Firebirds Wood Fired Grill

Inspector's notes

Observed cream sauces, cooked proteins, house made sauces, cut produce, cooked produce, cooked pasta, and butter (see embargo form for more details) with an internal temperature range of 46F-50F located in the walk-in cooler. Per PIC, the items have been in the walk-in for several days. Discussed reorganizing the walk-in where non-TCS food, uncut produce, and shelf stable item should be in the front of the walk-in; and all other items (cooling, cooked, and cut produce) in the back of the walk-in. 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 front part of the walk-in with a minimum ambient air temperature 48F-50F. The back portion of the walk-in had a minimum ambient air temperature of 41F. The facility has other cold holding units for storage and for cooling TCS food to continue operating until re-inspection. Walk-in was observed being used to hold TCS foods above 41F during inspection. Discussed MCESD's 24 hour re-inspection policy for adequate cold holding capacity for facility. 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 4/30/2026.

Inspector's notes

Observed 2 pans of au gratin potatoes in the walk in refrigerator between 45 and 50 degrees Fahrenheit. Potatoes were cooked yesterday afternoon and then put in the walk in to cool. No cooling log was kept to ensure pans reached their temperature marks. Potatoes were discarded.

Inspector's notes

Observed employee handling raw meat with gloves on and then switch to touching and plating cooked steaks. Had employee put the steak back on the grill to ensure any bacteria was killed and then wash hands and don new gloves. Gloves shall be limited to one task and removed when switching from raw to ready to eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ribs, and shrimp in the meat prep table by the grill. Chopped lettuce, shredded cheese, pico, and salad dressings in the salad prep area with temperatures between 48 and 65 degrees Fahrenheit at the time of inspection. Items had been there less than 2 hours. PIC had employee put bags of ice on the meat and restock the ice under the other items as salad prep table is not holding temperature. TCS foods shall be held at 41 degrees Fahrenheit to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing atmospheric vacuum breaker (AVB) at the mop sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 green chili cheese sauce with temperature of 85 degrees Fahrenheit at the time of inspection. Per sticker label, item hit 135 degree mark about 2 hours prior to inspection but would not have hit 70 degrees within the 2 hours. PIC had employee reheat to 165 degrees and then cool down with a different method. TCS foods shall cool from 135 to 70 degrees in 2 hours and then from 70 to 41 degrees or below in another 4 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-MCEHC Chap. 8, Sec. 2, Reg. 5, P: Gloves, Use Limitation; Limited to One Task. 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/4621/AMC-Toolbox---Cross-Contamination. -- Observed employee wearing gloves and handling raw meats immediately go to using tongs and touched ready to eat ribs to package ribs in a to go container. PIC put ribs back on the grill to heat back up. Employee then switched gloves prior to switching tasks. Gloves shall be changed and hands washed when switching from working with raw foods to ready to eat foods. 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 crab mix and portioned sliced cooked chicken with internal temperatures between 45 and 48 degrees Fahrenheit at the time of inspection. Items were prepared the day prior to inspection. Discussed routinely checking food temperatures on the line and items that have been prepped to ensure internal temperature of TCS products is 41 degrees Fahrenheit or below. PIC discarded out of temperature products. Correct By: Corrected At Time Of Inspection