Humble Bistro & Market

Inspector's notes

Observed dish machine located in the kitchen with a concentration of 0ppm for chlorine. A new bottle was on the machine, and while priming it was discovered that a piece of mechanism with the tubing was damaged. PIC called maintenance to service the machine at time of inspection. Establishment will be utilizing the 3 compartment sink to wash, rinse, and sanitize dishes. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. When using chlorine as a sanitizer, it must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked mushrooms with a prepared date of 8/17, several days pass the discard date stored in the reach-in one door cooler near the office. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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 no CFPM 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 clean plastic containers located in dish area being stacked with visible water accumulating in between containers. PIC had an employee unstacked containers at time. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of alfredo sauce and gravy with internal temperatures of 47 and 55 degrees Fahrenheit at the time of inspection. Per employee and sticker, items were made two days and the day prior to inspection. PIC had employee discard items at the time of inspection. Discussed keeping a cooling log and changing cooling methods to ensure foods have cooled properly and that TCS foods are holding cold at 41 degrees Fahrenheit or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed halved grape tomatoes, lettuce, and shredded cheese in the salad prep table, and jalapeno ranch dressing at the expo station with temperatures between 55 and 68 degrees Fahrenheit at the time of inspection. Per kitchen employee, items had been there less than 3 hours and were moved to the walk in to cool back down to 41 degrees. Per PIC, unit is scheduled to be serviced tomorrow. TCS foods shall be held cold at 41 degrees Fahrenheit or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present in establishment when open and operating. Per kitchen manager, they are working company wide on getting it scheduled. A certified food manager shall be present whenever establishment is open and operating. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 knives were on the magnetic knife rack in the prep area were dirty. Knives stored on the rack must be clean, and in use utensils stored elsewhere. Kitchen manager moved knives to the warewashing station to be washed at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed macaroni and cheese sauce at 90 degrees Fahrenheit, marinara at 128 degrees F., and alfredo at 123 degrees F in the steam table. Strips of cooked, not crispy, bacon at 78 degrees F, and chopped soft bacon pieces at 80 degrees F. Sauces were reheated to 165 degrees Fahrenheit before going back into the steam table. Bacon strips were reheated to 165 degrees Fahrenheit and then placed in a pan on the griddle to hot hold. Bacon pieces were discarded. TCS foods shall be held hot at 135 degrees Fahrenheit or above to prevent microbial growth. If bacon is crisp and can hold form when held, then it can be held at room temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef and chicken gravy, cooked garlic, cooked onion slices, cajun sauce (mayo based), and house made cesar dressing, all past their discard date. Items were dated between 11/5 and 11/14. TCS foods shall be held for the prep date plus 6 days for a total of 7 days. Kitchen manager discarded these items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed halved cherry tomatoes, shredded cheese, hard boiled eggs, all with temperatures between 53 and 57 degrees Fahrenheit at the time of inspection. Per PIC, items had been there less than 4 hours, and were moved to the walk in to cool to 41 or placed on an ice bath for dinner service. Discussed checking the temperatures routinely to ensure food is at 41 degrees Fahrenheit or below to prevent microbial growth. Corrective Action: 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. -- Observed container of jalapeño ranch sitting on ice at 58 degrees Fahrenheit at the time of inspection. Per PIC, dressing had been out approximately an hour and a half. Container was put back in the fridge to cool to 41 degree F. Discussed using ice bath that goes to the level of the food in the container. TCS foods shall be held at 41 degrees Fahrenheit or below to prevent microbial 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 2 pans of braised short rib in the walk in refrigerator with internal temperatures of 45 degrees Fahrenheit at the time of inspection. Per chef, short rib was cooked the day prior. Chef discarded both pans. Foods shall be cooled from 135 degrees Fahrenheit to 70 in 2 hours and from 70 degrees Fahrenheit to 41 or below in another 4 hours. Discussed keeping a cooling log, and putting the pans to cool on the top shelf right across from the fans Correct By: Corrected At Time Of Inspection

Core-5-203.12, C: Toilets and Urinals -- Observed in the restrooms the toilet seats were the closed front, domestic type. Per the International plumbing Code, toilet seats shall be split front commercial type. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage -- Observed knife being stored between cold holding prep table and steam table, and ice cream scoops being stored in water. Kitchen employee moved to ware washing area at the time of inspection. Discussed utensil storage with PIC. Do not store between surfaces and store dry between use to prevent microbial growth. Correct By: Corrected At Time Of Inspection