bbq chicken

Inspector's notes

There is no lighting in the walk-in cooler. There needs to be some light in the cooler to be able to see. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There were no paper towels or approved hand drying provision at the hand sink behind the front counter at time of inspection. Person in charge (PIC) re-stocked the paper towels at time of inspection. 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 two knives on the magnetic knife holder. Discussed contamination risk of storing used/soiled knives with clean knives. Person in charge (PIC) moved the soiled knives to the ware wash area and sanitized the magnetic holder at time of inspection. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken in mixing bowls and in the fryer baskets that had an internal temperature of 75*F-103*F. Person in charge (PIC) stated they were cooked 1-hour prior and that they keep them on Time as A Control for Safety and that they are cooked again when ordered. PIC was not able to provide the Time as a Control procedures, time stamps, or logs. PIC will have the written procedures by re-inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection Scheduled for 09/15/2026

Inspector's notes

Observed cans of gas for cooking on a rack above food and food contact containers. Person in charge (PIC) moved the gas to the bottom shelf. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is no lighting in the walk-in cooler. There needs to be some light in the cooler to be able to see. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no manager in charge at time of inspection and employees were not able to answer questions. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. 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 employee drinks and employee cell phone on a food prep table. An employee was actively cutting and processing raw chicken next to employee drinks. Observed visible raw chicken dripping off of the cutting board near the drinks and phone. Discussed moving the drinks and phone to a designated area away from food and food prep areas. Employee moved the drinks and phone at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees switching tasks and not washing hands or donning new gloves. Employee switched from cooking to rinsing dishes at the ware wash, and back to cooking without washing hands or donning new gloves. Also, observed employee don gloves without washing hands first. Inspector stopped employees and had them properly wash hands 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hand wash sink closest to kitchen entrance did not have an approved hand drying provision at time of inspection. Employee re-stocked paper towels at time of inspection. 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. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: There was no hand soap at the hand wash sink closest to the 3-compartment sink. Employee supplied hand soap at time of inspection. 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no asterisks on menu items that go with the consumer warning. Fried eggs with an undercooked yoke require a consumer warning. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement.

Inspector's notes

Employees were unable to find a probe thermometer at time of inspection. Establishment will provide a probe thermometer by re-inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 5/15/2026.

Inspector's notes

There were no chlorine test strips for ware washing at time of inspection. Establishment will provide test strips by re-inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 05/15/2026.

Inspector's notes

Observed missing ceiling tiles in the kitchen directly above food prep and cooking areas. To reduce risk of debris falling onto food, replace/repair ceiling tiles. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.