Barstool

Inspector's notes

Observed raw portions of ROP salmon on the cook line that were still in their original packaging. The packaging states that the product should be removed from package when thawing. Chef discarded product at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soda gun resting in handwashing sink in server station behind bar. Handwashing sinks must not be used for purposes other than handwashing. Person in charge will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Soda gun was placed in holder at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled spray bottles containing chemicals next to dish machine. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottles were labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mop sink faucet near ice machines wrapped in duct tape. Plumbing fixtures must be maintained so they are easily cleanable. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand towels available at handsinks behind bar during inspection, sinks were restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: No handsoap available at handsink at end of cook line during inspection, sink was restocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Pico de gallo, and corn salsa measured 55-56 degrees F in prep top cooler during inspection, items were discarded at time. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses chlorine sanitizer in warewashing machines in back and behind bar but does not have any chlorine sanitizer strips (employees have been using smartpower strips, which do not test for chlorine). Please ensure the appropriate sanitizer testing strips are available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an employee handling dirty dishes and cleaning the sprayer sink. When finished cleaning the sink, employee went over and started handling clean dishes that just came out of the dishwashing machine. Instructed employee to wash their hands. Employee rinsed hands with sanitizer for 5 seconds in the 3 compartment sink. Employee was instructed to wash their hands in the handwashing sink for 20 seconds with soap. Dishes were rewashed. Had handwashing discussion with manager.

Inspector's notes

At time of inspection, establishment did not have any usable quat test strips for their three compartment sink. Test strips for all sanitizing solutions must be kept available at all times. Prior to end of the inspection, chef ordered test strips and showed the inspector the confirmation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handle raw chicken, changed gloves, and then donned new gloves to go back to food handling without washing their hands. Same employee later handled raw chicken with 3 pairs of gloves on, took one pair off, and then proceeded to handle a container of food and grab a new pan without washing their hands. Both times, employee was instructed to wash hands and get new gloves after handling raw chicken. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dry clean towels in the basin of the dishwashing area handwashing sink. observed one of the kitchen handwashing sinks full of bottles. Observed trash in the ice maker handwashing sink. All handwashing sinks must be kept available at all times. Items were removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 2nd repeat violation. Observed corn and black bean salsa at 48*F, tomato salsa at 48*F, fire roasted salsa at 47*F, and shredded cheese at 50*F. All foods had been in the unit for 2 days. Foods were embargoed.

Inspector's notes

This is the 2nd repeat violation. Observed cooked chili with a date mark of 7/21. Observed hot dogs out of their original container with a date mark of 7/10. All ready to eat (RTE), temperature/time controlled for safety (TCS) foods are required to used or discarded within 7 days of prep.

Inspector's notes

Observed the walk in cooler fans blowing out ice and water. Observed a lot of rust accumulating on the walk in fan and on the ceiling of the walk in . Walk in must remain in good repair. Please have unit repaired. Corrective Action: Correct prior to next routine 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 the bar dishwashing machine being used with 0 ppm of chlorine. Chlorine sanitizer must be kept at the concentration as stated on the bottle. Until dishwashing machine is repaired, dishes must be washed in the back dishwashing machine or in the 3 compartment sink. 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. On the food prep line in the kitchen, observed containers of shredded pepper jack cheese at 47*F, Cooked mushrooms at 44*F, cooked bell peppers at 46*F, and caramelized onions at 45*F. Foods were placed in unit two hours prior. At time of inspection, established a time as control procedure for these products. In another unit on the cook line, observed a roasted tomato based salsa at 49*F. Per manager, salsa was in unit since the day prior. Salsa was embargoed. All cold-holding, Temperature/time controlled for safety (TCS) Foods are required to be kept at 41*F or below. 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 turkey and cooked ham in a cooler on the cook line with the date mark of 3/23. All ready to eat, TCS foods can only be held for 7 days only. Because foods were over 7 days, they were embargoed. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed 3 spray bottles of chemicals without labels in the bar. All spray bottles must be labeled with their contents. Because the contents were unable to be determined, manager removed bottles from use and dumped them. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. At time of inspection, establishment was using quat sanitizer in the three compartment sink and sanitizer buckets without testing strips for the solution. Test strips for all sanitizing solutions must be kept available. Prior to leaving, manager ordered test strips. Correct By: 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. In the walk in cooler, observed two containers of raw whole eggs stored above various ready to eat foods. All raw eggs must be stored below ready to eat foods to prevent cross contamination. Manager moved the eggs to proper storage. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed raw tuna in vacuum sealed packaging being thawed in the walk in cooler. All fish should be removed from vacuum sealed packaging when thawing. Discussed proper thawing with management. Correct By: Correct Prior To Next Routine Inspection