Inspection Report

Business Name
McDonald's

Business Address
7515 W BELL RD PEORIA AZ 85382

Permit Number
FD-12991

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
8/18/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 22

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: American cheese, shredded lettuce, and shredded cheese observed with internal temperature of 49-50*F while being cold held inside the reach-in cooler near ice machine. Per PIC, the products above were relocated from a prep cooler that wasn't working proper earlier today. The prep cooler had an ambient temperature of 46*F at time of inspection. PIC marked the unit out of order and instructed staff not to use it until it can hold an ambient temperature below 41*F. All products mentioned above were prepared 3.5 hours prior to inspection and PIC relocated all products to freezer to rapidly cool. All products were later observed with internal temperatures of 42-40*F and dropping after 30minutes in the freezer. Advised PIC to always vent cooling containers to help facilitate rapid cooling. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Quat solution at the 3 compartment sink observed above 500ppm with dishes inside the solution. Chemical sanitizers may be toxic if not used in accordance to FDA food code requirement. Sanitizer was diluted to approved levels at time of inspection. Quat solution must be between 200-400ppm. Establishment had quat test strips available and easily accessible. PIC stated that they will submit a work order for the sanitizer dispenser. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed hand washing procedure and importance of wearing gloves for employee with nail polish or acrylic nails. Discussed Importance of ensuring hand sinks drain properly.

"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.