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
Re-Inspection

Inspection Date
8/28/2025

Grade
R

Priority Violation
0

Inspection Status
Re-Inspection 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. 4th Consecutive Violation

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. Observed frozen liquid icicles buildup on the fan in the walk-in freezer. Discussed with PIC fix/repair/replace the cause of the leak in the walk-in freezer creating icicles and to not store food under the frozen liquid until it is fixed. No contamination observed. Also observed the walk-in refrigerator fan leaking a liquid into a bucket. No contamination observed and discussed with PIC to not store food under the fan that is leaking until it is fixed. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed build up of grease and dust on the sides of the fryer, side of the grill and dark black organic matter and grease under the equipment that is under the ventilation system. Also observed food debris on and under the pizza oven and food debris, plastics and black organic matter under the equipment in the bar. The fronts and gaskets of the keg refrigerators in the bar have food/liquid buildup, sticky and sitting water inside on the bottom of the all the units. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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 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. 3rd Consecutive Violation

Comments/Details

No County legal action will result from this inspection.
Upon re-inspection, all violations due for correction have been corrected.

"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.