Society by EVO

Inspector's notes

Observed uncooked thick-cut bacon, and beef products being stored next to/under raw chicken. Observed RTE brownies being stored next to raw tuna. No observed cross-contamination; informed PIC that 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 pink-yellow organic matter on interior ice machine panels. Informed PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee actively washing food contact surfaces in main warewashing machine with a chlorine concentration of 0ppm. After multiple runs and priming the machine, machine tested at 0ppm. Person in charge (PIC) contacted a technician to repair 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 three-compartment sink area with an approved concentration of quaternary ammonia sanitizer to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee enter warewashing area from backdoor and immediately put away clean dishes without washing hands prior. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the 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 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed honey garlic with a prep date of 8/19 placed on shelf at ambient room temperature. Per person-in-charge (PIC), honey garlic is prepared by heating up honey to a boil, and placing garlic in honey to cook. PIC states honey garlic is portioned out, placed in an ice bath, and kept of a shelf at room temperature. Discussed with PIC that cooked garlic is considered TCS and must be held at 41*F or below or 135*F or higher. PIC discarded honey garlic at time of inspection. Also observed undercooked bacon at 76*F on shelf above cookline at ambient room temperature. Per employee, bacon was removed from refrigeration an hour prior and is typically left on shelf for use/reheating for service. PIC placed bacon in walk-in refrigerator to cool to 41*F at time of inspection. 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. Discussed with PIC cold holding bacon on cookline in a prep table and utilizing a time as a control policy for cooled honey garlic. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP'd beef and butter in the walk-in refrigerator on bottom shelf of speed rack next to prepped bacon-wrapped dated for customers. Per PIC, ROP'd, beef and butter are for the 'family meal' and employee personal use. Discussed with PIC all items for employees must be stored in a designated area below food for customers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handsink near dish machine with water output at minimum 125*F. Observed right handle broken with no water output. 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. Discussed recommended range for a mixing valve handsink is 100*F-120*F. Must repair handsink prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed black grimy organic material on the top of the ice machine. Observed buildup of organic matter on soda nozzles at soda machine on server line. All food-contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed food debris and buildup of organic matter behind and under main dish machine and three-compartment. 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 a pan of raw egg yolks stored directly above cooked/ready to eat foods such as vodka sauce and pickled vegetables. Also observed a plastic container of raw pork chops stored directly above cooked lasagna. Also observed plastic container of raw meatball meat stored directly on top of a cardboard container of raw carrots. 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 (person in charge) 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 a black grimy organic material on the top of the ice machine. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following ready to eat (RTE), time/temperature controlled for safety (TCS) foods labelled with the following preparation dates: whipped cream (11/24), sliced tomatoes (11/26), cooked garlic in oil (11/23), cooked turnip puree (11/27), chipotle sauce (11/7). 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. Guidance emailed. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed soap bumps stored above clean wiping cloths in the storage closet. Observed several butane containers stored on shelves above food. Observed cleaning tablets for espresso machine stored above bottles of cocktail syrups. Observed a bottle of burn gel stored directly above a container of semolina. Chemicals/Medicines must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees washing cups, containers, and utensils in the warewashing machine behind the bar; observed 0 ppm chlorine off of the dishes they were putting away. PIC was unable to get the warewashing machine to dispense chlorine at time of inspection. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration of sanitizers used onsite with test strips. Person in charge had dishes run through warewashing machine in kitchen and called for maintenance on the machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pomodoro sauce with an internal temperature of 52*F in a plastic container that was deeper than 4 inches in the walk-in refrigerator. The person in charge indicated it was cooked last night and they did not verify the internal temperature. Cooked time/temperature controlled for safety (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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooling methods guidance emailed. Discussed keeping a cooling log. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE) time/temperature controlled for safety foods labelled with the following dates: leche de tigre made with cooked vegetables (9/12), whipped cream (9/10), olive tapenade made with anchovies (9/8), cooked garlic (9/10), lemon ricotta (9/11), cooked turnip puree (9/11), and cooked butternut squash puree (9/12). 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. Discussed using a prep log to keep track of what days foods are prepped to aid in discarding RTE TCS foods that are 7 or more days old. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 the following ready to eat time/temperature controlled for safety foods with the following prepared/opened/opened and thawed date labelled on the container: cooked pomo sauce (11/19), vodka sauce (11/21), pickled onions pickled in a hot liquid (11/19), margarita sauce (11/19), whipped feta/goat cheese (11/22), Caesar dressing made with anchovies (11/20), peppercorn heavy cream (11/8), and pepper jack cheese (11/20). Person in charge indicated these were not frozen and the dates were correct. Person in charge willingly discarded of all of the foods listed above. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 6 days. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sink closest to cookline with extremely low water pressure and no access to cold water. Person in charge indicated the sink is broken and will be repaired in the next 10 days. Re-inspection on or before 08/25/23. Correct By: Correct Prior To Reinspection

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 the following ready to eat time/temperature controlled for safety foods with preparation dates before 08/09/23 (or 7 days before inspection): shredded pepper jack cheese, house made heated raspberry puree, house made whipped cream, house made garlic in oil, house made chipotle aioli made with canned chipotles, cooked spinach, cooked beets, cooked creamed corn, cooked mushroom consume, cooked mushrooms, house made vodka sauce with dairy, and crushed tomatoes. Person in charge indicated these were not frozen and the dates were correct. Person in charge willingly discarded of all of foods listed above. Person in charge informed that most ready to eat time/temperature controlled for safety foods must be discarded 6 days after preparation, opening, or thawing and opening; these foods may contain slow growing dangerous bacteria that after 7 days maybe at harmful concentrations. FDA Food Code annex provided with exceptions. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling>>>Observed first aid kit with medicated ointments stored above sealed purees for the bar and also above a prep table where bananas were stored. Person in charge informed that all medicines/first aid must be stored below or away from food/food contact surfaces/equipment/single service/single use articles to prevent the contamination of these items from spillage from the medicines/first aid kits. Person in charge moved both first aid kits so they were away or under food/food contact surfaces/equipment/single service/single use articles. Correct By: Corrected At Time Of Inspection