Inspection Report

Business Name
Native Grill & Wings

Business Address
7273 N 95TH AVE GLENDALE AZ 85305

Permit Number
FD-87913

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/12/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 some organic buildup on the inside of the some of the ice wells at the soda fountains. Discussed with person in charge to clean the ice wells on a regular basis to minimize the accumulation of organic matter inside of the ice machine. All food-contact surfaces must be cleaned to sight and touch. 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 sliced tomatoes, house made salsa, shredded lettuce and milk inside of a salad bar prep unit with internal temperatures as measured using a probe thermometer of 45°F - 50°F. Per the person in charge, the time and temperature controlled for safety (TCS) foods had been in the salad bar unit for more than 4 hours. The TCS foods were embargoed at time of inspection (see embargo form). A min-max thermometer was placed inside of the unit and allowed to stabilize for approximately 20 minutes. The ambient air temperature of the salad bar unit was holding steady at 51°F. The person in charge reached out to a technician to service the unit and agreed not to place any TCS foods into the unit until it has been repaired/replaced. The establishment has sufficient cold holding capacities to maintain safe operation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed several food bins and pans that were nested together with water still trapped inside of the bins and pans. Person in charge separated the dishware so it could fully air-dry prior to stacking them together. Discussed with person in charge that all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed several areas throughout the establishment with a heavy accumulation of grease and/or dirt and soils such as near the fryers, the wall behind the fryers and flat tops and stoves, the floor drains and also the floor inside of the walk-in cooler and the floor near the soda syrup boxes. Discussed with person in charge to clean on a more frequent basis to minimize the accumulation of grease and soils around the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a large collection of cracked floor tiles near the fryers that are beginning to lift up from the other surrounding tiles. The cracked tiles in that area are no longer smooth, durable or easily cleanable. Discussed with person in charge to repair the floor such that it is smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed storage of personal food inside of the freezer.

"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.