Inspection Report

Business Name
Circle K

Business Address
3618 W BUCKEYE RD PHOENIX AZ 85009

Permit Number
FD-02694

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/5/2024

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

3-501.16(A)(2) and (B) , P: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding

Two reach in cold holding units were holding at 58.7 F. Measured internal temperature of diverse foods stored in these units to be between 58.8F- 61.7F. Food was stored in these units over 24 hours prior to this inspection and should be holding at 41F or below. Food was embargoed. Operator stated equipment will not be used until fixed. Maintenance was called during inspection and will be at location within 6 hours. Reviewed cold holding procedure for ready-to-eat potentially hazardous foods.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.18 , P: Ready-To-Eat Potentially Hazardous Food - Disposition

Observed mild amounts of mold in tomatoes used in deli meat sandwiches. Product was embargoed for cold holding violation. All foods must be checked periodically for signs of spoilage.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment

Two units used to hold cold sandwiches, burritos, hamburgers, and salads were holding at 58.7 F and 54.4 F. Product was embargoed for cold holding violation an operator stated units will not be used until fixed. Maintenance was called. Re-inspection within 10 days.

Correct By: Correct Within 10 Days

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 , C: Cleaning, Frequency and Restrictions

Observed heavy accumulation of moist debris in floor drain. Moisture and debris are attractants to pests and should be clean at a regular frequency.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 1 Core Violations on this inspection.
No County legal action will result from this inspection.
Re-inspection within 10 days.

EHS = Silvia De Andrade

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Award: Not Participating,Embargo Lbs: 65,Food Handler Cards: 10,Food Manager Licenses: 1,Number of Employees: 10,Signer: Guillermo Andrade

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"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.