The Duchess Bar & Grille

Violations (3)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: observed pans of diced tomatoes, sliced chopped lettuce, left out on the kitchen counter during the food prep. food pans temperatures indicating 55 for chopped tomatoes and 58 deg f for chopped lettuce and chopped onions at 68 deg f . reviewed with kitchen staff. all removed. please ensure tcs food is kept at 41 deg f . manager refilled the reach-in cooler with new pans. 41 degf established. Corrective Action: Corrected at time of inspection.

  Priority

• 2

  Certified Food Protection Manager

  2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: please ensure the food facility has a certified food manager during the hours of operations. resource on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

• 41Corrected on site

  Wiping Cloths; Properly Used and Stored

  3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: in the kitchen, some of the wet wiping cloth left on the prep. surfaces. sanitizer checked indicating 0ppm. also, in the bar checked the wiping cloth towel sanitizer, observed at 100-200 ppm. showed kitchen and bar staff the proper sanitizer chlorine residual. suggested to make the sanitized in the final ware washing basin and fill all sanitizer towel buckets from there. frequency of changing and monitoring the sanitizer solution reviewed with staff. chlorine at 50 ppm established at the bar and food prep. back kitchen. Corrective Action: Corrected at time of inspection.