Inspection Report

Business Name
Circle K
Business Address
4801 E ELLIOT RD PHOENIX AZ 85044
Permit Number
FD-00315
Permit Type
Food Establishment - Retail Food
Inspection Purpose
Food Routine Inspection
Inspection Date
7/3/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

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 open grab and go case with and ambient air temperature of 52*F measured with a min/max thermometer. Several TCS items were measured at an internal temperature of 49*F to 63*F measured with a probing thermometer. Per person in charge (PIC) the items have been in the unit overnight. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Embargoed the TCS items and PIC voluntarily discarded at time of inspection. The embargoed TCS items: sausage egg burrito, beef bean burrito, beef burrito, steak jalapeno burrito, bean cheese burrito, sausage egg sandwich, chicken sandwich, beef cheese sandwich, rack rib sandwich, rice pudding, yogurt parfait, cheesecake, cookie dough, meat cheese tray, salami and pepperjack, salami and colby, Oh Snap! (hot pickles, pickles) Ham & turkey sandwich, triple play sandwich, turkey pepperoni sandwich, Italian style wrap, oven roasted turkey sandwich, tuna salad sandwich, chicken salad sandwich, egg salad sandwich. Discussed with PIC to utilize other adequate refrigeration until the grab and go black unit is maintaining at 41*F or less. Corrective Action: Corrected at time of inspection.

Violation #: 52

Repeat Violation

Description: Sewage and Waste Water Properly Disposed

Comments:

5-403.12 - Core: Other Liquid Wastes and Rainwater Addl Notes: Observed a frozen liquid on the ground below the fan in the walk-in freezer. Discussed with PIC to remove the frozen liquid and fix/replace/repair anything that is causing the liquid to buildup. Also observed ice bags stored on the ground. discussed with PIC all food shall be stored 6 inches off the ground. PIC relocated the bagged ice at the time of inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Comments/Details


No County legal action will 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.