlorine concentration on 3 consecutive washes. Food-contact surfaces must be properly sanitized after washing and rinsing and must have a chlorine concentration of 50-100ppm to properly sanitize. PIC called maintenance and employees will use 3-compartment and bar warewashing machine in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a fly tight trash receptacle at time of inspection. Discussed with the person in charge that a trash receptacle with a fly tight lid should be available at all times for proper disposal of dog waste. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment was missing fly-tight trash can on dog patio. Obtain and keep available for any animal waste. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the dish machine in the back of house. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The machine was primed and tested correctly. This is a second consecutive repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soup in the hot holding unit at the server station with an internal temperature of 107*F and had been in the unit since this morning per PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in use ware washing machine in the kitchen to have a final rinse chlorine concentration of 0 PPM. Dish machine was ran a 2nd time and tested at 25 PPM. Acceptable chlorine concentration shall measure between 50-100 PPM. Ware washing machine was drained, and sanitizer was primed. Chlorine concentration measured at 50 PPM.

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Sanitizer bucket on prep line measured well above 500 ppm QUAT during inspection, bucket was emptied and remade at time. Please ensure QUAT sanitizer is maintained between 150-400 ppm. Correct By: 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 precleaning dishes before loading them into the mechanical warewashing machine, then unloading clean wares without washing hands first. Instructed employee to wash hands before handling clean wares. Please ensure hands are washed after becoming contaminated and before handling clean wares, and glove changes are not used as a substitute for proper handwashing. 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... Handsink on end of main prep line, and handsink in back area did not have any paper towels at time of inspection. Both sinks were re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Correct By: 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... Observed excessive dried food debris built up on deli slicer during inspection, person in charge was unsure of when slicer was used last and had it cleaned at time. Please ensure equipment and utensils are cleaned and sanitized, and maintained clean to sight and touch between uses. 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.>>> Observed in a hot box on the cook line with some back up items, such as green enchilada sauce, red sauce, and demi glaze with an internal temperature between 89-103*F, items had been in hot box for less 2 hours and were properly reheated on the stove to above 165*F. Kitchen employee realized the hot box temperature gauge was not properly set to temp and they adjusted it. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>> Observed an un marked spray bottle with an orange/red chemical. Manager verified the chemical was grill cleaner and properly labeled the spray bottle. All chemicals and spray bottles shall be properly labeled. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>> Observed 2 knives with food debris stored in between two prep tables on the cook line near the pancake/waffle area. Manager took knives to the 3-comp sink area and reviewed proper storage area that are clean to maintain in use utensils clean. Correct By: Corrected At Time Of Inspection