Inspection Report

Business Name
OVG Hospitality

Business Address
201 E JEFFERSON ST PHOENIX AZ 85004

Permit Number
FD-23-03730

Permit Type
Food Establishment - Retail Food

Inspection Purpose
Re-Inspection

Inspection Date
4/10/2026

Grade
R

Priority Violation
1

Inspection Status
Re-Inspection Completed

Violations

Violation #: 21

Repeat Violation

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 hot dogs and beef tacos with internal temperatures ranging 119*F-126*F in the hot grab and go unit and ranging 116*F-126*F in the back up hot holding unit. The ambient air temperature of the unit was 125.4*F, measured using min/max thermometer. Food items had been made 2 hours prior. PIC discarded the food at time of inspection. Food was embargoed. PIC stated that they will not use the unit for hot holding until it can hold the items at 135*F or above. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. ***** 3rd Consecutive Violation *****

Comments/Details

Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Upon re-inspection, all violations due for correction have been corrected.
PIC emailed statement of correction. Hot holding unit has been replaced with a new unit.

A pattern of non-compliance for Priority violation # 21, 3-501.16(A)(1) has been noted. The person in charge has been scheduled to attend the in-person Department's Active Managerial Control Class at the Maricopa County Public Health Clinic located at 1645 E. Roosevelt St., Phoenix, AZ, 85006 on 4/14/2026, at 9:00 AM. Please enter through the main entrance of the clinic building. Information on class arrival and location is provided via email prior to the class. The Department's pattern of non-compliance policy was reviewed with the person in charge.

"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.