Inspection Report

Business Name
Mercy Gilbert Medical Center
Business Address
3555 S VAL VISTA DR GILBERT AZ 85297
Permit Number
FD-10013
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
11/17/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

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: Observed several chicken breasts, with a final internal cooking temperature of 140-145F immediately after coming out of the oven and being placed into the serving dish. The chicken breasts were cooked from raw and calibrated probe thermometers of the cook, PIC, and inspector were used to take the final cooking temperatures. Cook placed the chicken back into the oven to reach a final cooking temperature of at least 165F. Discussed routinely verifying that the final cooking temperature of raw proteins is reached in order to destroy pathogens and prevent foodborne illness. 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 #: 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 several TCS food items such as tofu, roasted garlic, roasted bell peppers, and cooked quinoa cooling in tightly covered containers in the walk-in cooler. The TCS foods are placed into the salad bar in the cafeteria for lunch, under time as a control. Internal temperatures of 47-60 were observed and the foods were grilled/cooked 2 hours or less prior to inspection. Employee loosened the plastic wrap to allow airflow for the TCS foods to rapidly cool to 41F or less before being placed into the salad bar and under time as a control. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a large gap in between the door and frame of the cold well refrigerator in the patient cook area. PIC will replace the gasket for the doors and have the hinge adjusted if necessary to maintain a seal when the doors are closed. All equipment must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed the new label/date marking system and checking that the discard date is 7 days or less for all TCS foods. Discussed the storage of the half and half creamer in the coffee kiosk, which may be held under time as a control in the future.

"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.