Circle K
Permit ID: FD-00316
Permit Type: E & D
4801 E Elliot Rd Phoenix 85044
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding - Pork and Vegetable Egg Rolls, Pork Chile Verde Tornadoes, Cheesy Pepper Jack Tornadoes, Ranchero Steak and Cheese Tornadoes, each holding at 112-117 *F on hot rollers nearest soda fountains. PIC discarded the listed items and contacted maintenance for repairs to the hot rollers. Hot rollers nearest soda fountains shall not be used until repair/replacement has been made and proven to hold foods at 135*F or above.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding - Packaged sandwiches with lunch meats, packaged breakfast sandwiches with egg and sausage, packaged burritos with sausage, cheese, and egg held in display cooler at 44-52*F. PIC discarded the listed items and will not use cooler until repair/replacement has been made. Cold held foods shall be kept at 41*F or below.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Quat sanitizer in spray bottle used to clean food contact surfaces found at over 500 ppm. PIC diluted solution with water until 400 ppm (maximum acceptable level). Quat based sanitizers used to clean food contact surfaces shall be at 200-400 ppm.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices - No Quat test strips available at time of inspection. Provided PIC with Quat test strips. PIC will obtain more test strips to keep on hand. Sanitizer test strips shall always be kept in establishment to verify correct sanitizer levels.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # 19, 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. No County legal action will result from this inspection.
Definitions
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.
