Maricopa County, AZ

Circle K

Permit ID: FD-03100

Permit Type: E & D

4403 E Van Buren St Phoenix 85008

*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.
Grade
Priority Violation *
Cutting Edge Participant
Violation
ID

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
Priority Foundation-2-301.15, Pf: Where to Wash... Observed employee washing hands in 3 compartment sink, instructed employee to only wash hands in handwashing sink. Please ensure handwashing is only performed in handwashing sinks.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability... No handsoap available at handsink near soda fountain, had employee refill dispenser. Please ensure all handsinks are stocked with handsoap at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision... No hand towels available at handsink near soda fountain, had employee restock dispenser. Please ensure all handsinks are fully stocked with hand drying provisions at all times. Core-6-301.13, C: Handwashing Aids and Devices, Use Restrictions... Soap dispenser for handsink in back is located above the 3 compartment sink rather than near the handsink. Please ensure handwashing aide are installed at handsinks and not for any other sinks.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding... Egg rolls in hotdog roller measured 110-120 degrees F internally, person in charge stated that they were put on 35-40 minutes prior and they were done. Had person in charge set roller to "heat" (180 degrees F) rather than "hole (150 degrees F) until items reached 165 degrees F. Please ensure time/temperature controlled for safety foods are held at no less than 135 degrees F to prevent bacteria growth.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices... Establishment uses quat sanitizer and only have chlorine test strips available, person in charge said that they had ordered more but were sent the wrong type. Person in charge also stated that they have not been using sanitizer for 4 days while waiting for the correct strips to arrive, left operator with enough test strips to last until new ones arrive. Please ensure quaternary ammonium test strips are available at all times for testing sanitizer concentrations.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 1 Priority, 4 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Discussed keeping a copy of food safety manager certification in store at all times.


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.
Quick Search