Inspection Report

Business Name
Fry's Food Stores
Business Address
15510 W BELL RD SURPRISE AZ 85374
Permit Number
FD-05050
Permit Type
Food Establishment - Meat Market
Inspection Purpose
Food Routine Inspection
Inspection Date
1/18/2026
Grade
B
Priority Violation
0
Inspection Status
Re-inspection required

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-202.18 (A) - Priority Foundation: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed a batch of roughly 15-20 live mussels located in the display case of the meat department without any corresponding shellstock tags. Per manager, the store hardly orders shell fish and will no longer be ordering them for this location. Attempted to find documentation in both the meat department and at the receiving desk with the manager, but was not able to find the tags. The establishment shall maintain the shellstock tags with the animals at all times. Instructed the manager to contact distributor and request copies of shellstock tags. The animals were moved from the display onto a metal display tray and placed on the top shelf of a storage rack inside the walk-in refrigerator and placed on a hold order. The establishment shall not move or sell any mussels from this batch until providing the appropriate documentation and receiving instructions from the department to resume selling. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Saturday January 31st.

Comments/Details


No County legal action will result from this inspection.
Discussed providing caulking to seal sections of cracked tiled cove base near the entrance of the meat department with the manager.

"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.