Word Of Mouth Grill

Inspector's notes

Observed reach in refrigerator by cash register to have an ambient temperature of 51°F. All equipment must be maintained in good repair at all times. Staff will not store TCS foods in refrigerator until unit is working properly with a temperature of 41°F or lower. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked sausages, cooked pork, cooked beans, cooked beef, and cooked corn at 106-128'F in hot holding cabinet by cook line. Per PIC some items were placed directly into the hot holding box from the fridge. PIC states others were recently cooked on grill and placed directly into hot box. Hot box had an ambient air temperature of 170'F. Per PIC, all items were placed into hot box within last 2 hours. All items were transferred to ovens to rapidly reheat to 165'F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage, cooked chicken, packaged sausage, raw shell eggs, shredded cheese, cream cheese, and chicken broth in back reach-in cooler at 47-52'F. Minimum ambient air temperature measured to be at 50'F. Per PIC, all items were placed in reach-in cooler more than 4 hours prior to inspection. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main reach-in cooler with an ambient minimum air temperature of 50'F and maintaining all TCS foods above 41'F. Establishment has glass merchandise grab-and-go cooler to temporarily use for storage of TCS foods properly holding below 41'F. 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 on 11/5/2025.

Inspector's notes

Observed at the foot pump hand wash sink in the outdoor cooking area with water at a temperature of 80*F. Discussed with Person in Charge (PIC) all 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. PIC attached a hose from the mop sink faucet to fill the foot pump hand wash sink at measured at a 106*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black dust build up on the ceiling air vent and walls above the hot holding box near the fryer at the front of the restaurant. Discussed with PIC 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.

Inspector's notes

Observed at both hand stations and the three compartment sink to have missing or separated caulking. Discussed with Person in Charge (PIC) attached equipment shall be sealed with caulking to create a smooth and cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine 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. >>>Observed hand wash sink for the outdoor variance in the back of restaurant cooking area not having hot water. Per Person in Charge (PIC) the hot water for the hand washing sink was unplugged. Discussed with PIC the variance for outdoor cooking requires a hand washing sink outdoors and the sink requires soap, paper towels and hot water (100*F min). PIC plugged in the hot water at time of inspection and added hot water to the unit reaching 100*F. 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. ------ Observed cooling pulled pork measuring 45-46*F in the reach in cooler with a tight fitting lid. PIC stated the pork cooked overnight and was placed in the cooler approximately 4-5 hours prior. Advised PIC to leave cooling foods uncovered to help rapidly cool. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC uncovered the pan at the time of inspection. Advised PIC to utilize multiple pans for other cooling TCS foods and consolidate into larger containers upon fully cooling. Correct By: Corrected At Time Of Inspection