Churrasco De Brasil

Violations (3)

• 16CriticalCorrected on site

  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 in-use mechanical dishwasher in the kitchen read 0ppm with inspectors and establishments test strips after multiple cycles at the time of inspection. PIC noticed the container of sanitizer connected to the dishwasher was empty at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC switched out the empty container of sanitizer for a new container and test strips tested chlorine concentrations of the food contact surface after running through the mechanical dishwasher at an approved range of 50-100ppm at the time of inspection. Food-contact surfaces previously ran through the dishwasher were run through again and were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 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 milk 50*F and open bloody mary mix labeled keep refrigerated 54*F in the bar fridge 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 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, the TCS food items were in the fridge since the previous day and the fridge was supposed to be defrosting due to ice build up, per PIC TCS items should not have been stored in the fridge at that time. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 10Corrected on site

  Adequate Handwashing Sinks, Properly Supplied and Accessible

  5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 handwashing sink at the in-use dish pit with stainless steel scrubbing pad and blocked by a container at the time of inspection. Also observed trash can in front of bar handwashing sink and sanitizer bucket in the sink at the time of inspection. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.