Inspection Report

Business Name
Circle K
Business Address
3149 E VAN BUREN ST PHOENIX AZ 85008
Permit Number
FD-00948
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
1/9/2026
Grade
B
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no hand sink present in the back room used for ware washing and the mop sink. The back room has a three-compartment sink that is used to wash, rinse, and sanitize food contact surfaces including tongs and rollers for hot dogs, tea dispensers, soda nozzles, spoons, and containers for toppings. The nearest hand sink is located in the employee rest room behind a closed door. The other hand sink is located outside of the back room through the lobby and behind the counter, which is sealed off from the lobby by a coded gate. PIC stated that they do not know if there was a hand sink in the back room or when it may have been removed. Informed PIC that it is required to have a hand sink within 25 feet and in direct line of sight of the ware washing area. Informed PIC that a hand sink needs to be installed by re-inspection on 01/12/2026. Informed PIC that food production and ware washing need to be ceased until a hand sink is installed, including hot dog rollers and toppings. PIC agreed to stop serving food and ware washing until the hand sink is installed. PIC discarded the hot dogs heating up for the rollers at time of inspection. Hand sinks must be located to allow convenient use by employee’s in food prep, food dispensing, warewashing areas, and in or immediately adjacent to toilet rooms. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 01/12/2026.

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.