The Spot Grill

Inspector's notes

*2nd Repeat* Today's date 5/12. Inside walk-in fridge observed three items dated 4/29. Tomatillo salsa, queso, chicken stock. All items discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

On stove top, in covered pan, cooked rice with an internal temperature of 90*F. Per employee, heat was turned off of stove <10 minutes. Employee turned heat back on stove top and reheated rice back up to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, green salsa/ 10-26, cut tomato salsa/ 10-28, smoked onions/ 10-24, cream sauce/ 10-25, past 7-day discard dates. Salsas, sauces, and smoked onions were discarded. See embargo form. RTE/TCS foods requiring date marking are to 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

On cook line, cooked mushrooms without time documentation for time as a public health control. Per employee, time was not written on container and was prepared >4 hours. Employee discarded cooked mushrooms. See embargo form. Discussed the importance of following written time as a public health control procedures and discarding TCS foods after 4 hour time frame. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar, in customer ice bin, wine bottle stored directly in ice. Employee removed wine bottle and removed all ice. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At warewashing machine handwashing sink, drain pipe and faucet leaking, at mop sink, atmospheric vacuum breaker leaking, and at prep handwashing sink, cold water not working. Repair all handwashing sinks and mop sinks. All plumbing are to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After employees primed machine, chlorine with a sanitizer concentration of 50-100pmm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, fried vegetables without time documentation. Per establishment procedures, time is documented on containers of fried vegetables when set out for use. Start time was noted on containers of fried vegetables. Discussed the importance of following establishment written time as a public health control procedures at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On small shelf above back prep table, vegetable chopper with food debris on chopping surface. Per employee, chopper was not used today and stored as clean. Vegetable chopper was moved to be warewashed. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked rice with an internal temperature of 91*F. Per manager, cooked rice was removed from hot holding <4 hours. Cooked rice was moved to be re-heated to 165*F to maintain proper hot holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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. .........On cook line, fried jalapenos and fried mushrooms past 4-hour discard time. Fried mushrooms and fried jalapenos use time as a public health control and written policy states TCS foods are to be discarded 4 hours after prepared. Fried jalapenos and fried mushrooms were discarded. See embargo form. Discussed the importance of follow written time as a public health control procedures. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment ........In two door glass refrigerator, seals broken. Repair seals to maintain ambient temperature of reach in refrigerator at proper temperature. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: Correct Prior To Next Routine 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 hand drying towels at back prep area handwashing sink. Instructed employee to provide hand drying towels at handwashing sink. Maintain all handwashing sinks stocked with hand drying towels at all times. 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. ..........On cook line, in main prep table cooler, cut tomatoes/ 55*F, cut lettuce/ 56*F, pico salsa/54*F, smoked turkey/ 54*F out of internal temperatures. Per employee, TCS foods were in prep table cooler >4 hours. Cut tomatoes, cut lettuce, pico salsa, smoked turkey were discarded. See embargo form. In walk in cooler, TCS foods (cooked ribs, raw shell eggs, marinated raw chicken, cut lettuce, cooked chicken wings, assorted sliced cheeses, bacon, raw beef, raw chicken) with internal temperatures of 53*F-56*F. Per manager, no internal temperatures were noted at start of day. Cooked ribs, raw shell eggs, marinated raw chicken, cut lettuce, cooked chicken wings, assorted sliced cheeses were discarded. See embargo form. Raw beef and raw chicken were removed from freezer within proper time parameters so were moved back to freezer to rapidly cool back down to proper cold holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. ..........On cook line, establishment uses time as a public health control for fried jalapenos and fried peppers. Establishment does not have written procedures for time control. Provide written time as a public health control procedures before re-inspection. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Correct By: Correct Prior To Reinspection

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. .........On cook line, prep table cooler with an ambient temperature of 48.9*F, taken with inspector min/max irreversible thermometer. All TCS foods were placed on ice for use during service. Walk in cooler with an ambient temperature of 53*F, taken with establishment ambient air thermometer. All TCS foods were either discarded or moved to other cold holding units. After ice was removed from compressor fan, ambient temperature dropped below 50*F. Discontinue use of prep table cooler and walk in cooler for storing of TCS foods until repaired. Repair company was called for both units. A re-inspection will be conducted within 24 hours to ensure units are able to maintain proper cold holding temperatures throughout the day. Correct By: Correct Prior To Reinspection