EVO Restaurant

Inspector's notes

Observed garlic butter on time as a control with time stamp and no temperature control. Establishment has no written procedures for time as a control as per person in charge. 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. Must provide written procedures, including all foods held under time as a control, prior to reinspection. Corrective Action: Correct prior to re-inspection on Friday, September 18th, 2026.

Inspector's notes

Observed canister of insecticide on chemical storage shelf. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Person in charge removed pest control chemicals from premises at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. One of the establishment's CFPM is assisting at another food establishment offsite at time of inspection. The PIC stated they are working through coursework to obtain CFPM certification. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bartender grab a large ice cube from the freezer with their bare hand at the bar to make a beverage. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. The bartender discarded the ice cube at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC was not able to provide shellstock tag records for live clams and mussels at time of inspection (only tags present were current live clams onsite).

Inspector's notes

Observed low temperature mechanical dish machine at the bar being used to wash bar glassware at time of inspection. Final rinse chlorine concentration measured at 0 PPM. After priming the dish machine and running the dish machine again the final rinse chlorine concentration measured at 0 PPM. Acceptable final rinse chlorine concentration shall measure between 50-100 PPM. PIC agreed to sanitize bar food contact surfaces in the three compartment sink or kitchen dish machine at time of inspection.

Inspector's notes

In the upper portion of the prep coolers near the grill and charcuterie station observed portioned chopped kale/51°F, cooked beef/55°F, and cooked short rib/58°F stacked above the fill lines of the metal container. Observed portioned lasagnas/ 64°F stored on top of the oven. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge it was determined all TCS foods were removed from the walk-in cooler less than an hour ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed utilizing 4-hour time as a public health control for lasagna stored at room temperature. Discussed maintaining TCS foods below fill lines of container. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

In the walk in refrigerator observed reduced oxygen packaged (ROP) short rib with a 12/7 date mark. Without a variance, product in a bag using ROP methods can only be held for 48 hours (after 48 hours product must be removed from package or unsealed).

Inspector's notes

In the ice well near the bar entrance containing ice for beverage service observed multiple glass bottles of mixers stored in the ice. Observed ice scoop in ice well.

Inspector's notes

No chlorine test strips observed onsite for testing low temperature dish machine sanitizer concentration.

Inspector's notes

At the handwashing sink near the pizza station observed standing water in the basin of the sink. Sink would not drain at time of inspection. Observed handwashing sink wrapped in plastic so it will not be used. Additional handwashing sinks available throughout kitchen. All other plumbing in the kitchen observed draining properly. According to the person in charge the sink a plumber was onsite last week and additional repairs are needed. All plumbing must be maintained in good repair at all times. Repair plumbing prior to re-inspection (12/15/25). Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dishwasher handling and rinsing off dirty dishes prior to putting them in the dish machine. Then, without first washing their hands observed the dishwasher put away clean dishes and equipment that were just sanitized in the dish machine.

Inspector's notes

At the handwashing sink near the grill observed no hot water. According to person in charge the hot water was turned off because it causes the faucet to drip. Instructed person in charge to turn the hot water back on at time of inspection. Hot water was restored at time of inspection. At the bar handwashing sink near the bar entrance observed the cold water not working. Minimum temperature of the handwashing sink was observed at 130°F. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C ± 2°C (100 to 108°F). An improper flow or temperature of water may lead to poor handwashing practices by food employees. Repair bar handwashing sink prior to re-inspection. Ensure hot water 40°C ± 2°C (100 to 108°F) is available at all handwashing sinks. Repair bar handwashing sink so it dispenses water between 40°C ± 2°C (100 to 108°F) prior to re-inspection on 08/25/2025. Corrective Action: Correct prior to re-inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed handwashing sink between the pizza station and dish machine inoperable at time of inspection. Observed discharge pipe disconnected below the sink and a significant water leak when the water was turned on. Handwashing sinks shall be maintained so accessible at all time. Informed the PIC that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. Please repair/replace fixture prior to the re-inspection date of 08/25/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the walk in cooler observed a tray of raw chicken stored directly above a tray of cooked lobster tails. No overhead contamination observed.

Inspector's notes

In the walk in cooler observed three tightly covered containers of pomodoro sauce over 12 inches deep with internal temperatures between 55-57°F. The pomodoro sauces were prepared yesterday and were labeled with a 8/13 date mark. Observed condensation build up on the interior lids of the containers.

Inspector's notes

In the countertop refrigerator at the expo station observed milk/47°F and heavy cream/48°F. The person in charge discarded the milk and heavy cream at time of inspection. In the walk in cooler observed multiple TCS foods such as cooked pasta/ 47°F, cooked carrots/48°F, cooked short rib/ 47°F, cooked mushrooms/ 47°F, cooked green beans/ 47°F, and cooked shortrib/47°F.

Inspector's notes

In the walk-in cooler observed multiple containers of Bolognese sauce and alfredo sauce more than 4 inches deep cooling in the walk-in cooler. Internal temperature of the Bolognese sauce measured between 80-101°F. Internal temperature of the alfredo sauce measured between/71-96°F. According to the person in charge the sauces had been cooling for 1-1.5 hours. 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 being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Current person in charge's CFPM certification expired in February 2025. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment hot holding reduced oxygen packaged (ROP) cooked chicken and short rib in a hot water bath. Observed raw chicken and cooked short rib is ROP packaging in the walk in cooler date marked 4/12. Without a variance, product in a bag using ROP methods can only be held for less than 48 hours (after 48 hours product must be removed from package or unsealed). Discussed submitting HACCP plan/ variance for ROP with the person in charge. Provided ROP guidance documents. The chicken and short rib were discarded at time of inspection. ROP can increase the potential for the growth of certain pathogens in the absence of the growth of competing spoilage organisms. Corrective Action: Corrected at time of inspection, Repeat Violation: 2nd.

Inspector's notes

Observed raw garlic and oil mix/79°F, herb butter/77°F, and cooked garlic/80°F held at room temperature on the cutting boards on the prep station across from the grills. Observed roasted tomatoes/ 50°F, mozzarella cheese/ 48°F, tomato sauce/ 45°F, cooked mushroom/ 48°F, cooked sausage/ 50°F, cooked onions/47°F and cooked garlic/ 48°F in upper portion of pizza station prep cooler. Observed tiramisu custard/ 48°F and butter cake/ 47°F in the speed rack pastry cooler.

Inspector's notes

Observed establishment hot holding/reheating reduced oxygen packaged cooked chicken and short rib in a hot water bath. ROP bags of cooked product was opened at time of inspection. Observed raw chicken is ROP packaging in the walk in cooler with no date mark. According to the person in charge the product has been in ROP for less than 48 hours. Product was date marked at time of inspection. Without a variance, product in a bag using ROP methods can only be held for less than 48 hours (after 48 hours product must be removed from package or unsealed).

Inspector's notes

Observed in use utensils stored in a container of water (103°F ) near the hot holding well.