Inspection Report

Business Name
Circle K
Business Address
5060 E WARNER RD PHOENIX AZ 85044
Permit Number
FD-00313
Permit Type
Food Establishment - Retail Food
Inspection Purpose
Food Routine Inspection
Inspection Date
7/18/2025
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed in dairy and juice cooler cold holding unit with ambient air temperature of the unit was 56*F measured with a min/max thermometer. Observed several TCS items with the internal temperature of 55*F to 60*F measured with probing thermometer. Per person in charge (PIC) the TCS items were in the unit for more than 4 hours. Embargoed the TCS items and PIC discarded. TCS items discarded are: Naked Juice (strawberry banana and green machine), Shamrock 12oz and quart, (whole milk, 2%, cookies and cream, strawberry, and chocolate milk), Shamrock Protein (chocolate, strawberry and vanilla), half & half, vanilla delight creamer, butter, and raw bacon. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41*F or below. Egg not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45*F or below. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed in dairy and juice cooler cold holding unit with ambient air temperature of the unit at 56*F measured with a min/max thermometer. Also observed in separate freezer unit ambient temperature measured with a min max thermometer at 13*F. The TCS items in the freezer such as Drumsticks, ice cream, ice cream candy bars and ice cream sandwiches were all soft and squishy to the touch. Discussed with PIC the frozen foods shall stay frozen. Discussed with PIC the diary and juice unit cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Also discussed the freezer unit shall maintain TCS items frozen and no adulteration observed at the time of inspection. PIC relocated soft and squishy TCS items to freezer in back facility. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below and repair freezer to ensure frozen foods stay frozen. Corrective Action: Correct prior to re-inspection 8-1-25

Comments/Details


Due to the violations noted on this inspection report, County legal action may result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.