The Desmond

Inspector's notes

Observed cooked onions, cooked peppers, cooked chicken, cheeses, cut tomatoes, sausages, and pepperoni measured at 45-51F in prep table cooler next to wood oven. PIC reported all items placed in cooler within 4 hours of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table cooler next to wood oven with measured coldest ambient temperature of 49F. PIC discontinued use of cooler for TCS items until cooler can maintain 41F or below. 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. Corrective Action: Correct prior to re-inspection. REINSPECTION SCHEDULED 5/7.

Inspector's notes

Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. **Second Consecutive Violation**

Inspector's notes

Observed nana's pie and cooked corn date marked to be discarded on 7/2. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Observed multiple TCS food items date marked for 8 days. RTE/TCS foods requiring date marking must be date marked for 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. **Second Consecutive Violation**

Inspector's notes

Observed rubber cove to be detached from wall in bar under handwash sink. Observed missing and a broken ceiling tile in the kitchen by main entrance door. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bleu cheese stored past 7 days in reach-in unit located next to food prep sink. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Observed cooked carrots, cooked broccoli, and cooked meat balls with no datemarking. PIC stated all cooked items in question were prepped 2 days ago. PIC properly datemarked all food items at time of inspection. Observed establishment datemarking system storing RTE/TCS food items for a total of 8 days. PIC was not aware day of prep counts as first day of 7-day storage. Discussed with PIC that day of prep counts as the first day and is to be kept for a total of 7 days. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed brunch menu at establishment offering made-to-order undercooked meat items "Downtown Steak Skillet", "Clarke Burger", and "Dessie's Burger" with no consumer advisory indicated on menu items. Consumer advisory reminder statement observed present on menu but missing indication of food items that are being advised. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Update menu prior to reinspection on 01/23/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no chlorine sanitizer test strips present throughout establishment at time of inspection. Establishment uses chlorine sanitizer solution at mechanical warewashing machines. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Re-inspection scheduled for 01/23/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the prep sink leaking water from its faucet even when the handles are turned off. Person in charge states they will get that repaired as soon as possible. Discussed the importance of maintaining all sinks. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 the handwashing sinks located closest to the prep cooler not having soap available. Person in charge stocked the sink with soap at the time of inspection. Discussed how all handwashing sinks must be stocked with paper towels and soap to practice proper handwashing. Correct By: Corrected At Time Of Inspection

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 cooked squash having a date marking of 2/8. Employee voluntarily disposed of the food item. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 cut watermelon and spring mix salad not having any date marking. Employee states these foods were prepped/made 2-3 days prior to inspection and labeled them at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed pizza cutters being stored in water measuring 70*F. Employee was instructed to was the utensils at the time of inspection. Discussed how in use utensils that come in contact with time/temperature control for safety (TCS) foods must be kept in water of at least 135*F, in a dipper well, or kept dry and washed at least every 4 hours to prevent microbial growth. 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 the handwashing sink located in the bar being used as a dump sink by having ice and other liquids disposed there. Person in charge ordered the employee to only use the handwashing sink only for handwashing. Discussed the importance of using designated handwashing sinks only for handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating.---Observed marinara sauce and meatballs with marinara sauce having internal temperatures of 89-101*F at the hot holding station. Employee states these food items were placed in the hot holding station less than an hour ago from the cooler to heat up and hot hold. Employee was instructed to reheat these food items to 165*F prior to hot holding them at 135*F. Discussed the importance of TCS (Time/temperature control for safety) foods to be reheated to 165°F for 15 seconds done rapidly (does not exceed 2 hours) to prevent bacterial growth. 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 sealed container of cooked chicken in the pizza station prep cooler that was cooling from last night having an internal temperature of 51*F. Employee voluntarily discarded the cooked chicken at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Also discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. 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.---In the walk in cooler, observed raw chicken, cut leafy greens and mozzarella cheese having internal temperatures of 46-50*F. Employee was able to provide photographic proof that the walk in had an ambient temperature of 36*F 2 hours prior to inspection. Establishment moved all TCS food items from the walk in and stored them in other functioning coolers. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the only walk in cooler having an ambient temperature of 46*F. Person in charge states they will get a technician to look at it today. Discussed the importance of having all cold holding units able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 24 hours. Correct By: Correct Prior To Reinspection