University Bar and Grill

Inspector's notes

Observed cheese, cut tomatoes, and raw steak measuring at 49-55F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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 cooked chicken and cooked potatoes without datemarking. PIC reported these items cooked over 24 hours prior to inspection. All RTE/TCS foods were properly date marked 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 boxes of raw chicken and boxes of potatoes stored on the ground in the walk in cooler and just outside of the walk in cooler. PIC reported just receiving a shipment and not having a chance to properly store items. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no consumer advisory present on the menu and observed the establishment serving undercooked animal foods per customer orders. A consumer advisory must be present on the menu and must contain a disclosure statement and reminders next to each item that may be served raw, undercooked, or not otherwise processed to eliminate pathogens. Corrective Action: Correct prior to re-inspection on 9/22/2025.

Inspector's notes

Observed no consumer advisory present on the menu and observed the establishment serving undercooked animal foods per customer orders. A consumer advisory must be present on the menu and must contain a disclosure statement and reminders next to each item that may be served raw, undercooked, or not otherwise processed to eliminate pathogens. Corrective Action: Correct prior to re-inspection on 9/22/2025.

Inspector's notes

Observed employees touching the plastic curtain between the kitchen and the bar and went to making drinks without washing hands and switching tasks without washing hands before putting on new gloves. Discussed with PIC importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed bartender hold an orange to peel to obtain garnish to put in a drink without wearing gloves. Discussed with Person in Charge (PIC) 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. Embargoed orange and employee discarded orange at time of inspection. Employee washed hands and then donned gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towel available at the hand wash station in the bar. Discussed with PIC handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Employee put paper towels at hand wash sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with artificial nails use touch screen register and then use ice scoop without gloves. Discussed with PIC when employee have nail polish or artificial nails, gloves are required to address both the cleanability of areas beneath the fingernails and the possibility that fingernails or pieces of the fingernails may end up in the food due to breakage. Employee washed hands and donned gloves at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employees handling dirty dishes, cash/card currency, and picking objects off the ground and then immediately scoop ice for drinks without washing their hand. Discussed with person in charge and employees washing their hands after activities that may contaminate their hands before handling food (such as scooping ice). Discussed developing a system where 1 employee makes drinks/handles clean dishes while the other employee handles dirty dishes and currency. Employees washed their hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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.>>>Person in charge and kitchen employees indicated they do not have a irreversible registering temperature indicator/thermometer at the establishment currently. The establishment must maintain a irreversible registering temperature indicator/thermometer to ensure the high temperature dishwasher has a utensil surface temperature of 71*C (160*F) during the sanitizing hot water rinse cycle. Re-inspection on or before 02/02/24; the person in charge can email a picture of the invoice or thermometer/indicator. Correct By: Correct Prior To Reinspection