Texaz Grill

Inspector's notes

Observed employee handwashing sink without a handwashing sign. All handwashing sinks must have a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Person in charge was provided with handwashing sign and corrected violation. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed raw fish, buttermilk, butter, cooked potatoes, and pork in standing fridge and prep cooler by the cook line with internal temperatures 44*F-48*F at 11:15am. PIC stated items had been in the fridge since 9am. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Internal temperatures of the food were taken in the alternative refrigerator at 12:30pm (41*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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing fridge with ambient temperature of 40*F and prep line fridge with ambient temperature of 46*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Not corrected at time of re-inspection. Correct prior to re-inspection. Re-inspection is scheduled for 9/24. Repeat Violation: Second consecutive

Inspector's notes

Observed employee handwashing sink without a handwashing sign. All handwashing sinks must have a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Person in charge was provided with handwashing sign and corrected violation. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed raw fish, buttermilk, butter, cooked potatoes, and pork in standing fridge and prep cooler by the cook line with internal temperatures 44*F-48*F at 11:15am. PIC stated items had been in the fridge since 9am. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Internal temperatures of the food were taken in the alternative refrigerator at 12:30pm (41*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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing fridge and prep cooler by the cook line with ambient air temperatures of 46* and 50*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Re-inspection is scheduled for 9/17

Inspector's notes

Observed raw chicken stored directly above raw fish and raw pork in reach-in cooler. 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. Person in charge 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon in packaging which states to remove from package prior to thawing, located in the tall reach in cold holding unit next to the walk-in cooler. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa from 6/9, sliced turkey from 6/10, and potato salad from 6/9 in the cold holding units at the cook line. 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

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 build-up occurring in the soda gun nozzle and holder in the server station by the teas. Please increase cleaning and sanitizing frequency to prevent build-up. The PIC started to clean the nozzle while the inspector was still onsite. Corrective Action: 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up in the soda gun nozzle in the bar area. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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 prime rib, raw steak, and salsa with internal temperatures ranging from 48-52*F in the glass door cold holding unit at the cook line. Ambient air temperature taken of the unit with a min/max thermometer was 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 50*F in the glass door reach in cooler at the cook line using a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. The PIC will utilize the walk-in cooler until the glass door unit has been repaired by a professional technician. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed in the walk-in cooler, raw chicken skewers and ground beef stored above whole intact muscle beef. Raw proteins should be sorted based on cooking temperature with chicken on the bottom shelf, then ground beef, then whole intact muscle to prevent cross contamination. PIC rearranged the proteins. Provided proper food storage chart. 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. 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 0 ppm chlorine sanitizer in the dish machine in the back of house, actively being used at time of inspection. Chlorine sanitizer should be between 50-100ppm to ensure the dishes are properly sanitized. The sanitizer container was changed and the machine was primed, then tested correctly. Correct By: Corrected At Time Of Inspection