American Legion

Inspector's notes

****2nd Consecutive Violation**** Observed damaged gaskets on multiple upright cooler doors in the kitchen. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed damaged baseboards in the walk-in cooler with exposed wall behind. Discussed with the person in charge that the facility should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed no certified food manager present at time of inspection. Discussed with the person in charge that a certified food manager should be present at all times during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed items on both the breakfast/lunch menus that can be served undercooked. Items include The Red One (steak), Fly By (Eggs), Sammy (Eggs), Surf & Turf (Steak), Steak Dinner, and Legion Burger. The items are not correctly identified as item that can be undercooked. While the breakfast menu does have the consumer advisory it is missing the asterisks and the lunch menu is missing both the asterisks and the consumer advisory. Corrective Action: Correct prior to re-inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed damaged gaskets on multiple upright cooler doors in the kitchen. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed excessive organic matter build up on the fan guards of the upright cooler next to the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with no certified manager on premise. Discussed with the person in charge that a certified manager should be present at all times during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple items in the upright cooler next to the dish machine area that did not have labels on the food. The food included potato salad, cooked pasta, raw hamburger patties, and a tomato sauce. The Chef stated that the product had just been brought in by the head Chef and was supposed to used for another facility. The Chef dated the items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damaged gaskets on multiple upright cooler doors in the kitchen. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards of the upright cooler next to the ice machine. Observed excessive organic matter build up inside the beer coolers in the bar. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the women's room that had trash cans in the stalls with no lids on them. Discussed with the person in charge that any restroom that can be used by a female should have a trash can with a lid for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged baseboards in the walk-in cooler with exposed wall behind. Discussed with the person in charge that the facility should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment with no certified manager on premise. Discussed with the person in charge that a certified manager should be present at all times during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple items in the upright cooler next to the dish machine area that did not have labels on the food. The food included potato salad, cooked pasta, and a tomato sauce. The Chef stated that the product had just been brought in by the head Chef and was supposed to used for another facility. The Chef dated the items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some breakfast items on the menu that include eggs cooked to order including undercooked options. Discussed with the person in charge that any item on the menu that could be undercooked should be identified as such with an asterisk and a consumer advisory statement. A re-inspection will be conducted on 3/2/26 to follow up on the menu. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed damaged gaskets on multiple upright cooler doors in the kitchen. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards of the upright cooler next to the ice machine. Observed excessive organic matter build up inside the beer coolers in the bar. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the women's room that had trash cans in the stalls with no lids on them. Discussed with the person in charge that any restroom that can be used by a female should have a trash can with a lid for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged baseboards in the walk-in cooler with exposed wall behind. Discussed with the person in charge that the facility should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked shredded beef in hot holding steam held at 110 degrees F. Manager reheated the item to proper temperature and adjusted the gauge to keep food at proper temperature. Corrected at the time of inspection.

Inspector's notes

Cooked shredded beef held at 110 degrees F on hot holding steam. The chef raised the gauge for a higher temperature and reheated the food item to proper temperature. Corrected at the time of inspection.

Inspector's notes

Observed live cockroaches by the three compartment sink and mechanical dishwasher. The person in charge stated routine certified pest control services are performed on a monthly basis and provided the most recent invoice dated 6/6/26. The person in charge stated additional pest control services will be scheduled.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No soap available at the designated handwashing sink in the bar. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed vacuum packages of salmon labeled, "Keep frozen. Remove from packaging and thaw under refrigeration." All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 2nd consecutive violation. At time of inspection, no certified food manager was present on the premises.

Inspector's notes

While making a burger, observed employee grab the bun off of the grill with bare hands. Employee got a new bun, washed hands, and dawned gloves.

Inspector's notes

At time of inspection, no certified food manager was present on the premises.

Inspector's notes

Observed employee scrubbing dirty dishes and placing them inside the dishwashing machine. Employee then went to handling clean dishes without washing their hands. When going from dirty dishes to clean dishes, hands must be washed in between.

Inspector's notes

Observed a container of raw, shelled eggs stored on a container of mayo and pickles.

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. At time of inspection, establishment was using a chlorine sanitizer at their dishwashing machine and did not have test strips. A testing device such as test strips should be kept available at all times. Please obtain test strips prior to re-inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. In the walk in cooler, on the raw meat rack, observed ready to eat ham stored on the bottom shelf below raw steaks, raw burger patties, and raw ground beef. All ready to eat foods are required to be kept above raw foods to prevent cross contamination. Employee moved foods to proper storage. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. In the tall reach in cooler in the kitchen, observed a container of tomato sauce with the date of 11.4. In the reach in cooler in the back, observed a container of mole with the date 10/18. All ready to eat, time/temperature controlled for safety (TCS) foods are only allowed to be kept for 7 days and should be discarded after the 7th day. Foods were embargoed. Reviewed date marking procedure with employee. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. In the tall reach in cooler in the kitchen, observed various cooked meats, soups, cooked beans, and chili without dates on the containers. Went through items with employee and determined the days that the foods were made. Foods that the employee knew the dates of prep were labeled. All foods that the date of preparation was unable to be determined were embargoed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-3-501.13, C: Thawing Observed vacuum sealed bags of salmon stored in the reach in cooler and on a pan in the walk in cooler. Once taken out of freezing, all fish must be taken out of the vacuum sealed bags to thaw. Had discussion with employees about thawing fish. Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking In the back reach in fridge by the ice maker, observed employee food and employee drinks being stored on shelves above foods for customers. All employee food and drink should be stored in a designated area where it would prevent contamination. Foods and drinks were removed from the fridge. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. In the back reach in by the ice maker, observed a container of basil with a significant amount of fuzzy organic matter growth throughout the container and food. All foods must be kept in good condition and unadulterated. Food was embargoed. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Upon inspection of the cold holding prep unit in the kitchen, observed sliced tomatoes at 52*F, cooked mushrooms at 58*F, whole raw eggs at 53*F internal, sliced cheeses at 50*F to 52*F, shredded cheese at 46*F, Diced tomatoes at 54*F, Chopped lettuce at 52*F, hard boiled eggs at 44*F, tater tots (cooked potatoes) at 46*F, cooked chicken at 44*F, raw fish at 46*F, raw steaks at 44*F, baked potatoes at 45*F, and potato salad at 43*F. Unit was holding at 50*F on inspector's min/max thermometer after 20 minutes of no use. All temperature controlled for safety (TCS) foods in cold holding must be kept at 41*F or below. Determined what times foods were last in temperature with cook. All foods out of temperature for 4 hours or longer were embargoed. All other foods out of temperature for less than 4 hours were saved in other coolers. In the bar area, observed a gallon of milk at 48*F in the keg fridge and several bowls of small, individual sticks of dairy butter at 83*F. Butter was embargoed. Milk was moved to walk in to cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. Obserevd a bag of cooked roast beef on the food prep line with a date mark of 6/13. All ready to eat (RTE), time/temperature controlled for safety (TCS) foods must only be held 7 days. Observed a container of cooked, chopped pork in the back reach in fridge by the ice maker. Pork did not have a date mark and managers and cook were unable to determine what date it was made. Roast beef and cooked pork were embargoed. This is a repeat violation. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed an open bag of hot dogs, cooked pizza sauce, and piccata sauce without date marks. Per cook, these foods were prepared yesterday and the day prior. Date marks were added to these foods. All RTE, TCS foods that will be held over 24 hours, must have a date mark of the day they were prepared. This is a repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed the cold holding prep unit in the kitchen holding at 50*F on inspectors min/max thermometer. Unit was being used for TCS foods. Any cold holding equipment used for TCS foods must be kept at 41*F or below to ensure the foods remain in proper temperature. TCS foods were removed. Establishment will not use the cooler for TCS foods until holding below 41*F. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed food, food debris, trash, and residues accumulating on the floors in the back prep area by the ice maker, under the dry goods shelving, and under some of the cooking equipment. Please clean floors at a frequency to prevent the accumulation of debris, food, and residues. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd