Inspection Report
On the Green Sports Grill
801 S POWER RD MESA AZ 85206
FD-70107
Food Establishment - Eating & Drinking
Food Routine Inspection
6/4/2024
Not Participating
2
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present
No Certified Food Protection Manager present, and multiple priority violations observed. Discussed date marking and disposition date with the cook for frozen and non-frozen TCS food items.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Repeat Violation
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 roast beef bagged for portions holding 52F in the assembly line cooler. Also observed a bag of sliced turkey at 52F. Both items were stored above the fill line. Observed house made salsa holding 48F in sauce cups on a metal sheet pan on top of the containers of a prep table on the assembly line (salad cooler). PIC moved the salsas to the bottom portion the cooler. Also observed raw fish 48-54F and chicken wings 54-59F on the counter. Cook stated he did not know why they were placed there, and moved them back into the cooler. TCS food items must be stored at 41F or below when cold holding.
**REPEAT VIOLATION
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 sliced ham dated 5/28 and sliced turkey from 5/28 in the refrigerator on the assembly line. PIC discarded the items.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: 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.
Observed Hollandaise sauce and gravy that had been cooling since 11am after breakfast service, and was moved to to a reach in refrigerator and covered with metal lids. The food items were holding 70-90F. PIC removed the lids and moved them to the top shelf to cool. Also observed chicken wings that had been cooked today and were covered with plastic in the walk in refrigerator. PIC removed the plastic from all the food items that were cooling. TCS food items must be cooled uncovered, in containers 4 inches or less, and within the appropriate time frame of 6 hours. >>>135F to 70F within 2 hours, and 70F to 41F after 4 hours for a total cooling period of 6 hours.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed a heavy accumulation of grease on the floor to the left of the flat top grill. Please clean.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection was emailed
**Discussed slicer cleaning requirements before using with the PIC
Core-2-102.12(A), C: Certified Food Protection Manager**Please have a CFPM present during all hours of operation.
***This establishment has installed a new coffee machine, with the water line added and connected to a pre-existing line on the other side of the wall. A new Coca-Cola machine has been installed. The previous machine existed on the opposite side of the wall. This addition may require a minor remodel (see attached). Please contact MCESD within 5 business days via telephone: 602-506-6824 or by email: esplanreview@maricopa.gov
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.
Review Complete: CHECKED,Embargo Lbs: 0,Award: Not Participating,Signer: Kandace Berry,Review Notes: QA - TH (Legal)
"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.
| 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.