The Craftsman Cocktails & Kitchen

Inspector's notes

Observe a segment of accordion-style flexible plastic at drain line of hand washing sink in kitchen. Please replace with smooth, rigid material such as PVC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several wooden serving boards with visible soil buildup stored on a metal storage shelf. Per person in charge (PIC), serving boards were associated with an item that is no longer on the menu and is not planned for future menus. Please ensure unnecessary items and equipment are removed from the premises promptly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed over a dozen drain flies on the wall at the dishwashing area and flying around the kitchen and bar. Per person in charge (PIC) the last time pest control was in the facility was July 16th, 2025 and provided invoice. Discussed with PIC establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 8-15-25

Inspector's notes

Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the bottom left drawer under the grill to hold miso trout at 47*F and cod at 46*F measured with a probing thermometer. The ambient temperature of the drawer was measured with a min/max thermometer and registered at 41*F. Per PIC the trout and cod were in the drawer from the previous day. Embargoed the miso trout and the cod and PIC discarded at time of inspection. Discussed with PIC 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 container with sliced brie and a container of hot pickled cucumber with date marks of 4/25 in the walk-in and the prep table. Embargoed the brie and the cucumber and Person in Charge (PIC) discarded at time of inspection. Discussed with PIC 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. 3rd Consecutive Violation

Inspector's notes

Observed on the menu items that are undercooked missing an asterisk as a disclosure method for the consumer advisory. Discussed with PIC offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Items requiring an asterisk are: Ceviche, Miso Ocean Trout, Green Curry Sea Bass, Ribeye, and Filet Mignon. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection 6/17/25

Inspector's notes

Observed in walk-in cooler cooked beef broth (prepared in-house) with prep date of 12/7, anglaise with prep date of 12/7, cooked birria with prep date of 12/10. In prep table, observed cooked pork belly with prep date of 12/5, blue cheese dressing prepared in house with prep date of 11/27, and cooked ribs with prep date of 12/7. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed bottle of Pepto Bismol stored on top shelf of walk-in cooler above various food products including cooked pasta. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing, loose and broken floor laminate tiles in the bar. Observed some areas having been patched and worked on. Discussed with PIC to replace the missing tiles to create a smooth cleanable surface. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation. This is the 3rd consecutive violation.

Inspector's notes

Observed in walk-in cooler cooked beef broth (prepared in-house) with prep date of 12/7, anglaise with prep date of 12/7, cooked birria with prep date of 12/10. In prep table, observed cooked pork belly with prep date of 12/5, blue cheese dressing prepared in house with prep date of 11/27, and cooked ribs with prep date of 12/7. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed bottle of Pepto Bismol stored on top shelf of walk-in cooler above various food products including cooked pasta. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large number of drain flies (more than 20) throughout bar and back of house/kitchen area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 12/31/2024.

Inspector's notes

Observed missing, loose and broken floor laminate tiles in the bar. Observed some areas having been patched and worked on. Discussed with PIC to replace the missing tiles to create a smooth cleanable surface. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation. This is the 3rd consecutive violation.

Inspector's notes

Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violations

Inspector's notes

>>>Observed in bottom part of prep table across from the stove 2 heads of cauliflower with black and blue fuzzy organic matter. Also observed in the bottom of the other prep table thinly sliced drunken goat cheese with black and blue fuzzy organic matter. Discussed with Person in Charge (PIC) all food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed RTE/TCS foods with dates of 7/16 to 8/10 in the walk-in, the service cart used for Time as control and in the bottom of the prep table across from the grill: Homemade Ranch, cheese sauce, Beer Cheese, Ceasar dressing, smoked tomato, shrimp dip, unlabeled cooked duck, and red sauce. Discussed with PIC all 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed several TCS items held at temperatures of 50*F to 55*F on the "Service Cart". There was no marking indicating the in and out time of when the cart was removed from refrigeration. The items were meatballs and pork, black beans, coconut rice, bolognaise, pork, breakfast potato and dirty rice. Discussed with PIC Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed missing, loose and broken floor laminate tiles in the bar. Discussed with PIC to replace the missing tiles to create a smooth cleanable surface. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>>Observed missing floor laminate tiles in the kitchen. Discussed with PIC to replace the missing tiles to create a smooth cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 the 'Service Cart' next to the stove top, with the in time and out time for Time as Control (TAC). Items on the cart are queso, au jus, rice, cooked pork, beer cheese, cooked rice. Discussed with Person in Control (PIC) proper documentation requirements for using TAC. Created a TAC policy at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing >>>Observed missing caulking or existing caulking with organic matter at the hand washing sink in the kitchen, prep sink in the kitchen, hand washing sink in the bar and along the dishwasher/ three compartment sink. Discussed with PIC the equipment in not easily movable to clean and must be sealing with caulking to create a smooth cleanable surface and to avoid food debris and water getting trapped in the spaces. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge. Due to the nature of five priority violation in the report. A lack of active managerial control has been noted. Please continue working on acquiring a CFPM certificate. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed 2 cartoons of strawberries with pronounced white organic matter in walk-in cooler. Kitchen manager discarded. 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. Observed raw salmon over ready to eat cooked noodles in kitchen reach-in. Chef adjusted levels at time of inspection to ready to eat on top. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 bartender rinse out drink mixers for customer service in hand sink. Expressed importance of not washing out dishes in a hand sink due to the contaminated surface. Mix ware taken to back dishwasher for cleaning. 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 in-use bar dishwasher dispensing 0ppm of chlorine. Bartender agreed to wash all dishes from bar in kitchen dishwasher until repaired. Chlorine levels must be maintained at 50-100ppm. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Todays date 12/11. Observed the following items in kitchen reach in with dates between 11/1- 12/2. Bacon jam, Smoked sauce, Tiramasu cream, cooked scallion sauce, aji amarillo, Chimicirri sauce, blue cheese dressing. Also observed Cooked corn, Ribeye sauce, black beans, Birria sauce with no dates, chef did not know date of prep. All items discarded at time of inspection. Reviewed ingredients list on file to ensure all discarded items were necessary to do so. Disposition for all date mark applicable items is 7 days from date of preperation. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 Chef organizing kitchen cart with TCS food at beginning of inspection. Observed Chef transfer container of cooked meat in soup with a date mark of 12/6 into a new container freshly labeled 12/11. Instructed chef about proper date mark procedure and to keep original date mark of prep. Item re labeled 12/6. Also observed Cooked pork and Cooked meatballs without a date. Chef stated items were made 12/9. Accurate dates applied. Please date mark all items applicable within 24 hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 an employee place dirty dishes on a dish rack before removing cleaned dishes from the dish machine and placing them back on the wire rack. Discussed that when changing tasks that the soiled gloves must be removed (if being used), and hands must be properly washed before applying new gloves or returning to work. The employee removed the dirtied dished to be washed again was instructed to wash their hands before returning to the cleaned dishes. 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. ------- In the reach-in cooler, observed multiple out-of-date TCS foods held beyond 7 days from preparation including: Bacon dip prepared on 8/11 and 8/24, onion dip from 8/24, scallion dip from 8/25, and cooked corn and chimichurri sauce containing fresh garlic and oil from 8/30. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Since the foods had been held beyond 7 days, the PIC voluntarily discarded the out-of-date foods at the time of inspection (See embargo). Correct By: Corrected At Time Of Inspection