Native Grill & Wings

Inspector's notes

Observed ice sitting in handwashing sink near the server station near the ice machine at time of inspection. 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) will ensure establishment discontinues use of handwash sinks for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce in top of make table on cook line at 65*F. Per employee, lettuce was washed with cold water and ice and cut at ambient air temperature approximately 1.5 hours prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Person-in-charge (PIC) relocated lettuce to walk-in refrigerator to rapidly cool to 41*F at time of inspection. Discussed with PIC that all prepped/cooked/portioned items from a heat source or at ambient temperature should be placed in walk-in refrigerator to rapidly cool. Also discussed with PIC that make/prep tables are not designed to rapidly cool food items, and instead are designed to maintain their temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal floor in walk-in freezer moving around when walked on. Also observed missing/broken floor tiles in front of the ice machine and the walk-in freezer. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of brown, black, and pink organic material in the soda gun behind the bar. Non-time/temperature controlled for safety food contact surfaces must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Person in charge indicated they would clean the soda nozzle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of brown, black, and pink organic material in the soda gun behind the bar. Non-time/temperature controlled for safety food contact surfaces must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Person in charge indicated they would clean the soda nozzle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 52*F in the walk-in refrigerator: cooked chicken, shredded cheese in bags (mozzarella, cheddar), blue cheese crumbles, cooked pulled pork, sliced deli ham, milk, and marinara sauce. The person in charge indicated that all of these foods had been in the unit for at least 4 hours, and they did not take any internal temperatures today. The measured ambient temperature of the walk-in refrigerator was 48.2*F using a min/max thermometer. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 52*F in the walk-in refrigerator: cooked chicken, shredded cheese in bags (mozzarella, cheddar), blue cheese crumbles, cooked pulled pork, sliced deli ham, milk, and marinara sauce. The person in charge indicated that all of these foods had been in the unit for at least 4 hours, and they did not take any internal temperatures today. The measured ambient temperature of the walk-in refrigerator was 48.2*F using a min/max thermometer. Observed a buildup of dust on the condenser coils of the unit; person in charge moved all of the food and racks and cleaned condenser coils at time of inspection. 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. Corrective Action: Correct within 24 hours.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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.>>>The maximum observed internal water temperature at the 2 beverage expo handwashing sinks equipped with insta-hot water heaters was between 77*F - 85*F. Person in charge attempted to troubleshoot the sinks but the observed internal temperature was not observed above 85*F. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. Establishment must ensure there is a measured minimum hot internal water temperature of 100*F at all hand sinks. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Re-Inspection 12/07/23. Correct By: Correct Prior To Reinspection

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.>>>Observed internal temperatures 48*F - 50*F for the time/temperature controlled for safety foods in the cookline refrigerated prep unit: sour cream, sliced tomatoes, diced tomatoes, and diced chicken; person in charge indicated the foods were stocked ~3 hours before inspection. The measured ambient temperature of the unit using a min/max thermometer was 68.3*F and the person in charge indicated the unit was waiting for a part and they are utilizing ice baths to keep the foods 41*F and below; inspector suggested using ice/water baths that cover the fill line of the container to make the ice baths more effective. Person in charge voluntarily discarded the tomatoes/sour cream and the chicken was placed in the walk-in to cool back down to 41*F. Also observed Bloody Mary mix with an internal temperature of 44*F in the outdoor beer cooler; the bottle specifies to refrigerate after opening and the measured ambient temperature of the unit using a min/max thermometer was 44.0*F. Person in charge voluntarily discarded of the Bloody Mary Mix. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

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 internal temperatures 48*F - 50*F for the time/temperature controlled for safety foods in the cookline refrigerated prep unit: sour cream, sliced tomatoes, diced tomatoes, and diced chicken; person in charge indicated the foods were stocked ~3 hours before inspection. The measured ambient temperature of the unit using a min/max thermometer was 68.3*F and the person in charge indicated the unit was waiting for a part and they are utilizing ice baths to keep the foods 41*F and below; inspector suggested using ice/water baths that cover the fill line of the container to make the ice baths more effective. Person in charge voluntarily discarded the tomatoes/sour cream and the chicken was placed in the walk-in to cool back down to 41*F. Also observed Bloody Mary mix with an internal temperature of 44*F in the outdoor beer cooler; the bottle specifies to refrigerate after opening and the measured ambient temperature of the unit using a min/max thermometer was 44.0*F. Person in charge voluntarily discarded of the Bloody Mary Mix. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 12/07/23. Correct By: Correct Prior To Reinspection