Inspection Report

Business Name
Food State Market
Business Address
3202 E BROADWAY RD PHOENIX AZ 85040
Permit Number
FD-01179
Permit Type
Food Establishment - Meat Market
Inspection Purpose
Food Routine Inspection
Inspection Date
7/31/2025
Grade
A
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: Observed damaged, stained and dusty Styrofoam meat packing trays stored atop mechanical equipment next to the band saw. Per PIC, the trays are being used to packaged the deli meat processed on-site. No packaging took place at time of inspection. Single-use food containers are intended for single-use and may not be re-used for storage of food. Single-use articles must be stored in such a way where they are not exposed to splash, dust, or other contamination. Discussed maintaining Styrofoam meat packing trays in their original plastic bags until use with PIC. Also discussed discarding all damaged or soiled trays to prevent contamination at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed a collection of black spotted residue forming in clumps directly atop meat products along the wooden ceiling and shelving of the walk-in cooler in the back storage area. Discussed cleaning frequency with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken sliding door of meat case being closed with a piece of carboard. Repairs for the door have been pending for at least 2 years. Also observed missing FRP tile and a large hole beneath the utility sink directly outside the meat storage walk-in. Also observed wall damage and the baseboard in restroom coming off wall. Also observed caulking around utility sink to be missing, cracked or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Repair/Re-seal so that areas are smooth, easily cleanable, and constructed from non-absorbent material to prevent water seepage conditions. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Of Note: Discussed proper storage of personal food with PIC.

Report printed for PIC.

"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.