Six Maricopa eateries were tagged by Pinal County health inspectors from May 15-June 14.

Cilantro’s Mexican Cocina

Internal temperatures of cooked steak being held in covered, metal pans in the walk-in cooler were 51-53 degrees. Per the manager, the steak was cooked the night before. Inspector reviewed cooling methods, time and temperature parameters. A cooling handout was provided. The manager voluntarily discarded the steak.

Internal temperatures of cooked chicken held in stacked, covered metal pans in the walk-in cooler were 105-109 degrees. Per the manager, the chicken was cooked about one hour earlier. The manager was instructed to remove chicken from pans and place on a flat sheet pan in the walk-in cooler to chill quickly. Cooling methods were reviewed.

The inspector observed a missing overhead light shield in the food prep area and asked for replacement.

The Duke at Rancho El Dorado

Internal temperatures of cole slaw, potato salad and cheese held on a bed of ice at the outdoor grill for about two hours were 59-67 degrees. Manager voluntarily discarded the items and was asked to maintain foods for cold holding at or below 41 degrees. Outdoor cooking is limited to cook and serve. All prep and holding must be done in the kitchen, according to the inspector.

The inspector observed pasta and baked potatoes held in the walk-in cooler with expired date marks. The manager discarded the items. Chicken salad, roast beef, refried beans and gravy were observed being held in the walk-in cooler and prep coolers without dates. The manager stated the items were made within the last two days and provided date marks. The manager was asked to maintain and monitor date marks daily.

The inspector observed a build-up of debris on the stove, grill, oven and prep coolers. The manager was asked to clean at a frequency that negates build-up.

Gyro Grill

Internal temperatures of cut tomatoes, lettuce and cheese held in the upper compartment of the prep cooler were 51-53 degrees. Internal temperatures of baba ghanoush (made in-house with cooked garlic), tzatziki sauce and tapas being held in the lower compartment of the prep cooler were 55-56 degrees. Internal air temperature of the unit was taken in the lower compartment and recorded at 58 degrees by the inspector. The owner/cook also confirmed air temperature from their ambient air thermometer and the owner was instructed to move all temperature-controlled foods to the working reach-in cooler in the back kitchen.

Ambient air temperature of the prep cooler was recorded at 58 degrees and resulted in a cold holding violation. Owners were instructed to not use the prep cooler to hold temperature-controlled foods until it can be repaired to hold internal food temperatures at or below 41 degrees. Re-inspection was required to verify correction within 10 days.

Internal temperatures of cut lettuce being held in a deep, plastic-covered pan was 78-80 degrees. The owner stated it was cut at about 10:30 a.m. and the temperature taken at noon. The owner was instructed to place cut lettuce in the freezer or rinse with ice water to chill quickly, and the lettuce was put in the freezer. Temperature was taken again 30 minutes later and recorded at 76-78 degrees. Cooling methods were reviewed to include adequate holding equipment and location and shallow, metal, uncovered containers, the use of ice-baths and reduced prep times that occur in hot or room temperature areas.

Native Grill & Wings

Internal temperatures of cooked chicken removed from grill and plated for service was 150-157 degrees. Raw chicken must be cooked to at least 165 degrees. Chicken was returned to the grill. A probe thermometer was calibrated and provided to the cook.

The internal temperature of red sauce held in the steam well was 90 degrees. Per the manager, the sauce was removed from the cooler and placed directly into the steam well about 1.5 hours earlier. The cook was instructed to reheat the sauce to 165 degrees and maintain foods in hot holding at or above 135 degrees.

The inspector observed several chemical spray bottles with liquid in them in the kitchen and bar areas without identifying labels. The manager labeled bottles for sanitizer, degreaser, water and window cleaner.

Roots Eatery

The inspector observed steaks held in plastic, reduced-oxygen packaging in the walk-in cooler and in a pot of water. The internal temperature of the steaks was 117 degrees; water temperature was 122 degrees. Foods for hot holding should be maintained at or above 135 degrees. The manager stated they were using the ROP process for steaks and was notified the process requires an approved variance and instructed to immediately stop the use of ROP. The manager was notified that ROP steaks were embargoed and all steaks were voluntarily discarded.

Tacos N’ More

Inspector observed open containers of the following being held in the walk-in, reach-in and display cooler with expired date marks: cooked beef, cooked vegetables, green salsa, cooked vegetables and mild salsa. Manager voluntarily discarded items and was asked to monitor date marks daily not to exceed seven days, including the make date.

[No violations found]
• Circle K, 41433 W. Honeycutt Road
• Circle K Made to Go, Honeycutt Road
• Brooklyn Boys
• Fry’s Marketplace Murray Cheese
• Fry’s Marketplace Sushi
• Helen’s Kitchen
• Province Clubhouse
• Raceway Bar & Grill
• Rob’s Convenience
• QuikTrip

SATISFACTORY
[Violations corrected during inspection]

• Cilantro’s Mexican Cocina
• The Duke at Rancho El Dorado
• Gyro Grill
• Native Grill & Wings
• Roots Eatery
• Tacos N’ More

NEEDS IMPROVEMENT
[Critical items noted during inspection cannot be corrected immediately requiring follow-up inspection]

None

UNACCEPTABLE
[Gross, unsanitary conditions necessitating the discontinuation of service]

None

This item appears in the July issue of InMaricopa magazine.

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