Cowboy Cookin

Inspector's notes

Observed multiple areas of the kitchen with a potential to contaminate food and food contact surfaces. Observed accumulation of dirt, dust, and other organic matter along the fan inside the walk-in refrigerator and the portable fan located at the end of the cook line. Also, observed accumulation of dirt/dust along the ceiling above prep-top style refrigeration units along the cookline. In addition, observed ice buckets stored on the ground next to the ice machine. The establishment shall clean the physical premises at a frequency to prevent the potential contamination of food and food contact surfaces. In addition, the establishment shall store food storage containers, include those for ice, at least 6 inches off the ground and in a manner that will prevent contamination. The manager removed the ice buckets and relocated them to the dish area to be washed, rinsed, and sanitized prior to being used again. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice scoop stored on top of the ice machine near the dish area. Spoke with PIC and ice scoop was placed in the dish area to be washed. Discussed that the top of the ice machine is not always a washed, rinsed, and sanitized food contact surface for storing utensils. Recommended storing the ice scoop in a container that can be easily cleaned. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed raw salmon in ROP packaging with "Keep Frozen" label cold holding in the walk-in cooler. Spoke with PIC and they directed an associate to remove salmon from ROP 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

No certified food manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Milk, cottage cheese, salsa, cut honeydew/cantaloupe, ranch dressing, sour cream, shredded cheese, and bacon with internal temperatures between 50 degrees F and 54 degrees F were cold holding in a two door cooler across from the soda station. Ambient temperature of the unit was found to be 47.6 degrees F using a min/max thermometer. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Milk, cottage cheese, salsa, cut honeydew/cantaloupe, ranch dressing, sour cream, shredded cheese, and bacon with internal temperatures between 50 degrees F and 54 degrees F were cold holding in a two door cooler across from the soda station. Ambient temperature of the unit was found to be 47.6 degrees F using a min/max thermometer. PIC will call technician to fix cooler. Establishment has sufficient cooler capacities to operate safely until the cooler is repaired. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine 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.*****Chlorine sanitizer is at 0ppm on the final rinse for bar dish machine. All glassware will be cleaned at main dish machine until repairs are made. Chlorine sanitizer must be at 50-100ppm on the final rinse. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage*****Observed ice cream scoops and pie slicing utensils stored in standing water in between uses. Discontinue this practice -or- install a running water dipper well to continually rinse food debris from these utensils. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained*****Hot water side of bar hand wash sink is stripped out and not turning water on / off properly. Replace and maintain. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed cooked potato skins measuring with an internal temperature of 55 degrees F. Per kitchen staff, the potato skins were made "a few hours ago". The container was tightly wrapped with clear wrap. Instructed kitchen staff to not tightly wrap cooling TCS food items until the internal temperature reaches 41 degrees F. The clear wrap was removed to allow for proper cooling. Reviewed cooling procedures. 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 prep refrigerator under the bread storage measuring with an ambient temperature of 56 degrees. TCS food items such as lunch meat and raw chicken had been stocked in the fridge less than 4 hours ago and measured with internal temperatures ranging between 52-54 degrees F. The fridge is emptied at night. All items were moved to alternative refrigeration to accelerate rapid cooling. Discussed cold holding and utilizing temperature logs. Alternative refrigeration available to operate safely. Prep refrigerator will not be used to store TCS food items until in good repair and able to maintain food temperatures at or below 41 degrees F Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 a wine bottle and plastic container of limes sitting directly in the ice for consumption. Instructed PIC to remove the items and dispose of contaminated ice. Discussed not storing anything in the ice for consumption bin. Correct By: Corrected At Time Of Inspection