The Tennessee Grill

Inspector's notes

Observed no certified food manager on site at the 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

Observed cooked brisket 123*F, beef 113*F, sausage gravy 105*F, ROP chicken 99*F- 127*F in hot holding unit, beef heating in sous-vide bath with the top portion of meat out of the water 90*F-130*F at the time of inspection. Per PIC and cook, TCS food items were taken from the walk-in cooler at 9am and placed in hot holding units/ sous-vide bath. Per cook and PIC, they were going to reheat TCS food items to 165*F on the cooktop prior to serving. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. TCS food items had not reached 165*F reheating temperature by 11:40am, over two hours since the TCS food items had been taken from the walk-in cooler and the reheating process had begun. All TCS foods that had not reached the 165*F reheat temperature within two hours of pulling from the walk-in cooler to start the reheating process were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced cheeses, cut tomatoes, TCS deli meats, previously canned corn, cut lettuce between 44*F-48*F in cold table on the cookline at the time of inspection. Also observed opened TCS bloody mary mix 45-46*F marked to keep refrigerated once opened and opened TCS orange juice 49*F in cooler up front at the bar area. Also observed cooked potatoes 72*F on a sheet pan on the cookline at the 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. Per PIC, the unit temperatures/TCS food item temperatures had not been verified that day and the TCS foods had been in the cold holding units overnight. The TCS orange juice had been taken from the walk-in cooler two hours prior to the time of inspection and was placed back in the walk-in cooler at the time of inspection. The TCS potatoes were taken out to be cooked two hours prior to the time of inspection and the cook was instructed to place back into the walk-in cooler until ready to actively prepare the TCS food. All TCS foods improperly cold held in the cold holding unit greater than 4 hours were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed sliced turkey and sliced pastrami with a 8/26 prep date in the pizza prep table at the time of inspection. Also observed cooked tri-tip in the walk-in cooler with 8/26 preparation date 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cookline prep tables with an ambient temperature of 50°F and 48°F. Foods within ranged from 44-50°F. 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. TCS foods kept in the prep tables longer than 4 hours were voluntarily discarded and are noted on the embargo form. All other TCS foods were either placed in the walk-in fridge, other reach-in fridges, or placed in cambro tins full of ice and water to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy cream 46*F, liquid eggs 50*F, butter with milk ingredients 73*F, cooked collard greens 78*F, cooked brussel sprouts 45*F in the prep table on the cookline at the time of inspection. Also observed butter 80*F on the counter, sour cream 54*F, cookie dough 50*F with TCS egg and milk ingredients, cut tomatoes 47*F, cooked potatoes 49-53*F, canned pineapple 51*F, cooked brisket 51*F, cooked beans 50*F, baja sauce with sour cream 52*F in the prep table used to make pizzas. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection and all TCS foods improperly cold held greater than 4 hours were discarded by PIC at time of inspection. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed house made coleslaw with TCS cut cabbage and house made potato salad with no date marking 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). Per employee, both RTE/TCS food items were prepared 2 days prior to inspection date and was instructed to properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reduced oxygen packaging (ROP) of cooked Italian sausage in the freezer with no date mark. Per employee, ROP Italian sausage made in house was made 4 days prior to time of inspection. Also observed ROP tri tip heating in sous vide process and tri tip cooked the previous day using sous vide process in ROP packaging from cooking the previous day per PIC. 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. Instructed PIC to cut open cooked Italian sausage in ROP packaging and discontinue the sous vide cooking process until HACCP plan is created and approved by department. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish label stating to remove from packaging immediately after thawing still in its ROP package thawed at the time of inspection. 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. Consecutive repeat: 4th. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli turkey 47*F, deli beef 53*F, tomato 49*F, sliced cheese 51*F, lettuce 54*F, shredded cheese 47*F, liquid egg 60*F, heavy cream 58*F, pico with tomato as an ingredient 46*F in the cold table by the grill top. 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. PIC stated the TCS food items had been in the cold table less than 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has a HACCP plan for sous vide but was not able to provide the document at time of inspection. Please ensure HACCP plan documentation is available for review. Corrective Action: Correct prior to next routine inspection. Consecutive repeat violation: 3rd

Inspector's notes

Observed ribs being thawed with low water pressure, without enough velocity to float off loose particles. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Water must have sufficient velocity to float off loose particles. Employee was instructed to turn up the water coming from the faucet. Corrective Action: Correct prior to next routine inspection. Consecutive repeat violation 3rd.

Inspector's notes

Observed no test strips for the 3 compartment sink using quat sanitizer or chlorine dishwashers. Test strips are required for any sanitizers used with food contact surfaces. Provide quat and chlorine sanitizer test strips prior to re-inspection on 6/2/25.

Inspector's notes

Observed raw steak and hamburger being stored on shelf above cooked chili, smoked turkey, and shredded cheese in walk-in cooler. Raw product was moved to bottom shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has a HACCP plan for sous vide but was not able to provide the document at time of inspection. Please ensure HACCP plan documentation is available for review. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed thawed vacuum sealed packages of salmon in cooler drawer at time of inspection. Please ensure fish products are removed from vacuum packaging prior to thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has a HACCP plan for sous vide but was not able to provide the document at time of inspection. Please ensure HACCP plan documentation is available for review. Corrective Action: Correct prior to next routine inspection. 3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances. Addl Notes: Observed vacuum packages of carne asada in walk-in freezer at time of inspection, person in charge said they had been there for about a week, items were removed from vacuum package at time. Please ensure a variance is obtained if ROP packaging for storage is to continue. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed vacuum sealed packages of salmon in cooler drawer at time of inspection. Please ensure fish products are removed from vacuum packaging prior to thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cups of lemons, and limes being stored in ice well at soda fountain at side beverage room. Cups were removed and contaminated ice was discarded. Please ensure ice used for beverages is protected from contamination and ice used as an exterior coolant is prohibited as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen knife being stored pinched between prep tables during inspection. Please ensure utensils are stored in a clean dry area between uses. Corrective Action: 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 cut tomatoes, shredded cheddar cheese, mayo, sour cream, and heavy cream in front 2 prep table unit at temperatures ranging from 46 degree F-60 degrees F. Per PIC all items had been prepped less than 4 hours ago. All items were moved to walk in to properly cool to 41 degree F or below. PIC turned temperature on prep table unit down. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed insecticide being stored on site in chemical storage area. PIC removed insecticide from premises. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. 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. Observed cooked pasta, shredded cheddar cheese, raw sausage patties, cut romaine lettuce, cut tomatoes, sliced deli pastrami, sliced deli turkey, sliced swiss cheese, sliced pepper jack cheese, sliced American cheese, sour cream, mayo, raw corned beef, raw steak, raw chicken, and raw salmon in prep table coolers at temperatures ranging from 46 degrees F- 54 degrees F. TCS foods must be kept at 41 degrees F or lower to avoid contamination. Per employee foods had been in unit since last night and 7 am (longer than 4 hours). All items have been embargoed and PIC threw them away. 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. Observed Prep table units in front of grill not cold holding TCS foods properly. Min max was placed in the units and got min temperatures of 54-58 degrees F. The units must be able to hold foods at appropriate temperature of 41 degrees or below. Reinspection for units will be on 03/12/2024. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. Condensate leak in walk in refrigerator causing puddle on floor underneath shelving. Employee stated that repair has been scheduled. Repair/replace as necessary. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. No chemical tests on premise for bleach sanitizer in use in dish wash machine. Employee retrieved test strips. Discussed importance of keeping test strips on premise to check for proper sanitization and prevent foodborne illness. Correct By: Corrected At Time Of Inspection