Inspection Report

Business Name
Cactus Jacks Live Music

Business Address
4747 E ELLIOT RD PHOENIX AZ 85044

Permit Number
FD-23-06415

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/29/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no Certified Food Protection Manager (CFPM) present at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed at the hand wash sink near the prep sink to be without soap and paper towel. Discussed with PIC Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC supplied the sink with soap and paper towel at time of inspection. Corrective Action: Corrected at time of inspection.

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 several TCS items on the bottom part of the pizza prep table with an internal temperature of 47 to 50*F. The ambient air temperature of the bottom of the unit was 48*F measured with a min/max thermometer. Per PIC the items were placed in the unit 1 hour prior to inspection. 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. PIC All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The TCS items relocated were burgers, grilled chicken, chicken burgers and sliced tomato. The non-TCS items that were kept in the bottom of the refrigerator was sweet chili sauce, prepackaged blue cheese dressing and ranch. Also observed the top part of the prep table holding TCS foods at 41*F measured with a probing thermometer and the top part of the unit holding at 41*F measured with a min/max thermometer. The TCS items kept in the top part of the unit was cooked sausage, pepperoni, pizza sauce and mozzarella cheese. Discussed with PIC to monitor the TCS items in the top part of the pizza prep table to ensure the temperature continues to hold at 41*F or less. Corrective Action: Corrected at time of inspection.

Violation #: 47

Repeat Violation

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 in the bottom of the pizza prep table to be holding a liquid. Soaked towels are in the unit under the food containers. No contamination was observed at time of inspection. Discussed with PIC to clean the liquid and 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. 2nd Consecutive Violation

Violation #: 48

Repeat Violation

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-501.14 - Core: Warewashing Equipment, Cleaning Frequency Addl Notes: Observed the basin inside the chemical dishwashing machine to have a thick white calcified and black organic matter buildup. Discussed with PIC to clean the unit as frequent as required to avoid buildup white calcified and black organic matter buildup. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leak from Atmospheric vacuum breaker (AVB) at the mop sink. Prior to next routine inspection, have backflow device serviced by a plumber or backflow specialist to ensure backflow device is in good repair. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Violation #: 52

Repeat Violation

Description: Sewage and Waste Water Properly Disposed

Comments:

5-403.12 - Core: Other Liquid Wastes and Rainwater Addl Notes: Observed frozen liquid icicles buildup on the fan in the walk-in freezer. Discussed with PIC to address the leak in the walk-in causing the icicles and to not store food under the frozen liquid until it is fixed. No contamination observed. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-204.11 - Core: Ventilation Hood Systems, Drip Prevention Addl Notes: Observed missing/cracked and hanging caulking of the air ventilation system over the fryer, grill and flat top area. Observed missing or hanging high temperature caulking above the pizza station ventilation. Discussed with PIC that all ventilation joints that are not removable to be properly cleaned shall be sealed with high temperature appropriate caulking to prevent grease buildup and dripping. Also discussed to keep the ventilation system in good repair to prevent from contamination of food. 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) ensure new menu states the consumer advisory and asterisk on burgers cooked to order. 2) Clear facility of broken/unnecessary equipment and keep only items pertinent to business daily operations. 3) All RTE/TCS items shall be labeled within 24 hours and be date marked for 7 days.

"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.