Brunch Snob

Inspector's notes

Observed raw chicken stored above buffalo sauce in reach-in cooler. 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 several knives and deli slicer stored as clean with grease and food residue on surface. All food-contact surfaces must be cleaned to sight and touch. 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 bar area with 5+ small flying insects. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 09/26/26

Inspector's notes

Observed buildup of dust on vents above food prep area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. PIC stated they will clean area. Corrective Action: Correct prior to next routine area.

Inspector's notes

Observed raw in-shell eggs stored above produce in walk-in cooler. Discusse with person in charge (PIC) 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. 2nd Consecutive Violation

Inspector's notes

Observed fly bags outside by the back door and small bug sticky strips in the bar at the time of inspection. Discussed with PIC all pest control devices shall be installed from a certified and licensed pest control specialist. PIC removed the pest control devices at the time of inspeciton. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw in-shell eggs stored above produce in walk-in cooler. Also observed employees prepping raw chicken on a prep table directly next to open uncooked cinnamon rolls and a deli meat slicer that was stored as clean. 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. Person in charge (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. PIC also instructed employees to relocate raw chicken during preparation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli slicer with food debris. Per PIC, deli slicer was stored as clean. All food-contact surfaces must be cleaned to sight and touch. 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. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) food items with the following preparation dates: green salsa (1/7, in walk-in cooler) and bloody Mary mix (12/17, in bar keg reach-in). 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 bartender take lemon from the fruit tray in the refrigerator with bare hands and place the lemon on waters for bar guests. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on multiple magnetic knife strips to have dust and food debris while storing knives. Also observed a phone charging on the deli slicer. Discussed with PIC all equipment shall be stored as clean to sight and touch and the deli slicer shall be protected from contamination while not in use. PIC relocated the phone and charger and employees were cleaning the deli slicer and the magnet strips during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple times throughout the inspection the walk-in door was left open by staff. The ambient air in unit was measured at an internal temperature of 42*F with a min/max thermometer. Per PIC the unit was just worked on a few days prior and was set to 41*F. PIC stated the unit was adjusted down to 38*F at time of inspection. The TCS items that were in the unit for more than 4 hours were at an internal temperature of 46*F to 49*F measured with a probing thermometer. The items were embargoed and PIC voluntarily discarded at time of inspection. Those items were cooked carnitas, cooked brisket, brisket juice, cooked birria meat, birria juice, cooked mashed potato (tots), red salsa, green salsa, buttermilk, and clarified butter. Per PIC several items were delivered 1 hour prior to inspection were at 42*F to 43*F at time of inspection and were rearranged in the unit to rapidly cool. TCS items such as hashbrowns, diced potato, milk, clarified butter, and sour cream. All other TCS items were found to be at 41*F to 42*F degrees (uncooked brisket, deli ham, cheeses, butter, cooked potatoes). Also observed several items in the unit without lids and discussed with PIC items that were not actively cooling shall be protected from contamination with plastic wrap or with lids. Also discussed with PIC shelving designed with slits shall allow for better airflow through the unit. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed at the hand washing sink in the kitchen blocked by overhanging container of margarine and an ice bath for a batter from the flat top griddle, also there was a tiered shelf blocking the hand washing sink in the back prep area and empty kegs blocking the path to the outdoor cooking hand washing sink near the out door smoker. Discussed with PIC all hand washing facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large deep container of made from scratch sausage gravy with a temperature of 48*F in the walk-in. Per PIC the item was made and placed in the cooler from the previous day. Discussed with PIC cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. The made from scratch sausage gravy improperly cooled was discarded by PIC at time of inspection. Also discussed with PIC cooling shall occur in TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS items with an internal temperature of 50*F to 57*F measured with a min/max thermometer in the prep table next to the walk-in. The ambient air temperature was 51*F in the top and 58*F in the bottom. Discussed with PIC 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. Per PIC the cooked lobster was in the unit for more than 4 hours and was PIC discarded at time of inspection. Other TCS items were in the unit for less than 4 hours and were relocated to the walk-in to rapidly cool. Those items were pooled and shelled eggs, cooked sausage, soft cooked bacon, diced ham, garlic sautéed asparagus, hashbrowns, butter and canned green chiles. Non-TCS items such as raw red/green pepper, raw onion, raw mushroom and raw jalapeno stayed in the unit. Discussed with PIC to not place TCS items into the unit until it is able to maintain a temperature of 41*F or less. Also observed a cooked shrimp with a pepper garnish in the garnish tray of the bar sitting on top of ice and water at 50*F. Per PIC the shrimp had been on ice for approximately 2 hours. Discussed with PIC to keep shrimp in refrigerator and PIC took shrimp to rapidly cool to 41*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of Birria and a container a Birria juice in the walk-in date marked of 6/10 as the day the item was cooked with the date of 6/17 as the date the item was to be discarded which would be for a total of 8 days. Discussed with PIC 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). Several TCS items were date marked for 8 days and PIC updated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle of a yellow liquid without a label identifying what it is. Per PIC the chemical was a bleach sanitizer. Discussed with PIC all spray bottles shall have common name of the product to prevent misuse. Used bleach strips to verify concentration. Bleach strips registered at 0ppm with the yellow liquid. PIC discarded bottle due to not being able to identify the yellow liquid. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease and food debris buildup under the shelves above the hot holding well. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishwasher rinsing hands in the three compartment sink without soap and paper towel for less than 10 seconds. Discussed with PIC hand washing shall only occur in hand wash sinks and proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. PIC had employee wash his hands properly at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed employee cracking a raw shelled egg with gloved hand to poach egg on the stove and used the same gloved hand to grab a clean plate. Discussed importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Observed multiple employees putting on gloves without washing hands first. PIC had all employees wash hands before putting on gloves, taking gloves and putting on new gloves and after handling raw meats. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed seasonings in the back prep area with seasonings that do not match the labels or labels partly washed off. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and may not be re-used for storage of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed frozen liquid icicles in the freezer across from the hand wash sink in the back prep area. Discussed with PIC to remove the icicles and fix/repair the leak causing the icicles and to not store any foods under the leak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a grease-laden flat top griddle stationed under a metal shelf holding a microwave. Observed grease buildup and clumps of dust under the shelf above the flat top griddle. Discussed with PIC any food cooking equipment that is used with oil/grease/butter shall be positioned under a hooded ventilation system. PIC turned off equipment and will not use until equipment is located under a hooded ventilation system. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the dish machine, prep sink, three compartment sink, back prep area hand wash sink, hand wash by the hot holding table and the bar sink to have either missing, separated caulking or dark organic matter build-up in existing caulking. Discussed with PIC to fix/repair/replace caulking to create a smooth cleanable surface. Also discussed that all fixed equipment that is not easily moveable to proper clean must be sealed to the wall. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed gloves and a phone charger stored on the deli slicer on the prep table. PIC relocated the phone charger and gloves and observed dried and wet food debris on the blades and the moving slicing arm. Discussed with Person in Charge (PIC) all food-contact surfaces must be cleaned to sight and touch. PIC had the deli slicer washed and will cover with plastic wrap to indicate that it is cleaned and put away which will protect the equipment from getting contaminated when not in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed a table with a flat top grill blocking the hand washing sink in the kitchen next to the hot holding table. Also, observed at the back of the kitchen hand sink and soap dispenser blocked with employee purses and a bin of utensils stored in the basin. Person in Charge (PIC) relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed several TCS items in the prep table across from the stove with internal temperatures of 47*F to 51*F in the top and bottom of the unit. The ambient temperature measured with a min/max thermomter was 47*F in the top and 50*F in the bottom. Per PIC these items were in the unit less than 4 hours: liquid eggs, raw shelled eggs, cooked sausage, deli ham, deli turkey, mozzarella, pepper jack, swiss cheese, american cheese and cheddar. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed with PIC to not use the prep table until the unit is working and can keep all TCS items at 41*F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed build up of food debris on the walk in handle, outdoor handsink (outdoor cooking )and outside door handle. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employees to be washing hands for less than 10 seconds. Discussed with Person in Charge (PIC) proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of bacteria and contamination. Employees washed hands for full 20 seconds at time of inspection. 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 breading chicken station inside of the walk-in. Observed employee cooking on the line, open the walk-in with dirty gloves to bread chicken without changing gloves and left the walk-in door open. Discussed with PIC proper hand washing should take place after going through a barrier and also discussed cleaning the door handle. Provided hand washing guidance documents. PIC relocated the breading station from inside the walk-in to the cookline. Correct By: Corrected At Time Of Inspection

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. >>>Observed ice in the hand sink basin in the back prep area. Discussed with PIC that handwashing sinks are only to be used for handwashing and must remain accessible at all times. Per PIC a sign stating "Handwash Only" will go at each hand washing sink. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. >>>Observed pork sausage in the hold holding steam table at an internal temperature of 125*F. Per PIC the pork sausage was placed in the steam table 30 minutes prior to inspection. The pork sausage was reheated to 165*F before being placed back into the steam table. Also observed the hot holding box with backups of sausage gravy, baja milk, cooked oatmeal, queso and pork sausage with internal temperatures of 102*F - 125*F. Per PIC the items were placed there 30 minutes prior to inspection. The hot holding box was emptied and all items were put in the walk-in to rapidly cool. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above at all times. Discussed decreasing the amount of food in the hot holding containers to improve the heating capacity of the containers. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing >>>Observed raw chicken portions and steak thawing on a baking sheet on a speed rack next to the hot holding box in the back of kitchen. Per PIC the items were thawing and placed there 30 minutes prior to inspection. PIC relocated the chicken and steak to walk-in to thaw at the time of inspection. Discussed proper thawing methods with the PIC. All frozen items being thawed must be thawed under refrigeration or under cold running water. Thawing shall not take place at ambient air temperature. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-201.12, P: Exclusions & Restrictions; Conditions of Exclusion and Restriction. 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/4620/AMC-Toolbox---Employee-Health. Upon entering the kitchen and greeting the manager in a the middle of food operations the notice of inspection rights was pulled out by inspector and present to manager for review and signing. After signing it was noted that blood was imprinted on the sheet. Discussed the need to wash thoroughly and apply a bandage and a glove and restrict activities. Manager did so before resuming inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed Pasteurized liquid egg, jack, pepper jack, and cheddar sliced cheeses, and sliced tomatoes improperly cold holding in cookline reach-in unit between 54-45*f degrees. Manager stated items had been placed in unit from walk-in with in the hour due to the establishment being busy. All items moved to walk-in to reach 41*f degrees at time of inspection Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed a small leak coming from ac pipe discharge behind building near the outdoor cooking operation. The leak is continuous and slow, creating a pool of water over time. The pool is attracting flies. Please clean area at a rate to avoid harborage and work to eliminate pooling. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.14, C: Food Preparation Cookline employee was preparing a fried chicken with gravy dish. Employee had a visibly soiled towel in one hand and wrapped freshly cooked chicken in towel and plated. Brought it to the attention of the manager and chicken was embargoed at time of inspection. Manager expressed importance to employee to plate with tongs if too hot to plate with gloved hands. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed multiple wet and dry cloths stored on food contact surfaces in kitchen while not in use. Cloths need to be returned to sanitizer buckets when not in use. Correct By: Correct Prior To Next Routine Inspection