Thirsty Lion Gastropub & Grill

Inspector's notes

Observed chef touch/handle cut salad in the prep table with the back of his hands. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli slicer with visible food debris through out the equipment, not in use. Per PIC, the deli slicer was last used an hour prior to inspection, and was not going to be used any more today. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Equipment food-contact surfaces and utensils must be clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, cut salad mix, cooked corn, cooked beans, various salad dressings (containing mayo) with an internal temperature range of 45F-50F. Per chef, the most of the food items have been in the prep table for a day. All TCS foods improperly cold held were discarded by PIC at 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 establishment using time control for the sushi rice and butter; but without a written procedure. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection 8/7/2026. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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. Addl Notes: Observed butter and sushi rice with time marks and per time marks the food items should have been discarded 30-40 minutes prior. The butter and sushi rice were embargoed at time and discussed monitoring time closely under time as a control with PIC and ensuring that time as a control is followed according to written policy. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed prep table, across from the fryers, with a minimum ambient air temperature 47.8F, maintaining TCS foods above 41F at time of inspection. The prep table is the establishment's main salad prep bar, and is used frequently. The food items could not be moved due to each prep table is a different culinary set up. A follow up re-inspection will be conducted to show that the unit is maintaining proper temperature for cold holding. Equipment used for cold holding must be able to have the capacity to properly maintain all TCS food at 41F or below. Instructed PIC to not store any TCS foods in unit until the unit is repaired and holding at 41F or below. Corrective Action: Correct prior to re-inspection 8/7/2026.

Inspector's notes

Observed reduced oxygen packaged (ROP) fish thawing in the walk-in cooler.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 hand wash sink near the dish machine draining slowly. Must repair all plumbing to a state of good repair prior to re-inspection. Corrective Action: Correct prior to re-inspection 8/7/2026.

Inspector's notes

Observed hand wash sink, located in the bar area, with a metal container and a lid sitting in the basin of the sink. PIC removed the items from the hand wash sink basin at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three containers of cooked chicken with a prepared date of 4/14, and was 2 days pass the discard of 4/20. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must 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

Observed dishes in the bar dishwasher with chlorine concentration of 0 ppm. Bottle appeared to have just been replaced. Machine was primed to a final concentration of 100 ppm. Discussed checking the chlorine concentration routinely to ensure concentration is between 50 and 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blanched fries in the walk in refrigerator with temperatures between 57 and 67 degrees Fahrenheit. Per chef, fries were blanched this morning at 9 am. Fries were discarded at the time of inspection. When cooling, food shall go from 135 degrees F. to 70 degrees F in 2 hours, and from 70 degrees F to 41 degrees F in another 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut grape tomatoes in a prep table at 62 degrees F and fries blanched yesterday at 64 degrees F. Both items were discarded at the time of inspection. TCS foods shall be held cold at 41 degrees F or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold hold prep table on the west side of the kitchen with ambient air temperature of 50 degrees F. PIC had employees put food items on ice. Corrective Action: Correct prior to re-inspection on Thursday, September 4th, 2025.

Inspector's notes

Observed lettuce, sliced tomatoes, and shredded cheese with internal temperatures between 48 and 52 degrees Fahrenheit. PIC had employee move TCS items to the walk in refrigerator at the time of inspection to chill to 41 degrees F. TCS food shall be held cold at 41 degrees Fahrenheit or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lettuce, sliced tomatoes, and shredded cheese with internal temperatures between 48 and 52 degrees Fahrenheit. PIC had employee move TCS items to the walk in refrigerator at the time of inspection to chill to 41 degrees F. TCS food shall be held cold at 41 degrees Fahrenheit or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using a high temperature sanitization warewashing machine without having thermal test strips or a max/min thermometer available. A test device shall be present in the establishment to ensure mechanical warewash machine hits at least 160 degrees Fahrenheit at the point of the dishes. Corrective Action: Correct prior to re-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 both bar dishwashers in use with chlorine concentration of 0 ppm. PIC primed the machines and final chlorine concentration was between 50 and 100 ppm. Discussed checking concentration daily. 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 kitchen dishwasher with hot water sanitization and on max/min thermometer temperature was 155, 156, 145 degrees Fahrenheit on three different runs. Chef told dishwasher employee to fill 3 compartment sink with sink and surface (which had the right concentration) and to sanitize the dishes in there. 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. -- Observed cut tomatoes and shredded cheese with internal temperatures between 50 and 54 degrees Fahrenheit at the time of inspection. Per chef, items had only been in unit 1 hour prior to inspection. Chef had employee put food on ice. TCS foods shall be 41 degrees Fahrenheit or below to prevent microbial growth. 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 west most prep table with internal temperature of between 49 and 55 degrees Fahrenheit before and after adjusting. Have unit service and routinely monitor temperature to ensure it can keep TCS foods at 41 degrees Fahrenheit or below. Correct prior to re-inspection on Friday, October 20, 2023. Correct By: Correct Prior To Reinspection