Inspection Report

Business Name
Native Grill & Wings

Business Address
1301 E BROADWAY RD TEMPE AZ 85282

Permit Number
FD-33789

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/28/2023

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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.>>>The maximum observed internal water temperature at the 2 beverage expo handwashing sinks equipped with insta-hot water heaters was between 77*F - 85*F. Person in charge attempted to troubleshoot the sinks but the observed internal temperature was not observed above 85*F.

Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. Establishment must ensure there is a measured minimum hot internal water temperature of 100*F at all hand sinks. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Re-Inspection 12/07/23.

Correct By: Correct Prior To Reinspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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.>>>Observed internal temperatures 48*F - 50*F for the time/temperature controlled for safety foods in the cookline refrigerated prep unit: sour cream, sliced tomatoes, diced tomatoes, and diced chicken; person in charge indicated the foods were stocked ~3 hours before inspection. The measured ambient temperature of the unit using a min/max thermometer was 68.3*F and the person in charge indicated the unit was waiting for a part and they are utilizing ice baths to keep the foods 41*F and below; inspector suggested using ice/water baths that cover the fill line of the container to make the ice baths more effective. Person in charge voluntarily discarded the tomatoes/sour cream and the chicken was placed in the walk-in to cool back down to 41*F. Also observed Bloody Mary mix with an internal temperature of 44*F in the outdoor beer cooler; the bottle specifies to refrigerate after opening and the measured ambient temperature of the unit using a min/max thermometer was 44.0*F. Person in charge voluntarily discarded of the Bloody Mary Mix.

Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

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.>>>Observed internal temperatures 48*F - 50*F for the time/temperature controlled for safety foods in the cookline refrigerated prep unit: sour cream, sliced tomatoes, diced tomatoes, and diced chicken; person in charge indicated the foods were stocked ~3 hours before inspection. The measured ambient temperature of the unit using a min/max thermometer was 68.3*F and the person in charge indicated the unit was waiting for a part and they are utilizing ice baths to keep the foods 41*F and below; inspector suggested using ice/water baths that cover the fill line of the container to make the ice baths more effective. Person in charge voluntarily discarded the tomatoes/sour cream and the chicken was placed in the walk-in to cool back down to 41*F. Also observed Bloody Mary mix with an internal temperature of 44*F in the outdoor beer cooler; the bottle specifies to refrigerate after opening and the measured ambient temperature of the unit using a min/max thermometer was 44.0*F. Person in charge voluntarily discarded of the Bloody Mary Mix.

Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 12/07/23.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.

Reviewed: thawing

A copy of the inspection report was emailed.

No County legal action will result from this inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.

Award: Not Participating,Embargo Lbs: 2.0,Food Manager Licenses: 1,Signer: Tyrell Broadway

"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.