Inspection Report

Business Name
Black Angus Restaurant

Business Address
7606 W BELL RD GLENDALE AZ 85308

Permit Number
FD-14849

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
6/17/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

No person on duty with a food manager certification. Person in charge to schedule exam for staff soon. SECOND CONSECUTIVE VIOLATION

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: Corrective Action: Correct prior to next routine inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

Prime rib in hot holding unit with an internal temperature of 120-125*F. Door unable to properly latch close, leaving the door ajar even after closing. Unit set to 160*F but holding an ambient temperature of 130*F. Person in charge placed work order and to continue to monitor ambient temperatures. Prime rib placed in oven to reheat to 145*F.

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Observed ribs and prime rib in reach in refrigerator near grill with an internal temperature of 45-50*F. Person in charge stated foods were at 41*F within 3 hours of inspection, and placed in walk-in refrigerator for quick cooling. Foods reached an internal temperature of 37*F within one hour. Prime rib voluntarily discarded on own accord.

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: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 47

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

Comments:

Reach in refrigerator near grill with an ambient temperature of 41.5*F used to cool foods. Hot holding unit unable to keep door closed, causing unit to be unable to maintain minimum hot holding temperatures. Person in charge placed work order, instructed employees to avoid cooling foods in unit, and will continue to monitor door on hot box and temperatures.

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

-- Observed multiple areas in floors, walls, and ceilings in disrepair at the time of inspection:

• There are damaged and missing floor tiles observed throughout the kitchen

• Hand sink near dish area is starting to detach from wall,

• Damaged grout in floor tiles.

Floors, walls, ceilings, and attached equipment must be maintained in good repair. Corrective Action: Correct prior to

next routine inspection. SECOND CONSECUTIVE VIOLATION

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

-- Multiple areas in kitchen observed with ceiling light bulbs exposed without protective shield or guard. Reviewed

MCESD requirements: To protect food and equipment from contamination, light bulbs must be shielded, coated, or

otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or where

unwrapped single-service/single-use articles are stored. Corrective Action: Correct prior to next routine inspection. SECOND CONSECUTIVE VIOLLATION

6-202.11 - Core: Light Bulbs, Protective Shielding

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed establishment procedures regarding: date marking, coverings for food protection, ice baths

"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.