Inspection Report
Local Legends Bar & Grill
7303 E MAIN ST MESA AZ 85207
FD-88908
Food Establishment - Eating & Drinking
Food Routine Inspection
5/22/2024
Not Participating
4
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
Multiple Priority violations noted and no CFPM present. Cook stated reheating temperature was 135F. Discussed reheating temperatures of 165F for TCS food items.
Correct By: Corrected At Time Of Inspection
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: 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.
Observed chili and ground beef holding 120-128F in the steam table. Also observed cooked sausage holding 108F on a tray placed over the grill. PIC discarded the chili and ground beef, as they had been reheated around 7am. The sausage was reheated to 165F. TCS food items must hold 135F or greater when hot holding.
:
Violation #: 22
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 liquid egg 51F, cooked sausage 51F, and chopped ham 51F in small refrigerator on the far right of the assembly line. The refrigerator was holding 42.4F-44F, captured using inspector's min/max thermometer. Inspector condemned the unit for use of TCS food items, as it has been documented as improperly holding TCS food items in previous inspection reports. PIC moved the breakfast items to the walk in cooler. TCS foods must hold 41F or below when cold holding.
**REPEAT VIOLATION
Correct By: Corrected At Time Of Inspection
Violation #: 23
Repeat Violation
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 a bag of corned beef from 5/11. The food item was discarded. TCS food must be stored for no more than 7 days including the prep date.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 a large container of salsa with no date. PIC stated it was made on Monday and placed a date on the container. TCS food must be dated and stored for no more than 7 days.
***Both Repeat Violations
Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals
Observed over 200ppm Chlorine bleach in a sanitizer bucket on the assembly line. The bucket contents were emptied and refilled to 50ppm. Sanitizer levels for Chlorine bleach must be between 50-100ppm.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed a heavy accumulation of dirt/debris on the walk in freezer floor, as well as the floor lifting. Also observed missing ceiling tile above the hand sink by the walk in refrigerator. Please clean/correct.
**REPEAT VIOLATION
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter
Observed an outdoor smoker/grill in back of the establishment, and kitchen equipment that is not in use. Please remove from establishment premises.
**REPEAT VIOLATION
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-303.11, C: Intensity-Lighting
Observed inadequate lighting in the walk in freezer. Please correct to allow for proper cleaning and visibility.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
No County legal action will result from this inspection.
Inspection was emailed
A pattern of non-compliance is developing for Priority violation # [21], [P-3-501.18], and #19 P-3-501.16(A)(1) which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
**A training inspection was offered as well as on 12/5/23.
Core-2-102.12(A), C: Certified Food Protection Manager***3rd repeat violation. PIC provided two separate certificates for current employees that were not present. Please ensure there is at least 1 CFPM present during all hours of operation.
**Establishment is currently operating under "Local Legends Bar and Grill" under the same ownership. Emailed the Operator the administrative name change form.
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.
Award: Not Participating,Embargo Lbs: 15,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Rose Alexander
"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.