Game Seven Grill

Inspector's notes

Observed high temp mechanical dishwasher at a temperature of 153 F at the time of inspection. 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. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Establishment will utilize three compartment sink until dishwashing machine gets serviced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bloody mary mix made in-house measured 45-48'F in reach-in bar cooler. PIC stated food item was brought out of walk-in unit cooler at 10:15am, less than 4 hours prior. Ambient temperature of unit measured 46.9'F. PIC moved item to alternative refrigeration to be rapidly cooled to 41'F. Suggested PIC to purchase a min/max thermometer to measure ambient temperature of units during daily unit temperature checks. Both units in question were emptied of TCS food items at time of inspection. PIC agreed to not use said units for coldholding storage of TCS food items until they have been fixed. 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. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of lowboy drawers below stovetop reading 59.3'F. Observed ambient temperature of bar cooler unit measured 46.9'F. 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 prior to re-inspection on 06/30/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed in-house salad dressing, in-house ranch, and in-house donkey sauce with buttermilk reading 46-50'F in cooler located opposite of walk-in unit closest to service line. Door of cooler observed not fully closed. Ambient temperature of unit measured 40.3'F. Sauce items were stocked less than 4 hours prior, per PIC. Ensure cooler doors are properly closed to maintain proper coldholding temperatures of 41'F and below. Sauce items were observed 41'F by end of inspection. Observed in-house bloody mary mix (with tomatoes) measured 45'F in reach-in cooler located opposite of bar. In-unit digital thermometer reading observed at 35'F. Ambient temperature measured 48.0'F. PIC could not provide a time when unit went out of temperature and bloody mary mix is kept inside unit overnight. Bloody mary mix was discarded at time of inspection, out of temperature for more than 4 hours. Establishment observed with more than adequate coldholding capacities. PIC agreed to not use faulty cooler for storage of TCS food items until it has been fixed. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items (in-house sauces, cheese, cut tomatoes, cut lettuce) measured 46-60'F on the line stored at ambient air temperature. PIC stated items are on 4-hour time as control and provided time control log. Log observed not filled with start times. Establishment does not log start time until opening at 11am. Discussed with PIC that time-controlled start time begins when times are brought out of refrigeration and put on time as control. Items were brought out at 10am, per PIC. Informed PIC that in this case, start times are to be marked as 10am and discarded at 2pm, after 4 hours. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in house crispy onions having an internal temperature of 98*F. Employee states they do not use time as a public health control anymore and had been out under the heat lamp for more than 3 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage and cut lettuce being held in an ice well but not being buried in ice enough making these food items have an internal temperature of 62*F. Person in charge states these foods were placed in the well less than 1 hours prior to inspection. 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: 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 in house made fried onion straws being held in room temperature having an internal temperature of 76*F. Person in charge states they were made the day before but were voluntarily disposed of. Discussed how all time/temperature control for safety (TCS) foods that are hot held must have an internal temperature of 135*F or hotter to prevent bacterial growth. Correct By: Corrected At Time Of Inspection