Village Tavern

Food-Contact Surfaces: Cleaned and Sanitized

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 0 ppm chlorine sanitizer in the bar dish machine, actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The machine was primed then tested correctly. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Priority

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: Observed beef in the hot holding unit closest to the grill on the cook line with a temperature of 109*F, per PIC had been placed there within the last 30 min. Observed beans in a hot holding unit near the salad line with a temp of 85*F and had been placed there within the last 30 min. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

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 blue cheese olives, stuffed in house, at the bar being used as a garnish at 60*F, per PIC were from this morning and were discarded at time. Observed in the first large cold holding unit on the cook line raw white fish, cut tomatoes, steamed broccoli, and cooked string beans at 49-50*F, per PIC were prepped at 3 pm. Ambient air temperature taken of the unit was 53*F with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed the hand soap dispenser in the bar was not operational. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed an ambient air temperature of 53*F in the first large cold holding unit on the cook line utilizing a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection is scheduled for Friday, Oct 9th. Corrective Action: Correct prior to re-inspection.

In-Use Utensils; Properly Stored

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed tongs in room temp water on the cook line. Observed knives stored in between two units on the salad line. 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. Corrective Action: Corrected at time of inspection.