Inspection Report
Sizzle Mongolian Grill
1050 W CHANDLER BLVD CHANDLER AZ 85224
FD-74337
Food Establishment - Eating & Drinking
Food Routine Inspection
7/7/2026
Not Participating
3
Re-inspection required
Violations
Violation #: 1
Repeat Violation
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
*Second consecutive repeat violation*
2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Observed a customer handle raw animal proteins directly with gloved hands then use the same gloved hands to handle tongs and spoons for various ingredients and sauces. Also observed a customer without a glove using their bare hand to press raw meat into a bowl while touching the grabbing portion of the tongs. Observed a customer without gloves handle raw chicken that fell on their tray before touching shared sauce utensils. PIC in change of the cold line did not take corrective action in preventing the customer from accidental contamination of shared utensils. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Since multiple utensils had been handled with the contaminated gloves, the PIC was instructed to remove all utensils to be washed, rinse and sanitized. Advised PIC they are responsible for intervening to prevent contamination of foods on the service line. Corrective Action: Corrected at time of inspection.
Violation #: 2
Repeat Violation
Description: Certified Food Protection Manager
Comments:
*Second consecutive repeat violation*
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No CFPM onsite at the time of inspection. Establishment has 2 CFPMs not onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine 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 an employee place dirty dishes into a dish tray then place cleaned trays out to dry without washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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: Observed 3 preparations of cooling noodles in the walk in cooler with internal temperatures ranging from 51-96*F for rice noodles, 60-76* for wheat noodles, and 50-72*F for egg noodles. Per cook, the noodles were boiled at 10:40am before opening, rinsed with water and placed into the walk in cooler. Observed all containers covered with plastic wrap and 8-10 inches of cooling noodles in each container. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Advised PIC to utilize ice baths and shallow metal trays since cold tap water may not sufficiently lower temperatures before covering. Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed an aerosol can and spray bottle of residential use pesticides near the back door to the establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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: Observed a non-NSF/equivalent frozen meat slicer in use in the back kitchen. The slicer was observed to have multiple difficult to clean areas and areas with sharp, 90* angles that appear difficult to clean if food debris gets caught in the area. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Advised PIC that only equipment that is NSF and commercial quality may be used. PIC was unable to provide cut sheets to help determine if the equipment is approved. A re-inspection will be conducted on 7/17/2026. Corrective Action: Correct prior to re-inspection.
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
*Second consecutive repeat violation*
PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap
Addl Notes: Observed a flexible mesh hose with a spray head stored below the flood rim of the pre-rinse sink without an air gap or proper backflow. Observed the faucet for the pre-rinse since in disrepair so the faucet spout and/or spray hose had been completely removed and uncapped. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. PIC was unable to remove the spray hose at the time of inspection. A re-inspection will be conducted on 7/10/2026 to ensure the spray hose has been removed, or that the faucet and spray head has been replaced with a commercial sprayer that is maintained at least 1 inch above the flood rim of the sink when at rest. PIC stated a repairperson will remove the flexible hose and replace the sink fixture with a sprayer. Corrective Action: Correct prior to re-inspection.
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.
| 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.