All American Modern Sports Grill

Inspector's notes

With no Certified Food Manager onsite, and the nature of four priority violations and three of them being repeats. A lack of Active managerial control has been noted during this inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM onsite at time of inspection. PIC was unable to produce a certificate at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Inside cookline pull out drawers, observed raw hamburger patty stored over cooked ready to eat ribs. Corrective Action: Corrected at time of inspection.

Inspector's notes

*3rd repeat* Observed main kitchen dish washer in active use producing 0-ppm of chlorine sanitizer. After trouble shooting, it was found that there was too much air in the sanitizer lines and chemical bucket was changed. Line was primed and dishwasher produced between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen hot line box holding mushrooms, onions, and Au Jus sauce 119-127*f degrees. Per PIC items had been on the line since 11am. Discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed cookline open top fridge line items over filled, goat cheese, cut lettuce, cut mixed leafy greens, elote, and raw hamburger. Per PIC item were out of temperature less than 4 hours and moved to walk-in to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw tuna stored over fully cooked RTE pork ribs, uncooked ground beef stored over raw RTE tuna fish, raw pork bacon stored over RTE crab cakes in the walk-in cooler at the time of inspection. Also observed raw shrimp stored over RTE arugula in a reach in fridge. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed concentration of chlorine sanitizer at the in-use dishwasher in the bar area test below 50ppm on the food contact surface with chlorine test strips after multiple cycles. Chlorine sanitizer concentrations on the food contact surface shall be between 50ppm-100ppm. PIC was instructed to relocate all food-contact surfaces previously washed in dishwasher to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation*

Inspector's notes

Observed shrimp 49*F, crab cake 52*F, salmon 48*F-49*F, chicken 49*F, liquid egg 54*F in the cooler drawer on the cook line, per employee, TCS food items had been in the cooler drawer for less than 1 hour and were relocated to walk-in cooler at the time of inspection. Also observed crab mix 44*F-45*F, crab stick 45*F, tuna 46*F, salmon 46*F in sushi station cooler drawer, per PIC, TCS food items had been in the prep cooler since the previous day without temperature check, TCS food items were discarded at the time of inspection. Also observed pico 48*F, salsa 51*F-53*F, shredded cheddar cheese 48*F, sour cream 49*F-52*F, cooked spinach dip 53*F, house made ranch 52*F, house made blue cheese dressing 54*F in the expo cooler at the time of inspection, per PIC, TCS food items had been in the expo cooler since the previous day and temperatures had not been checked, TCS food items were discarded at the time of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damaged test strips, unable to test quat sanitizer used at the three compartment sink at the time of inspection. Test strips are required for any sanitizers used with food contact surfaces. PIC ordered quat test strips at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have a certified food protection manager during any shifts. Establishment has a couple priority violations during routine inspection today. Provide employee with certified food protection manager during times of operation. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At expo line handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: At expo line handwashing sink, no handwashing cleanser available. Handwashing cleanser was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After several attempts to prime machine, unable to obtain chlorine sanitizer reading at dishware. Discontinue use of bar warewashing machine until repaired and use main machine for all warewashing purposes. Repair company was called at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, tomato salsa/ 8-2, cooked wings/ 8-4, and cooked coconut rice/ 8-1 past 7-day discard date. Salsa, wings, and rice were discarded. See embargo form. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In walk in cooler, establishment vacuum packaged raw fresh fish. Per employee, fish is received fresh then vacuum packaged by establishment. Employee discarded vacuum packaged fish. See embargo form. Discontinue use of vacuum packaging fish unless frozen when received, processed frozen, and removed from packaging when frozen. Except for FISH that is frozen before, during, and after PACKAGING and bears a label indicating that it is to be kept frozen until time of use, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. Corrective Action: Corrected at time of inspection.

Inspector's notes

Seventh Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, establishment vacuum packaged raw fish. Per employee, fish is received fresh then vacuum packaged by establishment. Employee removed fish from vacuum packaging. Discontinue use of vacuum packaging fish unless frozen when received, processed frozen, and removed from packaging when frozen. Except for FISH that is frozen before, during, and after PACKAGING and bears a label indicating that it is to be kept frozen until time of use, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sixth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Person in charge is scheduled for food manager certification test before end of year. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use main warewashing machine, no detectable chlorine sanitizer at dishware surface. After several attempts to prime machine, unsuccessful in obtaining correct sanitizer concentration. Repair company was called at time of inspection. 3-compartment sink will be used for all warewashing purposes until machine is repaired. Discussed more frequent monitoring of all solutions at warewashing machine, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At bar, employee returned from restroom, did not wash hands in bar, then started making drinks for customers. Instructed employee to wash hands after contamination and before continuing with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. No hand drying towels at bar handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: No hand washing soap at bar handwashing sink. Hand washing soap was provided at time of inspection. Maintain all handwashing sinks stocked with hand washing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in middle prep table cooler, in top portion and drawers, TCS foods (cooked pasta, cooked vegetables, cut tomatoes, cooked rice, shredded cheese, raw fish, raw chicken) with internal temperatures of 51*F-55*F. Per employees, TCS foods were in prep table cooler >4 hours. TCS foods (cooked pasta, cooked vegetables, cut tomatoes, cooked rice, shredded cheese, raw fish, raw chicken) were discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Ambient temperature of prep table cooler was 38*F on unit thermometer and 50*F on ambient air thermometer in unit. Discontinue use of prep table cooler for storing of TCS foods until repaired. Repair company was called at time of inspection. Corrective Action: 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. ..........At handwashing sink at entrance to kitchen, hand drying towel dispenser not working. Instructed employee to provide hand drying towels until dispenser is repaired or replaced. Maintain all handwashing sinks stocked with hand drying towels at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. .........In walk in cooler, containers of cooked chili and tomato based salsa with preparation date mark of 07APR, 4 days past 7 day discard date. Cooked chili and salsa were discarded. See embargo form. Discussed proper date marking of TCS foods held in establishment >24 hours, with preparation day as Day 1, with an additional 6 days, for a total of 7 days. Correct By: Corrected At Time Of Inspection

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. ...........At side bar, no working cold water at handwashing sink. Provide working cold water before re-inspection. Maintain all handwashing sinks with working hot and cold water at all times. Correct By: Correct Prior To Reinspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. ........In prep area, slicer with accumulation of food debris on blades. Per employee, slicer was not used today and was stored as clean. Employee re-washed, rinsed, and sanitized slicer at time of inspection. Discussed more frequent monitoring of food equipment after warewashing and before storing as clean. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ........No quat test strips available for monitoring sanitizer solution at 3 compartment sinnk and wiping cloth buckets. Provide quat test strips within 10 days. Maintain quat test strips available for use at all times. Correct By: Correct Prior To Reinspection

Core-6-501.19, C: Closing Toilet Room Doors ........In kitchen, employee restroom door open. Recommended self closing mechanism on door to ensure door is always closed during food operations in kitchen. Restroom door was closed at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. ..........In ice machine, white ice shield with accumulation of dark residues. At time of inspection, manager cleaned ice shield. Discussed increased frequency of cleaning of ice machine to prevent build up of residues. 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...........In large prep table cooler, TCS foods (cooked chicken wings, cut cabbage, cut lettuce, cut tomatoes, shredded cheese, raw shrimp, sliced roast beef) with internal temperatures of 54*F-65*F. Per employees, TCS foods were in prep table cooler >4 hours. Cooked chicken wings, cut cabbage, cut lettuce, cut tomatoes, shredded cheese, raw shrimp, and sliced roast beef were discarded. See embargo form. Ambient temperature of large prep table cooler was 60*F. Discontinue use of large prep table cooler for storing of TCS foods until repaired. Repair company was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-502.12 (A, B4, C, D2b-e, and E1), P: Reduced Oxygen Packaging, Criteria. 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/3978/Food-Variances ...........In walk in cooler, establishment reduced oxygen packaged fresh barramundi. Per manager, barramundi is received fresh, vacuum packaged, frozen, then thawed when needed. Manager opened all packages of fresh barramundi at time of inspection. Discontinue the reduced oxygen packaging of fresh fish. (C) Except for FISH that is frozen before, during, and after PACKAGING and bears a label indicating that it is to be kept frozen until time of use, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. ............In walk in cooler, cooked yellow rice/ 65*F, cooked coconut rice/ 69*F prepared and cooling in shallow covered containers. Yellow rice and coconut rice were uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Correct By: Corrected At Time Of Inspection