Dirtbags Phoenix

Inspector's notes

Observed build-up occurring in the keg walk-in cooler on the keg lines and underneath the shelving. Observed build-up occurring on the shelving and compressor fans in the kitchen walk-in cooler. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd repeat.

Inspector's notes

Observed no soap at the only handwashing sink in the back of house. 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 soap for handwash sink at time of inspection. PIC will change batteries for soap dispenser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0ppm chlorine sanitizer in the back of house dish machine, actively being used at time of inspection. Chlorine sanitizer should be between 50-100ppm to ensure the dishes are properly sanitized. The machine was primed then tested correctly. Discussed daily sanitizer priming. Corrective Action: Corrected at time of inspection. 3rd consecutive repeat.

Inspector's notes

Observed build-up occurring on and inside of equipment in the back of house, on the ceiling vents, and on the floor underneath equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed cleaning schedule. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Repeat Violation: 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical warewashing machine in kitchen measured 0 ppm available chlorine while in use during inspection. Chemical bottle was replaced at time and lines were primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Repeat Violation: 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical warewashing machine in kitchen measured 0 ppm available chlorine while in use during inspection. Chemical bottle was replaced at time and lines were primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pasta in prep top cooler date marked 8/23, item was discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Observed handwashing station in the kitchen area without soap.

Inspector's notes

Observed in the reach in cooler across from the grill line cooked Cavetappi pasta with a use by date of 2/16/25, and in the walk in cooler observed homemade 1000 island dressing and homemade ranch with a use by date of 2/16/25.

Inspector's notes

Observed in the kitchen area in the ceiling the ventilation system with heavy dust build up. Ventilation system shall be free of dust and debris accumulation to prevent the contamination of food product, food contact surfaces, equipment and utensils. Corrective Action: Correct prior to next routine inspection.