Whiskey Wednesday's Bar & Grill

Violations (3)

• 19CriticalCorrected on site

  Proper Reheating Procedures for Hot Holding

  PRIORITY VIOLATION-3-403.11 - Priority: Reheating for 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/4618/AMC-Toolbox---Reheating. Addl Notes: Chili in the hot holding steam table had internal temperature between 115*F-132*F using probe thermometer. Person in charge (PIC) stated they were re-heated and placed in hot holding just prior to opening/inspection. Discussed hot holding after reaching a re-heat temperature of 165*F. PIC placed the container back on the flattop to re-heat properly. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Corrective Action: Corrected at time of inspection.

  Priority

• 23CriticalCorrected on site

  Proper Date Marking and Disposition

  PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed sausage crumbles with a date of 9/18 and person in charge (PIC) stated that it was the prep date and should have been pulled. Also observed multiple dates that were incorrect and PIC made new dates. The cooked sausage was voluntarily discarded. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

  Priority

• 51Corrected on site

  Plumbing Installed; Proper Backflow Devices

  5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed the hose below the rim line at the mop sink. Person in charge (PIC) cut the hose shorter to be 1-inch above the rim at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection.