First & Last Restaurant

Inspector's notes

Observed hand sink next to baking ovens without hand drying provision. PIC provided hand drying provision for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken salad cooling in walk in cooler in large container with lid secured. 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. All TCS foods cooling were uncovered to allow for rapid cooling. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the establishment Vacuum Sealing in house cooked meatballs and storing them in the freezer past 48 hours (numerous bags having dates before 10/7 or no date marking at all). Discussed with person in charge that Reduced Oxygen Packaging (ROP) requires a variance unless it is kept for 48 hours or less which at time it falls under the ROP variance exemption. Proper date/time marking is required if following the ROP variance exemption. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. PIC states they will follow the ROP variance exemption for the future and disposed of the ROP cooked meatballs. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed active warewashing at mechanical warewashing machine at time of inspection. Chlorine sanitizer concentration of mechanical warewashing machine observed at 0ppm. Maximum rinse temperature of machine measured 125.9'F at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Chlorine sanitizer concentration shall be 50-100ppm. PIC addressed issue and observed warewashing machine was hooked up to the wrong chemical. PIC properly hooked up warewashing machine to chlorine sanitizer solution. Sanitizer concentration reading 100ppm at warewashing machine at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce, cooked vegetables, in-house made dressing measured 48-67'F in small tabletop prep cooler unit located closest to walk-in glass door. PIC stated unit is emptied overnight and food items were prepped/stocked less than an hour prior. Ambient temperature of unit measured 50.2'F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC emptied unit of TCS food items and put in a work order at time of inspection. Unit shall not be used for coldholding storage of TCS food items until it has been fixed. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of tabletop prep cooler unit located closest to walk-in glass door, measured 50.2'F. PIC emptied unit of TCS food items and put in a work order at time of inspection. Unit shall not be used for coldholding storage of TCS food items until it has been fixed. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Fix unit prior to re-inspection on 06/30/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed establishment selling fresh oysters. When shellstock tags were requested, tags were observed being kept in chronological order (per PIC) but last sold date (out date) was not being documented on tags. Instructed PIC that all shellstock tags must be marked with the last sold date when the last oyster from the batch tag is sold. The tags must then be kept in chronological order. Demonstrated chronological order storage to PIC at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed active warewashing at mechanical warewashing machine at time of inspection. Chlorine sanitizer concentration of mechanical warewashing machine observed at 0ppm. Maximum rinse temperature of machine measured 119.6'F at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Chlorine sanitizer concentration shall be 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Quat sanitizer concentration at 3-compartment sink observed within approved concentration range. Instructed PIC to sanitize at 3-compartment sink until chemical warewashing unit has been fixed. PIC agreed to not use unit until it has been fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep covered pans of cooked chicken and cooked vodka sauce cooling in walk-in unit. Items were made recently and observed within proper cooling parameters. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Informed PIC shallow containers and leaving containers uncovered will be most effective means of cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed vacuum sealed raw fish thawing in original ROP package in walk-in unit at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Reduced Oxygen Packaged (ROP) in raw beef items and raw albacore being held in the walk cooler, in ROP packaging past 48 hours of refrigeration. Person in charge voluntarily disposed of these foods at the time of inspection. Discussed with PIC about ROP-ing and holding food longer than 48 hours is a process which requires a variance. Establishment does not have an approved variance for this process. Reviewed with PIC about restriction from ROP-ing any fish products at time of inspection. PIC will discontinue the process for reduced oxygen packaging longer than 48 hours until variance is approved. Provided HACCP guidance, ROP exemption guidance and variance application link to PIC at time of inspection. Re-inspection scheduled for 12/16/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sanitizer dispensing machine at 3-comp sink uses quat sanitizer. Sanitizer solution measured at 400ppm. No quat test strips available on-site at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection scheduled on 09/16/24. Corrective Action: Correct prior to re-inspection.