Original Gravity

Inspector's notes

Observed raw chicken breasts/tenders being stored above beef and impossible burgers in the prep lowboy cooler. Informed person in charge (PIC) that animal proteins should be stored based on cooking temperature, with chicken being at the bottom since it requires the highest cooking temperature. Raw animal proteins must be stored below ready-to-eat (RTE) items such as impossible burgers. PIC properly stored all raw animal proteins according to the final cooking temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hummus, cheesecake, lime crema sauce, and garlic aioli in reach-in cooler with date markings indicating they were made seven or more days prior. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day they were 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 raw eggs being stored on shelf above cooked pasta and raw vegetables in reach-in cooler. Eggs were moved to safe location at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have any hot water available, service call has already been placed. Please ensure hot running water is available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Sanitizer buckets measured 0 ppm available chlorine due to wall mounted chemical dispenser not mixing correctly. Sanitizers will be hand mixed moving forward. Please ensure chlorine sanitizers are maintained between 50-100 ppm and wiping cloths are stored in approved sanitizers. Corrective Action: Corrected at time of inspection.

Core-3-501.13, C: Thawing... Observed bags of raw chicken thawing in prep sink in standing water, product was moved to a container and cold water was turned on. Please ensure food items are thawed under cold running water or refrigeration. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation... Sanitizer bucket behind bar measured 0 ppm QUAT during inspection, bucket was refilled at time. Please ensure QUAT sanitizers are maintained between 150-400 ppm and wiping cloths are stored in approved sanitizers between uses. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination... Observed containers of raw chicken being stored on shelf above mussels, beef, and impossible meat in prep top cooler. Chicken was moved to bottom shelf at time. Please ensure raw animal products are stored safely and in a way that cannot contaminate products with lower safe cooking temperatures or ready to eat food items. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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... Establishment uses both QUAT and chlorine sanitizers but only has chlorine test strips available. Please ensure appropriate sanitizer testing strips are available at all times. Correct By: Correct Prior To Reinspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 behind bar was being used to store dirty glassware during inspection, sink was cleared at time. Please ensure handsinks are maintained clean, accessible, and reserved for handwashing only. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 large container of house made pickled onions date marked 10/17 in reach in cooler, item was discarded at time. Please ensure food items are date marked and discarded within 6 days of the date they were prepared or removed from packaging. (Or apply for a variance exemption if you would like to extend shelf life using a pickling process.) Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation... Sanitizer buckets measured 0 ppm QUAT during inspection, it was determined that the wall mounted chemical dispenser is not mixing effectively. Please manually mix chlorine sanitizer until QUAT dispenser is serviced. Please ensure wiping cloths are stored in approved sanitizer between use. Correct By: Corrected At Time Of Inspection