Inspection Report
4 Sons Food Store
1446 E CHANDLER BLVD PHOENIX AZ 85048
FD-05598
Food Establishment - Retail Food
Food Routine Inspection
9/22/2026
Not Participating
1
Re-inspection required
Violations
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.
Addl Notes: ***** 2nd Consecutive Violation ***** In the walk in cooler, observed milks between 45*F and 50*F. Temperatures were taken from various prepackaged milks from various areas of the cooler and shelving. All milks had been in the walk in cooler for over 4 hours. Unit was holding at 47.1*F on the inspectors min/max thermometer after 10 minutes in the cooler. Milks were embargoed. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.
Violation #: 33
Repeat Violation
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: ***** 2nd Consecutive Violation ***** At time of inspection, the walk in cooler was holding at 47.1*F. Unit was currently being used for TCS foods (Milk). All TCS foods temped were above 41*F. All cold holding equipment used for TCS foods must maintain at or below 41*F to ensure the foods remain in proper temperature. Inspector will re-inspect to ensure the cooler is repaired prior to using it for TCS foods. Reinspection is scheduled for October 2nd. Corrective Action: Correct prior to re-inspection.
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: In the walk in freezer, Ice bags were not visibly labeled with the store of packaging. The bags have each store on there and the store's SOP is required to mark the bags with a sharpie to indicate which store it came from. However, the sharpie is worn off of each bag. Discussed other methods of labeling that are more permanent and won't deteriorate. Corrective Action: Correct prior to next routine 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 the shelving in the back reach in cooler having heavy rust and chipping. In order to prevent contamination from rust or chipped paint, these shelves should be repaired or replaced. Corrective Action: Correct prior to next routine inspection.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: At time of inspection, establishment did not have any chlorine test strips. The only test strips available were for iodine. Establishment does not use iodine. A testing device must be available for all sanitizing solutions. Please obtain test strips prior to reinspection on October 1st. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: ***** 3rd Consecutive Violation ***** In the back soda BIB area, observed soda syrup and residue accumulation on the walls and floors. By the soda BIBs, there is organic matter accumulating in the drain. Please have these areas cleaned and cleaned more frequently to prevent the accumulation of residues and other soils. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
Predefined Comment: No County legal action will result from this inspection.
Reinspection for the test strips and walk in cooler is scheduled for October 2nd.
"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.
| 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.