Inspection Report

Business Name
Xtreme Bean

Business Address
1707 E SOUTHERN AVE TEMPE AZ 85282

Permit Number
FD-07144

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/6/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no hand towels available at the hand sink near the egg cooking station. Employee stated that they do not use the sink for hand washing, instead they use the hand sink more than 25 feet away and around a corner. Informed employee and PIC that this sink needs to be used as a hand washing sink due to the distance of the other sink. Informed PIC that all hand sinks must be supplied with hand drying provisions at all times. PIC provided hand towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed a box of raw shell eggs stored in the hand sink near the egg cooking station. Observed coffee grounds in the hand sink in the ware washing area. Discussed with PIC that hand sinks must only be used for hand washing. Eggs were removed from the sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no soap available at the hand sink near the egg cooking station. Employee informed that this sink is not used for hand washing, one around the corner is used. Informed PIC and employee that this sink must be used as a hand sink due to the distance being too far to use the other sink. Informed PIC that all hand sinks must be supplied with soap at all times. PIC provided soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 high temperature dishwasher actively washing dishes with a sanitizing cycle max temperature of 156*F, measured using min/max thermometer. Observed quat hooked up to the machine measuring 0 ppm quat. After running the machine multiple times, the maximum sanitizing cycle temperature was 163.2 *F, measured using min/max. Discussed with PIC running the dishwasher with an accurate high temperature registering device for a few cycles before loading in dishes to ensure that food contact surfaces are being properly sanitized. Discussed with PIC that quat is not typically used for warewashing machines as a sanitizer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

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: Observed sliced ham, sliced cheddar cheese, sliced pepper jack, bacon, pesto, butter, and spinach with internal temperatures ranging 48*F-62*F stored in the prep table. The ambient air temperature of the unit was 57.2*F, measured using min/max thermometer. PIC stated that everything except the pesto and spinach had been in the unit since six hours prior to inspection. PIC stated that the pesto and spinach had been in the unit for about an hour prior. PIC placed the spinach and pesto in the walk-in to cool down to 41*F at time of inspection. PIC discarded all items placed over 4 hours prior. Food was embargoed. Discussed with PIC that the unit cannot be used to store TCS foods until it is capable of holding them at 41*F or below. PIC agreed to not use the machine to store TCS foods until the unit is fixed. Discussed with PIC recommendation to store TCS foods directly in pans to allow for improved cold holding instead of maintaining in jars. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Repeat Violation

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a can of Raid Ant and Roach Killer stored in the ware washing room. Informed PIC that they cannot store pest chemicals onsite and if pest control is needed it must be applied by a certified applicator. PIC discarded the can at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Violation #: 33

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: Observed the prep table unit holding TCS foods at 48*F-62*F. The ambient temperature of the unit was 57.2*F, measured using min/max. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 10/13/2025.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-203.12 - Priority Foundation: Temperature Measuring Devices, Ambient Air and Water- Accuracy Addl Notes: Observed the establishment's maximum temperature registering device off by 16*F. Upon running through the ware washing machine the establishment's thermometer read 142.8*F and inspector's thermometer read 156.0*F. Informed PIC that an accurate maximum temperature registering device is required to be obtained prior to reinspection on 10/16/2025. Food temperature measuring devices and water temperature measuring devices on ware washing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ᵒC or 2ᵒF in the intended range of use. Corrective Action: Correct prior to re-inspection on 10/16/2025.

Comments/Details

No County legal action will result from this inspection.
Establishment does not possess a three-compartment sink onsite. Discussed with PIC that if violations for the mechanical ware washing machine are observed, the establishment may be required to install a three-compartment sink.

"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.