Trevor's

Inspector's notes

Observed employee working the mechanical dishwasher pre-rinsing and loading dirty dishes into machine, grab personal phone and put in their pocket, then without changing gloves or washing hands put away clean dishes after dishwashing cycle. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Instructed PIC to train employees when to wash hands and provided "when to wash" Maricopa County handout at the time of inspection. Corrective Action: Corrected at time of inspection. *Consecutive repeat violation: 2nd.*

Inspector's notes

Observed the only handwashing sink in the pizza prep/cooking area not draining at the time of inspection and out of order. Employees have propped open kitchen doors and are using the next closest sink around the corner until repaired. Also observed bartender using handwashing sink to rinse glasses at the time of inspection and both handwashing sinks in the bar area with perforated metal bins in the sink basin. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. 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: Correct handwashing sink sink that is out of order prior to re-inspection on 3/6/26. *Consecutive repeat violation: 2nd.*

Inspector's notes

Observed olives 44*F, TCS sliced dry aged ham 46*F, TCS sliced dry aged salami 45*F, mozzarella 48*F in the bottom of the prep table by the pizza oven at the time of inspection per calibrated probing thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, TCS food items in prep table were previously in the cold table above and were placed underneath to cool down to 41*F less than an hour prior to the time of inspection. Corrective Action: Corrected at time of inspection. *Consecutive repeat violation: 2nd.*

Inspector's notes

Observed a chemical spray bottle with a yellow liquid inside without a label hanging by the mop sink at the time of inspection. Per PIC, quat sanitizer solution was inside spray bottle. PIC asked employee and per employee, the solution was chlorine sanitizer. Solution was sprayed on both chlorine and quat test strip and solution did not test on either one. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC discarded the solution at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed customers come into establishment with two dogs at the time of inspection. When asked what the establishments animal policy was, PIC stated establishment had a dog friendly patio. Live animals are prohibited on premises of food establishment, with the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, pets in dining areas of institutional care facilities (when conditions in Code are met), confined animals in nonfood area of variety store or tourist park. Information was provided to PIC to apply for a dog friendly patio at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee working the mechanical dishwasher pre-rinsing and loading dirty dishes into machine then without changing gloves or washing hands put away clean dishes after dishwashing cycle. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. PIC instructed employee to wash hands and rewash dishes previously put away as clean without washing hands in between. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee filling cambro at the handwashing sink behind the bar. Also observed ice dumped in handwashing sink next to dishwasher. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. 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 cooked sausage, olives, sliced deli meat between 44-53*F in the cold table by the pizza oven at the time of inspection per calibrated probing thermometer. 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. Per PIC, temperatures of TCS food items in cold table were 41*F or below 30 minutes prior to inspection time. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliding doors opened to the patio and roll up window to the bar open at the time of inspection. Air curtains are installed for roll up bar window but not on at the time of inspection. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Provided PIC handout for protection of outer openings at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at dish pit area plates put away as clean with visible food debris still on them. All food-contact surfaces must be cleaned to sight and touch. Discussed with PIC training staff to preclean wares prior to putting them through dishwashing machine and to ensure wares are clean to sight and touch prior to putting them away as clean. PIC placed wares back in dish pit to be recleaned and sanitized. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed at pizza station bruschetta knives and utensils being stored in water that measured 88*F on a probe thermometer. Additionally observed at pizza station knife being stored in crevice between prep table hoods. 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: Corrected at time of inspection.

Inspector's notes

Observed food debris on plate stored away as clean. Discussed with PIC that all food-contact surfaces must be cleaned to sight and touch - ensure wares are clean before stacking them to prevent contamination to clean wares. Also discussed clearly separating clean and dirty wares to prevent potential contamination. PIC relocated plate to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives being stored in between prep table hoods at the pizza line and pizza slice spatula being stored in water that was 67°F. Additionally observed ice scoop and ice buckets being stored on top of the ice machine. 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. Discussed with PIC storing slice spatula dry and keeping ice machine utensils on hooks. All in-use utensils were taken to be sanitized during time of inspection. Corrective Action: Corrected at time of inspection.