Pier 88

Inspector's notes

Observed chlorine sanitizer concentration measured less than 10 ppm at the in-use dish washer at bar. Reviewed the sanitizer concentration parameters with manager. Manager called the technician for repairing at time of inspection. The establishment has another dish washer in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tags for oyster not recorded and saved for 90 days. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Manager started to keep the tag with oyster and will save for 90 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage and raw shrimp touched each other in the prep cooler. Reviewed the food storage chart with manager. Manager moved the cooked sausage away from raw shrimp at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheesecake cold holding in a cardboard box at internal temperature of 46 deg F in a reach in cold unit. Manager informed the cheesecake had been in cold unit since the night before and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine chemical sanitizer in two sanitizer buckets in the kitchen area that cook informed was for sanitizing food contact surfaces at a concentration of >200 ppm. Manager prepared fresh quat sanitizer and adjusted sanitizer to within specification. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked potatoes and corn hot holding at internal temperature of 85 deg F for the corn and 109 deg F for the potatoes in a large pot on the stove. Cook informed the food items had been hot holding on stove >2 hours and discarded. All TCS food items held hot must maintain >135 deg F at all times. Embargo Form prepared. Correct By: Corrected At Time Of Inspection

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties-Manager was unable to provide food service training records for employees working with open food and inspector observed there was a lack of active managerial control due to due to training and knowledge and type of violations observed in inspection.. Provide food service training records. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 kitchen employee wash hands at employee hand sink by lathering hands <4 seconds under running water. Inspector instructed employee to properly later hands for at least 20 seconds prior to rinsing. 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 a kitchen employee place on a pair of gloves to work with open food without first washing hands. Inspector instructed employee to properly wash hand prior to placing on a clean pair of gloves prior to working with open foods. 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 raw shelled eggs cold holding at internal temperature of 49 deg F and observed raw shrimp cold holding at internal temperature of 46 deg F in one of the walk in units that was cold holding at >41 deg F. Manager informed the eggs had been in unit since night prior and discarded. and the shrimp had been in walk in unit since earlier in day and placed in another walk in for rapid cooling. Embargo form was prepared. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-207.11 (A), Pf: Restriction and Storage-Medicines; Unnecessary medicines Observed a bottle of cough medication on preparation table next to open food. Manager removed from kitchen during inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. One of the walk in units holding temperature at 47.4 deg F (according to min/max thermometer) TCS food items was discarded or redirected to alternate walk in units. Manager will call for repair. Correct By: Correct Prior To Reinspection

Repeat Violation Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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. Tags not available for the raw oysters sold at establishment. All tags in the saving box were not in order and have no date. Explained why and how to keep the tags for raw oysters. Manager found the tag and put on the date on tag at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 beef in open containers stored above cut raw cabbage, cut raw onion, and cooked sausage in the walk-in refrigerator, also observed raw shell eggs stored on top shelf and above vegetables in walk-in refrigerator. Reviewed the food storage chart with PIC. PIC re-arranged the food to proper shelves at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Observed cooked eggs stored in walk-in refrigerator date marked on 11/07, employee stated that the cooked eggs were prepared 3 days prior to inspection and 11/07 was old date mark on container and was not removed when washing. Also observed cooked crab and cooked crayfish without date marking, employee stated the cooked crab and crayfish were prepared 3 days prior to inspection. Discussed proper date marking parameters with PIC and employee. Employee put proper date marking on above food at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System. Observed a pressurized spray nozzle attached to a hose downstream of an atmospheric vacuum breaker (AVB) backflow preventer at mop sink. Pressurized spray nozzles may be used for immediate use but must be disconnected after use because the water pressure produced by the pressurized spray nozzle and degrade the AVB over time and break it. Person in charge removed the pressurized nozzle at time of inspection. Correct By: Corrected At Time Of Inspection