On the Green Sports Grill

Inspector's notes

Observed gravy and sausage cooling in upright reach-in cooler with an internal temperature of 72-86*F. According to PIC, items had been cooling more than 4 hours prior to inspection and were discarded at time.

Inspector's notes

Observation diced turkey 8/14 and gravy 8/17 more than 6 days past the discard time in walk-in cooler. PIC 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 shredded cheese, provolone cheese, pepper jack cheese, sliced and diced tomatoes, salsa, ranch, cole slaw, cod fish, turkey, ham, corn beef, and wings with an internal temperature of 49-60* in reach-in cooler closest to grill. PIC discarded food at time of inspection. All cold TCS foods must be at or below 41*F at all times.

Inspector's notes

Observed several containers of corn beef in walk-in cooler dated from 4/1 (more than 7 days past discard date). PIC could not determine actual date and discarded at time of inspection.

Inspector's notes

Reach in cooler was holding ambient temperature of 48*F at time of inspection. TCS foods out of temperature control were discarded at time of inspection and replaced with new containers and held under ice.

Inspector's notes

Observed containers of pickles and lettuce stored directly on floor of walk-in cooler. Please keep all food 6 inches above floor level to prevent contamination.

Inspector's notes

Observed boxes of single service containers stored directly on floor in dry storage area. Please keep all single service containers 6 inches off the floor to prevent contamination.

Inspector's notes

Observed several metal containers in walk-in cooler with different date and food description. All dates and labels must be removed when washed, rinsed and sanitized.

Inspector's notes

Observed a heavy accumulation of grease and black debris in the filters under the hood system. Hood is scheduled to be cleaned and serviced in May of 2026. Please maintain a regular cleaning schedule to prevent accumulation of debris in between scheduled cleaning service. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed <10ppm quat concentration coming out of the quat dispenser and <10ppm quat solution in all of the sanitizer spray bottles. The quat sanitizer is coming out at extremely high temperatures due to only being connected to the hot water line. Please connect to cold water line, as the high temperatures could be affecting the concentration. Staff is using chlorine for sanitizing for now. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of debris and grease in the filters under the hood system. Please clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the hand sink by the bar. PIC provided towels during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed <10ppm chlorine concentration at the dish machine located in the bar. The sanitizer container was empty, as well as the detergent. PIC replaced the containers with new ones and primed the machine multiple times. Sanitizer levels are still less than 10ppm. Discussed using the 3 compartment sink or main dish machine in the kitchen until levels are corrected. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed a blade slicer with food debris. PIC did not know what was last sliced and said it was not used today. PIC put the slicer aside to disassemble and clean. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food debris on the large blade slicer. Staff cleaned the slicer. Food contact surfaces must be cleaned every 4 hours when coming in contact with TCS food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed vegetable soup dated from 6/5 in the walk-in cooler. PIC discarded the product. Also observed lunch meat past the given 7-day date mark. PIC discarded the meat. TCS food items must be stored for no more than 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray can of Raid ant and roach spray. PIC discarded the can.

Inspector's notes

Observed <10ppm quat concentration in the sanitizer cloth bucket. The contents were refilled to 150ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed long hose attached to hose at mop sink and the hose is buried in the basin. The mop sink doesn't have a vacuum breaker, or AVB device. The manager removed the hose during inspection. Talked to manager about plumbing questions. Ensure the end of the faucet device is at least 1 inch above flood rim level. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt build up on the walkin flooring. Talked to manager about cleaning frequencies. Ensure that flooring/walls/ceiling are cleaned often enough to avoid build up of debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several non-LED lights in the ceiling with no shielding. Talked to manager about the options. Ensure that tube lights have covering/shielding to protect broken bulbs and mercury from getting into foods. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an open drink and two covered drinks without straws in the kitchen area. Drinks with a lid an straw placed in an area away from food and / or food contact surfaces are allowed. Drinks were discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cutting boards in the kitchen area in need of resurfacing or replacement for cleanability. Repair or replace as needed. Corrective Action: Correct prior to next routine inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a heavy accumulation of grease on the floor to the left of the flat top grill. Please clean. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present No Certified Food Protection Manager present, and multiple priority violations observed. Discussed date marking and disposition date with the cook for frozen and non-frozen TCS food items. Correct By: Corrected At Time Of Inspection

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 roast beef bagged for portions holding 52F in the assembly line cooler. Also observed a bag of sliced turkey at 52F. Both items were stored above the fill line. Observed house made salsa holding 48F in sauce cups on a metal sheet pan on top of the containers of a prep table on the assembly line (salad cooler). PIC moved the salsas to the bottom portion the cooler. Also observed raw fish 48-54F and chicken wings 54-59F on the counter. Cook stated he did not know why they were placed there, and moved them back into the cooler. TCS food items must be stored at 41F or below when cold holding. **REPEAT VIOLATION Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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. Observed sliced ham dated 5/28 and sliced turkey from 5/28 in the refrigerator on the assembly line. PIC discarded the items. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 Hollandaise sauce and gravy that had been cooling since 11am after breakfast service, and was moved to to a reach in refrigerator and covered with metal lids. The food items were holding 70-90F. PIC removed the lids and moved them to the top shelf to cool. Also observed chicken wings that had been cooked today and were covered with plastic in the walk in refrigerator. PIC removed the plastic from all the food items that were cooling. TCS food items must be cooled uncovered, in containers 4 inches or less, and within the appropriate time frame of 6 hours. >>>135F to 70F within 2 hours, and 70F to 41F after 4 hours for a total cooling period of 6 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.*************checked the kitchen steam table, pans of Ground taco meat at 116 deg f . informed kitchen manager. all removed and reheated. on further assessment, steam table needed more hot water for proper operation. manager refilled the hot well. please monitor hot holding. please assure rte/ycs is kept at 135 deg f or higher. 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.**************at the cookline reach-in cooler, observed pans of sliced portioned roast beef. double pan/overfilled. also pans of sautéed onions., sliced turkey deli meats, at 53 deg f , tcs food temperatures at 59-62 deg f . informed kitchen manager. please assure rte/tcs food are maintained, kept at 41 deg f . manager removed exceed food. also recommended to utilize metal food grade pans instead of plastic tubs to ensure cooler tcs food . please monitor proper cold holding during the food prep. and foodservice. manager provided additional training to food prep./kitchen staff. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 TCS food debris on and around the blade slicer. Employee stated the slicer was used the day prior. Please clean food equipment every 4 hours to prevent cross contamination. Correct By: Corrected At Time Of Inspection

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 chopped lettuce, cheese, cooked potatoes holding 49F in the prep cooler by the expo window. The items were placed into the unit today. PIC moved all the TCS items out and into the walk in, as the unit is holding over 50F. **Repeat Violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed ham dated 9/21, and cooked sausage dated 9/7. PIC stated that the items were previously frozen and did not have the date taken out to thaw on them. Discussing requirements when labeling TCS food items after having been frozen. **Repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Repeat Violation 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 the prep cooler near the expo window holding over 50F ambient air temperature. Refrigeration temperatures must not exceed 41F. Please correct. **Repeat violation Correct By: Correct Prior To Reinspection,Repeat Violations: 1st