Cowboy Ciao

Food-Contact Surfaces: Cleaned and Sanitized

Repeat Violation 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: Drinking-glasses being cleaned in bar glass/dish machine found being sanitized with Chlorine sanitizer with a concentration below 10 PPM (not observable with Chlorine test strip). Chlorine sanitizer was present in supply bucket. PIC primed the machine but still could not get sanitizer to register on the test strip when placed on a glass that went through a full cycle in the machine. PIC will have the glasses cleaned in the dish machine in the main kitchen area. The dish machine in the bar will not be used for sanitizing of food contact equipment until it is repaired/replaced and able to provide appropriate concentration of sanitizer during operation. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. ***3rd consecutive violation*** 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: Shredded cheese, sliced cheese, salmon, and shrimp in drawer cooler on cook-line found with internal temperatures of 46-51*F. A lot of ambient heat was coming from the hot holding unit above. The drawers below the hot unit were the only drawers found with food with internal temperatures above 41*F, while the burgers in the same unit but off to the side had an internal temperature of 41*F. PIC stated the cooler was last known to be holding the food at 41*F around 10 AM today and discarded the cheeses and seafood. Please ensure cold held TCS food items are maintained at 41*F or below. Alternative coolers are available nearby for continued operations. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.

Priority

Physical Facilities Installed, Maintained, and Clean

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Debris and residue buildup observed below bar equipment and also in back corner of coffee station. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Adequate Ventilation and Lighting; Designated Areas Used

6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: Personal beverages and items stored on storage shelves at far end of cook-line. Open pan of chips and sealed containers were stored below the personal beverages and items. PIC discarded the beverages and relocated the personal items. Please have personal items stored in an area that helps mitigate possible contamination of food items, food contact equipment, or food preparation areas. Corrective Action: Corrected at time of inspection.