Inspection Report

Business Name
Toasty & Sweetz
Business Address
930 W BROADWAY RD TEMPE AZ 85282
Permit Number
FD-23-05395
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
7/15/2026
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed reachin unit in the back prep area at an internal temperature of 58*F measured with a min/max thermometer. Several TCS items were at temperatures of 44*F to 54*F. Per person in charge (PIC) most of the items were in the unit the previous day. Observe the air flow was blocked by several loaves of bread and the top row full of product. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. TCS items that were placed in the unit less than four hours prior to inspection and the items that are 43*F or less were relocated to freezer: cream cheese, chili paste, cooked/cooled boba, turkey bacon and precooked sausage. TCS items in unit for more that 4 hours were embargoed and PIC discarded: cheddar cheese, chopped lettuce, raw shrimp, cooked chicken, bulgogi raw, rice cakes, mini hot dog, liquid egg, corn dogs, turkey bacon, sausage, milk, sweet condensed milk, marinara, sour cream, raw shelled eggs (54*F), and salsa. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed reach -in unit at an internal temperature of 58*F measured with a min/max thermometer. Observed shelving stocked to not allow airflow. Reach-in unit is the only adequate cooling unit in facility. Per PIC the facility is closed on Thursdays. Discussed with PIC Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. All TCS items shall not be placed in the unit until it is able to maintain 41*F or less. Corrective Action: Correct prior to re-inspection 4-17-26

Comments/Details


No County legal action will result from this inspection.
Of Note: Assisted with Time as Public Health Control (TPHC) Policy

"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.