Grand Court Mesa

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection. ===5TH CONSECUTIVE

Inspector's notes

Observed chemical dishwasher in kitchen with a chlorine concentration of less than 50 ppm chlorine at the time of inspection. PIC will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of chicken salad in the bottom of the make-line unit in the server station, one with a prepared date of 6/6 and the other 6/7, both past discard date. Person in charge (PIC) discarded both - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle of oven/grill cleaner on the counter above the prep sink where chicken was being thawed. Toxic substances MUST be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC moved cleaner to a safe area at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection. ===5TH CONSECUTIVE

Inspector's notes

Observed chemical dishwasher in kitchen with a chlorine concentration of less than 50 ppm chlorine at the time of inspection. PIC will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of chicken salad in the bottom of the make-line unit in the server station, one with a prepared date of 6/6 and the other 6/7, both past discard date. Person in charge (PIC) discarded both - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle of oven/grill cleaner on the counter above the prep sink where chicken was being thawed. Toxic substances MUST be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC moved cleaner to a safe area at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine test strips available at time of inspection. Discussed importance of having chlorine test strips to determine concentration of sanitizer levels. Correct/obtain prior to re-inspection on 6/30/2026. Corrective Action: Correct prior to re-inspection. ===RE-INSPECTION: 6/30/26

Inspector's notes

*FOURTH CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee in the cookline area handled glasses/touched face then continued to handle food items without washing hands. Second employee in the server pass thru area handled personal phone, then went to handle a plate of food without washing hands. The PIC asked the employees to wash hands and stated that hand washing would be addressed with the employees. Ensure that employees wash hands often enough during food preparation to prevent cross contamination and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Water was temporarily turned off (for a few hours) in the facility due to a plumbing issue and there was no hand washing station set up or available for use. The PIC set up the handwashing station at time of inspection. Ensure that there is at least 1 HANDWASHING SINK/STATION available for use by EMPLOYEES at all times. *The plumbing issue was corrected an water turned back on by the end of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice machine with brown residue present along the front plate area. Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Meat/tomato sauce item with 2-9 date mark, ricotta cheese with 1-21 date mark, soup item with 2-15 date mark, and second soup item with no date mark in the walk in cooler. PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

The left fan in the freezer is not working and there is excess ice buildup under the fan area. Ensure that the equipment is repaired properly and maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at 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 no paper towels at the handwashing sink in the dishwashing area at time of inspection. 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.

Inspector's notes

Observed tuna salad and chicken salad in a prep table near the server station with temperatures between 52 to 60*F at time of inspection. Per person in charge (PIC), both items were placed into the prep table less than 4 hours prior to inspection and were moved to walk-in cooler to rapid cool. Observed cut cantaloupe, honeydew, pre-portioned salsas, milk, sour cream with temperatures between 49 to 54*F at time of inspection. Per PIC all items were in the reach-in cooler longer than 4 hours prior to inspection and were embargoed at time of inspection. Observed two door reach-in cooler with an ambient temperature of 56.3*F at time of inspection. Establishment has multiple working coolers which are able to keep TCS food items cool at 41*F or below at time of inspection. PIC stated they will discontinue use of the cooler until it is able to keep TCS food items at 41*F or below. 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

Observed spray can of fly killer stored on the bottom shelf of the chemical closet at time of inspection. Instructed person in charge (PIC) to remove spray bottle of insect killer and ensure that pest control is only be performed by a licensed pest control company. PIC removed can of insect killer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand cleanser at the handwashing sink in the kitchen next to the ice machine. Notified person in charge and they had employee restock. All handwash sinks must be stocked with soap at all times. Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Person in charge is working on getting certified. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handwash sink must be maintained in a condition that promotes handwashing. At time of inspection, a sign was observed on the handwashing sink in the server area that states - do not use. Person in charge stated the handwashing sink does not drain properly so it is out of order. Repair handwashing sink to promote proper handwashing in the server area. All handwashing sinks must be maintained and operational. Corrective Action: Correct prior to re-inspection.

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Predefined Comment: 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. A covered bowl of raw pork chops that are marinating on speed rack was observed stored below rolls of raw hamburger meat that was thawing in the walk-in cooler. A pan was in between the pork and raw hamburger on the speed rack. Person in charge moved the raw pork above the raw hamburger. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.-----Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands or when changing tasks. Correct By: 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.----Refried beans-110F cooling in the walk in cooler at 2:42PM. Employee stated that the beans were cooked at 10:30-10:45AM and began cooling about four hours prior. PIC discarded the beans-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.----Sheppard's pie with 3-17 date mark, carbonara sauce with 3-18 date mark, tomatillo salsa with 3-7 date mark, and turkey deli meat with 3-15 date mark in the walk in cooler and reach in/make line cooler in the server pass through area. PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence----Two live roaches observed in the kitchen cook line area and in the server pass through area under the handwash sink. Ensure that proper pest control is performed. Correct By: Correct Prior To Reinspection,Repeat Violations: 4th

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. ===Observed inside main walk in unit with raw shelled eggs stored directly above liquid pasteurized eggs. Notified Person In Charge (PIC). Directed PIC to move raw shelled eggs away from liquid pasteurized eggs.===========Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. 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/4621/AMC-Toolbox---Cross-Contamination. 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. ===Observed low temperature chlorine dish machine 0ppm with inspector and establishment test strips. Unit was set up and used earlier today. Notified employees and Person In Charge (PIC). Attempted to prime unit 3 times. No chemical moving in the line. Establishment will only use three compartment sink to clean and sanitize food contact 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/. Observed excessive fresh rat droppings (50+)on floor to left and right of low temp chlorine dish machine. All around the three compartment sink floors. Notified Person In Charge (PIC). Also oberved 2 fly/knatts in the kitchen dish pit area. Notified employees and notified PIC. ==== If pest are found, approved means of pest control are used. Need clean all droppings. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/. Observed excessive rat droppings on floor to left of low temp chlorine dish machine. Notified Person In Charge (PIC). Also oberved 4 fly/knats in the kitchen dish pit area. PIC will place order to address rat issues. Observe two rat traps placed wrong inside the kitchen areas. ==== If pest are found, approved means of pest control are used. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd