Hash Kitchen

Inspector's notes

In walk-in refrigerator observed a deep container (about 1.5 feet deep) with brine and onions at 124*F. Per PIC it had been in the unit less than an hour. PIC placed an ice wand into the container to properly cool the item. Corrective Action: Corrected at time of inspection.

Inspector's notes

On service line observed cooked hot holding smashed potatoes. Potatoes were holding between 119-121*F and per employee had been out for about 5-10 minutes. Potatoes were re-heated to 165*F prior to placing into hot holding at 135*F. Potatoes were being stored in a large container and sitting on top of a rack that prevented the potatoes from being in contact with the hot pan. Corrective Action: Corrected at time of inspection.

Inspector's notes

Small cold holding unit on service line was holding liquid eggs between 48-49*F; unit was holding at 48.5*F per min/max thermometer. Per employee the unit was holding below 41*F at 7am, however temperatures were not checked since. All items in the unit were discarded and ice baths or time as a control will be used until unit can be fixed. Establishment has sufficient additional refrigeration to continue operations. Corrective Action: Corrected at time of inspection.

Inspector's notes

FOURTH OCCURRENCE - Floor in main dish area is beginning to become worn with areas where concrete is showing through. Resurface or seal flooring so that it is smooth, durable, non-porous, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in refrigerator observed a speed rack with trays of donut dough (with raw shelled eggs as an ingredient) being stored over mascarpone and raw bacon. PIC re-arranged items so that cross contamination would not occur. Corrective Action: Corrected at time of inspection.

Inspector's notes

THIRD OCCURRENCE - Floor in main dish area is beginning to become worn with areas where concrete is showing through. Resurface or seal flooring so that it is smooth, durable, non-porous, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND OCCURRENCE - Floor in main dish area is beginning to become worn with areas where concrete is showing through. Resurface or seal flooring so that it is smooth, durable, non-porous, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in refrigerator inspector observed on a speed rack raw bacon on sheet pans being stored directly above bags of mashed potatoes. Inspector also observed in walk-in refrigerator a tray of open raw chicken being stored directly over a box of raw pork shoulder, and raw ground beef patties being stored directly over raw bacon. PIC re-arranged items so that cross contamination would not occur. On the cook line inspector observed an employee coating bread in french toast batter (which contains raw shelled eggs) that was being held in the top part of a prep unit. The employee dipped the bread in the batter and then placed the bread on a plate. While the bread was being moved from the batter to the plate it was transferred above a container of strawberries and batter dripped into the strawberries. The strawberries were to be used as toppings. PIC discarded the strawberries and will ensure that all raw food items do not come into contact with ready to eat products. Corrective Action: Corrected at time of inspection.

Inspector's notes

During the inspection dishes were being washed in the main kitchen dish machine. Chlorine concentration was at 0ppm when the machine was tested. PIC re-stocked the chlorine supply bucket and primed the machine so that a proper chlorine concentration between 50-100 ppm was obtained. The dishes that had previously been washed were re-washed and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Inspector observed a container of real butter and oil mixture (mixed in-house) on the grill being held at 123*F. Per PIC it had been on the grill for about 2 hours. The mix was meant to be in a hot water bath, but no water was in the water bath container. PIC re-heated the butter to 170*F prior to placing into hot holding at 135*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Floor in main dish area is beginning to become worn with areas where concrete is showing through. Resurface or seal flooring so that it is smooth, durable, non-porous, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On server line a wall-shelf with employee drinks is installed directly over pitchers of water and water glasses. PIC will move employee drink area to a location where possible contamination of food items and equipment will not occur. Also, on prep line observed an employee's personal phone being stored on a top shelf above prep units and prep areas. PIC moved phone to bottom shelf where contamination would not occur. Be sure that all employee items are stored in a way to prevent possible contamination. Corrective Action: 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.-----Observed main dishwasher in kitchen and bar dishwasher actively in use for cleaning food contact surfaces sanitizing at 0 ppm chlorine. PIC primed, ran dishwasher multiple times, re-primed, and re-ran multiple times. After PIC adjusted dishwasher, dishwasher was observed properly sanitizing between 50-100 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals-----Observed above 500 ppm quat sanitizer in all sanitizer buckets throughout establishment. Per PIC, establishment is working with chemical supplier to address known issues with dispenser. Reviewed with PIC the importance of testing sanitizer levels when setting up sanitizer and the importance of proper sanitizer levels. PIC diluted sanitizer buckets to proper sanitizer levels between 150-400 ppm at time of inspection. Correct By: Corrected At Time Of Inspection