Tavern Grille Scottsdale

Inspector's notes

***SECOND Consecutive Violation*** In walk in cooler, TCS foods (cooked macaroni, cooked proteins, cooked sauces, cut leafy greens, sliced cheeses, sliced deli meats, gyro, cooked ribs) with internal temperatures of 46*F-50*F. Per date stickers, TCS foods were prepared and/or received >24 hours. TCS foods (cooked macaroni, cooked proteins, cooked sauces, cut leafy greens, sliced cheeses, sliced deli meats, gyro, cooked ribs) were discarded. See embargo form. TCS foods (raw chicken, raw beef, shell eggs, sliced cheeses, cooked chicken wings, chubs of deli meat, assorted dairy) with internal temperatures of 46*F-50*F. Per employee, TCS foods were received and/or prepared within normal time parameters. Instructed employee to move TCS foods (raw chicken, raw beef, shell eggs, sliced cheeses, cooked chicken wings, chubs of deli meat, assorted dairy) to beer walk in cooler to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, ambient temperature of walk in cooler was 51*F, taken with establishment ambient air thermometer, and 51*F, taken with inspector probe thermometer. Discontinue storing of TCS foods in walk in cooler until repaired and able to maintain proper temperature throughout the day. Repair company was called at time of inspection. Re-inspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On cook line on window side, in top and bottom of prep table cooler, TCS foods (cut tomatoes, cut lettuce, coleslaw, salsas, sliced cheeses) with internal temperatures of 47*F-50*F. Per manager, TCS foods were in prep table <4 hours. TCS foods were moved to walk in cooler to rapidly cool back down to the proper temperature. Ambient temperature of prep table cooler was 46.7*F and 45.4*F, taken with inspector min/max irreversible thermometer. Repair company was called at time of inspection. Discontinue use of prep table cooler until able to maintain proper temperature at all times. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cheese sauce/68*F prepared and cooling in uncovered container >4 inches deep. Instructed employee to use ice wand or portion cheese sauce in to shallow pans to continue the cooling process. Diced tomatoes/50*F and sliced tomatoes/ 51*F prepared and cooling in shallow covered containers. Cut tomatoes were uncovered to continue the cooling process. TCS foods are to 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

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. The PIC indicated that the certification course is scheduled. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some dark residue on upper interior surface of the ice maker bin. Clean/sanitize more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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

In food prep sink, observed frozen meat being thawed under running, hot (over 100F) water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. The PIC changed the faucet to cold, running water. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed a styrofoam bowl in salsa product. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. The bowl was removed from the salsa. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap available at a handwash sink in the bar and also in the icemaker room. PIC provided soap for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled chemical spray bottles in the kitchen and bar. Observed sanitizer stored in green buckets labeled as detergent. The chemicals were properly relabeled after instruction. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable sanitizer in wiping cloth buckets. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Sanitizer dispenser supply jug was replaced and buckets refilled with sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

At a handwash sink in the kitchen, observed the hot water faucet knob not permanently attached. Secure the faucet knob as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cracked and drooping ceiling surface in rear kitchen and missing and ungrouted base coving tiles near the water heater. 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.

Inspector's notes

The person-in-charge at the establishment is not a certified food manager. 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

Reach-in freezer is covered in peeling shrink wrap. Deflector in large ice maker is cracked. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Core-4-202.16, C: Nonfood-Contact Surfaces.......Reach-in freezer is covered in peeling shrink wrap. Deflector in large ice maker is cracked. Maintain equipment surfaces smooth and easily cleanable. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....On the cookline, observed utensils stored between-use in water/90F. Between uses, store utensils in hot (at least 135F) water, submerged under cold, running water, in the food product with the handle up and out, or on a clean, dry surface. Utensils removed from the water at time of inspection. Correct By: Corrected At Time Of Inspection