Thirsty Lion Gastropub & Grill

Violations (2)

• 21CriticalCorrected on site

  Proper Hot Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: At time of inspection, in the hot holding unit under the rice maker, observed 2 containers of mashed potatoes with internal temperature range of 120-122 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated food has been in unit under 1 hour. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 43RepeatCorrected on site

  In-Use Utensils; Properly Stored

  Repeat Violation 3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: On the cook's line, observed two metal mixing bowls being stored with outside of bowl in direct contact with food. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Person in charge (PIC) removed bowls at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd.