Shiv

Inspector's notes

Observed the majority of the back log of shell stocks with no date for when the last animal was sold. Discussed with Chef that a more efficient filing system should be used and every tag should have the date recorded on the tag for when the last animal was sold. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed excessive organic matter build up on the beverage dispenser guns in the middle and back bar. Discussed with the person in charge 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

Observed soda guns in back bar had black matter growing inside of the nozzle. All food-contact surfaces must be cleaned to sight and touch. PIC stated that they will be soaked and cleaned immediately. 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 middle bar dish machine washing with a concentration of >200ppm chlorine and front dish machine washing with 0ppm chlorine. Food contact surfaces must be cleaned with proper concentration of sanitizer, 50-150ppm chlorine per the label. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Establishment will use kitchen 3-compartment and warewashing machine to sanitize dishes until the bar warewashing stations are repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soda guns in back bar had black matter growing inside of the nozzle. All food-contact surfaces must be cleaned to sight and touch. PIC stated that they will be soaked and cleaned immediately. 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 middle bar dish machine washing with a concentration of >200ppm chlorine and front dish machine washing with 0ppm chlorine. Food contact surfaces must be cleaned with proper concentration of sanitizer, 50-150ppm chlorine per the label. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Establishment will use kitchen 3-compartment and warewashing machine to sanitize dishes until the bar warewashing stations are repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

No temperature test strips or min/max waterproof thermometer was present on-site for the high temp warewashing machine. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed back logged shell stock tags with no date recorded on the tags as to when the last animal was sold. Discussed with Chef that shell stock tags should be retained for 90 days in an organized chronological order and the date that the last animal was sold should be recorded on the tag. Corrective Action: Corrected at time of inspection.