Inspection Report

Business Name
Abrazo

Business Address
1930 E THOMAS RD PHOENIX AZ 85016

Permit Number
FD-17366

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
3/25/2026

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: Documentation. 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: -- In walk-in refrigerator, observed hamburger patties and chicken partially cooked. The items were not labeled/marked as undercooked. Unable to review a written policy on the facilities non-continuous cooking procedures. Reviewed MCESD requirements for non-continuous cooking: partial cooking of raw animal proteins requires prior approval of written procedures by department. The written procedures for non-continuous cooking shall: o Have obtained prior approval from the regulatory authority; o Be maintained in the food establishment and are available to the regulatory authority upon request; o Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; o Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; o Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. Create a noncontinuous cooking policy and provide to the department within 10-days. Corrective Action: Correct prior to re-inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

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: -- In warming cabinet, observed double panned sweet potatoes with an internal temperature of 123°F-131°F using probing themometer. All other TCS items holding at 135°F or above. At patient line, observed tomato soup holding at 131°F. Water observed in well also holding at 131°F using probing thermometer. The person in charge (PIC) stated the items were prepared and place in units approximately 1 hour prior the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: -- Steam table well holding tomato soup on patient line measured at 131°F using probing thermometer. See violation above. At the time of inspection, and employee added additional water on steam table and adjusted the temperature. Verified unit able to maintain TCS foods at 135°F at the time of inspection. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Reminders/Discussions: Ready-to-eat fruits with edible skins such as apples, pears, peaches, and plums offered for consumer self-service should be prewrapped/prepackaged to prevent contamination. (FDA Food Code Section 3-306.11)

***A re-inspection will be conducted within 10 days for: #18 Code: 3-401.14 - non-continuous cooking for raw animal foods.

"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.