Legends Bar & Grill

Inspector's notes

Observed set of knives on a magnetic bar in prep area had residue were not clean to sight and touch. All equipment, food contact services, and utensils must be cleaned to sight and touch. Per PIC, knives were for cleaning equipment in the back of the kitchen. Spoke to PIC about separating utensils no longer used for food preparation from other utensils and away from the food prep area. PIC moved the knives to the wash pit to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat sauce in the prep table top on the line at 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, meat sauce had been placed in the prep table the day prior and could not determine the cause of the temperature increase. PIC disposed of the meat sauce at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed non-crispy bacon in the prep area kept in a pile on a counter with a temperature of 78°F (room temperature). Per PIC, the procedure was to bake the bacon to a partially crispy state, let them cool for a couple of hours, then re-grill and crisp them before serving them. Bacon is only considered non-TCS when fully crispy and must be kept at either 135°F or above or 41°F and below otherwise. TCS food must be rapidly cooled in an appropriate cooling unit from 135°F to 70°F within 2 hours and 135°F to 41°F within 6 hours. PIC will no longer cool bacon to room temperature on the counter and will instead keep them hot in the warmer at 135°F until ready to crisp and serve.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 3rdCorrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of disposable cups in the handwashing sink by the kitchen window. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.14 - Core: Handwashing Signage. 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. Addl Notes: Observed no handwashing signage at the bar sinks or kitchen sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS food items in cold table between 44*F-54*F. Sour cream 47*F, marinara sauce with cut tomatoes 45*F, cheese 46*F, cooked pasta 54*F, cut tomatoes 44*F, grilled onions 47*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. PIC stated food items had only been in the cold table since 11am, three hours prior. 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.

Inspector's notes

Observed cold table holding TCS food items between 44*F-54*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. Corrective Action: Correct prior to re-inspection on 6/16/25.

Inspector's notes

Observed fish thawed in the cold drawer below the grill top with packaging stating fish needs to be removed from packaging when thawed. 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

Observed sanitizer buckets with quat sanitizer in the bar and kitchen at concentrations below 150ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed slicer and dishes stored as clean with visible food debris still on surface of equipment.

Inspector's notes

Observed shredded chicken, tomato meat sauce, garlic and garlic butter in reach in units on prep line at 46-51 degrees F. Per PIC all foods had been prepared over 4 hours prior to inspection. All TCS foods improperly cold held were discarded by PIC 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 available hand soap in bar hand sink area. PIC stocked area with hand soap. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-501.111, P: Manual 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. Observed dishwasher in bar area with chlorine sanitizer at 0 ppm. Chlorine sanitizer levels must be at 50-100 ppm to properly sanitize. PIC will use dishwasher and three comp sink in kitchen until bar dishwasher has been repaired. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 ranch at 84 degree F being left on the counter next to grill. Ranch was made in house an hour ago containing mayo, sour cream and butter milk (per PIC). Acceptable cooling methods include: 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, Adding ice as an ingredient, Other effective methods. PIC brought to walk in uncovered to cool down to 41 degree F or below. Also observed raw chicken that was just prepared in the reach in refrigerator under prep table at 61 degrees F. PIC moved to walk in to cool to 41 degrees F or below and removed the saran wrap from the container. 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. Bleach sanitizer in use in dish wash machine in bar area measured at 0 ppm. Employee adjusted sanitizer to appropriate level of 75 ppm per manufacturer. Discussed importance of checking chemicals in use to insure appropriate sanitization of dishes and prevent foodborne illness. 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. 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. Cooked chicken wings inside reach in across from grill area temped at 49F to 50F with thermocouple for less than 4 hours per employee. Employee removed wings to walk in cooler. Discussed importance of maintaining TCS foods at 41F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection