Icons Sports Grill

Inspector's notes

please ensure the food facility gas a certified food manager as required, during the hours of operations. available courses/resources on esd.maricopa.gov reviewed.

Inspector's notes

observed some sprayer bottles in the kitchen filled, no identification. discussed with kitchen manager. please ensure chemical spray bottles(filled) are labeled. manager discarded . Corrective Action: Corrected at time of inspection.

Inspector's notes

at the bar, the ice scoop is placed on a hanger bracket, drilled to the right side of the ice machine panel. the holding bracket, has accumulation of organic debris. slightly in contact with the ice machine. suggested to relocate ice scoop to a clean, dry place. may use one of the existing kitchens nsf approved food pans. showed PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

at the bar, one of the soda bar beverages drain tubes, bent, creating slow drainage. showed manager. please repair.

Inspector's notes

PIC cannot provide food manager certificate 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 towel at hand wash sink at bar area. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes and roasted green chiles in the reach-in across from the pizza oven with internal temperatures of 50*F when measured with a probe thermometer. According to chef, the reach-in lid was opened for a period of time. Items were moved to the walk-in at time of inspection to cool back down. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of raw sausage stored above various ready-to-eat items in the prep table closest to the walk-in. All raw animal products must be stored below ready-to-eat foods to prevent contamination. Raw sausage moved below other items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can opener with accumulation of hardened food debris. Can openers are a food contact surface and must be washed, rinsed, and sanitized to prevent the buildup of debris and growth of bacteria. Can opener set aside to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.