Grass Clippings at Rolling Hills

Inspector's notes

Observed 0 ppm chlorine sanitizer in the dish machine behind the bar. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The machine was primed then tested correctly. Please prime and test daily. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

Observed in the walk-in cooler closest to the dish machine, habanero salsa from 7/13, chicken stock from 7/6, chile toreado from 7/13, tomato consumme from 7/16, pickled onions from 7/13, and queso fundido from 7/13 and 7/16. 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.

Inspector's notes

Observed raw ground beef and raw chorizo stored above raw whole beef in the walk-in cooler closest to the dish pit. Observed raw brisket stored above cooked beef on a speed rack in the walk-in closest to the dish pit. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up occurring in the soda nozzles/holders at the bar. All food-contact surfaces must be cleaned to sight and touch. 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 0 ppm chlorine sanitizer in the dish machine for glasses in the back of house ware-washing area, actively being used at time of inspection. Observed 0 ppm chlorine sanitizer in the indoor bar dish machine, actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. Both machines were primed then tested correctly. Discussed daily priming. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a beef sauce in the walk-in cooler, made yesterday, with an internal temperature of 47*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed cooling methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa in the produce cooler at 90*F and corn broth in the protein cooler at 90*F. Both made an hour prior and in deep 5 gallon containers. 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. The PIC had ice wands placed into the cooling food. Discussed cooling methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up in the drains in the server station and the bar. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed drain cleaning schedule. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed clear deli containers without handles used as scoopers in flour and large food storage containers by there dry storage. 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 cleaned and sanitized with new scoopers that had handles on them placed in the storage containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed glass counter with tortilla that were grilled across from the grill, and observed expresso cleaner stored next to clean cups under the expresso machines.