Canyon Cafe & Grill

Inspector's notes

No certified food manager certificate available for review at time of inspection. Obtain and maintain onsite at all times of operation

Inspector's notes

Observed soiled flooring underneath the equipment on the main cook line. CLean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice in rice cooker at 128-134*F. Hot hold of food to be 135*F or greater. Advised person in charge to monitor rice cooker to ensure rice remains at 135*F. Rice was prepared today an reheated to 165*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Onserved knives being stored between single door prep refrigerator and stainless steel prep table.

Inspector's notes

Observed rice in rice cooker at 128-134*F. Hot hold of food to be 135*F or greater. Advised person in charge to monitor rice cooker to ensure rice remains at 135*F. Rice was prepared today an reheated to 165*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken wings in two door reach in cooler by three compartment sink at 49-50*F. As per the person in charge the wings were prepared the night before at 6:00pm and cooled over night. Raw chicken breast and diced cooked and cooled chicken in two door reach in cooler by three compartment sink at 50*F and 49*F. As per the person in charge items were prepared prior to inspection and placed in reach in cooler. items were moved to reach in cooler that was observed to be at 33*F. Wings were embargoed and discarded. Chicken breast both raw and cooked and chopped placed in separate cooler to continue cooling to 41*F Observed sausage patties, diced ham. chorizo in small prep cooler across from grill at 46*F, Cold hold of food to be 41*F or lower. As per the grill line staff the top had been opened during breakfast. Once lid was closed, food items dropped in temperature to 41*F. Advised person in charge to use metal containers and have employees verify temperatures with metal stem thermometer. Observed hash browns at grill at 78*F. Cold hold of food to be 41*F or lower. If items are going to be removed from temperature control such as fries or hash browns. Food must be documented with time removed from temperature control and marked with discard time, or kept at 41*F or lower. Provided documentation for time as control for Temperature control for safety foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tall two door reach in cooler by three compartment sink with an ambient temperature of 46*F. Digital read out fluctuated between 44 - 47*F. Equipment must be able to maintain a temperature that keeps food at 41*F. Temperature Control for Safety (TCS) Foods were moved to separate cooler until repaired. Observed that three door sandwich prep cooler across from grill was at 54*F. No TCS foods are being stored at time of inspections Reinspection to be completed on or before December 1, 2025 to verify refrigerators have been repaired Corrective Action: Correct prior to re-inspection.

Inspector's notes

Second Consecutive Violation Observed diced ham 48*F, diced breakfast sausage 46*F and taco meat 48*F in small single door prep refrigerator across from grill. As per the person in charge the diced ham and breakfast sausage were prepared when opening establishment, taco meat had been in refrigerator over night. Items were embargoed and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths at work stations stored on surfaces. Wiping cloths must be stored in sanitizer solution. Solution to be at 100ppm if using bleach sanitizer. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed single use water bottles stored on prep tables by front window and three door sandwich prep cooler. Employee food and drinks may only be stored in an assigned break area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation Observed diced ham 48*F, diced breakfast sausage 46*F and taco meat 48*F in small single door prep refrigerator across from grill. As per the person in charge the diced ham and breakfast sausage were prepared when opening establishment, taco meat had been in refrigerator over night. Items were embargoed and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single door sandwich prep refrigerator across from grill with an internal ambient temperature of 48*F. Equipment must be maintained to hold food at 41*F or lower. Person in charge contacted repair company. All temperature control for safety foods were placed in separate cold hold units. Facility may use time as control for foods at prep table during rushes until unit is repaired. Corrective Action: Correct prior to re-inspection. Reinspection to be completed on or before Monday Aug 18, 2025

Inspector's notes

Observed wiping cloths at work stations stored on surfaces. Wiping cloths must be stored in sanitizer solution. Solution to be at 100ppm if using bleach sanitizer. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed diced chicken in three door sandwich prep cooler across from bread rack with diced chicken at 45*F. As per the staff, the doors to the unit were open while preparing station. Food must be kept at 41*F or lower during storage and prep. Advised staff to not leave doors all open when prepping station for the day. Also, observed that diced chicken on top portion had been double panned, do not double pan foods in prep cooler (difficult to chill quickly).Doors were closed and chicken cooled back down to 43*F during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bucket of chlorine based sanitizer in kitchen with only 50 ppm sanitizer. Chlorine based sanitizer to be at 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unclean handles, with old food debris at door handles of reach in refrigerator across from hand sink. Surfacs are to be cleaned at regular intervals to prevent build up old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed staff only using dry wiping cloths along grill line. Staff fixed sanitizer solution for wiping cloths for use along grill line. Chlorine based sanitizer was observed at 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kinives stored between small single door prep refrigerator and prep table.

Inspector's notes

During site visit it was observed that no staff on site had obtained a certified food manager training and certification 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

During site visit it was observed that no staff on site had obtained a certified food manager training and certification 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 the following items above 41*F in small sandwich prep refrigerator across from grill line: Ground beef 51*F, Breakfast Sausage 52*F, Diced ham ( 53*F), Sliced and grated cheese 51*F, Pastrami 50*F, and eggs at an ambient temperature of 50*F. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Advised staff to monitor food temperatures of food using a metal stem thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed portioned ham and chicken wings in reach in cooler by hand sink with no discard date documentation. Also aboserved grilled chicken breasts in small two door refrigerator by steam table with no discard or made on dates

Inspector's notes

Observed that small single door sandwich prep refrigerator across from grill line had an ambient temperature of 51*F. As per the person on charge unit had been working. 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. Temperature control for safety foods were discarded by the person in charge. Refrigerator is not to be used until repaired. Corrective Action: Correct prior to re-inspection. Reinspection to be on or before Tuesday, September 3, 2024

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 chicken wings in two door cooler across from grill with no discard or opened on date in storage container. -Observed macaroni salad in sandwich prep cooler by steam table at serving window with no discard or made on date. -Observed fruit cups in self service to go refrigerator with no made on or discard date. Staff added correct dates on containers. Temperature control for safety foods opened for more than 24 hours must have a made on or discard date on the container. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 hash browns and cooked sausage at grill with a temperature of 102*F and 110*F. Grill line cook explained that items were cooked at 9:30 am and only held for 4 hours. No documentation was on site for cook time or discard time. Provided documentation to assist with using time as control. Containers were marked with discard time of 1:30pm. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knives stored between the wall and sandwich prep cooler next to water heater room. Knives may e stored on or in regularly cleaned and sanitized surfaces or containers. Knives were removed from area and cleaned Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. - Only handwashing in back kitchen area found blocked with tea dispenser and soda syrup box. Items were removed. Handwashing sinks must be maintained so that they are accessible at all times and must not be used for any other purposes other than handwashing. 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: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. - Sliced cheddar cheese in prep cooler in front of cookline found sitting on top of cold holding containers found at 55 to 56 deg F. Per employee item had been there since open time about 3 hours prior. Employee placed cheese inside cold holding unit in order to properly cool down to 41 deg F. Time/Temperaure Control for Safety food must be cold held at 41 deg F or below. 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-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator - Observed can of Raid ant & roach spray underneath front counter. Per person in charge spray was used for ant issue by front of establishment. Person in charge discarded can. A restricted use pesticide must be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed Carne Asada at steam table by grill at 86*F. Hot hold for food to be at 135*F or greater. As per the person in charge, asada was cooked on the grill approximately 1hr prior to the inspection and placed at steam table. Asada was reheated to 165*F on grill and placed back in steam table. Advised staff to check hot food temperatures with metal stem thermometer. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 melons and salad in open top refrigerator for grab and go items with no pull times on containers. As per the person in charge the items were set out at approximately 8:00 am. Items were marked with correct discard time. Provided chart to assist with using time as control for grab and go items. Correct By: Corrected At Time Of Inspection

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 center open top refrigerator for grab and go items with an ambient temperature of 50*F. All temperature control foods were using time as control and were not marked to be removed by 12:00 pm. Items were placed in units with cooler temperatures (ambient at 40*F) for holding foods. Non temperature control for safety foods such as baked goods and apples were placed into this unit. Reinspection to be completed on or before Friday August 25, 2023 to verify cold hold unit is able to hold food at 41*F. Time as control documentation was provided to person in charge Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Core-4-202.16, C: Nonfood-Contact Surfaces Old plastic bag used as bumper on rack above three compartment sink is not an easily cleanable surface. Replace wit an easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection