Sizzle Mongolian Grill

Inspector's notes

Observed a non-NSF/equivalent frozen meat slicer in use in the back kitchen. The slicer was observed to have multiple difficult to clean areas and areas with sharp, 90* angles that appear difficult to clean if food debris gets caught in the area. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Advised PIC that only equipment that is NSF and commercial quality may be used. PIC was unable to provide cut sheets to help determine if the equipment is approved. A re-inspection will be conducted on 7/17/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a customer handle raw animal proteins directly with gloved hands then use the same gloved hands to handle tongs and spoons for various ingredients and sauces. Also observed a customer without a glove using their bare hand to press raw meat into a bowl while touching the grabbing portion of the tongs. Observed a customer without gloves handle raw chicken that fell on their tray before touching shared sauce utensils. PIC in change of the cold line did not take corrective action in preventing the customer from accidental contamination of shared utensils. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Since multiple utensils had been handled with the contaminated gloves, the PIC was instructed to remove all utensils to be washed, rinse and sanitized. Advised PIC they are responsible for intervening to prevent contamination of foods on the service line. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment has 2 CFPMs not onsite. 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 an employee place dirty dishes into a dish tray then place cleaned trays out to dry without washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 preparations of cooling noodles in the walk in cooler with internal temperatures ranging from 51-96*F for rice noodles, 60-76* for wheat noodles, and 50-72*F for egg noodles. Per cook, the noodles were boiled at 10:40am before opening, rinsed with water and placed into the walk in cooler. Observed all containers covered with plastic wrap and 8-10 inches of cooling noodles in each container. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Advised PIC to utilize ice baths and shallow metal trays since cold tap water may not sufficiently lower temperatures before covering. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an aerosol can and spray bottle of residential use pesticides near the back door to the establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a non-NSF/equivalent frozen meat slicer in use in the back kitchen. The slicer was observed to have multiple difficult to clean areas and areas with sharp, 90* angles that appear difficult to clean if food debris gets caught in the area. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Advised PIC that only equipment that is NSF and commercial quality may be used. PIC was unable to provide cut sheets to help determine if the equipment is approved. A re-inspection will be conducted on 7/17/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a flexible mesh hose with a spray head stored below the flood rim of the pre-rinse sink without an air gap or proper backflow. Observed the faucet for the pre-rinse since in disrepair so the faucet spout and/or spray hose had been completely removed and uncapped. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. PIC was unable to remove the spray hose at the time of inspection. A re-inspection will be conducted on 7/10/2026 to ensure the spray hose has been removed, or that the faucet and spray head has been replaced with a commercial sprayer that is maintained at least 1 inch above the flood rim of the sink when at rest. PIC stated a repairperson will remove the flexible hose and replace the sink fixture with a sprayer. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a customer handle raw animal proteins directly with gloved hands then use the same gloved hands to handle tongs and spoons for various ingredients and sauces. PIC in change of the cold line did not take corrective action in preventing the customer from accidental contamination of shared utensils. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Since multiple utensils had been handled with the contaminated gloves, the PIC was instructed to remove all utensils to be washed, rinse and sanitized. Advised PIC they are responsible for intervening to prevent contamination of foods on the service line. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment has 2 CFPMs not onsite. 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 food debris and grease on the underside of the blade and blade guard, and on the pusher of the meat slicer. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a flexible mesh hose with a spray head stored below the flood rim of the pre-rinse sink without an air gap or proper backflow. Observed the faucet for the pre-rinse since in disrepair so the faucet spout and/or spray hose had been completely removed and uncapped. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. PIC was unable to remove the spray hose at the time of inspection. A re-inspection will be conducted on 4/3/2026 to ensure the spray hose has been removed, or that the faucet and spray head has been replaced with a commercial sprayer that is maintained at least 1 inch above the flood rim of the sink when at rest. Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed pans of cooked noodles at 65 deg f . informed manager. recommended to not cover daily prepared noodles, use of walk-in top shelf for facilitating 41 deg f reviewed. also may use Ice for the immediately served tcs food as needed. manager removed cover, ice added to noodle pans . 41 deg f established.

Inspector's notes

observed some spray bottles of chemicals filled without an identification. informed kitchen manager. all labeled during inspection. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed metal tray of raw shrimp stored on top of bucket of soy sauce. In the walk in cooler, observed raw shell eggs in a metal bowl stored on top of uncooked jalapenos. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wiping cloths kept on food prep and back counters. Asked staff to place the wiping cloths into the sanitizer buckets and discussed storage of wiping cloths with PIC. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef in metal container stored above covered cooked noodles in walk-in refrigerator. Also observed eggs stored above cut vegetables in walk-in. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Person-in-charge reorganized the walk-in correctly during inspection. Provided PIC with Maricopa County guidance infographic for separation and storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat slicer with particulates of various proteins visible. According to chef, the meat slicer was cleaned the previous day and had not been used during the day of inspection. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

facility does not have a certified food manager at the time of inspection. asked staff on duty via department spanish liaison, per pic, currently not certified. please obtain one certified food manager . resources on esd.maricopa.gov reviewed.

Inspector's notes

observed no soap at the hand washing station in the grill Mongolian food prep. station. per staff on Monday a new soap dispenser to be installed. re-inspection scheduled.

Inspector's notes

observed 5 pans of noodles large metal pans filled/wrapped placed atop each other on the middle shelf in the walk-in cooler. 75-91 deg f spoke to kitchen staff via department spanish liaison, per staff made in the morning , cooling guidelines reviewed. recommended using ice bath, open shallow pans. a higher shelf in the walk-in near the fan blowers recommended. staff relocated all pans, removed wraps, and provided ice bath. please monitor food cooling.

Inspector's notes

observed cut lettuce in the front slad service area at 70-72 deg f . cut lettuce half wrapped placed in a plastic tube partially wrapped. spoke to staff regarding utilizing ice and shallow metal pans to ensure 41 deg f for tcs maintained. manager removed lettuce.

Inspector's notes

observed unmarked chemical spray bottles filled in use. inquired regarding chemicals proper labeling. please ensure all chemicals spray bottles are labeled. corrected by manager

Inspector's notes

wet wiping towels were left on the food prep, back kitchen counters. informed staff to place wet towels in a sanitizer solution/towel bucked. showed staff. sanitizer chlorine at 50 ppm established. corrected