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Circle K Store No 71410/05194

Permit ID: FD-05270

Permit Type: E & D

12042 N 32nd St Phoenix 85028

*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
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance... Handsink in back was not operational during inspection, person in charge (PIC) called in a service order at time and handsink was repaired. Please ensure all handsinks are operational and available at all times.
Corrected At Time Of Inspection
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding... Nacho cheese and chili in dispenser measured 115-119 degrees F when wrapped around probe thermometer. PIC was unsure of then unit had stopped working and disicarded open bags of chili and cheese. Please ensure all time/temperature controlled for safety (TCS) foods are maintained at 135 degrees F or above when hot holding.
Corrected At Time Of Inspection
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage... Sanitizer, degreaser, and other cleaning chemicals being stored on shelf above 3 compartment sink, had PIC move items to a safe location below the sink. Please ensure all hazardous chemicals are stored away from food and food contact surfaces to prevent any contamination. PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Bucket containing soda nozzles soaking in sanitizer near 3 compartment sink measured well over 500 ppm quaternary ammonium in solution. Had PIC pour out bucket and have nozzles washed, rinsed and sanitized correctly. Please ensure sanitizer solutions for food contact surfaces are maintained between 150 - 400 ppm to prevent chemical contamination.
Corrected At Time Of Inspection
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability... No hot water available in establishment at time of inspection, PIC made a service call and hot water was restored at time. Please ensure hot water is available in establishment at all times.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Discussed date marking, manual warewashing, warewashing frequency, and where to wash.


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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