Hub Grill and Bar

Inspector's notes

Observed pan of raw breaded chicken stored on top of raw breaded fish, stored above ready-to-eat onion sauce. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic growth in the ice machine. All equipment and food contact surfaces must be clean to sight and touch. Please clean ice machine as often as necessary to prevent organic growth. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed food debris build up on the meat slicer. According to employee, slicer had not been used today and was stored as clean. Discussed breaking down slicer after each use to ensure slicer is cleaned of all food debris. Slicer was cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd consecutive violation** Observed queso sauce in the hot well with an internal temperature of 126*F when measured with a probe thermometer. According to manager, queso was in the unit for more than 2 hours. All hot held TCS foods must maintain internal temperatures of 135*F or above. Queso was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pot roast in the cold drawers under the grill with an internal temperature of 48-50*F when measured with a probe thermometer. According to manager, pot roast had been in the unit for more than 4 hours. All TCS foods must maintain internal temperatures of 41*F and below. Pot roast was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed onion dip in cooler on the line with a preparation date of 4/26 (2 days past discard date). 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). Onion sauce was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bagged mixed meats in the refrigerated drawers under the grill with an internal temperature of 50*F. Observed salsa and coleslaw sauce in the glass front refrigerator on the expo line with internal temperatures of 60-70*F in deep pans with lids on. According to manager, items were recently prepped and cooling. All TCS items must be fully cooled to 41*F and below in shallow containers with lids removed in the walk-in cooler before being placed in other cold holding units. All items were moved to walk-in and lids removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic debris in between dicer. Discussed importance of disassembling equipment to ensure all areas are cleaned and properly sanitized at all times.

Inspector's notes

Observed black beans, nacho cheese, and butter with an internal temperature of 70-90*f in steam table. PIC re-heated to 165*f for 15 seconds . Discussed importance of stirring product in between heating to ensure all areas are heated evenly. Also discussed filling product to max fill line to ensure temperatures are maintained at all times.

Inspector's notes

Observed employee dry hands on apron after washing hands. Employee was instructed to use paper towels when drying hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black beans 8/12, sliced tomatoes 8/18, red onion 8/21, roasted garlic 8/15, and pasta 8/15 in walk-in cooler more than 2 days past discard date.

Inspector's notes

Observed portioned shredded pork and mac noddle pasta in deep pans with an internal temperature of 53*f. Discussed approved cooling methods with PIC. All foods were uncovered and placed in sheet pan to allow for proper cooling. Also discussed prepping less food at once to prevent increase in temperature. Observed queso dip cooling in prep table after being portioned. Product was moved to walk-in cooler to rapidly chill. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wearing artificial nails prepping cheesy mashed Potatoe balls with exposed glove. Employee changed gloves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Obseved red salsa cooling in upright reach-in cooler with an internal temperature of 77*F. According to PIC, salsa had been cooling for more than 2 hours and discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pre portioned mashed potatoes in plastic bags with an internal temperature of 108*F in steam table. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep plastic container of cut lettuce with an internal temperature of 53*F cooling in small reach-in cooler.

Inspector's notes

Observed leaking faucet in three compartment sink and spray arm of prep sink leaking. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

in rear of walk-in fridge found chili soup stored in large 4 gallon cambro with an internal temperature of 63*f degrees, per label and verification from kitchen manager soup was set in walk-in to cool at the end of the night last night, embargoed. In sliding glass door waitstaff fridge found 4 gallon cambro filled with salsa at 53*f degrees. Salsa had been prepared this morning. Salsa sent to walk-in to cool with ice wand. Discussed cooling time frame and requirements with kitchen manager.

Inspector's notes

Far right side cookline reach found not holding temperature, TCS items holding in unit were from 47-56*f degrees. Shredded cheese, sour cream, butter, mac and cheese, cooked whole potato, garlic and butter dressing. All items discussed. All TCS foods must be maintained below 41*f degrees.

Inspector's notes

Cooked Brussel sprouts and cut tomatoes found without date marks in walk-in, Kitchen manager applied dates to items from yesterday's date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooler from violation #22 found holding 54.7*f degrees, Establishment has enough capacity to discontinue use of cooler until fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cavatappi pasta with an internal temperature of 62*F more than 4 inches high cooling in metal pan in walk-in cooler for a minimum of 3 hours. PIC, was instructed to separate into 4 inch pans to allow proper cooling. Also observed roasted vegetables in plastic container, filled to the brim with an internal temperature of 64*F in reach-in cooler on assembly line. Discussed approved cooling methods with PIC to ensure proper temperature is reached. Also observed baked chicken with an internal temperature of 83*F cooling on prep table. According to employee chicken was removed from oven, within 30 minutes prior to inspection and was instructed to move to a working refrigerated unit for proper cooling. Discussed importance of approved cooling methods, in addition to provided cooling logs and hand outs.

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. Observed no paper towels in handwashing sink in bar area. PIC, was instructed to restock and did so at time of inspection. All handwashing sinks must have soap and paper towels available at all times. Correct By: Corrected At Time Of Inspection

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 raw beef stored above raw fish in walk-in cooler. PIC rearranged food at time of inspection. Discussed importance of storage of raw proteins according to cooking temperature to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed Cavatappi noodles pre-portioned in plastic bags with an internal temperature of 49*F cooling in reach-in drawers below stove top. PIC stated they were portioned within 15 minutes prior to inspection and were moved to walk-in cooler to rapidly chill. Discussed approved methods for cooling to ensure proper temperatures are reached. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed cup being used to scoop hummus. PIC removed cup and was instructed to use a utensil with a handle to prevent contamination. 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 rinsing soiled dishes and putting them through the dish machine, then proceeding to put away clean dishes and touch his personal cell phone. Discussed when to wash with the PIC and employee. Employee washed his hands. Hand washing must occur in between a change of task. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 the large slicer soiled with TCS food debris on and around the blade. Employee stated that the slicer was used to cut turkey the previous day. The slicer was disassembled and clean. Food contact surfaces must be cleaned every 4 hours to prevent contamination. Correct By: Corrected At Time Of Inspection