Inspection Report

Business Name
Tempe Mission Palms Hotel

Business Address
60 E 5TH ST TEMPE AZ 85281

Permit Number
FD-02538

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/2/2026

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed dried white and black buildup of organic matter on the blade of the industrial can opener. Also observed small metal shavings on the gear behind the blade. Discussed with PIC the blade needs to be cleaned and stored away as clean to sight and touch. Also discussed the metal shavings come from a dull blade and shall be sharpened or replaced. PIC cleaned the industrial can opener at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: Documentation. 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/4616/25575/AMC-Toolbox---Cooking. Addl Notes: Observed facility was approved for non continuous cooking for meat proteins: beef/lamb, chicken, fish and pork. Observed in the walk-in refrigerator to have 4 different sheet trays with temperatures of 67*F, 80*F and 110*F. Per person in charge (PIC) there were different batches and only 1 batch had completed the first 2 hour mark and had been documented. There was also non continuously cooked chicken with an internal temperature of 41*F properly stored in the walk-in. Per PIC the chicken was made over the weekend. The documentation does not state any information of when the chicken was cooked. Discussed with PIC each stage of the cooking process will be recorded and available upon request. Also discussed with PIC to label the proteins to express they are non-continuously cooked. PIC started to update the log sheet at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed in one of the dish areas to have a bucket that is full and overflowing under the garbage disposal attached to the dishwasher. A liquid with food debris was all over the floor in the dish area. Also observed plastic wrap used as a rope to hoist up the sprayer arm. Discussed with PIC All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Per facilities the part to fix the disposal was ordered and just waiting on delivery. Discussed with PIC to not utilize this area with the disposal, move to using the available three compartment sink or use the other adequate high temperature dishwasher. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) ice buckets shall be stored upside down on a smooth and cleanable surface in between uses. 2) Professional bug zapping equipment shall not be stored above clean lines, single use items, foods, equipment or food contact surfaces.

"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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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