Inspection Report

Business Name
Fellowship
Business Address
35 W BROWN RD MESA AZ 85201
Permit Number
FD-07995
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Re-Inspection
Inspection Date
6/6/2025
Grade
R
Priority Violation
1
Inspection Status
Re-Inspection Completed

Violations

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 24 sticks butter, 8 bags of mild cheddar cheese, w 2 bags of blu cheese, 7 bags of feta cheese, goat cheese, 5 containers of sour cream, raw beef tenderloin, 4 containers of cottage cheese, 3 goat cheese, 2 chipotle pesto, 3 demi glace de veau classic stock, lemon grass puree, greek yogurt, 3 cans crab meat, 2 butter whipped containers, 3 cooked hams, 3 cooked turkey breasts, canadian bacon, 2 salame, 2 prosciutto, 4 cooked roast beefs, 2 gallons milk, 8 diced potatoes, 7 heavy whipping cream, cooked mixed vegetables, cooked potatoes, precooked ribs, tomato cucumber salad, 4 bags chopped lettuce, three bean salad, 7 bags mashed potatoes, sliced onions, 3 bags diced onions, diced green onion, 3 boxes of raw gold canyon angus beef, and 6 boxes raw chicken breasts ranging from 46*F to 52*F in the walk-in. Ambient temperature was 50.5*F using min/max thermometer. PIC was not sure how long the food items were above 41*F and no temperature log was present. Discussed keeping a temperature log for all cold holding units with PIC. Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection - see embargo form. 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.

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 walk-in by the back door at 50.5*F using min/max thermometer. PIC discarded all TCS foods (see violation #22). Notified PIC and they put in a work order. Tech was able to fix the unit and was operating and below 41*F by the time the inspection was completed. Predefined Comment: 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: Corrected at time of inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: Upon re-inspection, all violations due for correction have been corrected.

"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.