Bourbon & Bones

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bar dishwasher unable to pull sanitizer after multiple cycles. Person in charge stated they would place a work order, and all dishes would be relocated to alternative dishwasher. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black fuzzy material collecting on fan guards of meat walk-in cooler. Reviewed cleaning frequency with person in charge so that no material will fall onto meat prep area inside cooler. 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

Residue buildup found on interior surfaces of ice machines in food preparation area.

Inspector's notes

Observed frozen lobster tails thawing at room temperature on metal cart. PIC stated lobster was thawing for dinner service tonight. PIC directed kitchen associate to put the lobster in the walk-in cooler. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: 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 a chlorine mechanical warewashing machine washing two trays and a metal colander. A chlorine test strip was used to test the concentration of chlorine at food contact site. Test strip registered no color change, below the standard of 50ppm for chlorine sanitization. Min/Max thermometer was run through the machine to test for high temp sanitation. Min/Max thermometer registered a temp of 113*F. Informed PIC that all chlorine machines need to register a concentration of 50ppm on the surface of any ware sent through the machine. PIC contacted their ECOLAB maintenance who dispatched an operator to work on the machine at time of inspection. PIC will begin regularly testing the concentration of the machine to maintain awareness of chlorine levels. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>>>> Observed a bucket of Quat sanitizer used for hand wiping clothes that when tested with provided strips, tested below 150ppm. Quat sanitization buckets for wiping down food contact surfaces must be between 150-400ppm for adequate sanitization. PIC stated that sanitizer bucket was filled at three-compartment sink and filled an additional bucket for testing. Bucket tested at below 150ppm indicating an issue with the system. PIC has called for maintenance to fix the plumbing system and will hand dose the three compartment sink until maintenance is performed on the system. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 a pan of in house cooked cheese sauce cooling in the walk-in. Per the PIC the items was cooked and placed into the walk-in cooler to begin the cooling process at 11:30AM. At 2:09PM, the temperature was 115F in the middle. It was determined that the product did not meet the first step of cooling of achieving 70F from 135F within 2 hours. Item was discarded during inspection. Reviewed proper cooling times and temperature with PIC. Correct By: Corrected At Time Of Inspection