Bar Ocho

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handsink blocked by drain pan containing straws, ice, and lemon wedges at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap, an approved hand drying provision, and maintained so accessible at all times. Facilities must be maintained in a condition that promotes handwashing. Person-in-charge (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: Corrected at time of inspection. REPEAT VIOLATION (3rdCONSECUTIVE)

Inspector's notes

Observed multiple whole lettuce with black and white fuzzy organic matter in the walk-in cooler at time of inspection. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bar dish machine in use at time of inspection. Observed bar dish machine test with 0ppm chlorine sanitizer after multiple runs and after priming the dish machine at time of inspection. Observed dish machine in the back of house testing with 0 ppm at time of inspection. Dish machine in the back of house was ran multiple times and still tested at 0 ppm at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge (PIC) relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection PIC stated they would stop utilizing the dish machine until it is able to properly sanitize food contact surfaces at time of inspection. PIC stated they would utilize the 3-compartment sink in the back of house at time of inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 large empty containers and lids stored on opposite shelf in warewashing area across from dish machine with food debris. Observed metal measuring cup with dried food debris on it across from the warewashing area across from the dish machine at time of inspection. Per PIC, containers are stored as clean and had not been used today. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Also discussed designating different areas for soiled and sanitized dishes in order to prevent contamination. Repeat violation: 2nd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on-site at time of inspection. Establishment was open and operating at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed handsink blocked by multiple dish racks in warewashing area. Also observed lemon slices and food debris in handsink in warewashing area. Observed handsink in warewashing area and women's restroom missing an approved hand drying provision. Handwash sinks must be supplied with hot water of at least 100°F, soap, an approved hand drying provision, and maintained so accessible at all times. Facilities must be maintained in a condition that promotes handwashing. Person-in-charge (PIC) relocated all items blocking handwash sink and provided paper towels to all handwash sinks at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed large empty containers stored on bottom shelf in warewashing area across from dish machine with food debris. Per PIC, containers are stored as clean and had not been used today. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Also discussed designating different areas for soiled and sanitized dishes in order to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of food debris on interior and exterior of prep coolers on cookline. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris on floor throughout kitchen. Also observed standing water on the floor under and to the right of the prep sink near the warewashing area. 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.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on-site at start of inspection. Individual with a valid certification arrived during inspection and stayed for duration, but left shortly after inspection had concluded. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee fill container with water from handsink to utilize for an ice bath. Also observed another handsink blocked by a step ladder and mop bucket. Discussed with PIC that handsinks should be used for handwashing only to prevent the risk of contaminating clean equipment or clean food-contact surfaces. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap, an approved hand drying provision, and maintained so accessible at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of pico de gallo in top of make tables at 63*F-67*F. Employee states pico de gallo was prepared at ambient room temperature within the past 30 minutes and placed in make table. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed with PIC and employee that any TCS food items prepared hot or at ambient temperature must be held at 135*F or above or 41*F or below. Also discussed placing prepped TCS items in the walk-in refrigerator or in an ice bath to rapidly cool to 41*F after being prepped, and moving to make table once it has reached 41*F, as the make tables are designed to hold foods at their temperature instead of cooling them down. Employee placed pico de gallo in ice baths and cooled to 41*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small make table cold holding salsa located next to main chip dispenser with pooling water and ice in lower section of unit. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment does not have covered receptacle available at patio for pet waste. Please ensure a fly-tight container for animal waste is available at the patio for short-term storage of animal waste prior to transferring it to the establishment's primary receptacle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed numerous deep grooves and discoloration on all cutting boards at the make line. Cutting boards or other surfaces shall be maintained in good repair to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.