In the world of restaurant health reviews, there are a number of ratings offered to establishments here in greater Tucson. For both consumers and owners, the last thing you want to see is a business failing its inspection. This demonstrates all kinds of issues, and is a red flag for eaters, while potentially being devastating for the owners. Failing a health inspection isn’t exactly the easiest thing to do here in Tucson either. Restaurants are given second chances to make the necessary corrections. First, if a restaurant is deemed to “need improvement,” a second inspection is scheduled, typically within two weeks of the original inspection. If, however, the necessary improvements are not made during this time, the restaurant will then receive a failing grade. That is exactly what happened to one local restaurant.
Brushfire BBQ Co, located a 2745 North Campbell Avenue, received its initial inspection from the county health department back on May 3. During the inspection, there were two core problems as well as three priority failures.
For starters, there were significant issues with the cold holding temperature of prepared food within the restaurant. The proper cold temperature for prepared food is 41 degrees or lower. However, Brushfire BBQ Co. had its chicken held at 64 degrees, sausage at 58 degrees, turkey at 55 degrees, and some vegetables at 61 degrees. This makes the food ripe for the development of mold and bacteria.
After further inspection, it appeared the appliances used to maintain proper temperatures were not functioning correctly. Due to this, the inspector on-site informed the person in charge (PIC) that the restaurant could not use the appliances until they were fixed and could maintain the 41-degree temperature threshold. Additionally, the wash and rinse basin sinks did not drain into an actual plumbing system, but instead drained into a mop bucket, which would then be emptied somewhere else. This served as another major violation. Brushfire BBQ Co. was given 10 days to make the necessary improvements.
The restaurant was given 12 days. Despite the additional time, the restaurant did not make all of the necessary improvements and, as such, was assessed a failing grade.
For the time being there is no word yet as to what will happen to Brushfire BBQ Co. due to the failed health inspection. The improper temperatures are the biggest concern for the safety and wellbeing of guests. Due to this, restaurant goes, for their own health, should stay away until the establishment makes the required improvements.