The Grille At Lone Tree

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. 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

Observed no paper towels at the handwashing sink near the bar and at the handwashing sink in the cook area 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. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical spray bottle stored on shelf with cooking oil above prep table with microwave and hot dog buns at time of inspection. Observed chemicals stored on shelf above 3-compartment sink (clean side) & on the same shelf where stored utensils at time of inspection.

Inspector's notes

Observed non-working/discolored quat test strips in facility at time of inspection. Establishment utilizes quat to sanitize food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Person in charge (PIC) provided receipt of ordered quat test strips at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs stored above RTE cooked steak and chicken in the bottom of the prep table across from the fryers. Also observed raw shelled eggs stored above RTE pickles and butter in the walk-in cooler. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs and raw pork bacon stored above ready-to-eat pickles, hard boiled eggs, and pickles located in the walk-in cooler. 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. Employee 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. Discussed the importance of proper food storage to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked hot dogs and bratwurst, in the prep cooler across from the flat top, without a date mark. Per employee, the hot dogs and bratwurst were cooked a few days ago (4/25). All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handling and washing dirty dishes and then proceed to handle cleaned and sanitized dishes without washing hands. Hands must be washed after handling dirty dishes, and before handling cleaned and sanitized dishes. Employee washed hands for 20 seconds at the time of inspection before continuing to put away clean dishes. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli slicer on food prep counter with accumulation of food debris on food contact surface portions of slicer. Per employee, the deli slicer was not used the day of the inspection; it was last used two days ago. PIC broke down the deli slicer to be washed, rinsed, and sanitized at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken wings, cooked sausage, cooked hot dogs, cooked chicken, cut deli ham, and bratwurst with an internal temperature range of 45F-50F stored in the prep cooler under the flat top grill. Also observed par cooked bacon with an internal temperature of 70F stored at room temperature near the flat top. Per employee, the TCS food items were stored in the prep cooler overnight and have not been moved. The bacon has been left out for less than 2 hour prior to inspection. All TCS foods, in the prep cooler, improperly cold held were discarded by the employees at time of inspection. The bacon was moved to the walk-in for rapid cooling. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut deli ham stored in the bottom portion of the prep table with a date mark of 9/11/24. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed date marking procedures with the PIC. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed prep table, under the flat top, with a minimum ambient air temperature 46.4F, maintaining TCS foods above 41F at time of inspection. Instructed PIC to not store any TCS foods in unit until the unit is repaired and holding at 41F or below. 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. Corrective Action: Correct prior to re-inspection 10/21/2024.

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 cut and diced tomatoes (prep cooler), cut deli ham (prep cooler), cooked baked beans (walk-in), and cooked chicken (walk-n) without a date marking. Per PIC, the ham was cut yesterday, the tomatoes were cut a few days ago (4/8) and the baked beans and cooked chicken were prepared on 4/4. Employee voluntarily discarded baked beans and cooked chicken at time of inspection and date mark other TCS food at time of inspection. All RTE/TCS foods must be date marked after 24 hours and used within 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-- Observed prep sink pipe leading to the floor drain leaking at time of inspection. Must correct prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.--- Observed employee handle lemons and lime as garnish for customer's drinks with bare hands. Lemons and limes were embargoed and discarded at time of inspection. Discussed the importance of preventing bare hand contact with RTE foods with the employee and PIC. Correct By: Corrected At Time Of Inspection

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.--- Observed cooked chicken, grilled mark hot dogs, cooked sausage, sliced ham, cooked chicken wings, and raw hamburger patties with an internal temperature range of 54F-55F located in prep cooler under the grill. Per kitchen manager, the food items are left in the cooler overnight and were prepared a few days ago. The food items were discarded and embargoed at time of inspection (see embargo form). . All TCS food must be maintained at 41°F or less, at all times. Correct By: Corrected At Time Of Inspection

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 cooked steak, cooked wings, and cooked gravy without a date mark. Per kitchen manager, the food items were prepared a few days ago (11/17-11/18). Kitchen manager date mark TCS food at time of inspection. All RTE/TCS foods must be date marked after 24 hours and used within 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection

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 prep cooler, under the grill, with a minimum ambient air temperature 56.3F, maintaining TCS foods above 41F at time of inspection. The facility has other cold holding units for storage and for cooling TCS food. Equipment used for cold holding must be able to have the capacity to properly maintain all TCS food at 41F or below. Instructed PIC to not store any TCS foods in unit until the unit is repaired and holding at 41F or below. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-- Observed holes in the wall throughout the establishment. Also observed wall cove broken or coming away from the wall. Physical facilities must be maintained in good repair. Must repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection