Island Grill AZ

Inspector's notes

Observed no CFPM on site during the 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 abundant buildup inside the lowboy cooler next to fryer. Please clean and maintain free of debris prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of organic matter on handle of bone saw and on interior of low cooler next to fryers. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak in hand sink in kitchen and slow drain in floor sink under mechanical dishwasher. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of operation. A 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 handwashing sink in kitchen with no hot water supply. 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. Corrective Action: Correct prior to re-inspection on Friday, 5/22/2026.

Inspector's notes

Observed grilled chicken in steam table at 115-120 °F. Except during preparation, cooking, cooling or when time is used as a control all hot held time/temperature control for safety (TCS) foods must be maintained at 135°F or above. Chicken had been cooked one hour prior as per person in charge. Chicken was reheated to 165 °F at time of inspection and steam table adjusted to maintain 135 °F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked kidney beans in pot in prep cooler at 48 °F. Beans had been cooked two days prior as per person in charge. 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 person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Macaroni and cheese and cooked goat in reach in cooler did not have a date mark, employee said that it was made 3 days prior. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 7 days after they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Macaroni and cheese in reach in cooler did not have a date mark, employee said that it was made 3 days prior. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 7 days after they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3 compartment sink was set up as wash, sanitize, rise at time of inspection but was not in use. Discussed wash, rinse, sanitize procedures with employees. Please ensure 3 compartment sinks are set up correctly and wares are washed, rinsed, and then sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee cutting lettuce and toppings for salad with bare hands, instructed employee to wear gloves while handling ready to eat foods. Please ensure all ready to eat food items are protected from bare hand contact. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand towels available at handsink in front area, sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing hands with single glove on before removing glove during inspection. Please ensure gloves are used only for one task and are not washed in handsinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Styrofoam container of raw salmon being stored on shelf above above cabbage and carrots in reach-in cooler. Raw product was moved to a safe location at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine measured 0 ppm available chlorine after multiple cycles and while in use during inspection. Service all was placed and wares will be washed in 3 compartment sink until it is repaired. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. -Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large pot of red beans being stored in lowboy cooler did not have a date mark, employee said they were made 2-3 days prior and date marked them at time. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 6 days after the date that they were prepared or removed from packaging. Corrective Action: 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.... Sanitizer compartment of 3 compartment sink measured 0 ppm QUAT during inspection and had been used recently. It was determined that the chemical in bottle was not sufficient for wall mounted chemical dispenser to mix properly and compartment was refilled manually with a chlorine solution. Please ensure QUAT solutions are maintained between 150-400 ppm for effective sanitizing of wares. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 raw chicken being cut on on cutting board on prep table during inspection, when finished the drippings from the chicken were wiped away with a dry cloth. Instructed employee to sanitize surface to prevent cross contamination. Please ensure equipment is cleaned properly after becoming contaminated. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing... Observed raw chickens thawing in prep sink in still water during inspection. Instructed employee to that under cold running water. Please ensure food items are thawed using either cold running water or refrigeration to prevent temperature abuse. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring... Observed very minor live cockroach activity near 3 compartment sink, establishment is currently undergoing regular treatment for issue. Please ensure premise are maintained free of pests. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding... Beef patties in hot box behind bar measured 117-120 degrees F internally, items had been placed in unit nearly 2 hours prior and were reheated at time. Person in charge said that the unit was not turned on when the food was put inside. Please ensure food items are maintained at 135 degrees F or above when hot holding. 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.... Cooked and raw curry goat, and raw chicken in reach-in cooler measured 47-51 degrees F internally. Person in charge said this cooler was stocked nearly 2 hours prior and moved food items to different cooler at time. Ambient temperature of unit measured 48 degrees F, service call was placed at time. Please ensure food items are maintained at 41 degrees F or below when cold holding. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring... Observed minor live cockroach activity below 3 compartment sink, person in charge said they are aware and the pest control service is currently managing the issue. Please ensure premise is maintained free of pests. Correct By: Correct Prior To Next Routine Inspection