El Mirage Bar & Grill

Inspector's notes

Observed an in-use warewashing machine with <50ppm of chlorine registered on provided chlorine test strips. Attempted to re-prime sanitizer in machine failed to elicit a response from the test strips. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a broken end of a spray arm with its nozzle resting inside the basin of the garbage grinder sink. Educated PIC that all plumbing must be maintained in good repair at all times. PIC was able to tie the nozzle above sink at time of inspection and will replace hose as soon as possible. Corrected at time of inspection.

Inspector's notes

Observed an in-use soda gun with an excessive amount of syrup accumulated in the nozzle. Educated PIC that soda is considered a food item and the nozzle is a food contact surface. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed excessive ice buildup behind fan in keg refrigerated walk-in. Please remove ice to prevent food contamination and equipment failure. Correct prior to next routine inspection.

Inspector's notes

Observed TCS food being held in a walk-in refrigeration unit with an internal temperature of 45*F. Internal temperature registered with an internal probe thermometer. Ambient air of unit registered 45*F with a min/max thermometer. Per PIC all TCS food items have been in unit for greater than 4hrs prior to time of inspection. TCS food items included; whole/shredded cheeses, dairy, ribs, pre-made lasagnas, cut leafy greens, and cream sauces. All TCS foods improperly cold held were discarded by PIC at 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. Instructed PIC to not place any TCS food in unit until repaired to hold 41*F or less. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in a walk-in refrigeration unit with an ambient temperature of 45*F. Internal temperature of TCS food items registered 45*F with an internal probe thermometer. Per PIC all food items have been inside the unit for greater than 4hrs prior to time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Correct prior to re-inspection on 7/17/25. PIC agreed to modify menu/not prepare large quantities that need to be cooled. Facility also had alternative cold holding equipment to temporarily continue operation until unit is repaired within 24 hours.

Inspector's notes

Observed excessive ice buildup along the right wall in the freezer walk-in. Please remove ice to prevent food contamination. Correct prior to next routine inspection.

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. No QUAT or Chlorine test strips at the establishment. A re-inspection will occur within 10 days to verify the test strips have been obtained for the establishment. Ensure test strips are available on site to test concentration of sanitizing solution. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Missing floor planks in the kitchen area, not allowing the surface to be smooth and easily cleanable. Ensure the floor is repaired by the next routine inspection. Core-6-201.14, C: Floor Carpeting, Restrictions and Installation. Carpet mat on the cookline in the kitchen. Remove mat. PIC stated rubber mats have been ordered for the cookline. Ensure carpet mats are not used in food prep areas, ware washing areas, and coolers. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Walk-in cooler floor has food and soil build up under shelves. Kitchen associate will clean the floors. Ensure the floors are cleaned at a frequency to prevent the accumulation of soil and food debris. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence. Observed black droppings on floor under shelves by the walk-in cooler and on top of the can lids. Kitchen associate was unaware if the establishment has a licensed pest control applicator. A re-inspection will be conducted within 10 days to verify that a licensed pest control applicator has serviced the facility and to verify that no activity is observed in the establishment. Correct By: Correct Prior To Reinspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed organic matter growing on the brown plastic shelves and silver trays in the walk-in cooler. Kitchen associate pulled the shelves and pans out of the walk-in to clean them. Ensure non-food contact areas are cleaned at a frequency to prevent the build up of organic matter. Correct By: Corrected At Time Of Inspection