Inspection Report

Business Name
Firebirds Wood Fired Grill

Business Address
13388 N Prasada Pkwy Surprise AZ 85379

Permit Number
FD-23-04942

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/23/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-501.112 - Priority Foundation: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 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: Dish machine in back of house is a high heat sanitizer machine. The temperature was ranging between 117-130 after multiple attempts. Discussed checking the temperature routinely to ensure it is reaching 160 degrees F or hotter. Dish machine in bar area is a chlorine sanitizer machine and was not dispensing chlorine. Discussed utilizing test strips daily to ensure chlorine sanitizer is measuring between 50-100ppm. A three-compartment sink will be used to sanitize all dishes. Neither machine will be utilized for sanitizing until in good repair.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.

Addl Notes: Large containers or chili and potato soup were made 2 days prior to inspection and stored in the walk-in with lids securely on the containers. The chili measured with an internal temperature of 49 degrees towards the top of a full container. The potato soup measured with an internal temperature of 46 degrees F. Both items were recommended for discard- see embargo list. Discussed proper cooling time frames- cooling process begins at 135 degrees F- has 2 hours to reach 70 degrees F- then an additional 4 hours to reach 41 degrees F. Recommended using cooling logs which are available.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed (expo) prep refrigerator measuring an ambient temperature of 51 degrees on top portion only. TCS food items such as sauces, slaw, and sorn salsa measured with internal temperatures ranging between 47-53 degrees F. There was not a temperature log available to indicate last temperature taken- all TCS food items were recommended for discard. See embargo list for details. Discussed conducting routine temperature checks and tracking on log sheets that are already available. Ice baths will be used temporarily for the current lunch shift. Prep refrigerator is scheduled for repair today. The prep refrigerator is not required to operate safely. Alternative refrigeration available

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed various soups made today within the last hour. The soups were still measuring at approximately 80 degrees F towards the top of a deep container. The lids were securely on the containers- not allowing for proper cooling. The lids were removed. Discussed alternative cooling methods for deep containers such as ice baths or cooling wands. Also observed cooked carrots cooling at room temperature. The carrots measured with an internal temperature of 70 degrees F. Discussed cooling parameters- active cooling begins at 135 degrees F and the carrots should have been placed in refrigeration at that time. PIC placed them in the walk0in refrigerator at time of inspection for proper cooling.

Comments/Details

No County legal action will result from this inspection.

"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.