Oasis Crossroads Bar & Grill

Inspector's notes

No certified food manager certificate available at time of inspection. Obtain and maintain onsite at all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed all sinks throughout establishment including prep sink, hand washing sinks, three compartment sink and mop sink with no hot water available. All establishments with open food are required to have hot water available for handwashing and dishwashing purposes. Establishment to heat water for handwashing and for dishwashing using a pot and the stove on the main cook line until the hot water is restored. A jug with spout (filled with the warmed water) is to be utilized in the main kitchen handwashing sink until hot water is restored. Restore hot water to all sinks prior to reinspection on Monday 7/27/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed ceiling tile that is partially falling down and in disrepair in areas throughout the main kitchen. Also observed missing floor tile in the men's restroom. Also observed halogen bulb with no light shield above the ice machine. Install light shield, repair tile, and repair ceiling tiles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk in refrigerator with an ambient temperature of 47 degrees Fahrenheit. Walk in refrigerator had one pot and one pan of cooked beans, shredded cheese, cooked birria, cooked shrimp, raw eggs, and cooked tomatoes for salsa with internal temperatures of 54 degrees Fahrenheit. Raw chicken wings had an internal temperature of 50 degrees Fahrenheit and were in sealed manufacturer packaging. No date marks were available, and employee was not sure of the exact dates the items were prepared but confirmed they were prepared prior to current inspection date. Management discarded food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans, cooked tomatoes, Cooked Birria, and cooked shrimp in the walk-in refrigerator with no date marks. Employee was not sure of the exact dates the items were prepared but knew they were prepared prior to the current inspection date. Items were voluntarily discarded(see violation 3-501.16). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in refrigerator unable to maintain potentially hazardous food at 41degrees Fahrenheit or below. Walk in refrigerator had a minimum ambient temperature of 47 degrees Fahrenheit. Walk in refrigerator is the main source of cold holding for the establishment and is a crucial aspect of the food flow of the establishment. Establishment agreed to only prepare drinks, chips and salsa, and frozen fried to order foods stored in smaller, functioning refrigeration units on the cook line. Per owner no food preparation and cooling will be conducted until the refrigeration unit is fixed. Walk in refrigerator must be repaired prior to reinspection on 3/18/26.

Inspector's notes

Customer entrance door has a half inch gap. Discussed with Manager getting new flashing to close gap to prevent inspects from entering,

Inspector's notes

Cooked rice at 89 Degrees in Rice Cooker. Manager said it was left overnight in Cooker. Discussed proper temperature holding and when to discard with Manager and will educate employees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Non food contact surfaces in back kitchen and front cooks line soiled with residues. Discussed with Manger the need for a regular cleaning schedule.

Inspector's notes

Light shield missing over exposed bulbs in Back Kitchen. Manager will replace.

Inspector's notes

Observed door to walk in does not close and seal without employee from outside pushing it shut. Advised person in charge to ensure door is fully closed whenever possible. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine 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. Observed walk in refrigerator with an ambient temperature of 45 Degrees Fahrenheit . Refrigeration unit contained Cooked birria beef, cooked refried beans, cooked seafood soup, salsa, cooked rice and opened milk. All of the items had been in the refrigerator overnight and had internal temperatures of 48 degrees Fahrenheit. Embargo was filled out and the items were discarded at time of inspection. Discussed proper cold holding and refrigeration maintenance with person in charge. 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 walk in refrigerator with an ambient temperature of 45 degrees Fahrenheit being used to store potentially hazardous food items. Food items had an internal temperature of 48 degrees Fahrenheit. All TCS food items are required to be stored in a refrigeration unit that can maintain that food at 41 degrees Fahrenheit. Establishment has two other cold holding units and one freezer that can be utilized during the time the walk in refrigeration unit is being repaired. Walk in refrigeration unit is the largest refrigeration unit in the establishment and is vital to the long term food flow of the establishment and therefore must be repaired by reinspection on Tuesday 6/4/24. Correct By: Correct Prior To Reinspection