Badlands Bar & Grill

Inspector's notes

Observed cut tomatoes at 49F, gyro meat at 49F inside the small prep fridge by the walkin door. Talked to manager about cold holding techniques. Ensure that all TCS foods during cold holding are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large container of beer cheese at 105 on the surface, and 175F on the inside. Cheese was in a deep container in the walkin. Staff said had been there for 1 hour, and on the countertop for 30 minutes before that. Talked to staff about cooling techniques, or keeping hot foods hot. Ensure that cooling foods are in shallow pans, no lid, and stirred to move heat out of the product. Staff reheated product to 165F during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed equipment stored in front of the hand sink by the back main ice machine. Equipment was moved. Ensure that all hand sinks are open and accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm bleach at main dishwasher and bar dishwasher. Facility has 3 compartment sinks to use in the mean time. 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 employee with gloves putting on raw chicken on the grill, removing gloves, then touching cheese and breads without washing hands. Observed employee picking up lettuce from the ground, then using those gloved hands to touch ready to eat lettuce and place on cutting board for service. Manager talked to employees about handwashing policy, and immediately washed hands. Ensure that handwashing is occurring going from dirty to clean tasks in the kitchen, touching the ground, or going from raw meats to other products in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee touching cooking quesadilla with bare hands for plating, observed employee touching lettuce for wedge salad with bare hands. Talked to manager about bare hand contact policy and handwashing, and removed the food items. Ensure that bare hands do not touch ready to eat foods.

Inspector's notes

Observed no paper towels at the bar hand sink. Manager refilled the paper towels. Ensure there is paper towels at each hand sink at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bleach dishwasher is service, and after 3 cycles is at 0 ppm bleach after each cycle. Facility is discontinuing service, and only using the 3 3 compartment sinks with quat sanitizer in the mean time. Ensure that all bleach dishwashers are at 50-100 ppm bleach at all times. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 employee at the small 3 compartment sink in the wait station that put glasses under the sanitizer water in 3rd basin for 1-2 seconds. Talked to staff about contact times for sanitizing with quat sanitizer. Ensure that dishes are submerged for at least 30 seconds in quat sanitizer at the 3 compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wings, garlic butter mixture and mac and cheese in mini fridge on the line at 47*F. Wings had been in fridge for an hour and a half. Had PIC move wings back to walk in cooler. Garlic butter and mac and cheese had been in fridge since this morning at 9am. Had PIC discard these items. See embargo. Fridge temperature had accidentally been turned up. Advised PIC to discontinue use of unit until the temperature is 41*F or below. Corrective Action: Corrected at time of inspection.