Native Grill & Wings
Permit ID: FD-59034
Permit Type: E & D
5020 W Baseline Rd Suite 123 Laveen 85339
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
1
20
Proper cold holding temperatures
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.
--Multiple food items measured internal temperatures between 45°F-52°F. Thermometer was calibrated on site. These items included various cheeses, cut tomato, raw chicken, raw beef, and various deli meats. Per person in charge (PIC), these items had been in the unit less than 2 hours. Items were either put on an ice bath or moved back to the walk-in refrigerator to facilitate rapid cooling. Reviewed cold holding requirements with PIC to ensure foods are held at or below 41°F.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.
--Salad station prep refrigerator, reach-in refrigerator to the left of the line, prep refrigerator on the line, and drawer refrigerator under the grill measured ambient air temperatures of 46°F, 50°F, 52°F, and 52°F respectively per min/max thermometer. PIC contacted a repair technician at time of inspection. Discussed equipment requirements with PIC to ensure foods can be held at or below 41°F. Re-inspection will be conducted within 10 days.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Inspection report emailed.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
