Draft Sports Grill

Inspector's notes

The menus have a consumer warning but the menu items that can be ordered undercooked did not have an asterisk. Person in charge (PIC) has new menus being printed and used a marker at time of inspection to put asterisks on the menu items. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a spray bottle of window cleaner with the other cleaners that did not have a label on it. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of contamination. PIC used a marker to write a label on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of salmon thawing in the cold-holding unit while still in its ROP packaging. Discussed with person in charge the risk and PIC cut open the packaging at time of inspection to expose the fish to oxygen during thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

NO CFPM onsite at the time of inspection. PIC's certificate has expired and they have not yet recertified. 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 ice in the outer bar/server expo hand sink. Observed large bins of cut raw potatoes for fries stored in front of the cookline hand sink. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: No hand soap at the cookline hand sink. 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 provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE marinara and queso with internal temperatures ranging from 92-110*F and 120-168*F when measured with a probe thermometer. PIC stated the foods were hot holding and were reheated in the steamer 1 hour prior. No reheating temperatures were taken. Observed 3 other foods properly reheated and holding at/above 135*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Advised PIC to verify reheating with a probe thermometer and to stir frequently if relying on the steamer for reheating. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a damp cloth stored beneath a plastic cutting board on the cook line. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Advised PIC to utilize a silicone/rubber mat or dry towel to help anchor the cutting board. PIC changed the towel to a fresh dry towel at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee personal items including phone, wallet, drinks etc. stored on the spice shelf above a cook line prep table. Advised PIC to create a designated storage area away from food and food prep areas (such as in a container stored below the table) where there is no risk of contaminating food and food surfaces. PIC moved the personal items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed salmon stored in ROP bags in the prep cooler on the line. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the back door propped open with a rock. Discussed keeping doors and entry points tightly sealed unless utilizing an air curtain, screen or other effective barrier. PIC closed the door at the time of inspection. Corrective Action: Corrected at time of 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. ------ In the walk-in cooler, observed a large plastic container of cooling queso sauce with internal temperatures ranging from 45-54*F when measured with a probe thermometer. Per date mark sticker, the queso had been prepared yesterday. Observed the container with more than 4 inches of cooling food. 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. Since the queso did not cool in the allotted 6 hours, the manager voluntarily discarded the improperly cooled queso sauce at the time of inspection (see embargo). Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: 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. ------ Observed an accumulation of food debris on the vegetable dicer blade and pusher and the can opener blade. PIC stated all items had been cleaned after last use. Discussed maintaining food contact surfaces clean to the sight and touch. All items were moved to the dishwasher to be washed, rinsed and sanitized. 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. ------ In the drawer cooler under the grill, observed an ambient air temperature of 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 48-51*F when measured with a probe thermometer, including: raw hamburger, chicken, steak, sauerkraut, RTE green chilis, ham, turkey, roast beef, shredded chicken, cooked onions, mushrooms ad various sliced deli cheeses. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated all foods had been in the cooler longer than 4 hours. PIC voluntarily discarded all out-of-temperature foods at the time of inspection (see embargo). Advised PIC to store TCS foods in the prep coolers until the unit is repaired. Correct By: Corrected At Time Of Inspection

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. ------ In the drawer cooler under the grill, observed an ambient air temperature of 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 48-51*F when measured with a probe thermometer. Discussed cooler should be capable of maintaining TCS foods at 41*F or below. A re-inspection will take place on 10/6/2023 to ensure the cooler has been repaired. Correct By: Correct Prior To Reinspection