Popstroke

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dishes that were stored as clean according to the person in charge with food residues and other food scraps still stuck on the surfaces of these dishes. Person in charge returned the dishes in question to the 3-compartment sink to be washed, rinsed and sanitized. Discussed with person in charge to review warewashing procedures with dishwashers. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed menus at the establishment, which are available in two versions: the printed menu version and the digital menu version. The printed menu has the consumer advisories on it for the dishes that are served raw, undercooked or partially cooked (Popstroke cheeseburger, ahi tuna nachos & tuna tartare). The digital version of the menu, which appears to be the main menu in use at the establishment, lacks the consumer advisory for the ahi tuna nachos and tuna tartare dishes. 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. Must provide approved consumer advisory at all points of sale prior to re-inspection. A re-inspection will occur within 10 days or no later than June 19th, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several dishes that were stacked together on the clean dishes rack. Upon separating the dishes water was observed trapped between the dishes. Discussed with person in charge that dishes must be fully air-dried prior to stacking them together. Person in charge separated the wet dishes so that they could fully air-dry. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some bar gun beverage dispensers that had some black organic growth on the inside of the nozzle and dispenser. Discussed with person in charge to ensure that all soda nozzles are cleaned daily. Nozzles were removed to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three large metal pans of queso that were hot holding in a hot holding unit according to the person in charge (PIC). The first container of queso had an internal temperature of 167°F as measured using a probe thermometer. The two other bins of queso had an internal temperature of between 115°F - 119°F in the hot holding unit. According to the PIC, those two bins of queso had been in the hot holding unit for about 4 hours. The bins of queso that were out of temperature were embargoed at time of inspection (see embargo form). Discussed with person in charge to review hot holding temperature with staff. 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 two large trays of cooked chicken wings that were cooling inside of the walk-in cooler. According to the person in charge, the wings had been cooked and began cooling just over 2 hours from the time of the inspection. An internal temperature of the cooked chicken wings as measured using a probe thermometer showed an internal temperature for the cooked chicken wings ranging from 77°F - 84°F. According to the time the wings began cooling and the current internal temperature, the wings did not cool from 135°F - 70°F within the first 2-hour period. The wings were embargoed at time of inspection (see embargo form). Discussed with person in charge to utilize wide, flat shallow pans of no more than 3-4 inches depth for cooling wings. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans stored on the drying rack that were nested with water still inside of them. Person in charge separated the nested pans so they can fully air dry. Prior to nesting the pans, the pans should be fully air-dried to prevent moisture/water from being trapped in-between the nested pans. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 quat sanitizer strips not available for the warewashing machine, 3 compartment sink or the sanitizer buckets. Inspector used personal test strips to verify that the concentration for the sanitizer in the warewasher machine and the sanitizer buckets was in the appropriate range of 150ppm-400ppm. Instructed PIC to acquire the appropriate test strips. Discussed with management obtaining quat test strips prior to reinspection. Correct By: Correct Prior To Reinspection