Inspection Report

Business Name
McDonald's

Business Address
16874 N 59TH AVE GLENDALE AZ 85306

Permit Number
FD-12987

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
8/11/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: -- Chlorine sanitizer undetectable on dishes in low temp sanitizing dishwasher. Reviewed chlorine concentration ppm requirements with the person in charge (PIC): must be between 50ppm-100ppm. The dishwasher was ran multiple times, and it consistently tested below the required concentration range. At the time of inspection, the PIC turned the dishwasher off and placed a "Do not use/Out of order" sign on dishwasher until repairs can be completed. The establishment has sufficient dishwashing space to use the 3-compartment sink for washing/rinsing/sanitizing dishes until repairs can be completed on dishwasher. Ensure employees are utilizing test strips to verify dishes are getting properly sanitized. 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: -- Final cooking temperature for multiple Hot ‘n Spicy McChicken patties measured between 129°F-136°F using probing thermometer. Reviewed final cooking temperature requirements for chicken/poultry with the PIC: minimum 165°F (instantaneous). At the time of inspection, the chicken patties were voluntarily discarded. An employee remade more chicken patties, and the final cooking temperature measured at 165°F minimum. Discussed with PIC ensuring employees are separating frozen pieces of raw animal products so that the items meet the minimum final cooking temperature requirements. 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.

Comments/Details

No County legal action will result from this inspection.
***Reviewed MCESD requirements for butter held in containers: containers must keep butter at a minimum of 41°F OR establishment must have Time as a Public Health Control Procedures and Documentation (TPHC). If using TPHC, butter must be discarded if not sold within 4 hours.

"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.