BONFIRE CRAFT KITCHEN and TAP HOUSE

Inspector's notes

3RD REPEAT VIOLATION In the tall, upright hot box observed 2 containers of cheese sauce at 105*F - 115*F. Per manager and employees, foods were prepared hot about an hour prior and placed into the hot box to hold hot until needed on the prep line. Cheese sauces were reheated above 165*F and placed back in the same hot box. The hot box was holding at 184*F on inspector's min/max thermometer. Discussed areas of improvement in procedures to prevent hot holding issues in the future. Recommended a training visit to owner.

Inspector's notes

In the keg walk in cooler, observed a large, deep, plastic container of cheese sauce at 98*F after an hour of cooling. Reviewed proper cooling methods with owner and prep staff. Cheese sauce was moved to shallow metal pans to finish cooling.

Inspector's notes

In the dishwashing area, observed steel wool and scrappers stored in the sink basin. At the server station, observed a handwashing sink with ice in the basin. All handwashing sinks must only be used for handwashing and cannot be used to store dishwashing equipment or dumping drinks. Manager had sinks cleared of other items. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 2nd repeat violation. In the hot holding box, observed baked beans at 115-125*F. Per chef, Beans were reheated to 165*F and placed in the unit to hot hold. Beans had been in the box for approximately 20 minutes so they were reheated to 165*F again before going back to hot holding. In a stand alone hot holding container, observed a large container of cheese sauce at 110*F. Per chef this item was also reheated to 165*F and placed in unit to hot hold. Cheese sauce was reheated back to 165*F and placed back in hot holding container.

Inspector's notes

In the hot holding box observed gumbo at 105*F and cooked mashed potatoes at 120*F. In the hot holding well by the fryers, observed buffalo chicken at 120*F. Per manager, the foods had been fully reheated and placed in the units to hot hold. Foods had been in the units for 20-30 minutes. Foods were reheated to 165*F and placed back in units to hot hold.

Inspector's notes

Observed leak from faucet of handwashing sink located next to the back prep area. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no written procedure for cleaning up vomiting and diarrheal events is in place. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Person-in-charge (PIC) was emailed a written policy for cleaning up vomiting and diarrheal events. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink located at the server station with no handwashing signage requiring food employees to wash hands. Per PIC, food employees regularly use the handwashing sink at the server station. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee in the cook linke picking up a fry from the ground, throwing it away, then proceeding to add gloves and restock the french fries. Observed employee at bar area pick up a cup from the ground, threw it away, then didn't wash hands going to other food tasks in the kitchen. Manager had employees immediately wash hands. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Talked to manager about hand washing policy. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink in dish pit with dirty dishes stored in front, and blocking the hand sink. Observed ice was being dumped in the hand sink just before the bar area. Items were removed. Ensure that hand sinks are open and accessible for handwashing use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buttter, and pizza slicer stored on a counter. Asked staff when it was put in use, and the time was not documented. Talked to staff about time control documentation. Ensure that food utensils touching TCS foods stored at room temperature are not kept out for more than 4 hours, and it is recorded using your system. Corrective Action: 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 0 ppm bleach at main dishwasher and bar dishwasher. Obtained 50 ppm bleach at bar dishwasher, at set the 3 compartment sink at 200 ppm quat in the dish pit. Ensure that all bleach dishwashers are set at 50-100 ppm bleach at all times. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 large build up of organic matter in the ice machine in the back by the dish pit. Ensure that all ice bins are cleaned to avoid build up of organic matter. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ---Observed employee eating in the bar area. Talked to manager. Ensure that employees take their meal breaks outside the food prep areas. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 plastic cup stored inside hand sink basin just outside the bar area. Manager removed the cup. Ensure that nothing is stored in a hand sink, and it is only used for hand washing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 organic matter build up inside the ice machine. Talked to manager about cleaning frequency. Ensure that ice bin is cleaned often enough to avoid build up of organic matter inside basin. Correct By: Correct Prior To Next Routine Inspection