Inspection Report

Business Name
Southwest Specialty Food Products
Business Address
902 N 17TH AVE PHOENIX AZ 85007
Permit Number
FD-23-03195
Permit Type
Food Establishment - Food Production
Inspection Purpose
CI Food Routine Inspection
Inspection Date
6/9/2025
Grade
Not Participating
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 28

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

Comments:

Observed containers of unlabeled chemicals stored in food production

area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge removed containers and will inform staff to label all unlabeled product.

SECOND CONSECUTIVE VIOLATION

Corrective Action: Corrected at time of inspection.

7-101.11 - Priority Foundation: Identifying Information, Prominence-Original Containers

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Observed soiled linens on rim of holding container of product and

siphoning hoses with excess product sitting in equipment without lid. Items in walk-in freezer stored directly below leaking pipes at condeser. All food should be stored in a way that prevents contamination. Person in charge to inform staff of storing procedures.

Corrective Action: Correct prior to next routine inspection.

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
No production at time of inspection. Facility inspection conducted.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.