Morning Squeeze

Inspector's notes

Observed organic matter growing on fresh jalapenos in the walk-in cooler. The person in charge voluntarily discarded at time of inspection. Discussed with the person in charge that all food should be maintained in good condition. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed excessive scarring and stains on the cutting boards on the cook line. Discussed with the person in charge that the cutting boards should be maintained in good condition at all times. Corrective Action: Correct prior to next routine inspection. 4-101.19 - Core: Nonfood-Contact Surfaces Addl Notes: Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no fly tight garbage can available at time of inspection for proper disposal of dog waste. Discussed with the person in charge that a garbage can with a fly tight lid should be available at all times for proper disposal of dog waste. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with dog friendly patio permit and no covered trash can available on the patio. Discussed with the person in charge that a trash can with a fly tight lid should be available at all times for proper disposal of dog waste. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed insufficient lighting in dry storage area. The person in charge stated that a work order had already been placed. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two sanitation buckets in hand sink next to flat top grill. Hand sinks may not be used for anything but hand washing. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken, cooked steak, and Canadian bacon measuring 51-55F in drawer below flat top grill. PIC reports these were placed in drawers at 8:00am. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. 3rd Repeat Violation

Inspector's notes

Observed insufficient lighting in dry storage area. PIC reports recent malfunction of lighting. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rodent droppings along the back of cooking area in prep, dry storage, dishpit area and in the bar at the time of the inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. REPEAT VIOLATION.

Inspector's notes

Observed two generic spray bottles labeled without the common name. Person in charge discarded one they believed to be bleach and the other was labeled as fabuloso at the time of the inspection. Ensure common names are labeled on generic chemical spray bottles.

Inspector's notes

Observed no food thermometer present in the establishment.

Inspector's notes

Observed no vomiting/diarrheal procedure or clean up kit at the time of the inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided person in charge guidance/procedures for cleaning these events at the time of the inspection.

Inspector's notes

Observed no paper towels at the bar handwashing sink near the coffee machine/smoothie area. 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. PIC provided hand drying provision for handwash sink at time of inspection.

Inspector's notes

Observed raw skirt steak above soda and pancake mix powder in the walk-in cooler at the time of the inspection. 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.

Inspector's notes

Observed dicer and chopper stored as clean with food debris still intact on equipment. All food-contact surfaces must be cleaned to sight and touch. Items were placed to be re-washed in the dish at the time of the inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed no chlorine sanitizer in the bar dishwasher in use at the time of the inspection. The sanitizer bottle was seen to be empty at the time of the inspection. Bottle was replaced and primed to provide the correct concentration of sanitizer at the time of the inspection.

Inspector's notes

Observed hash browns sitting out on the cook line at 92'F, red salsa sitting atop ice at 59'F and ramakins of whipped butter and stock buckets (labeled keep refrigerated) at room temperature at the time of the inspection. Hash browns were placed out of refrigeration about an hour ago and was moved to a cooler at the time of the inspection. Red salsa and whipped butter were discarded as they had been out for greater than 4 hours. Spoke to person in charge about creating a time as a control policy for these items. REPEAT VIOLATION

Inspector's notes

Observed open fruit fly traps around the kitchen and bar at the time of the inspection. All insect control devices should be enlosed and away from direct food areas to prevent contamination. Traps were discarded at the time of the inspection. 6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed rodent droppings along the back of cooking area in prep, dry storage, dishpit area and in the bar at the time of the inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. REPEAT VIOLATION.

Inspector's notes

In the handwashing sink on the cook line, observed a container used for poached egg water stored in the basin of the sink. Instructed employees to get water for poached eggs from the prep sink. Handwashing sink must be kept available at all times and not used for any other purposes. Container was removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cooler drawers under the flat grill, observed cooked chicken at 53*F, Cooked ham at 48*F, cooked Canadian bacon at 49*F, cooked corned beef and hash at 62*F, Sliced cheese at 52*F, Cooked sausage at 50*F, and cooked skirt steak at 52*F. All foods excluding the chicken were placed in the unit 4.5 hours prior and were embargoed. Chicken had been in the unit for 2.5 hours and was moved to the walk in cooler to cool. Unit was holding at 48.9*F on inspectors min/max thermometer.

Inspector's notes

At time of inspection, drawer cooler under the flat grill was holding TCS foods and at 48.9*F on inspectors min/max thermometer. Any cooling equipment used for TCS foods must be kept at 41*F or below. Please have the equipment repaired. Until repaired, establishment will utilize other coolers. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 2nd repeat violation. Observed rodent droppings under the dishwashing machine and behind the oven. Droppings appeared to be from old pest activity. Instructed manager to clean these areas to monitor for any current pest activity. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, establishment did not have any chlorine test strips for the back and bar dishwashing machines. A testing device for each sanitizing chemical must be kept available at all times. Prior to the end of the inspection, manager had placed an order for more test strips that should arrive in the next few days. Corrective Action: Corrected at time of inspection.