Inspection Report

Business Name
Avista

Business Address
350 E EVA ST PHOENIX AZ 85020

Permit Number
FD-22980

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
8/18/2026

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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: 2ND CONSECUTIVE VIOLATION Observed no paper towels available at the handwashing sink for the employee restroom near the exit door of the kitchen. According to PIC, the employee restroom is no longer used. The toilet and handwashing sink both available and operational during the inspection. Discussed the importance of handwashing and double handwashing after using the restroom. Employees are required to wash hands after using the restroom and once again in the kitchen. PIC provided paper towels. Facilities must be maintained in a condition that promotes handwashing. Hand washing sinks must always be stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: 2ND CONSECUTIVE VIOLATION Observed no hand soap available at the handwashing sink for the employee restroom near the exit door of the kitchen. According to PIC, the employee restroom is no longer used. The toilet and handwashing sink both available and operational during the inspection. Discussed the importance of handwashing and double handwashing after using the restroom. Employees are required to wash hands after using the restroom and once again in the kitchen. PIC provided hand soap. Facilities must be maintained in a condition that promotes handwashing. Hand washing sinks must always be stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of 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: Observed cooked chicken cordon bleu, cooked ground beef, cooked diced potatoes, and pureed TCS foods plated and hot holding in two heated cabinets with internal temperatures of 112-132F, probe thermometer, verified by PIC. According to PIC, the heated cabinets are used to hot hold the meals for memory care residents and the TCS foods were cooked/heated to 165 and placed into the cabinets 30-60 minutes prior to inspection. One of the heated cabinets will be transferred to memory care around 11:45 am (75 minutes after inspection start) and held until the residents are served. Discussed the importance of preventing TCS foods from being held in the Danger Zone 41-135F and maintaining hot foods at 135F or more. PIC will ensure that TCS foods are heated to the proper temperature and that the cabinet has also been fully heated prior to placing the food into the cabinet for hot holding. PIC reheated the foods to 165F. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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: Observed an open package of hot dogs in the cook-line reach-in dated 8/10 (2 days expired) and an open container of cottage cheese with an open date of 7/29 (14 days expired) in the server's refrigerator. PIC discarded the hot dogs and cottage cheese, see embargo form. 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, and while the food is under the control of the food establishment. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the date of day one (6+1) determines the discard date. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed soil and debris accumulations on the floor and wall under the beverage counter in the server's area. According to PIC, the juice machine and bibs are being removed later in the day. The kitchen staff will move the table/counter in order to do a deep cleaning of the floors and walls. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Calibrated thermometer. The establishment received raw shell eggs from the supplier in error. When serving a highly susceptible population, raw shell eggs can be used for hard-boiling, fully cooking eggs that are not combined, and for baking goods such as cakes and muffins. Pasteurized eggs MUST be used for any egg or as an ingredient of a food that will be served undercooked, and eggs that are combined. Discussed the hazards of serving raw shell eggs to a HSP.

"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.