Hub Grill and Bar

Inspector's notes

Observed grease, food debris, and other organic matter accumulating on the floors and walls around the fryers. Observed grease accumulating on the sides of the fryers as well. Please have areas cleaned more frequently. The facility should be cleaned as frequently as needed to prevent accumulation of food, oils/grease, residues, and other soils. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the low, chicken wing cooler, observed chicken wings at 52*F - 54*F. One container of wings was placed in unit 3 hours prior and was moved to the walk in to cool. Another container of wings was in the unit overnight and was embargoed. In the fried chicken prep cooler, observed shredded cheese, cooked potato skins, cooked potato balls, and raw chicken at 52*F - 62*F. All foods were placed in the unit 3 hours prior and everything was moved to the walk in cooler to cool. In the low prep cooler under the grills, observed raw chicken, cooked mushrooms, cooked peppers, raw veggie burgers, raw beef burgers, raw beef portions, sliced deli turkey, roast beef, shredded cooked chicken, and sliced and shredded cheese all holding between 50*F and 63*F. All foods were placed in the unit 3 hours prior and everything was moved to the walk in cooler.

Inspector's notes

On the prep line, observed the chicken wing cooler holding at 55*F and the cooler under the grills holding at 59*F. The TCS foods in the fried chicken cooler were above 41*F however, the cooler was unplugged to defrost prior to inspector taking a temperature of the unit. Unit coils were covered in ice. All coolers must be repaired or replaced prior to using them for TCS foods again. All equipment used for holding TCS foods must be able to keep the TCS foods above 135*F or below 41*F. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the sides of the fryers and the surrounding equipment accumulating grease and food debris. Non-food contact surfaces of equipment must be cleaned as frequently as necessary to preclude any accumulation of grease, food debris, or other soils. Please have this area cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no written procedure for cleaning up vomiting and diarrheal events is in place. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Person-in-charge (PIC) was emailed a written policy for cleaning up vomit and diarrheal events. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher at bar test between 10ppm and 25ppm for Chlorine sanitizer. PIC closed off dishwasher and relocated soiled dishes to kitchen warewashing area at time of inspection until bar dishwasher can be repaired. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, diced tomatoes, and coleslaw range in temperature between 45*F and 52*F located in the middle cold top unit. Per PIC, tomatoes and coleslaw had been in the unit for approximately two and a half hours. All other TCS food products in cold top were at 41*F. PIC moved tomatoes and coleslaw to the walk in 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. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

Observed shut-off downstream valve attached directly to a hose which was attached to the atmospheric vacuum breaker at the mop sink. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of lots of fruit flies by back hand sink at 3 compartment sink area. Talked to manager about cleaning policy, pipe locations and pest control services. Ensure that area has fruit flies removed and under control. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cheese at 50F inside small undercounter fridge by pizza oven. Min/max thermometer at 46F. Only TCS foods in it was cheese, and manager transferred to another fridge as it has just been placed there. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of lots of fruit flies by back hand sink at 3 compartment sink area. Talked to manager about cleaning policy, pipe locations and pest control services. Ensure that area has fruit flies removed and under control. Corrective Action: Correct prior to re-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 sneeze into their hands, wiping them on their clothes, and then put away clean dishes that just finished in the dishwasher. Manager talked to staff member. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Correct By: Corrected At Time Of 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 dishwasher at 0 ppm bleach in the bar area, and 0 ppm bleach at the main dishwasher. Main dishwasher also got to 150F. Facility has 200 ppm quat set up at the 3 compartment sink in the back, and manager able to get bar dishwasher working. Ensure that bleach dishwashers are set from 50-100 ppm bleach, and high temp dishwashers at 160F internal temperature. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ---Observed front door, patio door and garage style roll up doors are open during the beginning of the inspection. Talked to manager about screens and air curtains. Ensure that there are barriers and outer areas are protected so as to reduce pests in facility. Facility closed all their outer openings. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ---Observed air curtains were not on for the opened garage style doors, and 2 walk through doors to the patio were left open. Manager had air curtains turned on, or doors closed during inspection. Talked about pest control policy. Ensure there is protection to prevent flying pests from entering the facility. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 at bar grabbing orange garnish for drinks with bare hands. Employee removed the garnish. Ensure that bare hands do not touch ready to eat foods. Correct By: Corrected At Time Of Inspection