Hush Public House

Inspector's notes

Observed cold brew at 50*F in the first cold holding unit when walking into the bar. Except during preparation, cooking, cooling or when time is used as a control, all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. The colder cold holding unit, which should have been used per PIC, is directly next to this unit and will be used moving forward. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils by the grill being stored in a metal container in room temperature water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler observed a large plastic cambro of oxtail stock cooling/ 86°F. The container of oxtail stock was over 4 inches deep. After discussion with the person in charge it was determined the oxtail stock had been cooling since 3:30PM (~3 hours).

Inspector's notes

In the walk in refrigerator observed a small container of roasted garlic with a 12/3 date mark and a small container of chicken stock with a 12/1 date mark.

Inspector's notes

Observed sold shellstock tags from January 2025- July 2025 not kept in chronological order. Informed PIC shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Instructed PIC to rearrange shellstock tags in chronological order at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chef place a gloved hand in raw unpasteurized shelled egg white that was cracked into a pan. Without first washing their hands, observed food employee change gloves and continue food service (touching ready to eat food and handling clean equipment)

Inspector's notes

Observed chicken jus/ 132°F, au poivre jus/ 125°F, veal jus/ 118°F, lamb jus/115°F, and oxtail jus/ 129°F hot holding in table top warmer. at time of inspection.

Inspector's notes

Observed roasted garlic date marked 3/8/25 in the walk in cooler.

Inspector's notes

Observed chicken stock cooling in a large plastic container more than 12 inches deep. The ice wand in the container of stock had completely melted and no additional ice wands were available. According to the label, the chicken stock had been cooling since 3 PM (1.75 hours). Internal temperature of the chicken stock was 107°F.

Inspector's notes

Observed cooked whipped tofu date marked 10/30 in the bottom portion of the prep cooler in the kitchen. Observed mole and Romesco sauce date marked 10/24 in the walk in cooler.

Inspector's notes

In the upper portion of the prep cooler in the kitchen observed boar ragu/ 60°F cooling. After discussion with the chef it was determined the boar ragu had been cooling for approximately two hours.

Inspector's notes

Observed three containers of house made roasted red pepper rouille date marked 7/12 in the kitchen’s reach in refrigerator.

Inspector's notes

In Bar Cena’s ice well, observed a plastic bag of cubed ice stored in ice intended for consumption. Ice may not be used as food if used as an exterior coolant for packaged goods and foods. The bag of ice was removed from the ice well at time of inspection. Ice surrounding the bagged ice was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw unpasteurized eggs stored directly above cooked green beans in Hush Public House’s walk-in cooler. Raw animal foods should be arranged during storage to prevent cross contamination. The raw eggs were moved to a lower shelf of the walk-in cooler to avoid cross contamination. 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 container more than 4 inches deep of pork ragu with an internal temperature of 107*F in the upper level of the prep cooler in Hush Public House. After discussion with the person in charge it was determined the ragu was prepared today and had been cooling for less than hour ago. TCS foods shall be cooled from 135*F to 70*F within 2 hours and from 70*F to 41*F within 4 hours. Discussed cooling methods with the person in charge. The pork ragu was placed in a shallow pan before being returned to the walk in cooler to continue cooling. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine in Bar Cena’s bar not in use at time of inspection. After running the dish machine three times, the chlorine concentration measured at 0 PPM each time. Upon further inspection it was determined the sanitizer line was bent/ obstructed. After fixing the sanitizer line and running the dish machine a fourth time, the chlorine concentration measured at 50 PPM. Ensure bar dish machine maintains a chlorine concentration between 50-100 PPM. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. At time of inspection observed a chef handle and squeeze a sliced lemon onto a ready to eat vegetable garnish with their bare hand. The vegetable garnish was discarded at time of inspection. Please discontinue bare hand contact with exposed ready to eat (RTE foods). Discussed using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling ready to eat foods with the chef. :

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 in-use dishwasher in the kitchen utilizing chlorine sanitizer. Dishwasher was run three times and tested at 0 PPM each time. Chlorine concentration shall be between 50-100 PPM. Establishment will wash, rinse, and sanitize utensils and dishware in the three compartment sink or bar dishwasher until the kitchen dishwasher is serviced and maintains 50-100 PPM. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. At time of inspection observed romesco (contains cooked peppers) and artichoke mix (contains cooked artichoke and chickpeas) stored at room temperature. Establishment uses time as a control for romesco and artichoke mix. Written procedures have to be prepared in advance of utilizing time as a control. No written procedures were available at time of inspection. Written time as a control procedures were created at time of inspection with the executive chef. Correct By: Corrected At Time Of Inspection