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
11/20/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

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: 4TH 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 #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 the handwashing sink to be inaccessible. Dishes and a tube of raw ground beef was inside of the sink basin blocking accessibility to washing hands. Inspector placed the dishes into the 3-compartment sink and PIC discarded the raw ground beef, see violation #22. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed a head of lettuce, several raw bell peppers, and a raw onion to be rotting, covered in a slimy substance, and a brown liquid in the storage bag with the raw produce. PIC discarded the decaying lettuce, bell peppers and onion, see embargo form. Discussed discarding food that is not in good condition. All food must be in good condition, safe, and unadulterated. Corrective Action: Corrected at time of 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 packages of thawed raw sausage patties, raw beef, and unpackaged flats and bowls of raw shell eggs stored directly over and in contact with ready-to eat foods such as open packages of deli meat, an unpackaged ham roast, and raw produce, in the refrigerator. PIC rearranged the refrigerator so that all raw proteins are stored under ready to eat foods. Reviewed the Food Storage chart on the refrigerator door. Ready to eat foods should be above and separated from other foods that require cooking such as raw sausage patties (155F final cooking temp). Separating different types of raw animal foods from one another during storage, preparation, holding and display will prevent cross-contamination from one to the other. The required separation is based on a succession of cooking temperatures. 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 a tube of raw ground beef that was thawed overnight in the handwashing sink, according to PIC, with an internal temperature of 77F, probe thermometer, verified by PIC. PIC discarded the raw ground beef, 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 #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: 2ND CONSECUTIVE VIOLATION Observed 30+ live roaches (adult and juvenile) on the walls, ceiling, in cabinets, drawers and on the floor in the kitchen. Observed what appeared to be roach feces and dead roaches on the poster at the handwashing sink, on the wall and on wall-mounted items such as soap dispensers, paper towel holders, ledges, etc. Several traps in the kitchen observed to be completely full of dead roaches. According to PIC, a pest control company applied a treatment the week prior to inspection. Discussed pest harborage conditions such as unprotected outer openings (doors and windows), pooling water and soil/debris (see violation #55). PIC will remove/repair harborage conditions. Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: 2ND CONSECUTIVE Observed soil accumulations and debris on the walls and floors throughout the kitchen. Observed soil and food debris inside of the cabinets and drawers. Discussed performing a deep cleaning of the physical facilities. Maintaining the physical facilities in good repair will help to prevent soil accumulation, pathogen growth and pest harborage. See violation #38. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Re-inspection 12/1/2025 for violation #38. Printed and emailed the inspection report.
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.