Courtyard Mesa at Wrigleyville West

Inspector's notes

Observed sanitizer bucket stored in the handwashing sink at the bar 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. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no hand soap at the handwashing sink near the ice machine 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. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa and sliced tomatoes with temperatures between 46 to 48*F in a prep table at time of inspection. Per chef, all items were in the prep table less than 4 hours prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed ambient temperature of the prep table at 44.6*F at time of inspection. Chef stated they will discontinue use with prep table until it is capable of holding TCS food items at 41*F or below. Observed establishment with multiple working coolers, freezers, and walk-in capable of keeping food items at 41*F or below at time of inspection. 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 cooked green chilis, cooked chicken, and sliced ham in a cooler drawer unit with date marks at time of inspection. Per Chef, all items are made two to three days prior to inspection. Chef date marked all items at time of inspection. Observed establishment utilizing two different date marking systems at time of inspection. Observed multiple items with the prep date on the item & items with the discard date written. Discussed with chef and manager about having one date marking system in the establishment. All ready-to-eat (RTE)/time and temperature-controlled foods for safety (TCS) were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed a large plastic container of salsa with a date mark 1/25, a medium plastic container of marinara with date mark 1/26, a medium plastic container of cheese dip with date mark of 1/11, a small plastic container of cooked rice with date mark 1/27, and a small plastic container of cooked meatballs with date mark 1/21. 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. Corrective Action: Corrected at time of inspection.