All American Sports Grill

Inspector's notes

On cook line, employee handled raw hamburger with gloved hands and exchanged gloves to continue working on the cook line, without a proper handwash. Employee handled dirty dishtowel with gloved hands then continued working on cook line. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in metal pan, cooked chicken with internal temperature of 90*F. Per employee, chicken was cooked to >165*F about 5 minutes. Employee discarded cooked chicken for quality. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bakery prep area, observed eggs/75F being maintained at room temperature. 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. The eggs were out more than four hours and were voluntarily discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water at one of two faucets at the three-compartment sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a few missing ceiling panels above the water heater/janitorial sink. Maintain in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no chlorine sanitizer in final rinse of the in-use kitchen dish machine. Food-contact surfaces must be properly sanitized after washing and rinsing. The PIC immediately scheduled repair service. Staff to use the available three compartment sink until the mechanical dishwasher is repaired and sanitizes properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water at one of two faucets at the three-compartment sink. Per PIC, the water valve was turned due to a leaky faucet. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person-in-charge at the establishment did not have food manager certification available for review. 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

In a prep cooler drawer, observed unopened employee water bottle in salad greens. Worker immediately removed the bottle. Corrective Action: Corrected at time of inspection.

Inspector's notes

No single-use towels available at the handwashing sink near additional walk-in freezer and cooler. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the in-use kitchen mechanical dishwasher, observed no chlorine in the final rinse. Food-contact surfaces must be properly sanitized after washing and rinsing. Staff set up the sanitizer at the warewashing sink and the PIC immediately scheduled repair service. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the line, observed peeling shrink wrap on prep cooler drawers. Maintain all surfaces smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Inoperable hot water faucet at one of two faucets at the three compartment sink. Make necessary repairs and maintain all plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.......In the walk-in cooler, observed a container of bleu cheese dressing/45F stored in a covered plastic container over 10-12 inches deep. The dressing had been prepared in the facility two days prior. Other foods in this unit were observed at 41F or less. Cool TCS food from ambient temperature within four hours. Cooling procedures were reviewed, and the PIC voluntarily discarded the bleu cheese dressing. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....In the bar, observed ice scoop stored with the handle touching the consumable ice. Between uses, stored the scoop with the handle up and out. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment.....In the bar, no detectable chlorine sanitizer observed in the final rinse of the mechanical dishwasher which had not been used yet. Using a test strip, chlorine was observed dripping from the bottom of the machine. Use other available warewashing equipment until this dish machine is repair. The PIC scheduled repair service. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces......Inner wall surfaces of the beer walk-in cooler are soiled. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco.....Observed bar staff drink a beverage from an open cup. Maintain employee beverages in cups with lids and straws. Worker instructed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 a make table on the line, observed worker cutting raw tuna on a cutting board placed on the make table cutting/assembly surface. When finished, he sent the top cutting board to the dish machine; however, he only wiped the make table and knife with sanitizer solution before continuing on with food service tasks. The worker was instructed to properly clean (wash, rinse, sanitize) the knife and make table, and was advised to prep raw animal proteins away from the make table containing ready-to-eat foods. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.....Observed bags of ice stored on floor in the walk-in freezer. Maintain elevated at least six inches from the floor on approved shelving. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions.....In the kitchen walk-in cooler, observed soiled flooring below the shelving. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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......No soap available at the handwashing sink in the bar. Soap provided. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 worker fill a beverage glass with water at the handwashing sink in the bar. Hand sinks are to be used for handwashing purposes only. Staff advised. 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.......In food runner cooler/47.6F, observed TCS food holding over 41F including spinach dip/47F and shredded cheese/47F. Maintain cold TCS food at or below 41F. Items were transferred to other refrigeration to cool and cold hold. Repair the unit before refilling it with TCS food. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd