Paul Martin's American Grill

Inspector's notes

Handwashing sink near the grills not draining at time of inspection. According to PIC a plumber will clear a clog directly below the drain later this week. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Repair prior to re-inspection (8/13/2026). Proof of correction may be sent to inspector electronically. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a Cambro being sanitized in the low temperature mechanical dish machine at time of inspection. Final rinse sanitizer concentration measured at 0PPM. It was determined the chlorine sanitizer supply was empty at time of inspection. Replacement chlorine sanitizer was not available at time of inspection. The three compartment sink was set up to sanitize food contact surfaces at time of inspection.

Inspector's notes

Observed pans of mashed potatoes/126°F and queso cheese sauce/116°F in the heated hot holding cabinet oven.

Inspector's notes

In the walk in refrigerator observed a tray of prime rib date marked 7/21, a small cambro of vegetable stock date marked 7/24, and a small cambro of short rib jus date marked 7/22.

Inspector's notes

Observed garlic butter near the grill and Beurre Blanc sauce near the hot well held at room temperature. According to the PIC the butter and Beurre Blanc sauce is held with 4 hour time as a public health control rather than temperature control. No discard times observed. Time as a Public time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Observed chef place raw burger patties on the grill and remove the parchment paper with gloved hands. Then without changing their gloves and washing their hands observed the chef place the burger bun on the grill.

Inspector's notes

No hand soap observed at the bar handwashing sink at time of inspection.

Inspector's notes

Observed a container of raw chicken stored on the shelf directly above a bucket of pickles in the walk in cooler. No overhead contamination observed.

Inspector's notes

Observed butter near the grill and Béarnaise sauce near the hot well held at room temperature. According to the PIC the by the butter and Béarnaise sauce is held with 4 hour time as a public health control rather than temperature control. No discard times observed. Time as a Public time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Observed dark residue on the interior surface of the soda gun nozzles at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda nozzle cleaning frequency. Person in charge instructed staff to clean the soda guns at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of mashed potatoes/125°F in the hot holding oven.

Inspector's notes

In small reach in refrigerator near the espresso machine observed a gallon of milk/50°F and and a container of half and half/52°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. The time all TCS foods were held above 41°F could not be determined.

Inspector's notes

Observed portions of thawed tuna in the bottom portion of the prep refrigerator still in reduced oxygen packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No thermometer observed for the reach in refrigerator by the espresso machine. Cold holding equipment shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Obtain thermometer for refrigerator prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand wash sink in bar area without hand soap available. The person in charge had staff replace at time of inspection. Discussed with the person in charge that all hand washing sinks should have hand soap available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed high temperature dish machine that had a broken heating element. The establishment had switched the machine to a chlorine sanitizer until it can be repaired. The dish machine tested at 0ppm with chlorine test strips. Chef called for service at time of inspection and instructed staff to use 3 compartment sink until unit can be repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can of pesticide stored in the bar area. The person in charge discarded at time of inspection. Discussed with the person in charge that all pesticide can only be applied by a certified pest control technician. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all three beverage dispensers in the bar and server station with excessive organic matter build-up on the nozzle. Chef had staff clean at time of inspection. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a 22 qt container of cream of mushroom soup. The Chef stated that the product was made approximately 3 hours prior to inspection. The product measured 105*F with inspector probe thermometer. Chef had staff reheat to 165*F and begin the cooling process again at time of inspection. Discussed with Chef that acceptable methods of cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw salmon filets thawing in the walk-in cooler still in their original packaging. Chef had staff remove from packaging at time of inspection. Discussed with Chef that when thawing fish it should be removed from its original packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee restroom with no covered trash receptacle available. Discussed with Chef that any restroom that can be used by females should have a covered trash receptacle available at all times to properly dispose of sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed immersion mixer, food dicer, and large plastic containers stored as clean with encrusted food on the equipment and sticker residue on the containers. Chef removed and sent to dish washer at time of inspection. Discussed with Chef that all equipment and utensils should be maintained clean to sight and touch. Corrective Action: Corrected at time of inspection. 4-501.112 - Priority Foundation: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 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. Addl Notes: Observed high temp dish machine in back of house that measured 145*F with inspector min/max thermometer. The person in charge called for service at time of inspection and instructed staff to use 3 compartment sink until the machine can be repaired. Discussed with the person in charge that a high temperature dish machine should reach a minimum of 160*F to properly sanitize dishes. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed portions of branzino, tuna, and salmon thawing in the walk-in cooler still in their original packaging. Chef had staff member pull and open at time of inspection. Discussed with Chef that when thawing fish it should be removed from its original packaging. Corrective Action: Corrected at time of inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leak under the server station by the ice bin and beverage dispenser. Discussed with person in charge that all equipment should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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. Observed dish machine that measured 120*F with inspector probe thermometer. Person in charge called for service at time of inspection. Person in charge directed staff to use 3 compartment sink until the dish machine could be repaired. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed torn gaskets on the majority of cold table drawers on the cook line. Discussed with person in charge that all equipment should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 vegetable stock and savory a jus in 5 gallon buckets cooling in the walk-in cooler. Vegetable stock measured 68*F with inspector probe thermometer, savory a jus measured 67*F. Observed large pan 4 inch deep with fettuccini cooling. Fettuccini measured 47*F. Chef stated that these products were placed in cooler 2 hours prior. Chef had staff split product into smaller shallower pans to complete the cooling process. Discussed with Chef that when cooling product it should be done by placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed white fish thawing in original packaging in walk-in cooler. Chef had staff remove original packaging and continue the thawing process. Discussed with Chef that fish must be removed from ROP prior to thawing. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 drying provision at hand wash sink behind bar. Chef refilled paper towel dispenser at time of inspection. Discussed with person in charge that hand drying provisions must be provided at all hand wash sinks to ensure proper cleanliness and hygiene. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed mechanical dishwasher measuring 0 ppm chlorine when tested with chlorine test strips. Person in charge (PIC) instructed staff member to use 3 compartment sink until the dish machine could be repaired. During inspection PIC called service company to come repair. Discussed with PIC that all dishes and utensils are required to be sanitized to ensure proper cleanliness of dishes and utensils. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed fan cover in walk-in cooler with excessive organic matter on it. Discussed with PIC that they need to increase the cleaning frequency to prevent accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection