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
11/21/2025

Grade
Not Participating

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 grilled chicken with an internal temperature of 155*F in the top of the pizza prep table. Also observed cooked sausage at 45*F right next to it. Per person in charge (PIC) the items were cooked/opened an hour prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed the pizza/sandwich prep tables are not adequate refrigeration for cooling. PIC relocated the cooked chicken and cooked sausage to adequate refrigeration such as the walk-in to properly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Observed the facility to not have a working probing thermometer to take internal temperatures of cooked meats. The thermometer onsite was unable to be calibrated and was deemed nonfunctioning. Discussed with PIC properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection12/1/25

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed green and white cutting boards with deep black gouges on the surface one being used and another stored away as clean. Discussed with PIC all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. The cutting surfaces can be resurfaced or replaced by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: 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, remove the icicles and to not store food under the frozen liquid until it is fixed. No contamination observed. Also observed the walk-in refrigerator with a bucket of water underneath the fan. Per PIC the fan does leak into the 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.

Violation #: 55

Repeat Violation

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 on the ventilation system and 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 doors 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. 2nd Consecutive Violation

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

"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.