Inspection Report
Nature's Purpose
1522 W TODD DR TEMPE AZ 85283
FD-23-01911
Food Establishment - Food Production
Food Routine Inspection
7/30/2025
A
0
Completed
Violations
Violation #: 45
Description: Single-Use/Single-Service Articles; Properly Stored, Used
Comments:
4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed several single use containers of seasonings holding product that does not match the original label. Some labels are covered with tape stating what the new product is. Discussed with person in charge (PIC) single-use food containers are intended for single-use and may not be re-used for storage of food. Discussed with PIC to get reusable food safe containers. Corrective Action: Correct prior to next routine inspection.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed on industrial can opener a dull piercing blade that is creating metal shavings found on the gear parts. Discussed with PIC to sharpen or replace the dull piercing blade frequent enough to prevent small metal shavings that can fall into the food product. 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. Corrective Action: Correct prior to next routine inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed a small leak from the Atmospheric Vaccuum Breaker (AVB) at the mopsink in the dish area. Discussed with PIC all plumbing shall be maintained in good repair and the AVB shall be tested/serviced by a backflow prevention specialist. If it cannot be tested, it may need to be replaced. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Of Note: Discussed with PIC A) 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5)
Approximate Weight; 6) In English. B) Hand wash sinks shall be maintained as accesible at all times. C) Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe.
"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.
| 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.