Inspection Report

Business Name
Mad Fresh Kitchen

Business Address
455 S 48TH ST TEMPE AZ 85281

Permit Number
FD-23-02914

Permit Type
Food Establishment - Food Catering

Inspection Purpose
Food Routine Inspection

Inspection Date
5/14/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

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 in the hot box by the entrance of the kitchen to be holding hotel pans of cooked chicken and several pans of cilantro rice at internal temperature of 125*F to 130*F Discussed with PIC Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC the items were placed in the unit within an hour of the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Repeat Violation

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed oven cleaner spray bottle stored with the trigger hanging off the clean dish rack facing clean dishes and above clean dishes. Also observed a container of dry eraser cleaner stored above a food prep area. Discussed with PIC Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Violation #: 45

Repeat Violation

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 facility reusing and storing previously used single use aluminum lids for disposable hotel pans throughout the facility. Discussed with PIC Single-use food containers are intended for single-use and may not be re-used for storage of food. PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection 2nd Consecutive Violation

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed buildup of grease and food debris on the floor behind the grill in the facility at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge (PIC) will increase cleaning frequency. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed a meat slicer with dust and food debris on a prep table in the kitchen. Per PIC the slicer is broken and doesn't work. Discussed with PIC to either fix, clean and store clean or remove the item from the facility. Also observed a cooking grill with a black cover stored at the front of the entrance outside. Discussed with PIC all outdoor cooking will require approval and permitting with Maricopa County or the equipment shall not be stored onsite as it would be deemed unnecessary equipment. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) Since the facility acts a shared kitchen then each permit shall have a dedicated and labeled storage for equipment, dry goods and cold storage space onsite. Label shall be easily readable. Also discussed all equipment used under a permit shall be kept in the facility. 2) TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

"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.