Inspection Report

Business Name
Fellowship

Business Address
35 W BROWN RD MESA AZ 85201

Permit Number
FD-07996

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
5/19/2026

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: *SECOND CONSECUTIVE VIOLATION* Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. Employee in the cookline area handed a raw hamburger patty; then changed gloves and went to handle clean plates, spring mix , and strawberries without washing hands. The PIC asked the employees to wash hands when changing tasks and stated all employees would be trained on proper handwashing. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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: Employee in the cookline area handled a cooked food item off of the griddle/grill area to plate for a resident order with bare hand. Same employee handled a tortilla for resident order with bare hand. *(Employee was wearing a glove on one hand only and was handing food items with the non-gloved hand.) The PIC stated that the employee would be instructed to wear gloves on both hands when handling ready to eat food items. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods. Corrective Action: Corrected at time of inspection.

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

PRIORITY VIOLATION-3-401.11 - Priority: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking.

Addl Notes: Two separate tilapia filets cooked to 137F and 139F. The employee relocated the tilapia back to the griddle to fully cook to 145F. Predefined Comment: All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

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: *SECOND CONSECUTIVE VIOLATION* Cream cheese, turkey, cut tomatoes, multiple cut lettuce items, multiple chicken items, cooked pasta, cut melon, shrimp, cottage cheese, franks, and hamburger patties-47-55F in the make line/reach in cooler unit and on a prep counter in the cookline/prep area. Employee stated that all items with the exception of the melon had been in the unit or on the counter for less than 2 hours and relocated to the walk in cooler. Employee stated that the melon had been in the unit for an extended amount of time and discarded-see embargo form. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: At 5ºC (41ºF) or less. Corrective Action: Corrected at time of inspection. *Ambient temperature of make line/reach in cooler in the cookline area was 50-51F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has sufficient refrigeration.

Comments/Details

Provided the PIC with when to wash hands handout.
Predefined Comment: No County legal action will result from this inspection.

"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.