The Chicken Ranch

Inspector's notes

No certified food manager at establishment at time of inspection. Ensure a certified food manager is present during next routine inspection. Management will follow up with inspector once certification is obtained. Third consecutive violation.

Inspector's notes

Floor drain below 3-compartment sink observed partially filled at time of inspection. Determined that drain concern was isolated, was not impacting other drainage, or impacting other drains. Water was removed from drain at time of inspection and will be snaked prior to resuming use at sink. Dishwasher and 2-compartment sink will suffice for proper wash/rinse/sanitize procedure until drain is repaired. Management will follow up with inspector once repair is completed.

Inspector's notes

No certified food protection 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. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Several priority violations observed during last routine inspection. Management was unable to answer food safety questions at that time. There is currently no certified food manager for the establishment, and no one has applied to take the certified food manager exam. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. A second re-inspection will be conducted within 10 days (Monday, January 12th) to verify that the person in charge is signed up for the food manager safety certification exam. SECOND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No certified food protection 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. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several priority violations such as hot holding violation, date marking violation, and food in safe condition violation. Associates present at the establishment were unable to answer food safety questions that were related to the priority violations. No certified food manager on site during time of inspection. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. A re-inspection will be conducted within 10 days to verify that the person in charge is signed up for the food manager safety certification exam. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No certified food protection 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. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed green and white organic matter present in a bag of cooked crumbled sausage. Kitchen associate discarded the bag of sausage. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mashed potatoes with an internal temperature of 116 degrees F and country gravy with an internal temperature of 117 degrees F hot holding in the steam well. Kitchen associate stated that the items were just placed there less than one hour prior to inspection so they will reheat items to 165 degrees F. All TCS foods improperly hot held were reheated 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

Mariana Sauce with a date mark of 10/14/2025 (9 days past discard), grilled onions with a date mark of 10/13/2025 (10 days past discard date), ranch with a date mark of 10/19/2025 (4 day past discard date), salsa with date marks of 9/11/2025 (42 days past the discard date), blue cheese with date marks of 10/6/2025 (17 days past the discard date), and cooked bacon with date marks of 9/8/2025 (45 days past the discard date) were all being held in the walk-in cooler. Observed cooked ribs, cooked meatloaf, and cooked rice with no date. Kitchen associate stated that they did not know when the rice was cooked and the meats were pulled out of the freezer a couple days ago but did not know when meats were cooked and placed into the freezer. All RTE/TCS foods past 7 days of preparation were discarded by kitchen associate at the 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). Third consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Food, grease, and black soil build up under line equipment, ice machine and along the floor/ wall junctures. Dust and grease on ceiling/vents throughout the kitchen area. 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. Fourth consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection 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

Shelled eggs, cooked brisket, and spinach with internal temperatures between 53 degrees F and 57 degrees F were cold holding in a prep table near the dishwashing area. Ambient temperature was found to be 54.1 degrees F using a min/max thermometer. Kitchen chef stated that the TCS products were in the prep table since last night and they were discarded 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

Tartar sauce with a date mark of 8/20/2025 (7 days past discard), marinara with a date mark of 8/23/2025 (4 days past discard date), ranch with a date mark of 8/23/2025 (7 day past discard date), salsa with date marks of 8/20/2025 (7 days past the discard date) were all being held in the walk-in cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the 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). Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Shelled eggs, cooked brisket, and spinach with internal temperatures between 53 degrees F and 57 degrees F were cold holding in a prep table near the dishwashing area. Ambient temperature was found to be 54.1 degrees F using a min/max thermometer. Establishment has sufficient cooler capacities to operate safely until the prep table is repaired. All equipment must be maintained in good repair at all times. 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

Food, grease, and black soil build up under line equipment, ice machine and along the floor/ wall junctures. Dust and grease on ceiling/vents throughout the kitchen area. 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. Third consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Black soil build up under line equipment, ice machine and along the floor/ wall junctures. 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. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Heavy grease and dust build up on the hood filters above the fryers. Clean hood filters at a frequency to prevent the build up of dust/grease. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cheese with a date mark of 4/4/2025 (6 days past discard), marinara with a date mark of 3/24/2025 (17 days past discard date), cooked peppers with a date mark of 4/9/2025 (1 day past discard date), Tartar sauce and salsa with date marks of 4/5/2025 (5 days past the discard date) were all being held in the walk-in cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the 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

Establishment is putting steaks into Reduced Oxygen Packaging (ROP) and holding in the freezer/walk-in cooler longer than 48 hours. Steaks held in the ROP packaging will be removed. Discussed with PIC and a re-inspection will be conducted on 4/21/2025 to verify that a variance application has been placed with the county or that the establishment will stop this process. ROP guidance document emailed with report. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Black soil build up under line equipment, ice machine and along the floor/ wall junctures. 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. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Heavy grease and dust build up on the hood filters above the fryers. Clean hood filters at a frequency to prevent the build up of dust/grease. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dead roaches in the kitchen area around the drain for the ice machine and dish washing area. PIC removed the roaches at the time of inspection. Last pest control application was 8/28/2024. Establishment is under the care of a licensed pest control applicator. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large amount of food and paper debris under the cookline in the kitchen. Black soil build up under line equipment, ice machine and along the floor/ wall junctures. 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.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco*****Observed several uncovered employee drinks in various parts of the kitchen. Employees must keep lids and straws on their beverage cups in the food prep areas. Drinks were removed at time of inspections. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.*****No paper towels provided at the bar hand wash sink. Dispenser was re-filled at inspector's request. Paper towels must be provided at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Dish machine in bar area was not dispensing chlorine sanitizer. Observed machine in use at time of inspection. Instructed PIC to use the kitchen dish machine until bar dish machine is in good repair and can dispense chlorine sanitizer measuring between 50-100ppm. PIC, placed repair order at time of inspection. Discussed sanitizer requirements Correct By: Corrected At Time Of Inspection