The Tennessee Grill

Inspector notes: Observed reduced oxygen packaging (ROP) of cooked Italian sausage in the freezer with no date mark. Per employee, ROP Italian sausage made in house was made 4 days prior to time of inspection. Also observed ROP tri tip heating in sous vide process and tri tip cooked the previous day using sous vide process in ROP packaging from cooking the previous day per PIC. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Instructed PIC to cut open cooked Italian sausage in ROP packaging and discontinue the sous vide cooking process until HACCP plan is created and approved by department

Inspector notes: Observed house made coleslaw with TCS cut cabbage and house made potato salad with no date marking at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Per employee, both RTE/TCS food items were prepared 2 days prior to inspection date and was instructed to properly date marked at the time of inspection

Inspector notes: Observed fish label stating to remove from packaging immediately after thawing still in its ROP package thawed at the time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Consecutive repeat: 4th

Inspector notes: Observed no test strips for the 3 compartment sink using quat sanitizer or chlorine dishwashers. Test strips are required for any sanitizers used with food contact surfaces. Provide quat and chlorine sanitizer test strips prior to re-inspection on 6/2/25

Inspector notes: Establishment has a HACCP plan for sous vide but was not able to provide the document at time of inspection. Please ensure HACCP plan documentation is available for review

Inspector notes: Observed ribs being thawed with low water pressure, without enough velocity to float off loose particles. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Water must have sufficient velocity to float off loose particles. Employee was instructed to turn up the water coming from the faucet

Inspector notes: Observed raw steak and hamburger being stored on shelf above cooked chili, smoked turkey, and shredded cheese in walk-in cooler. Raw product was moved to bottom shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items

Inspector notes: Establishment has a HACCP plan for sous vide but was not able to provide the document at time of inspection. Please ensure HACCP plan documentation is available for review

Inspector notes: Observed thawed vacuum sealed packages of salmon in cooler drawer at time of inspection. Please ensure fish products are removed from vacuum packaging prior to thawing