Edelweiss Biergaren

Inspector notes: Observed mashed potatoes 128*F, garlic spread with dairy ingredients 124*F, gravy 127*F, bacon and gravy 128*F, cooked vegetables 123*F, beer cheese 129*F, cranberry sauce 121*F in steam table at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, TCS food items hot holding were reheated one hour prior to the time of inspection. PIC discovered the water was not filled enough in the steam table and poured more water in at the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed the backdoor of the establishment propped open during operation. Advised PIC to keep any outer doors shut when to prevent pest contamination. Provided PIC with Maricopa County outer openings handout

Inspector notes: Observed dripping water from the vegetable wash sink valve in located back-of-house. All plumbing must be maintained in good repair at all times. PIC was aware of the issue and stated a plumber has already been called to fix the leak

Inspector notes: Observed the backdoor of the establishment propped open during operation. Advised PIC to keep any outer doors shut when outside is not in operation and sealed to prevent pest contamination

Inspector notes: Observed in walk-in cooler container of Jager sauce (containing cream and mushroom) with an internal temperature over 135*F with lid tightly on. 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. All TCS foods cooling were uncovered to allow for rapid cooling

Inspector notes: Observed: in sliding door cold-holding unit, raw pork chops being stored over pre-cooked sausages; in single unit prep table unit, raw in-shell eggs stored above jugs of milk; in walk-in cooler, containers of raw pork chops being stored above raw, whole cabbage. 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

Inspector notes: Observed in the sliding door reach-in cooler a box of raw pork being stored above ready-to-eat apple strudels and ready-to-eat sausages. Additionally observed in the walk-in cooler a container of raw chicken being stored above containers of raw bacon and smoked ham hocks. 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. PIC was given storage order handout

Inspector notes: Observed a container of melted dairy butter near the serving area at 89°F. Per employee, butter is usually changed every shift change (every 4-5 hours). Per employee, butter had been out for 4 hours and was discarded by employee at time of inspection. Establishment does not have written Time as a Public Health Control procedures and the container was not time-stamped. Discussed with PIC that Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. A Time as a Public Health Control policy for melted dairy butter was created with PIC during time of inspection

Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation