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
4/9/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed employee on the prep-line drinking from an open drink at the start of the inspection. Covered drinks with a lid and straw placed in an area away from food and / or food contact surfaces are ok to use in the kitchen. The drink was discarded at the time of insp. Corrective Action: Corrected at time of inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.

Addl Notes: Observed a line prep employee handle raw fish with his gloved and proceed to change his gloves without washing his hands prior. Coached the kitchen staff on proper handwashing procedures. Corrective Action: Corrected at time of inspection.

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 covered portioned foam containers of macaroni and cheese in the top portion of a pre-refrigerator at the line over-filed at 49-55 Deg. F. Per operator these items were placed in the unit the day prior. Item was embargoed. Observed sliced salami overfilled in the top portion of a preparation refrigerator at 45-48 Deg. F. The item was placed in the walk-in at the time of inspection. Observed sliced salami at 54 Deg. F. in an overfilled top portion container in the East kitchen that was not in use at the time of the inspection. This item was embargoed. Reviewed with the operator regarding not over-filling food preparation refrigerators and keep the lids coved when not in use to maintain a temperature of 41 Deg. or below. Observed a container of couscous at 55 Deg. F. in prep refrigerator. Embargoed. The unit was holding at 41 Deg. F. Repeated violation.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances. Addl Notes: The establishment is making beef jerky strips and keeping them out a room temperature in the bar areas during service times. Beef jerky production requires a variance approval from the Department if the product is to be maintained at room temperature. The operator also had several date-marked containers of beef jerky in the walk-in. Suggest keeping the product at 41 Deg. F. and date marking them for no longer then 7 days from the date of production. The jerky that was left out was embargoed and the operator agreed to keep the product refrigerated until approval is obtained to keep it out at room temperature. Please visit the following link to obtain a variance for this process from the Department: https://www.maricopa.gov/6003/Maricopa-Countys-Permit-Center.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed the the Department's Active Managerial Control Toolbox with the person in charge.

Inspection completed with R.S. 1274.

Report was emailed.

"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.