Inspection Report

Business Name
O.H.S.O.

Business Address
335 N GILBERT RD GILBERT AZ 85234

Permit Number
FD-62120

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/11/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: observed in the walk-in cooler, raw meat bags placed on the shelf, directly above the cut lettuce pans. discussed with manager and the food staff on duty. per manager, raw meats have a designated lower shelf, inside the walk-in cooler. manager provided coaching to staff. raw meats were relocated. corrected Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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: in the back food prep, noted multiple food pans stored, removed food pans, food pans had residues, biofilm. also, many of the pans had been wet stacked with old date marking stickers/residues on them still on the washed pans. proper cleaning of the food pans, metal and plastic containers reviewed. suggested adequate pre-scrubbing to removed harder dried food particles, also proper air drying for the cleaned/washed food pans reviewed. manager removed all soiled pans. all rescrubbed and washed and sanitized. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: observed in the steam table, back food prep. area, cut steaks pan at 99-112 deg f . per manager prepared at 11am. proper hot holding for tcs food reviewed. manager discarded cooked beef, also a pan of cooked shredded chicken, temperature indicated 90-98 deg f . per manager prepared the night before, 8-10-2026. showed kitchen manager. manager discarded cooked shredded chicken. please ensure tcs food is kept at 135 deg f or higher. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 some pans of portioned cooked pasta at 49-50 deg f . also some pans of sliced tomatoes in multiple reach-in coolers at 47-49 deg f . per manager prepared after lunch between 1-2pm. pans were in the cookline top reach-in cooler. pans have a fill line indicator; however, food pans were overfilled. discussed using smaller pans for sliced tomatoes and portioned pasta. also please ensure food pans are not overfilled. manager removed excess food placed in the walk-in cooler. 41 deg f established. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: checked couple of the bar and the front service area, sanitizer buckets. noted at 0ppm. frequency of changing the sanitizer solution reviewed. manager removed all. drained and refilled. multiquat at 200 ppm established. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: in the back outdoor bar in use, soda gun attached directly above the ice pans. soda guns, drain tray and drain tube removed/missing. showed manager on duty. please re-install missing components. Corrective Action: Correct prior to next routine inspection.

Comments/Details

report emailed. . facility manager email added/updated in Tyler PC.
Predefined Comment: 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.