Gertrude's by Tarbell's

Inspector's notes

Observed mole from 9/8, mushroom sauce from 9/5, chipotle sauce from 9/2, and pickled shallots from 9/9 located in the walk-in cooler. 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. 2nd repeat.

Inspector's notes

Observed salmon in reduced oxygen packaging which states to remove the fish prior to thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PICs unable to provide certifications. A Certified Food Protection Manager (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 0 ppm chlorine sanitizer in the bar dish machine actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the glasses are properly sanitized. The machine was primed multiple times and didn't test. The machine was placed out of order, and the back of house dish machine will be used in the meantime. Please have the machine serviced by a professional technician. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beans in hot holding on the cook line with a temperature of 107*F. Per PIC the beans had been placed into hot holding 15 minutes prior and the water replaced in the hot well. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed risotto, romesco sauce, alfredo sauce, spinach sauce, and cooked mushrooms with temperatures of 46-47*F located in the top of the second cold holding unit next to the hot well. Per PIC the food had been in the unit since 5-7am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Ambient air temperature of the top of the unit was 44.9*F taken with a min/max thermometer. Corrective Action: Corrected at time of inspection. 2nd Consecutive Repeat Violation.

Inspector's notes

Observed white beans in the walk-in cooler with a date-mark of 5/17 and Romesco sauce from 5/30. 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 an ambient air temperature of 44.9*F in the 2nd cold holding unit on the cook line using a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection is scheduled for Friday, June 19th. Corrective Action: Correct prior to re-inspection. 2nd Consecutive Repeat. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed chicken cooling on a speed rack next to the oven in the prep area with temperatures of 68-70*F. Per PIC, the chicken had been there for two hours. 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. PIC placed the chicken into the walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the freezer on the cook line and the freezer in the prep area with ice build-up on the compressors. 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

Please reattach all detached cove base, as needed. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection. Continued from OC.

Inspector's notes

Observed cooked risotto, cut tomatoes, and pickled onions with temperatures between 47-50*F in the 2nd cold holding unit on the cook line in front of the grill. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Ambient air temperature taken of the unit with a min/max thermometer was 45*F. Per PIC the food had been placed into the unit the night before. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 45*F in the 2nd cold holding unit in front of the grill on the cook line, using a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. The PIC will utilize the other units on the line and the walk-in cooler in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Replace all rusted and corroded floor sink grates, as needed, to ensure they're easily cleanable. Corrective Action: Correct prior to next routine inspection. Continued from OC.