Sexy Roman

Inspector's notes

Observed excessive organic matter build up the upper inner portion of the ice machine. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 in use high temperature dish machine that measured 145*F with inspector min/max thermometer. After several attempts the temperature remained at 145*F. Chef called for service at time of inspection. Chef instructed staff to use 3 compartment method until unit can be repaired. Discussed with Chef that the machine should measure a minimum of 160*F to properly sanitize dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed second cold station on the cook line with an ambient temperature of 55*F. The unit contained TCS items including sliced tomatoes, sliced cheese, sliced cantaloupe melon, and sliced honeydew melon. With inspector probe thermometer the products measured between 50*F-53*F. Chef stated that they had just flipped the line from breakfast to lunch and the items had only been in the unit for 30-40 minutes. Chef had staff move product to another cooler at time of inspection. Discussed with Chef that all coolers should be maintained at 41*F or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment serves raw oysters. Tags are maintained in order, however, the date of last item sold from case is not being recorded. Please ensure the date in which the last oyster from batch is sold is recorded on tag and tags are maintained for 90 after this date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment packages food items using reduced oxygen packaging (ROP), variance has been submitted and is still being revised. However, establishment is also packaging salmon, and lobster in vacuum sealed bags. Seafood items were removed from vacuum packages at time. Please ensure variance is completed, conformed with, and seafood products are never sealed in vacuum packaging in house. Corrective Action: Corrected at time of inspection.