Inspection Report

Business Name
Half Moon Sports Grill

Business Address
288 E GREENWAY PKWY PHOENIX AZ 85022

Permit Number
FD-05316

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/26/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 a buildup of organic matter inside of the soda dispenser nozzle on the soda gun closest to the dishwasher. In equipment such as ice bins and beverage dispensing nozzles, equipment shall be cleaned as frequently as necessary in order to prevent a buildup of organic matter.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.

Observed garlic butter made with cream based butter stored on the food prep line without any proper documentation of TPHC. The PIC indicated the butter was place 3 hours prior to inspection. All TCS food utilizing TPHC must be properly document with the time for it to be discarded after 4 hours. The PIC placed a label on the container.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage

Observed knife used for cutting on the prep line, stored in a bucket of sanitizer. Ladles, scoops, tongs, etc, must be in water that is at least 135?F or hotter between uses. The cook removed the knife from the sanitizer. Educated PIC about placing products in hot water.

Correct By: Corrected At Time Of Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection

Observed the mop sink equipped with an AVB, left running, with a hose nozzle connected at the end. Any system with an AVB must not have any shutoff or obstruction in order to prevent any potential cross contamination of water supply. The PIC removed the hose nozzle off the hose.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-101.11, C: Surface Characteristics-Indoor Areas

Observed the floors in front of the dishwashing area and at the main prep line with large chips, making it difficult to clean properly. Materials for indoor floor, wall, and ceiling surfaces must be made of smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.
Currently, the cold holding equipment closest to the fryers s needing to be replaced. Instructed PIC about properly utilizing the equipment until then.
Discussed dog permit signage, hose nozzles, covering food products during slower times, flooring, and TPHC.

Inspection report sent via email.
No County legal action will result from this inspection.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. We need a current and accurate email address on file to ensure you
receive a copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to
review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service
restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food
markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

Note: If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.

Food Manager Licenses: 1,Award: B,Signer: Shelbie H.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.