Edelweiss Biergaren

Inspector's notes

Observed pink organic matter build up on the inside of the ice machine in the back of kitchen. Discussed with Person in Charge about increasing cleaning frequency of the machine to prevent build-up of any organic matter. Non-TCS food contact surfaces of equipment should be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Cooked Vegetables and Gravy hot held in steam table at 90*F - 121*F. As per Person in Charge, all food had been placed less than thirty minutes ago. Steam table was not turned on at the time. Person in Charge turned steam table on and all TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher Corrective Action: Corrected at time of inspection. *Second Consecutive Violation.

Inspector's notes

Observed mashed potatoes 128*F, garlic spread with dairy ingredients 124*F, gravy 127*F, bacon and gravy 128*F, cooked vegetables 123*F, beer cheese 129*F, cranberry sauce 121*F in steam table at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, TCS food items hot holding were reheated one hour prior to the time of inspection. PIC discovered the water was not filled enough in the steam table and poured more water in at the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed garlic sauce with dairy ingredients 48*F, stew 50*F, bacon/onion sauce 51*F, sauce with cooked vegetables 51*F, brown gravy 51*F, raw pork 52*F, cooked chicken wings 50*F inside the walk-in cooler at the time of inspection. Per PIC, TCS food items had been in the walk-in cooler since the previous day and had not been recently prepped or taken out of the walk-in cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, walk-in temperatures were 41*F or below three hours prior to inspection and another employee may have adjusted walk-in temperature up within the last hour. PIC adjusted the temperature inside the walk-in cooler at the time of inspection and calibrated thermometer then read 36.4*F near fan. PIC also transferred items to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the backdoor of the establishment propped open during operation. Advised PIC to keep any outer doors shut when to prevent pest contamination. Provided PIC with Maricopa County outer openings handout. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed the backdoor of the establishment propped open during operation. Advised PIC to keep any outer doors shut when outside is not in operation and sealed to prevent pest contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dripping water from the vegetable wash sink valve in located back-of-house. All plumbing must be maintained in good repair at all times. PIC was aware of the issue and stated a plumber has already been called to fix the leak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in walk-in cooler container of Jager sauce (containing cream and mushroom) with an internal temperature over 135*F with lid tightly on. TCS foods must 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed: in sliding door cold-holding unit, raw pork chops being stored over pre-cooked sausages; in single unit prep table unit, raw in-shell eggs stored above jugs of milk; in walk-in cooler, containers of raw pork chops being stored above raw, whole cabbage. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed in single unit prep table cold-holding unit: cooked onion at 58*F and chopped lettuce at 62*F, as measured on a calibrated probe thermometer. Unit itself measured 58.1*F on a min/max thermometer. Per PIC, cooked onion and chopped lettuce had been in unit since previous day and were discarded. All other items in the unit were moved into functioning cold-holding units. 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

No Certified Food Protection Manager was present at the establishment 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

Observed in the sliding door reach-in cooler a box of raw pork being stored above ready-to-eat apple strudels and ready-to-eat sausages. Additionally observed in the walk-in cooler a container of raw chicken being stored above containers of raw bacon and smoked ham hocks. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC was given storage order handout. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of melted dairy butter near the serving area at 89°F. Per employee, butter is usually changed every shift change (every 4-5 hours). Per employee, butter had been out for 4 hours and was discarded by employee at time of inspection. Establishment does not have written Time as a Public Health Control procedures and the container was not time-stamped. Discussed with PIC that 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. A Time as a Public Health Control policy for melted dairy butter was created with PIC during time of inspection. Corrective Action: Corrected at time of inspection.