Sammy's Burgers

Inspector's notes

No certified food manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *second consecutive violation

Inspector's notes

Observed food debris stuck to the blade of the can opener. PIC directed associate to clean the can opener. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pastrami and chili cold holding in the walk-in without date marks. Spoke with PIC and they stated that the items were sliced and prepped on Saturday 8/1. PIC directed associate to date mark the TCS items without a date mark. 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. *Second consecutive violation.

Inspector's notes

Observed torn and/or missing gaskets on the prep table across from the grill area. Ensure these gaskets are replaced by the next routine inspection. Prep tables and reach-in coolers need to be cleaned inside and out. Ensure these are repaired/cleaned by the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris and black build up on the floor under equipment and around the cove base. Ensure floors and wall are cleaned at a frequency to prevent the accumulation of soil. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pastrami, roast beef, turkey, and ham cold holding in the walk-in without date marks. Spoke with PIC and they stated that the items were sliced and prepped on Monday 5/4. PIC directed associate to date mark the TCS items with out a date mark. 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. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Observed tuna salad with a date mark of 4/23 (7 days past discard date) and cooked rice with a date mark of 4/26 (4 days past discard date) cold holding in the walk-in cooler. Spoke with PIC and items were discarded at 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 grease and heavy food debris that needs cleaning inside the 2-door freezer by the meat slicer, prep table in cooking area, and prep table on service line. All non-food contact surfaces need to be cleaned at a frequency to prevent the accumulation of soil and grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hot water available at all sinks within the facility. When asked, PIC stated the hot water heater had been malfunctioning for 24hrs at time of inspection. At time of inspection, PIC was boiling water for handwashing and warewashing. Educated PIC that Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Correct prior to re-inspection on 12/5/25.

Inspector's notes

Observed multiple pieces of fixed equipment throughout the establishment including the hand sink in the women's restroom, the prep sink, the 3-compartment sink, and the hand sink located in the back of the kitchen inadequately sealed at the equipment/wall juncture. The establishment shall maintain all pieces of fixed equipment properly sealed to the wall to prevent the attraction/harborage of pests and prevent the accumulation of dirt, dust, and other debris in difficult to clean areas of the kitchen. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple plumbing deficiencies throughout the kitchen. Observed both the 3-compartment sink and prep sink without a 1" air gap between the drainpipe of each basin and their associated floor sink. Also observed the mop sink unable to drain at an adequate rate. The establishment shall maintain all plumbing in good repair and ensure all sinks coming into contact with food and clean dishware be indirectly connected with a 1" air gap. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

Observed an accumulation of dirt, dust, grease, and other food debris throughout the establishment. Notable areas include: all fiberglass reinforced plastic (FRP) walls throughout the kitchen area, metal wire storage racks that hold food and clean dishes, underneath and behind cooking equipment. The establishment shall clean the kitchen at a frequency to prevent the accumulation of dirt, dust, grease, and other food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of dirt, dust, grease, and other food debris throughout the establishment. Notable areas include: all fiberglass reinforced plastic (FRP) walls throughout the kitchen area, metal wire storage racks that hold food and clean dishes, underneath and behind cooking equipment. The establishment shall clean the kitchen at a frequency to prevent the accumulation of dirt, dust, grease, and other food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of inspection, the establishment did not have hot water. The temperature at each hand sink throughout the establishment, including the 3-compartment sink registered 81.5°F with a probing thermometer. Per person in charge (PIC), the restaurant just got a new water heater installed within the previous 2 weeks, but was having difficulty maintaining the pilot light on. 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. Instructed the PIC to heat pots of water at the grill to use for washing dishes at the 3-compartment sink until the deficiency is corrected. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Thursday April 3rd. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 the hand sink at the back of the kitchen with tape over the hot and cold water knobs and the water turned off. Upon further inspection, observed the drain plumbing (p-trap) broken. 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. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Thursday April 3rd.

Inspector's notes

Observed multiple plumbing deficiencies throughout the establishment including hand sinks and its associated plumbing, the mop sink faucet, and a urinal in the men's room. Observed broken plumbing underneath the hand sink at the back of the kitchen and leaky plumbing underneath the hand sink in the men's restroom. Also observed the urinal in the men's room in disrepair with a "Do Not Use" sign on it. Observed the top of the atmospheric vacuum breaker (AVB) backflow prevention device at the mop sink. The AVB appears to be functioning properly still. In addition, observed the drainpipe for the 3-compartment sink located down within the basin of the floor sink. The drainpipe shall have a 1" air gap between the terminating end of the drainpipe and the floor sink. The establishment shall maintain all plumbing throughout the establishment in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several Time/Temperature Control for Safety (TCS) food items including cooked catfish and cut tomatoes located in a prep-top style refrigeration unit registering internal temperatures between 46°-47°F. The refrigerator registered an ambient air temperature of 52°F using a min/max thermometer. Per manager, the perishable food items had been held in the refrigeration unit overnight. 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. The establishment has sufficient refrigeration available to continue operating. Instructed person in charge to refrain from using refrigerator until repairs have been complete. *2nd repeat violation -AMC intervention training was offered to person in charge at the time of inspection.

Inspector's notes

Observed hand sink near the back door of the kitchen with a leaky faucet, significant corrosion around the hot and cold-water knobs, and the drain plumbing detached from the basin of the hand sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. In addition, observed 3-compartment sink and sink used for thawing frozen foods without a 1-inch air gap between the drainage pipe and the floor sink. All equipment that comes into contact with food-contact surfaces and food shall have a 1-inch air gap to prevent potential sewage contamination. Corrective Action: Correct prior to next routine inspection. Also observed the atmospheric vacuum breaker (AVB) at the mop sink without a cover on it. The AVB backflow prevention device shall be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. *2nd repeat violation

Inspector's notes

Observed outdoor dumpster without lids. Lids appear to have been ripped/torn off of the receptacle. Per person in charge, the neighboring food establishments also use the dumpsters. Outdoor waste receptacles must be closed with tight-fitting lids or doors to prevent the attraction/harborage of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant accumulation of debris throughout the kitchen area including the walls, the sides of the grill, hoods, and floor. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. *2nd repeat violation

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 multiple Time/Temperature Control for Safety food items (TCS) including cooked rice, cooked chili, cut tomatoes, and deli meats in the walk-in refrigerator registering internal temperatures between 47°-50°F. Per manager, the food items had been cooked the previous day and the day of the inspection. The establishment shall hold cold all TCS food items at 41°F or below to prevent the growth of pathogenic microorganisms. The manager voluntarily discarded the food items at the time of inspection. Upon further investigation, the walk-in cooler was observed to be holding at 49°F. See violation category #31. 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 holding cold at 49°F. Manager was not sure how long the refrigerator had been holding at that temperature. The establishment shall maintain an adequate means of holding cold their perishable food items. Food items that were out of proper time and temperature parameters were voluntarily discarded at time of inspection. The remaining food items were moved to freezers to rapidly cool. The manager contacted repair services at the time of inspection. Will conduct a 24-hour reinspection to verify correction. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed the rear hand sink with significant corrosion around the cold water knob and leaking at the p-trap. In addition, observed the prep sink located near the water heater leaking at the faucet. In addition, observed the atmospheric vacuum breaker at the mop sink faucet without a cover. The establishment shall maintain the plumbing in good repair and in a smooth, easily cleanable state. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed buildup of grease and other debris throughout kitchen walls and along the sides of the grill. The establishment shall clean the kitchen at a frequency to preclude the accumulation of grease and other food debris. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Observed significant number of cracked floor tiles in back of house (BOH) in high-splash areas. Please ensure floors, walls, and ceiling are maintained to be smooth and easy to clean. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Observed employee at main cook line using a piece of corrugated cardboard to scrape food residue and grease off of flat top grill. Please ensure multiuse utensils are made of smooth, easily cleanable durable and nonabsorbent materials. Person in charge (PIC) voluntarily discarded cardboard piece during the inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces Observed significant buildup of grease on nonfood contact surfaces and sides of flat top grill and fryer in main cook line area. Please ensure nonfood contact surfaces of equipment are kept clean to sight and touch. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd