Night Owl

Violations (3)

• 10Corrected on site

  Adequate Handwashing Sinks, Properly Supplied and Accessible

  6-301.12 - Priority Foundation: Hand Drying Provision. 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 handwash sink by the coffee machine and beer walk-in to be without paper towel and blocked with a large garbage can. Per PIC they do not use this sink at all and do not due to the pizza rack stored right next to it. Discussed with PIC all Handwash sinks must always 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 hand drying provision for handwash sink at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. Discussed with PIC to add a smooth and cleanable surface on the side of the speed rack to prevent contamination during hand washing if there is no other location for permanent storage. Corrective Action: Corrected at time of inspection.

• 16Corrected on site

  Food-Contact Surfaces: Cleaned and Sanitized

  4-501.114 (F3-4) - Priority Foundation: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation, 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed the chlorine dishwasher in the bar actively being and had 0ppm of chlorine sanitizer. Observed sanitizer was empty. PIC replaced the sanitizer and primed the machine at the time of inspection and ended with 50ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

• 24Corrected on site

  Time as a Public Health Control: Procedures and Records

  3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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 pizza speed rack with several different pizzas at 66*F. Per PIC the items were under Time as Public Health Control (TPHC) and provided me the log sheet that was not filled out. Request the policy and PIC was unable to provide the policy. Also observed ranch on the server line at 67*F per PIC is under the TPHC without a log or time stamp on the product. Discussed with PIC Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Assisted PIC with an update policy to post for employee use. Corrective Action: Corrected at time of inspection.