Origen

Inspector's notes

Observed octopus, chicken, shrimp, noodles, salmon with an internal temperature of 45-47*f in reach-in cooler. PIC stated last temperature was taken within 1 hour and was holding below 41*f. Equipment was fixed at time of inspection and decreased temperature to 41*f by end of inspection.

Inspector's notes

Observed reach-in cooler prep table on cook line with an internal temperature of 45*f at time of inspection. Coils were cleaned and was able to bring temperature to 41*F at time of inspection. Pleas monitor equipment that holds TCS foods to ensure temperature doesn't rise above 41*f. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed macaroni noodles and spaghetti noodles portioned in plastic bags covered in plastic container with an internal temperature of 49-51*f. PIC stated noodles had been portioned within 1 hour prior to inspection and were uncovered to cool rapidly. Discussed approved cooling methods and provided cooling handout.

Inspector's notes

Observed bar hand sink with no paper towels. Manager refilled the empty dispenser. Ensure there is paper towels at each hand sink at all times. Corrective Action: Corrected at time of inspection. **REPEAT VIOLATION. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 hand sink in bar area with no soap. PIC restocked hand soap at paper towels. Ensure there is soap at each hand sink at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw salmon stored above grilled onions, raw chicken stored above lemons, raw beef stored above jalapenos in walk-in cooler. PIC rearranged items at time of inspection. Suggested moving all raw proteins into one designated walk-in cooler to prevent contamination. Provided food storage guidance document at time of inspection.

Inspector's notes

Observed low temperature dishwashing machine in bar area dispensing 0 PPM of chlorine sanitizer. PIC placed a service call at time of inspection. In the mean time, main dishwashing machine in kitchen will be used to wash cups from bar area. Please check levels regularly to ensure proper levels are maintained at all times.

Inspector's notes

Observed ponzu ponzu 5/16 and barbacoa broth 5/20 in walk-in cooler more than 2 days past their discard date. PIC discarded at time of inspection.

Inspector's notes

Observed cooked jalapeno, grilled onions, butter and baked potatoes on time as a control without a time stamp. PIC time stamped at time of inspection. Discussed keeping policy posted and ensuring all discard times are documented at all times to be in compliance with time as a control policy.

Inspector's notes

Employee restroom door did not self close at time of inspection. Please replace hinge to ensure bathroom door closes properly.

Inspector's notes

Observed back hand sink by back door with no soap, observed hand sink in the line without soap. Manager obtained new dispensers, and refilled the empty dispensers. Ensure there is soap at each hand sink at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 back hand sink with no paper towels. Manager refilled the empty dispenser. Ensure there is paper towels at each hand sink at all times. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION.

Inspector's notes

Observed 0 ppm bleach at main dishwasher and bar dishwasher after 2 cycles each. Facility set up the 3 compartment sink at 200 ppm quat in the meantime. Called Ecolab technician. Ensure that all bleach dishwashers are at 50-100 ppm bleach at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towel at handwashing sink in the bar area at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put paper towel at hand washing skink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine concentration at ware washing machine measured less than 10 ppm at time of inspection. Reviewed the sanitizer concentration parameters with manager. Manager called the service company at time of inspection. All utensils will be cleaned at main ware washing station until ware washing machine at bar repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink in the kitchen near the ware washing area was not stocked with paper towels. Paper towels, soap, and warm water shall be available at all handwashing stations at all times for proper handwashing. PIC restocked paper towels at the time of inspection. Corrective Action: Corrected at time of 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 food items in the handwash sink in the kitchen near the warewash area, as well as a drain pan in the bar handwashing sink. PIC removed the food and the pan at the time of inspection. Hand washing sinks shall only be for handwashing to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes being washed in the bar dishwasher with chlorine concentration of 0 ppm. PIC called to have unit serviced. Chlorine concentration shall be between 50 and 100 ppm for sanitizing food contact surfaces. A re-inspection will occur on Monday, March 3. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 2 types of cheese, and a chipotle mayo on the counter with temperatures of 53 degrees Fahrenheit at the time of inspection. Items were in an ice bath, but discussed ice bath use with PIC. Ice and water should be to the level of the food for proper ice bath cold holding. PIC had employee switch bath container and add more ice and water. Foods had only been out an hour prior to inspection and were chilled to 41 degrees Fahrenheit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using ROP for raw meats and then cooking by the Sous Vide method. Per discussion with PIC, meats are held up to 6 days after being sealed before cooking.

Inspector's notes

Observed wiping cloth being stored on the handwashing sink at the bar. All wiping cloths used for dining areas or food contact surfaces shall be stored in a sanitizer bucket to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using unsealed/uneven stone ramekins for sauces and washing and reusing animal bone for garnishes/utensil type uses. Both items are not permitted to be used as food contact surfaces as they are not smooth and easily cleanable or durable for multi use. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed establishment using chlorine in the dishwashers, and quaternary ammonia in the 3 compartment sink and buckets without having either test strips available. Test strips shall be available at all times to ensure chlorine concentration is between 50 and 100 ppm and quat concentration is between 200 and 400 ppm. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no covered trash can in the two smaller restrooms on the north side of the establishment. A trashcan with a lid shall be available for sanitary disposal of feminine hygiene products. Corrective Action: Correct prior to next routine inspection.