Morning Squeeze

Inspector's notes

Observed several TCS items in deep containers with internal center temperatures of 47*F to 61*F measured with a probing thermometer. Per PIC these items were brought from their commissary location 30 minutes prior to inspection. Per PIC the items are prepped at the location (1725 W University, Tempe ) and transported in a refrigerated truck. Discussed all foods shall arrive at 41*F or less. PIC placed the eggs, country gravy, bloody mary mix, red salsa and green salsa in shallow containers less than 4 inches to rapidly cook to 41*F or less. Also observed in a small reach in at the far end of the kitchen to be holding several TCS items at 55*F to 58*F measured with a probing thermometer. Ambient temperature of inside the unit measured with a min/max thermometer was 62*F. Per PIC those items were in the unit for more than 4 hours. Embargoed the Chantelle cream, butter, pancake mix with egg, cream cheese and blue cheese and PIC voluntarily discarded at time of inspection. Discussed with PIC all TCS foods 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

Observed homemade bloody mary mix was date marked for 3/2 and barbacoa cooked was from 3/15. Discussed with 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several flies throughout the bar, front of the facility and the back of the facility. Observed all doors to the patio and garage doors open. PIC stated they use an integrated pest management system (IPM) and was unable to provide the documents at the time of inspection. Discussed with PIC Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 4/3/26 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food protection manager at 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 no hand soap at the handwashing sink closest to the espresso machine in the bar at time of inspection. PIC provided soap for handwash sink 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple chemical spray bottles stored on a lower shelf in the bar with multiple food containers at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple in-use knifes stored between prep tables in the kitchen at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.