Native Grill & Wings

Inspector's notes

Corrective Action: Corrected at time of 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

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three chef's knives store between two food prep units on the pizza make line in the back kitchen area. Discussed with person in charge that knives and other in-use utensils must be stored in a clean, dry location. Person in charge removed the knives from between the two prep units and washed, rinsed and sanitized the knives and then stored them on the drying rack. Person in charge grabbed clean knives and placed them in a clean, dry container. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several nested pans that were stored as clean on the clean dishes rack. Upon separation of the nested pans, water was observed trapped between the nested pans. Discussed with person in charge that dishware should be fully air-dried prior to stacking the pans together. Person in charge separated the wet pans so they could fully air-dry. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some organic buildup on the inside of the some of the ice wells at the soda fountains. Discussed with person in charge to clean the ice wells on a regular basis to minimize the accumulation of organic matter inside of the ice machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes, house made salsa, shredded lettuce and milk inside of a salad bar prep unit with internal temperatures as measured using a probe thermometer of 45°F - 50°F. Per the person in charge, the time and temperature controlled for safety (TCS) foods had been in the salad bar unit for more than 4 hours. The TCS foods were embargoed at time of inspection (see embargo form). A min-max thermometer was placed inside of the unit and allowed to stabilize for approximately 20 minutes. The ambient air temperature of the salad bar unit was holding steady at 51°F. The person in charge reached out to a technician to service the unit and agreed not to place any TCS foods into the unit until it has been repaired/replaced. The establishment has sufficient cold holding capacities to maintain safe operation. 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 several food bins and pans that were nested together with water still trapped inside of the bins and pans. Person in charge separated the dishware so it could fully air-dry prior to stacking them together. Discussed with person in charge that all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several areas throughout the establishment with a heavy accumulation of grease and/or dirt and soils such as near the fryers, the wall behind the fryers and flat tops and stoves, the floor drains and also the floor inside of the walk-in cooler and the floor near the soda syrup boxes. Discussed with person in charge to clean on a more frequent basis to minimize the accumulation of grease and soils around the establishment. 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. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a large collection of cracked floor tiles near the fryers that are beginning to lift up from the other surrounding tiles. The cracked tiles in that area are no longer smooth, durable or easily cleanable. Discussed with person in charge to repair the floor such that it is smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed meatballs that were hot holding according to the person in charge. The internal temperature of the meatballs as measured using a probe thermometer was holding between 119° F-122° F. Per the person in charge, the meatballs had been hot holding for more than 2 hours. The meatballs were embargoed at time of inspection. The water well holding the meatballs had a temperature of 165°F. In discussion with person in charge, it was determined that the reheat process for the meatballs was the likely source of the issue. Discussed with person in charge using a thermometer to track reheating temperatures. 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

Observed a container of pesticide in the back storage room of the kitchen with the other chemicals. Discussed with person in charge that pest control must be performed by a licensed pest control applicator. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 two ice machine with slimy black/ gray matter on internal surfaces. Manager stated he will have cleaned today. 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. Internal temperatures for items (cut tomato, chicken) in rear prep top salad station measured 55°F and were being held overnight. Manager removed tcs food items and will utilize adjacent refrigerators until repairs are made. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 several containers of cooked chicken that was just cooked this morning and diced. Internal temperature was 80°F. Manager moved all chicken to a flat pan for rapid cooling in walk in refrigerator. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Observed excessive grease buildup on sides of and around fryers. Also observed many areas of storage/ bar/ prep areas in need of general cleaning. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 several plastic bins of cooked chicken that was cooling inside of the walk-in. Based on the prep time for the chicken, the chicken had been cooling inside the walk-in for nearly 2 hours. Internal temperature of the cooked chicken was measured using probe thermometer and internal temperature measured approximately 80-86 degrees Fahrenheit. PIC discarded the cooked chicken. Discussed cooling procedures and recommended putting cooling foods in wide, flat pans no more than 4 inches deep. Correct By: Corrected At Time Of Inspection