Hub Grill and Bar

Inspector's notes

Discussed obtaining a new seal and door sweep for the back door in kitchen in order to prevent the entry of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut lettuce and cut tomato overfilled on cookline open top 48*f degrees. Observed wings overfilled small cookline open top 50*f degrees. Items taken off top and placed in walk-in to cool. Overfilling of line items prevents items from being under active refrigeration. Please maintain all TCS foods below 41*f degrees. *Repeat violation*

Inspector's notes

Fryer line reach-in found holding TCS foods with internal temperatures of 52-56*f degrees. All equipment holding TCS must be able to do so at 41*F degrees or less. Manager put in a service call for reach-in at time of inspection. Manager stated operations can be conducted without using the fridge until repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fryline reach-in cooler holding breaded raw white fish, raw chicken, baked potato, smoked wings, internal temperatures of product at 52-56*f degrees. Items had been re stocked within the last 4 hours. Returned to walk-in fridge to cool. Hub cheese bread found sitting out on cookline at 81*f degrees. Discussed the need to establish a time as a control policy for said item and time stamping it for discard time. Corrective Action: 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 employee on wait staff counter readjust pants and preform an activity on wait staff toaster phone device. Employee then proceeded to apply one glove and plate fries with hand. Requested employee discard fries and wash hands before applying a glove and directly touching food. As clothing and mobile devices are contaminated surfaces. Fries discarded at time of inspection. Correct By: 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 dishwasher to have a sanitizer concentration of 0ppm. Person in charge (PIC) stated that the dishwasher had been run that day. PIC checked sanitizer level, and was empty. Establishment was out of sanitizer at time of inspection. PIC was instructed to use functioning 3-comp sink until new sanitizer is installed. 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 hot holding unit of 6 different butter based hot sauces to be hot holding at 115-121 degrees. PIC reheated sauces back up to 165 and returned to hot holding unit. All hot held TCS food items must be hot held at 135 or above. 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 cheese covered toast in the walk-in cooler with a date mark of 7/15. PIC discarded cheese toast at time of inspection. All temperature control for safety food items (TCS) that are ready to eat (RTE) must be discarded after 7 days from the original preparation date. Date of inspection is 7/27. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 large container of fresh prepared salsa in a beverage cooler at 74 degrees. Per PIC the salsa had been placed in there within the hour. PIC move the salsa into the walk in to achieve proper temperature. Items that are in the process of cooling must be placed in the walk-in cooler to achieve proper cooling of 70 degrees within 2 hours and down to 41 for a total of 4 hours. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed an energy drink can in a bin of shredded cheese. Manager had cheese discarded at time of inspection. All food items must be properly separated from external surfaces to avoid contamination Correct By: Corrected At Time Of Inspection