Inspection Report

Business Name
Eurest

Business Address
1825 E BUCKEYE RD PHOENIX AZ 85034

Permit Number
FD-08284

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/10/2026

Grade
C

Priority Violation
2

Inspection Status
Completed

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: Observed shredded cheese, lettuce, spinach, tomatoes, tuna salad, potato salad, cooked chicken, and other items on the cold holding lines with internal temperatures ranging 45*F-52*F. PIC stated that the items were placed on the line about an hour prior to inspection. PIC stated that all items on the hot and cold lines are discarded at the end of lunch, which runs three hours. Discussed time as a control for the items on the cold bar with PIC. PIC agreed to use time as a control for the cold and hot bar items. PIC wrote the required procedure documentation at time of inspection. 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. ***** 2nd Consecutive Violation *****

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 chicken breast, sliced tomatoes, and chicken wings cooling with plastic wrap over the tops of the containers. PIC stated that these foods were cooked/prepped an hour prior. The chicken wings were cooling in a deep plastic bucket. Discussed with PIC that all TCS foods cooling need to be cooled uncovered and in containers less than 4 inches. PIC removed the plastic wrap from the tops of the containers. Observed the chicken breasts cooling covered at the bottom of a reach in unit. Informed PIC that cooling products must also be placed on top shelves to allow for more airflow to facilitate proper cooling. On cold line: Cooked squash, cooked chicken, and tuna salad with internal temperatures ranging 44*F-52*F. PIC stated that the squash and chicken were recently cooked and pulled from the batch that had been cooling. PIC stated that the tuna salad was prepared at room temperature before being placed in the unit. Discussed with PIC that items need to be cooled down to 41*F before being placed in a prep table/cold service unit. Discussed that TCS items prepped at room temperature must be cooled down to 41*F before being placed in a unit. PIC moved these items to finish cooling at time of inspection. Provided cooling guidance via email in English and Spanish. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed the drainpipe form the dish machine fallen below the top of the floor drain. Informed PIC that an airgap of at least one inch is required to be between the outlet of the pipe and the top of the floor drain. Observed the right compartment of the prep sink with a large hole in the basin where the garbage disposal used to be. PIC stated that the disposal was removed and since then the sink is out of use, but a bucket is placed below for any possible water leaking. Informed PIC that the sink needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-5-205.12 (A) - Priority: Prohibiting a Cross Connection; Drinking Lines

Addl Notes: Observed chemical dispenser hooked up directly to the mop sink faucet, downstream from the backflow (AVB). Informed PIC that chemical dispensers are not approved for continuous installation downstream from a backflow device. Observed alternate water spigot on the wall and instructed PIC that use the spigot for the chemical dispenser. Chemical dispenser was removed from the mop sink at time of inspection. Attachment is stripped and will need to be replaced before it is able to be attached to the spigot. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
1. Discussed test strip requirements with PIC. 2. Discussed thermometer requirements for high temp dishwasher. 3. Discussed monitoring refrigeration equipment to ensure food does not become contaminated.

"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.