Electric Pickle

Inspector's notes

Observed caramelized onions in prep table with internal temp of 46*F at time of inspection. PIC voluntarily discarded improperly cold held foods at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish cutting board with deep scoring and lifting surfaces. Observed prep table cutting board with deep scoring and black marks. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC removed from service at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open tub of miso glaze in walk in cooler on top most shelf. Informed PIC that food should be stored in covered containers. PIC obtained a lid at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine being dispensed at dishwasher in bar next to kitchen. Chlorine concentration was tested on food contact surfaces when ran initially. According to PIC, utensils had been run through the dishwasher throughout the day. Sanitizer bottle was full upon inspection. PIC then primed (sanitizer mode) and ran dishwasher again. Dishwasher was then corrected and found dispensing 50 - 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice noodles on prep table closest to raw fish prep table. Informed PIC any foods that use time as a control must have the proper time stamping. PIC mentioned the noodles had been out for 2 hours. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken cooked from raw removed from grill and plated with an internal temperature between 112*F-163*F. Observed some parts of chicken with an internal temperature exceeding 165*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Employee discarded food items on plate and fully cooked chicken at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee use bare hands directly touching an onion garnish when placing on cucumbers. 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. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially cooked skirt steak with bright pink inside and browned outside, in the walk in and on the prep table being sliced. Observed beef within prep table (internal temperature 41*F) and in walk-in cooler (internal temperature 39*F); person in charge indicated it was partially cooked and did not reach 155*F for beef during the initial cooking step. Person in charge (PIC) indicated after they partially cooked it, they cool the beef in the walk-in to an internal temperature of 41*F or less (cooking and cooling did not exceed 2 hours). Discussed with PIC non-continuous cooking procedures must be written and be pre-approved by Maricopa County Environmental Services. Person in charge stated going forward the beef will be cooked to 155*F and PIC will work with the inspector to get Maricopa County approval for non-continuous cooking procedure. PIC cooked the skirt steak to 155*F at time of inspection. Discussed with PIC Partially cooking raw animal products creates an opportune environment for the growth of spore forming, disease causing bacteria. Spore forming bacteria often produce toxins and both spores and toxins are incredibly difficult (if not impossible) to remove from food once they are created. Partially cooked animal products must also be stored below fully cooked/ready to eat products. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in observed confit (garlic in oil) with a date mark of 2/6/25 and cooked noodles date marked 2/12/25. Discussed with Person in Charge (PIC) RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Embargoed the confit and cooked noodles. PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several food containers stacked wet stored away as clean. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked the containers to be properly air dried. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the piping above the dishwasher to be leaking when in use. Discussed with PIC equipment shall remain in good repair at all times. Corrective Action: Correct prior to next routine inspection.