Inspection Report

Business Name
Doctors Choice

Business Address
9101 E BROWN RD MESA AZ 85207

Permit Number
FD-13995

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
6/9/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: 2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed an open bag of raw bacon and foam cartons of raw shell eggs stored on the shelf directly above open ready to eat foods such as radishes, cucumbers, and tuna spread in the upright refrigerator. PIC placed the raw bacon and shell eggs below all ready-to-eat foods. Reviewed food storage and cross-contamination. Ready to eat foods should be above and separated from other foods that require cooking such as raw eggs, which may contain Salmonella. Corrective Action: Corrected at time of inspection.

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: Observed an open container of beef gravy in the dry storage room and two cartons of raw shell eggs on a shelf across from the oven with internal temperatures of 79F, probe thermometer, verified by person in charge (PIC). According to PIC, the TCS food items were stored at room temperature for at least 4 hours. PIC voluntarily discarded the gravy and eggs, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: 2ND CONSECUTIVE VIOLATION Observed open containers of deli ham, cottage cheese, and house-made tuna spread, without date marks, in the upright reach-in refrigerator. PIC discarded the cottage cheese, see embargo form, and placed date marks on the other TCS foods. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. Based on a predictive growth curve modeling program for Listeria monocytogenes, ready-to-eat, time/temperature control for safety food may be kept at 41F, for a total of 7 days. Corrective Action: Corrected at time of inspection.

Comments/Details

Discussed the breakfast menu, which offers undercooked eggs (poached, fried). Raw shell eggs cannot be offered undercooked.

When serving an HSP (Highly Susceptible Population) only pasteurized eggs may be used, except when baking, hard-boiling and fully cooking eggs for a single order (not combined). Pasteurized eggs must also be used for recipes that contain undercooked eggs, such as hollandaise sauce.

Discussed the sinks in the kitchen. Handwashing must be performed at the handwashing sink. Food prep must only be done in the prep sink. Ware washing must only be done in the 3-compartment sink.

Please label and keep resident's personal food items separated.

Emailed the new owner packet.
No County legal action will result from this inspection.

"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.