Native Grill & Wings

Inspector's notes

Observed cheese pizza cold holding in the top portion of reach in unit at internal temperature of 53 deg and observed raw chicken cold holding at internal temperature of 51 deg F over a small amount of ice. Cook discarded food items during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handling and washing dirty dishes and then proceed to handle cleaned and sanitized dishes without washing hands. Also observed employee with gloved hands grab a wiping cloth from a sanitizer bucket, sanitize a cutting board, then proceed to make a customer's order without removing soiled gloves, or washing his hands. Employees properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ice cream scoop stored in water, with a temperature of 70F, near the pizza station. 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 rust on the walls and door of the walk-in cooler. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Inspector's notes

Observed concrete flooring wore down to subflooring (rock flooring) throughout establishment. 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 concrete flooring wore down to subflooring (rock flooring) throughout establishment. 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 marinara sauce, located on the flat top grill, with an internal temperature of 120F. Per cook, the marinara sauce has been on the flat top for less than 2 hours prior to the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. 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 raw chicken wings, located near the fryers, with an internal temperature range of 55F-60F. Per cook, the wings have been out for less than 2 hours prior to the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rust on the walls and door of the walk-in cooler. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.-- Observed sanitizer bucket and pitcher sitting in the basin of the bar hand wash sink. PIC removed items from the hand wash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. 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 container of sour cream and ranch sauce with an internal temperature range of 58-60F in the prep table near the entrance to the kitchen. Per PIC, the items been in the prep table for over 4 hours and have been in the unit overnight. PIC voluntarily discarded food items at time of inspection (see embargo form). All TCS food must be maintained at 41°F or less, at all times. 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.-- At time of inspection, observed prep table, near the entrance to the kitchen, with a minimum ambient air temperature 57.7F, maintaining TCS foods above 41F at time of inspection. The facility has other cold holding units for storage and for cooling TCS food, so a follow up re-inspection is not needed. Equipment used for cold holding must be able to have the capacity to properly maintain all TCS food at 41F or below. Instructed PIC to not store any TCS foods in unit until the unit is repaired and holding at 41F or below. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-- Observed heavy accumulation of rust in the walk-in cooler and freezer. Re-surface or paint over with rustoluem paint. Equipment must be maintained in a state of repair. Correct prior to next routine inspection Correct By: Correct Prior To Next Routine 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 cut tomatoes, and cooked chopped chicken tightly covered in the walk-in. Per PIC, the food items were prepared today and place in the walk-in to cool. The internal temperature range at time was 48F-52F. Explained to PIC, the staff should not be covering food items, that are actively cooling; until after the food has reached 41F or below. Once the proper temperature of 41F or below is achieved, the food item may be covered. PIC removed lids from the food items, to continue cooling to 41F or below. Food must be cooled, when prepared at room temperature, within 4 hours to cold holding temperature of 41F or below or when cooked the food item should be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection