Lumberjaxes Axe Throwing Bar & Grill

Inspector's notes

Observed both handwash sinks at the bar unable to dispense hot water; water had a temperature of 77 degrees F after 10 minutes of continuous flowing. Informed PIC that 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. Corrective Action: Correct prior to re-inspection on 4/24/26

Inspector's notes

Observed Chlorine Test Strips in back Kitchen but 3-compartment sink and bar dishwasher use QUAT, PIC could not find QUAT test strips in the facility. Informed PIC that test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 4/24/26

Inspector's notes

Observed Kitchen & Bar area with accumulation of food debris, grease piles, and broke wooden debris. Informed PIC that physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handsink near kitchen entrance without soap. Also observed both bar handsinks without an approved hand drying provision. 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 soap and paper towels to handsink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handsink closest to main dish machine with water output at 154*F. Per person-in-charge (PIC), handsink near main dish machine is never used and has both water valves turned off. When cold valve is turned on, faucet leaks consistently. 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. Must repair handsink to supply water through a mixing valve between 100*F and 120*F. Corrective Action: Correct prior to re-inspection on 7/2/25.

Inspector's notes

Observed updated menu with a consumer advisory, but no disclosure stating or asterisk indicating that certain food dishes are served raw/undercooked. Also observed online menu without an approved consumer advisory. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. An approved consumer advisory statement will include the following: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness," some statement indicating that the product is served raw or undercooked, and an asterisk directing the consumer to the posted consumer advisory. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/2/25.

Inspector's notes

Observed hot water handle at mop sink broken and not supplying water. Observed discharge pipe under three-compartment sink in warewashing area leaking. Observed north handsink at bar closest to window loose from sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed majority of lighting throughout kitchen and storage areas missing or broken. Must repair light fixtures to have adequate lighting throughout cooking, prep areas, warewashing, and dry storage/prep hallway prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/2/25.

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.>>>Observed the following time/temperature controlled for safety foods with the following dates written on them: strawberry reduction (3/9, 3/15), salsa (no date), and cooked beans (3/18). The person in charge indicated they were unsure if these dates were correct and could not determine the dates for the unlabeled foods. The person in charge willingly discarded of all of the foods listed above. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of 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.>>>Observed no hand soap at 2 of the hand sinks in kitchen. All hand sinks must have a supply of hot and cold water, hand drying provisions, and hand cleanser. Person in charge restocked hand sink with hand cleanser. Correct By: Corrected At Time Of Inspection

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.>>>Observed the following ready to eat time/temperature controlled for safety had the following opened/prepared dates: cooked broccoli (07/15, 07/19), cooked beans (from can) (07/16, 07/14), mozzarella cheese (no date, date could not be determined), sliced sausage (from manufacturer) (no date, date could not be determined), deli turkey (from manufacturer) (07/09), pico de gallo (07/14), caramelized onions (07/14), tomato slices (07/19), and whipped cream (07/18). Person in charge was informed that ready to eat time/temperature controlled for safety foods must be discarded within 7 days of preparing/opening (day 1 is the day it is prepared). Person in charge willingly discarded of all of the foods listed above. Guidance provided over email. Correct By: Corrected At Time Of Inspection