T-Bird Tavern

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

Observed container of raw chicken being stored on shelf above container of cooked soup, and potatoes in prep top cooler during inspection. Chicken was moved to bottom shelf at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked wings date marked 4/3, green chili dated 3/28, and soup date marked 4/4. These items had been prepared on these dates, frozen, and then thawed 3-4 days prior. Thawing dates were added at time. Please ensure food items are accurately date marked, and dates are added to document freezing and thawing dates. (Prep date, freeze date, and thaw date) Shelf life is paused during freeze time, but freeze date and thaw date each count as one day to be removed from 7 day shelf life. Corrective Action: Corrected at time of inspection. Second consecutive violation. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Package of hotdogs in prep cooler did not have any date mark, employee said they had been opened a week or more prior. Additionally, container of cooked pork was date marked 4/3. Both items were discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection.

Inspector's notes

In the upper portion of the prep refrigerator across form the flat top grill observed mixed shredded cheese/ 51°F, sliced tomatoes/ 54°F, chopped lettuce/ 60°F, cooked onion+ pepper mix/ 54°F, house made ranch/ 48°F, and house made blue cheese dressing/ 50°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. According to person in charge all TCS foods were set up 2 hours prior.

Inspector's notes

Observed a large container of cooked chicken wings in the reach in refrigerator with no date mark.

Inspector's notes

Observed food debris below the prep tables. Observed dust buildup on the ceiling above the main cook line.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

Observed the low temperature chlorine dish machine in the kitchen in use at time of inspection. After running the dish machine multiple times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall measure between 50-100 PPM. It was determined the supply of sanitizer was completely empty. The sanitizer supply was replaced, the dish machine was drained, and the sanitizer was primed. Final rinse chlorine concentration retested at 50 PPM. Ensure low temperature dish machine maintains a chlorine concentration between 50-100 PPM. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an open container of half and half/47°F in the reach in refrigerator at the bar.

Inspector's notes

Observed a plastic container of minestrone soup, a plastic container of mashed potatoes, a metal container of mashed potatoes, cooked chicken wings, and cooked pork with no date mark in the lower level of the prep coolers throughout the kitchen. After discussion with the person in charge it could not be determined when the minestrone soup was prepared. The minestrone soup was discarded at time of inspection. Person in charge was able to provide the dates for all other unmarked TCS foods (prepared between 5/15-5/17).

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Chef's CFPM certificate is not available for review. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection, Repeat Violations: 2nd.

Inspector's notes

Observed dark residue on the interior of the soda gun nozzles at the bar. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed cleaning frequency of soda gun nozzles with person in charge. Ensure soda gun nozzles are cleaned as frequently as to necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris and soilage below prep tables and equipment such as the reach in coolers.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Chef's CFPM certificate is not available for review. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection, Repeat Violations: 2nd.

Inspector's notes

Observed dark residue on the interior of the soda gun nozzles at the bar. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed cleaning frequency of soda gun nozzles with person in charge. Ensure soda gun nozzles are cleaned as frequently as to necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Upon re-inspection priority foundation violation #38 has not been corrected. Observed multiple live cockroaches on the equipment stored above the three compartment sink. Instructed kitchen staff to clean equipment. After discussion with the person in charge it was determined that no pest control service was conducted after the the routine inspection on 1/29/2024.

Inspector's notes

Observed food debris and soilage below prep tables and equipment such as the reach in coolers.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Chef's CFPM certificate is not available for review. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection, Repeat Violations: 2nd.

Inspector's notes

Observed a container of raw chicken stored directly above a container of buffalo sauce in the bottom portion of prep cooler closest to the ice machine.

Inspector's notes

Observed dark residue on the interior of the soda gun nozzles at the bar. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed cleaning frequency of soda gun nozzles with person in charge. Ensure soda gun nozzles are cleaned as frequently as to necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe a small bag of cooked mushrooms/47°F stored on top of containers in the upper portion of the prep cooler near the ice machine. Observed a plastic bag of cooked fried chicken/46°F in prep cooler near the ice machine.

Inspector's notes

Observed a can of RAID in the kitchen's office. Observed a container of Ortho Home Defense in the ware washing area.

Inspector's notes

Observed a live roach in the kitchen in a small hole between the prep coolers. Observed a live roach on the floor at the bar.

Inspector's notes

Observed food debris and soilage below prep tables and equipment such as the reach in coolers.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection.

Inspector's notes

Observed excessive dried food debris built up on deli slicer during inspection. After discussion with the person in charge it could not be determined when exactly the slicer was last used. Slicer cleaned at time of inspection. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple live roaches on the floor in the kitchen. Observed a live roach behind the ice well at the bar.

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 cut and slice an avocado with their bare hands. The chef then handled the sliced avocado/ avocado flesh with their bare hands and put it on the burger intended for service. Bare hands shall not come in contact with ready to eat (RTE) foods. When handling ready to eat foods, use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. The chef was instructed to wash their hands and put on gloves prior to handling ready to eat foods. The avocado and lettuce that was in contact with the avocado was discarded at time of inspection. Correct By: Corrected At Time Of Inspection

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 dark organic matter on interior of the soda gun nozzle near the bar entrance. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Soda gun nozzle cleaned at time of inspection. Discussed cleaning frequency of soda gun nozzles with person in charge. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 consumer advisory reminder statement at the bottom of the menu. No asterisk/disclosure was present on the menu for the burgers that are cooked to order according to the person in charge. A consumer advisory reminder statement and disclosure must be present on the menu for raw or undercooked animal foods. Asterisk added next to the burgers on the menu at time of inspection. 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 filled sanitizer bucket stored in the basin of the handwashing sink at the bar. Handwashing sinks shall be maintained so they are accessible at all times. Handwashing sinks shall not be used for purposes other than handwashing. The sanitizer bucket was removed from the handwashing sink basin at time of inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels were available at the bar handwashing sink at time of inspection. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials. Paper towels were restocked at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 chopped cabbage/ 46°F, raw chicken/ 46°F, and lettuce/ 47°F in the prep cooler near the reach in coolers. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. All TCS foods were moved to the reach in cooler or freezer at time of inspection to rapidly cool. Internal temperature of the prep cooler measured at 48.2°F with min/max thermometer at time of inspection. Discontinue use of prep cooler for TCS foods until it maintains 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine two times, the chlorine concentration measured at 0 PPM each time. The dish machine was drained, re-run, and tested at 50 PPM. Please utilize test strips and monitor dish machine prior to use to ensure chlorine concentration measures between 50-100 PPM. 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. At time of inspection observed sliced ham/48°F, sliced tomatoes/ 47°F, cooked green pepper/ 44°F, pico de gallo/54°F, sliced cheeses/ 54°F, and shredded cheese/ 55°F in the prep cooler across from the grill. At time of inspection observed cooked chicken wings/ 53°F, and shredded chicken/ 47°F in reach in cooler. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with the chef it was determined that all TCS foods were within safe time parameters. The sliced tomatoes, cooked green pepper, pico de gallo, sliced cheeses, and shredded cheeses were moved to the reach in cooler to rapidly cool. The chicken wings and shredded cheese was moved to the reach in freezer to rapidly cool. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected At time of inspection observed outer kitchen door propped open. No effective means to protect outdoor opening from pests were observed. Please keep outdoor openings closed unless the outdoor openings are protected against the entry of pests. Outer entrances were closed at time of inspection. Discussed ways outer openings can be protected such as air curtains or screens. Correct By: Corrected At Time Of Inspection