Not My First Rodeo

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Establishment's CFPM was not onsite today. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark and pink residue on the upper interior surface of the ice machine in the kitchen. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed ice machine cleaning frequently. Please clean the ice machine as frequently as necessary to prevent the build of soilage and residue. Clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

Observed an unlabeled spray bottle filled with yellow liquid near the main bar entrance. Observed an unlabeled spray bottle filled with clear liquid near the main bar entrance. Observed an unlabeled spray bottle filled with clear liquid near the side bar entrance. 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 could not determined what is stored in the spray bottles at time of inspection. Spray bottles were discarded at time of inspection. Discussed labeling spray bottles with common name of their contents. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark residue on the upper interior surface of the ice machine in the kitchen. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed ice machine cleaning frequently. Please clean the ice machine as frequently as necessary to prevent the build of soilage and residue. Clean prior to the next routine inspection Corrective Action: Correct prior to next routine 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 kitchen dish machine washing food contact surfaces at time of inspection. Final rinse rinse chlorine sanitizer measured at 0 PPM. After priming the dish machine and running it again the final rinse rinse chlorine sanitizer measured at 0 PPM. Acceptable final rinse rinse chlorine sanitizer shall measure between 50-100 PPM. Person in charge made a service call at time of inspection. Establishment will utilize the three compartment sink to sanitize food contact surface until the dish machine is repaired and maintains final rinse rinse chlorine sanitizer between 50-100 PPM. Provided electronic copy of "Dishmachine Sanitizer Log" to monitor sanitizer concentrations. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

Observed garage style windows open time of inspection. Observed uncovered ice wells and containers of garnishes. If operating the bar as an "outdoor bar" ensure all ice bins and condiment containers are provided with tight-fitting and/or covers. Lids and covers protect foods from miscellaneous sources of contaminant. Obtain lids prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak under the prep sink in the back of house. Chef stated that a work order had already been placed. Discussed with the person in charge that all equipment should be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dish machine in front bar area that tested 0ppm with chlorine test strips. The person in charge called for service at time of inspection. The person in charge instructed staff to use other dish machine until this one can be repaired. Discussed with the person in charge that a chemical dish machine should test between 50-100ppm. Corrective Action: Corrected at time of inspection.