Firebirds Grill

Inspector's notes

No hand soap available at hand sink next to walk ins at time of inspection. Handwash sinks must 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic containers in the clean dish storage that were stacked while still wet. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the piercing blade of the can opener with dried organic debris. Chef placed in dishwashing area during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tortilla soup cooling in ice bath for >2 hours (according to chef) at internal temperature of 94 deg F. Chef discarded soup during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 9/2/25. The cold wells of the saute cooler and cold wells on the top right side of the salad cooler have not been fully repaired, but temperature of TCS food in them is controlled by ice baths. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Shut-off nozzle attached to the hose on the mop sink downstream of the atmospheric vacuum breaker. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee handled dirty dishes then returned to handling food without washing hands. Employee wearing gloves touched a door and returned to food handling without washing hands, putting on clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Hand washing sink at the ice machine/dish washing area blocked by air conditioning hose and hand washing sink by the dishwasher blocked by a fan and a cart. Manager moved items out of the way. Hand washing sink at the west side of the cook line clogged, will not drain. Please repair to restore capacity of the sink.

Inspector's notes

Corrective Action: Corrected at time of inspection. Partially seared tuna stored on a tray in the walk-in above fully cooked beef ribs. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Corrective Action: Corrected at time of inspection. In the grill meat cold drawer unit, raw meat at 47*F to 48*F internally. Cut, cooked tomatoes, cream sauces and cooked onions at 49*F to 52*F internally in the cold wells of the saute cooler. Hard boiled egg, shredded cheese and cut tomatoes in the salad cold wells at 47*F to 50*F internally. Manager state items had been in units less than 90 minutes. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. House-made roasted pineapple puree in the bar cooler since previous day at 53*F internally. Embargoed, employee discarded. 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.

Inspector's notes

Corrective Action: Correct prior to re-inspection 9/2/25. The grill meat drawer cooler, cold wells of the saute cooler and cold wells on the top right side of the salad cooler holding TCS food 47-48*F, 49-52*F and 47-50*F respectively. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pan of raw shell eggs stored over containers of shrimp in the main walk-in. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Corrective Action: Corrected at time of inspection. Peeled hard boiled eggs piled above the rim of the pan in the top of the cook line cold table at 48*F internally for an unknown time. Embargoed, manager discarded. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Utensils stored in pan of 90*F water on the cook line. Employee provided water above 135*F for the utensils. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/6/25. No min/max thermometer or temperature sensitive tapes available at the time of inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/6/25. Western hand washing sink on the cook line leaking from the drain. Please repair to proper functioning. All plumbing must be maintained in good repair at all times.

Inspector's notes

Corrective Action: Corrected at time of inspection. In-use high temperature dishwasher only reached 149*F on successive runs. Manager had recently washed equipment pulled back for manual sanitizing. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. Hand washing sink on the west side of the cook line missing the drain pipe and is discharging onto the floor. Please replace to allow sink to drain into the floor drain adjacent and restore use of the sink prior to reinspection 3/27/24. 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. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding........Under temperature control per manager, cooked and raw chicken, cooked rice, pico de gallo, buttermilk battered onion rings,beef egg rolls cut leaf greens, cooked beef, tuna and crab mix in three low boy reach-ins and drawer units at 48*F to 57*F internally for an unknown time. Embargoed, manager discarded. Container of milk and real butter in the beverage area reach-in at 47*F and 48*F internally. Cooler unit is holding properly cold, so items may have been left out for an unknow time. Embargoed, manager discarded. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment..........Three Pantry low boys and drawer units holding TCS food 48*F to 57*F, 53*F to 57*F on the min/max, thermometers in units read 50-53*F. Pantry low boy freezer holding at 43*F. Please repair cooler units to hold TCS food 41*F or below and freezer to hold food frozen prior to reinspection 3/27/24. Manager stated they will use two alternative coolers in the adjacent dessert alcove and time control with proper discard until the units are repaired and put back into service. 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. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing....Vacuum-packed raw fish thawed in intact packages. Manager had fish removed from the packaging. Reviewed proper handling of vacuum packaged raw fish with the managers. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices. ......No min/max or T-tapes available at the time of inspection for the automatic high temperature dishwasher. Please provide prior to reinspection 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. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices.......Establishment uses lactic acid surface sanitizer in the dispenser, but no corresponding test strips were available at the time of inspection. Please obtain the appropriate test strips prior to reinspection 12/19/23. 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. Correct By: Correct Prior To Reinspection