Buck & Rider

Inspector's notes

Observed server handle rosemary with his bare hands as a garnish for a customer's drink. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment selling fresh oysters and keeping the tags on site for 90 days but at time some tags did not have last sell by date being marked; also some tags were not in chronological order. Establishment is storing and logging their shell fish tags in a more organized manner starting in June/July. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shredded chicken in the bottom portion of a prep table located near pastry prep station with an internal temperature range of 55F-60F. Per PIC, the chicken was cooked and shredded today, placed in the walk-in to cool, then moved to the prep table. The shredded chicken was moved to the walk-in for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

middle indoor bar dish washer at 0ppm for sanitizer. manager placed a work order. manager will use the other dishwashers, low temp, till unit serviced. please ensure low temp chlorine sanitizer indicates 50-100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed multiple chemical bottles in use, filled. No Identification label, some in the kitchen, some in the outdoor bar. manager removed all unmarked chemical bottles. please ensure chemicals spray bottles are properly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

some cooling strategies reviewed. noted in 2 food prep. reach-in cooler, pans of sliced cheese, overfilled at 55 deg f . in another cooler, sauteed garlic at 49-53 deg f . showed kitchen PIC. manager removed excess food. suggested to use walk-in cooler or ice bath strategies to ensure 41 deg f reached/maintained after preparing tcs food Corrective Action: Corrected at time of inspection.41 degf established.

Inspector's notes

Observed various butter mixes and cream-base sauces in steam table measuring at 115-125*F after mixing. Operator adjusted water level of the steam table and reheated the sauces. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed insecticides stored on shelf in front of dish washing area. 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. **2nd consecutive violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes at 45*F, and roasted carrots and roasted squash at various prep-coolers with an internal ambient temperature of 50-55*F. Per operator and cooks, the items were placed in the cooler before they were fully cooled within the hour. Discussed cooling items in the walk-in below 41*F before putting items into the prep-coolers on the line. Manager and cooks moved items that were out of temperature to the walk-in to be rapidly cooled. ***3rd consecutive violation*** Discussed potential legal actions at 4th consecutive repeat violation for Priority Foundation violations. Corrective Action: Corrected at time of inspection.

Inspector's notes

On two different occasions, observed an employee go from handling dirty dishes to handling clean dishes without washing their hands. When going from handling dirty to clean dishes, hands must be washed. Instructed employee to wash hands and continue to wash hands when switching tasks.

Inspector's notes

Observed Raw beef steaks over a package of cooked pork. Observed pans of various raw fish over a large container full of cooked crab containers. Manager moved products to proper storage.

Inspector's notes

Observed a pan of cooked pork ribs partially covered at 73-80*F. Per Chef, ribs were cooked and placed in the walk in to cool approximately 3.33 hours prior. Because the ribs were not below 70*F within 2 hours they were embargoed.

Inspector's notes

At the outdoor bar, observed a can of fly killer pesticides. Manager removed the pesticides from the establishment.

Inspector's notes

2nd repeat violation. Observed a covered, large, plastic container of cooling rice cakes. Rice cakes were at 56*F. Until fully cooled, foods should be left uncovered and placed in shallow containers to allow for proper cooling to occur. Manager uncovered rice cakes and placed them to the top shelf.

Inspector's notes

No paper towels available for the handwashing sink by the main prep line on the East side. Provided at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment had sliced melons that were designated as a time control product on the service line that was not marked on the time as a control log at the time of inspection. Operator marked the product on the log at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of cut tomatoes in the top portion of the pre-refrigerators at the prep line at 63 and 48 Deg. F. Per operator they were both recently sliced. Instructed operator to assure that all products placed in these units are at 41 Deg. F. prior to placing them in these units. Items were moved to walk-in refrigerator to cool down at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a fly retention device sitting on a prepline table. Please relocate this to an area that is not over or near any preparation, service or storage areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed towels being used under a couple of cutting boards. Use rubber mats that are less likely to transmit bacteria instead. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the sushi bar, observed small metal container of pico with an internally probed temperature of 47 degrees F. Person in charge (PIC) stated items had been there for an hour. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes being washing in high temperature dishwasher that was only reaching 149 and 151 degrees Fahrenheit per max/min thermometer. PIC had employee fill sanitizer sink to sanitize with quat at 300 ppm until dishwasher can be repaired. Discussed checking dishwasher daily to ensure at the point of the dishes the temperature is at least 160 degrees F. Corrective Action: Corrected 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. -- Observed no paper towels at the handwashing sink near the front of kitchen. PIC restocked paper towels at the time of inspection. Paper towels, as well as warm water and soap, shall be supplied at every hand washing sink for proper handwashing. Correct By: 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 dishes in the bar dishwasher with chlorine concentration of 0 ppm. The sanitizer bottle was full, PIC primed the machine and final concentration was between 50 and 100 ppm. Discussed checking the concentration daily to ensure concentration is between 50 and 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. -- Observed hard boiled eggs in the prep table with internal temperature between 55 and 57 degrees Fahrenheit. PIC had employee move to the cooler at the time of inspection. TCS foods shall be cold held at 41 degrees Fahrenheit or below to prevent microbial growth. Correct By: Corrected At Time Of Inspection