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*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Priority Violation *
Cutting Edge Participant
Violation Description
Violation Comments
Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash----Observed PIC at the time of the inspection with gloves on accept money from cashier, split the bills in the safe, remove gloves, then proceed to re-glove up without washing his hands. PIC then used new set of gloves to touch RTE cooked hamburger patties at the time of the inspection. Requested PIC to toss out hamburger patties and rewash hands thoroughly. Please wash hands prior to gloving up when glove contamination occurs, or when there is a change of task. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure ---Observed 2 employees wash hands in handwashing sink from 7 to 10 seconds each. Requested employees to rewash hands thoroughly prior to jumping into cook line. Please follow proper handwashing procedures at the time.
Corrected At Time Of Inspection
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding ---Observed ambient temperature of reach in refrigerator unit at 50*F. The unit had uncooked chicken wings at 47*F. As per PIC item had been there since 3:00 pm. Temperature reading occurred at 5:00pm and items were moved to walk in cooler for rapid, cooling. Unit will not be used until fixed, establishment has alternative units for refrigeration. Maintain TCS food 41*f or below.
Corrected At Time Of Inspection
Plumbing installed; proper backflow devices
Priority Violation--5-205.15 (A), P –System Maintained in Good Repair--Observed a drain near fryer unit to have a slow draining process. After an hour of observation. The drain appeared to move only centimeters down with waste water. Employees were caught trying to scoop out at the time of the inspection, but were instructed to pour waste water back into drain to determine drain rate. Please maintain drainage system in good repair. A 24 hour re-inspection will occur for this violation.
Correct Prior To Reinspection
Inspection Comments

This inspection was done as a result of a citizen's complaint. Evidence was found to support the allegations made in the complaint. This establishment received a(n) D Grade and had 4 Priority, 0 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection A 24 hour re-inspection will occur for the violation requiring a re-inspection A pattern of non-compliance for foodborne illness risk factor violation # [ 49], [5-205.15] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action. *Discussed importance of fixing condensation line in walk in cooler to prevent leaking*


Priority violation is a 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 is a 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.

e.g.- 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 is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.

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