Bootleggers

Inspector notes: Observed establishment still with no quaternary ammonium test strips for their sanitizer buckets. Test strips are required for any sanitizers used with food contact surfaces. Provide test strips prior to re-inspection (Friday, August 15th). THIRD REPEAT VIOLATION

Inspector notes: Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection

Inspector notes: Observed handwashing sink near the cook line with the hot water line still turned off due to a leak/repair. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Provide hot water to this handwashing sink prior to re-inspection (Thursday, August 7th). REPEAT VIOLATION

Inspector notes: Observed establishment still with no quaternary ammonium test strips for their santizer buckets (establishment was also unable to find chlorine test strips at the time of the reinspection). Test strips are required for any sanitizers used with food contact surfaces. Provide test strips prior to re-inspection (Thursday, August 7th). REPEAT VIOLATION

Inspector notes: Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection

Inspector notes: Observed handwashing sink near the cook line with the hot water line turned off due to a leak and observed no hot/cold water being provided to the outdoor handwashing sink near the smoker at the time of the inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Provide hot water to this handwashing sinks prior to re-inspection (Friday, July 25th)

Inspector notes: Observed establishment with two sets of quaternary ammonium unopened that expired in 2022. Test strips are required for any sanitizers used with food contact surfaces. Provide unexpired test strips prior to re-inspection (Friday, July 25th)

Inspector notes: Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection

Inspector notes: Observed side kick valve removed for the sanitizer dispenser at the 3-compartment. Establishment is awaiting a more permanent solution. Establishment is still utilizing bleach for wiping cloth buckets. Also observed pipes directly in the floor drain at the bar from the dishwasher still. Pipes should be above the flood rim of the floor drain. Repair prior to re-inspection (Tuesday, July 22nd). REPEAT VIOLATION

Inspector notes: Observed the bar dishwasher with 0PPM of chlorine sanitizer at the time of the inspection. Lines were primed and several cycles were ran and no sanitizer was achieved. Barware will all go to the kitchen dishwasher until repair. Repair prior to reinspection (Tuesday, July 22nd). REPEAT VIOLATION

Inspector notes: Observed handwashing sink near the cook line with the hot water line turned off due to a leak and observed no hot/cold water being provided to the outdoor handwashing sink near the smoker at the time of the inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Provide hot water to this handwashing sinks prior to re-inspection (Friday, July 25th)

Inspector notes: Observed establishment with two sets of quaternary ammonium unopened that expired in 2022. Test strips are required for any sanitizers used with food contact surfaces. Provide unexpired test strips prior to re-inspection (Friday, July 25th)

Inspector notes: Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection

Inspector notes: Observed both the bar and kitchen dishwasher with 0PPM of chlorine sanitizer at the time of the inspection. Lines were primed and several cycles were ran and no sanitizer was achieved. Establishment will utilize manual warewashing. Repair and maintain sanitizer at both machines (50-100PPM) prior to reinspection (Friday, July 18th). REPEAT VIOLATION. 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 deli slicer in the storage area stored as clean with food debris around the blade. Ensure food contact surfaces are clean to sight and touch when stored as clean. Slicer was set to be cleaned at the time of the inspection

Inspector notes: Observed server handle tortillas with their bare hands and place on customer plates. Person in charge had server discard the tortillas and wash hands, place gloves on to handle the tortillas accordingly. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: Observed water for sanitizer tubing coming from a sick kick valve off the handwashing sink in the dish area at the time of the inspection. Sanitizer needs its own dedicated water supply to feed the tubing system. Also observed pipes directly in the floor drain at the bar from the dishwasher and in the kitchen dish area. Pipes should be above the flood rim of the floor drain. Repair prior to re-inspection (Friday, July 18th). 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leaking piping at the handwashing sink at the cook line, observed a leak under the 3-compartment sink and a leak under the rinse area near the kitchen dishwasher. Also observed both kitchen sinks not affixed to the wall and loose. Repair these areas prior to next routine inspection

Inspector notes: Observed quat in wiping cloth buckets at 400+PPM at the time of the inspection. Pre-mixed dispenser was not dispensing quat at the proper concentration at the time of the inspection. Establishment will utilize bleach until sanitizer dispenser can be repaired and maintain accordingly

Inspector notes: Observed no written procedure and/or clean up kit for bodily fluids at the time of the inspection. Written procedures or kit for clean-up of vomiting and diarrheal events is required onsite at all times. Documentation on clean up procedures was provided at the time of the inspection. Advised person in charge to also acquire a bodily fluid clean up kit for ease

Inspector notes: Observed handwashing sink near the cook line with the hot water line turned off due to a leak and observed no hot/cold water being provided to the outdoor handwashing sink near the smoker at the time of the inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Provide hot water to this handwashing sinks prior to re-inspection (Friday, July 25th)

Inspector notes: Observed establishment with two sets of quaternary ammonium unopened that expired in 2022. Test strips are required for any sanitizers used with food contact surfaces. Provide unexpired test strips prior to re-inspection (Friday, July 25th)

Inspector notes: Observed no certified food manager at thet time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to the next routine inspection

Inspector notes: Observed a black fabric linen used to hold dumplings in the reach-in cooler on the cook line at the time of the inspection. Spoke with person in charge about utilizing a food grade material for this practice. Linen was removed from the dumplings at the time of the inspection

Inspector notes: This is the 6th consecutive violation. Observed large amounts of grease and food debris on the floors under the cooking equipment. Please have area cleaned more frequently. Floors should be cleaned as frequently enough to prevent any soil accumulation

Inspector notes: In the hot holding containers on the stove, observed an overfilled container of pork between 117-138*F (majority between 117-120*F). Had PIC split the pork into more shallow portions and place into the hot water bath to reheat. Pork was reheated to 165*F prior to returning to hot holding

Inspector notes: Observed the bar dishwashing machine in use with 0 ppm of chlorine sanitizer. Upon inspection, the sanitizer, rinse aid, and dishwashing detergent were all empty. Until chemicals are replaced, unit has its lines primed, and is dispensing the proper concentration (50-100 ppm) of sanitizer, establishment will be utilizing the back dishwashing machine

Inspector notes: On the cook line, both prep coolers were not functional and were being used to store TCS food items on ice. All equipment used for cold holding must be functioning and holding below 41*F or below. Please have these coolers repaired prior to re-inspection

Inspector notes: This is the 2nd repeat violation. At time of inspection, no handwashing cleanser was available at the handwashing sink by the dishwashing machine. PIC replaced hand soap dispenser

Inspector notes: This is the 6th consecutive violation. Observed large amounts of grease and food debris on the floors under the cooking equipment. Please have area cleaned more frequently. Floors should be cleaned as frequently enough to prevent any soil accumulation

Inspector notes: Observed the back door with cracks around the edges and not fully closing. Please have back door replaced. Outer openings must be protected to prevent pest entry

Inspector notes: Observed the handwashing sink in the kitchen falling off of the wall. Basin is at an angle that allows a pool of standing water to accumulate. Water could become an easy water source for pests. All equipment must remain in good repair. Please have sink reattached

Inspector notes: This is the 4th repeat violation. Observed rodent droppings on the water heater, on the dishwashing machine, on the floors around the dishwashing machine, on the dish tray shelving, on the floors of the dry storage room, on the shelving of the dry storage room, and on cans and containers on the dry storage shelving. No live or dead rodents observed. No pest control reports were available at time of inspection

Inspector notes: This is the 5th consecutive violation. Observed grease, food debris, rodent droppings, trash, and other soils accumulating on the floors of the kitchen, under the cooking equipment

Inspector notes: At time of inspection, no certified food protection manager was present on the premises

Inspector notes: This is the 3rd repeat violation. Upon re-inspection, observed rodent activity on the shelving and floors by the dishwashing machine and on the floors and shelving of the dry storage room. Observed two dead rats on snap traps in the dry storage room. Per manager, these rodents were caught in the last 30 minutes. Per Discussed pest management plan with manager. Discussed filling and covering holes with manager

Inspector notes: At time of inspection, no certified food protection manager was present on the premises

Inspector notes: This is the 5th consecutive violation. Observed grease, food debris, rodent droppings, trash, and other soils accumulating on the floors of the kitchen, under the cooking equipment

Inspector notes: Upon re-inspection, observed rodent activity on the dishwashing machine, on the shelving by the dishwashing machine, on the floors of the dry storage room and on cans, bags, and containers in the dry storage room. No pest control report was available at time of inspection. Discussed pest management plan with manager

Inspector notes: At time of inspection, no certified food protection manager was present on the premises

Inspector notes: This is the 5th consecutive violation. Observed grease, food debris, rodent droppings, trash, and other soils accumulating on the floors of the kitchen, under the cooking equipment

Inspector notes: Observed a bottle of lemonade stored in a soda fountain ice bin. Per employee the ice is used for consumption. The ice was burnt and the bin was sanitized, then refilled with new ice

Inspector notes: At the expo station, observed employee grab tortillas with their bare hand and place them on the plate, ready for service

Inspector notes: At the outside smoker handwashing sink and the handwashing sink in the dishwashing area, no soap/hand cleanser was available at time of use

Inspector notes: Observed rodent droppings at the following locations: On shelving under the ansul system in the kitchen, on the hot holding box in the kitchen, on the window sill in the dishwashing area, on the dishwashing machine in the dish area, on the shelving in the dishwashing area, inside and around the 3 compartment sink in the dish area, On the shelving and on food containers in the side storage room, on the floors of the dry storage room, and on the water heater. No pest control report was available at time of inspection

Inspector notes: This is the 5th consecutive violation. Observed grease, food debris, rodent droppings, trash, and other soils accumulating on the floors of the kitchen, under the cooking equipment

Inspector notes: At time of inspection, no certified food protection manager was present on the premises

Inspector notes: In the drawer cooler under the char grill, observed salmon fillets thawing while still in the ROP. ROP stated on the package to remove from package prior to thawing and "keep frozen"