St. Amand Kitchen & Cocktails

Inspector's notes

Observed raw cod stored over raw vegetables in walk in cold unit. Chef removed raw vegetables and placed cod on bottom shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following food items cold holding at internal temperature of 51-52 deg F in the top portion of the reach in unit holding >41 deg F across from grill. Chef informed they had been cold holding in unit since the night prior and discarded Pico, sweet potato hash, cooked corn, caramelized onions, cooked peppers, coleslaw. Observed the following food items cold holding at internal temperature of 47-49 deg F in a walk-in unit that was holding at >41 deg F and returned to specification during inspection inspector discarded cream cheese, cooked squash, white cheese and asparagus Second consecutive violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed top portion of the reach in unit holding temperature at 52.5 deg F (according to the min/max thermometer). TCS items holding in unit was discarded or redirected walk in. Establishment will cold hold TCS items needed during dinner service with ice and will call for repair or replace unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken cold holding at internal temperature of 45 deg F in a drawer in the reach in main preparation table that was holding >41 deg F. Manager informed the chicken had been placed in unit earlier in day and placed in walk in for rapid cooling and the reach in unit returned to within specification during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The door gasket for the right reach in unit on the preparation line showing signs of wear. Replace gasket for proper cold holding. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employees handling heads of lettuce and bread with bare hands, lettuce was discarded and bread was reheated prior to being served.

Inspector's notes

Observed cut tomatoes, cut lettuce, sliced cheese, guacamole (with tomatoes), cooked onions, salsa, and cooked chicken wings with an internal temperature of 55F-60F. Also observed whipped butter with an internal temperature of 70F. Per PIC, all the food items expect for the chicken wings were prepared today. The chicken wings and butter were discarded at time of inspection; the other food items were moved to the walk-in for rapid cooling. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of flying insect pesticide stored in the mop closet. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table, across from the grill, with a minimum ambient air temperature 61.7F, maintaining TCS foods above 41F at time of inspection. PIC adjusted temperature control on the unit, after waiting for 30 minutes, there was no change in temperature for the unit. Instructed PIC to not store any TCS foods in the unit until the unit is repaired and holding at 41F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bottle of wine stored in the bar well with ice. Per the bartender, the ice that the wine bottle is stored in was being to for customer drinks as well. The bartender burned all the ice in the well at time of inspection. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender handling produce and making drinks without a hair restraints. Food employee must wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food. Employee tied hair back at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender at the bar using bare hands to grab a lime wedge that was placed on the rim of the drink with part of the lime wedge submerged in the drink. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Bartender discarded drink and got tongs to use for garnishing the beverages. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dishwasher in the kitchen with a chlorine sanitizer concentration of 0 ppm. Observed dishwasher at the bar with a chlorine sanitizer concentration of 0 ppm. Both machines had new bottles of sanitizer. PIC primed both machines. After running both dishwashers again, chlorine concentration was 50 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the reach in cooler next to the fountain soda machine in the kitchen, observed Reduced oxygen packaged (ROP) fish being thawed in the original packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling mashed potatoes measuring 70-130*F internally in the walk in cooler in a container 4-5" deep piled higher in the middle. Per PIC, the potatoes and marinara were prepared 30 minutes prior. Also observed cooling marinara in a plastic container 10-12" deep. In the reach in coolers, observed dice, RTE chicken, roast beef and penne measuring 50-54*F internally. Per PIC, all food were prepared from previously cooked and cooled foods and were diced before separating into portion bags. Observed the bags stacked 4-6 high (approximately 6-8" deep). TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS-----Observed build up of organic matter on soda nozzles used at the bar. PIC cleaned soda nozzles at the time of inspection. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency and cleaning methods with the PIC. Correct By: Corrected At Time Of Inspection

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 strainer stored inside hand sink just inside the kitchen area from the dining room. Talked to manager, said they use it for dumping. Manager set up a 5 gallon bucket system for dumping next to and below the hand sink. Ensure that hand washing is the only task performed inside a hand sink area. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ---Observed spray bottle of chemical with no label. Manager said it was degreaser, and threw the bottle away. Ensure that all chemical bottles are labeled as to identify contents, and reduce misuse. Correct By: Corrected At Time Of Inspection