Detroit Coney Grill

Inspector's notes

at the food prep. back room, dishwasher equipment in use, checked sanitizer for the final rinse. noted at 0ppm. informed manager. sanitizer line was low. spoke to owner via phone. awaiting a new part for the automatic dishwasher, as well as sanitizer to be delivered. manager will contact the chemical company for service. re-inspection scheduled. 6-1-2026. establishment has a 3-compartment basin in the back room. suggested to conduct manual ware washing , as wash, rinse, and sanitize. proper concentration for chlorine and multi quat at final rinse reviewed with facility manager. Corrective Action: Correct prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

at the food prep. back room, dishwasher equipment in use, checked sanitizer for the final rinse. noted at 0ppm. informed manager. dishwasher sanitizer line was empty. manager refilled. manager will contact the chemical company for service. re-inspection scheduled. 5-28-2026. establishment has a 3 compartment basin in the back room. suggested to conduct manual warewashing , as wash, rinse , and sanitize. proper concentration for chlorine and multi quat at final rinse reviewed with facility manager. Corrective Action: Correct prior to re-inspection.

Inspector's notes

at the cookline, observed plastic tubs filled with ranch dressing , pans overfilled , multiple plastic pans atop each other. ranch temperature indicating 55-61 deg f . discussed with kitchen staff and PIC. suggestion made regarding smaller metal pans, or use of an ice bath to ensure tcs food is kept at 41 deg f . suggested not to overfill the food pans. please keep tcs exceeding pan fill lines in the walk-in cooler or the lower panel of the reach-in cooler to ensure 41 deg f established/maintained. also some of the food cooler drawers below grill line, noted portioned cooked beef pans at 46-49 deg f . please place excess food in a designated walk-in area till needed. manager removed all excess food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blanched french fries on the cookline at room temperature with no time stamp. According to owner, fries are on a 4 hour time as control policy. Food on time as control must be labeled with the discard time, 4 hours from when the food is removed from temperature control. Fries were labeled with the discard time at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish tub and dishes in the hand sink across from the cook line. Hand sinks must be kept clear at all times to ensure proper handwashing is taking place and hand sinks are available. Dishes were removed from hand sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse. Observed sanitizer line hooked up to rinse aid instead of sanitizer. All chemical dishwashers must dispense 50-100 ppm of chlorine sanitizer to ensure proper sanitization of food contact surfaces. Three compartment sink was set up with bleach sanitizer at time of inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed heavy buildup of food debris on can opener in the back area. All food contact surfaces must be washed, rinsed, and sanitized after use and be clean to sight and touch. Can opener was set aside to be washed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked green chilis in the refrigerated drawers on the cook line with an internal temperature of 49*F when measured with a probe thermometer. According to chef, green chilis had been in drawers overnight. Green chilis were discarded at time of inspection. Observed cooked onions, mushrooms, and container of cooked chicken breast with internal temperatures of 44-46*F. Items had gotten warm from cooked chicken being placed in the same drawer. Chicken was removed and items cooled to below 43*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork int he walk-in with a date mark of 8/23. According to employee, pork was prepared on that date. According to owner, pork is cooked every 2-3 days and the label on the container was not updated. All ready-to eat TCS (time and temperature controlled for safety) foods must be labeled with the preparation date within 24 hours. Pork was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken in the reach-in refrigerated drawers underneath the cook line with an internal temperature of 55*F. According to cook, chicken had been cooked and placed in the drawer 2 hours prior. All cooked food must be cooled to 41*F in the walk-in before being placed in cold holding units. Hot food in the drawers can overload the equipment and cause surrounding food to become warm. Chicken was moved to walk-in to cool at time of inspection. Corrective Action: Corrected at time of inspection.