Inspection Report

Business Name
Cornish Pasty Co

Business Address
960 W UNIVERSITY DR TEMPE AZ 85281

Permit Number
FD-08775

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/14/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 available soap at the hand wash station in the pasty baking line. Also observed a bottle and a spoon stored in the sink basin of the bar hand washing station. Discussed with person in charge (PIC) 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 and will ensure the hand wash sinks are used for hand washing only. 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: Observed the main walk-in and the 3 door reach-in on the cook line at an internal temperature of 48*F measured with a min/max thermometer. Per person in charge (PIC) some TCS items were delivered in the morning less than 4 hours and some items were made less than 4 hours prior to the inspection. Some TCS items were in the unit from the previous evening. Discussed with PIC 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 and delivered less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Those items from the walk-in were raw meats, milk, butter, several TCS sauces, and caramelized onion. Those items from the 3 door reach-in were assorted pasties. Per PIC the temperature of the unit was checked earlier when they arrived and the unit was 32* and the temperature of the pasties at 41*F were also taken less than 4 hours prior to inspection. All TCS foods improperly cold held for more than 4 hours were embargoed and discarded by PIC at time of inspection. The embargoed items are cooked wings, scotch eggs, leak soup, eggs, carne, red potato, lamb w/ mint pasty, pilgrim pasty, shepard pie pasty, Cajun with chicken and ham pasty, vindaloo pasty, spanco pasty, and Guinness stew pasty. Corrective Action: Corrected at time of inspection. 3rd 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 main walk-in and the 3 door reach-in on the cook line at an internal temperature of 48*F measured with a min/max thermometer. Discussed with PIC Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair both cold holding equipment such that it maintains TCS foods at 41°F or below. Facility does have another walk-in and other reach ins to utilize until the units are fixed. Corrective Action: Correct prior to re-inspection 8-24-26 2nd Consecutive Violation

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed large plastic single use containers with worn labels storing different foods. Discussed with PIC Single-use food containers are intended for single-use and are not to be re-used for storage of food. Replace with food grade containers or line the single use buckets with a disposable food grade bag to prevent the foods, sauces or seasonings from directly touching the container. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) all single use buckets used for chemicals shall have labels. 2) Verified with PIC email was received and confirmed class. 3) Reinspection for both units 8-24-26

"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.