Hash Kitchen

Inspector's notes

Slicer observed with dried food debris on the blade, stored as clean. Per manager, the slicer has not been used today. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ham, sausage, chorizo, mushrooms, beef, raw chicken and fish in the pull-out drawer below the grill at 48F-53F. Food was moved to cool in the walk in cooler. The cooler was observed holding at 55F. Do not store TCS foods in this unit until it is able to maintain foods at 41F or below. Per manager, the working sandwich cooler on the line will be used until this one is repaired. 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 several leaks in the dish washing area resulting in pooling water on the floor in that area. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tongs stored as clean on the bloody Mary bar handwash sink over the splash guard. Discussed handwashing may cause contamination of the tongs from splashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC moved the tongs to be washed, rinsed and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand soap available at the hand sink in the bloody Mary bar area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pooled eggs in the right cold table at the cooks line with a probed temperature range of 47-50 degrees F. Person in charge (PIC) stated items were just put in the cold table. At the bar, observed cut watermelon with a probed temperature of 52-53 degrees F stored on ice with the garnishes. PIC stated items have been out for less than 2 hours. PIC instructed bartender to store watermelon in the reach in. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

In the walk in cooler, observed a shallow metal pan of gravy with a use by date of 04/02/25. At the bloody mary bar, in the single door cooler, observed one container of classic bloody mary mix with a use by date of 04/01/25 and two chile bloody mary mixes with a use by date of 04/01/25. 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 shredded cheddar cheese and sliced pepperjack cheese with internal temperature of 47*F via probe thermometer in the top section of the main prep table at time of inspection. PIC stated cheese had been in the unit for about 4 hours or more. Discussed with Person in charge (PIC) proper time and temperature for cold holding TCS foods. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC discarded cheese at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

at the facility bar, observed bar dishwasher at final basin, 0ppm for chlorine. informed manager and bar staff. staff serviced the low temp dishwasher. chlorine at 50 ppm. established. corrected.

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. Cooked potato (fried potato) in bags with an internal temperature of 45 degree F. and stored at room temperature (written policy is available) Per manager and staff, potato just removed from walk in cooler but had not remembered to document the time. This is a 1st repeated violation from last inspection visit. Manager recorded time on product at time of inspection. Per manager, a time log shall be generated for staff to record upon removing from walk in and shall discard after 4 hours limit. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st