Inspection Report

Business Name
Cowboy Ciao

Business Address
3800 E SKY HARBOR BLVD PHOENIX AZ 85034

Permit Number
FD-23077

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/12/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 different styles of condiment containers and a container of avocados stored in front of the hand sink on the cook line. Informed PIC that the hand sink must remain clear at all times to promote hand washing. PIC moved the items from the hand sink at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed the ware washing machine in active use and outputting a chlorine concentration of 0 ppm. PIC primed the machine and reran it at time of inspection - still outputting 0 ppm. Instructed PIC to set up the three-compartment sink and sanitize all food contact surfaces improperly sanitized. PIC set up the three-comp and properly sanitized all food contact surfaces at time of inspection. PIC agreed to use three-compartment sink for sanitizing of dishes until the ware washing machine is functioning properly. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed consumer advisory disclosure method ("*") missing from the online menu on the flat iron steak and the ciao burger. Informed PIC that the disclosure method needs to be added to the online menu prior to reinspection on 5/22/2026. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/22/2026.

Violation #: 33

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

Comments:

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 cooked chicken cooling in the walk-in on sheet trays covered in thick plastic wrap with an internal temperature of 52*F. Food employee stated that they chicken was cooked, chopped, and then placed into the walk-in to cool about an hour prior. Instructed PIC and employee to uncover the cooling chicken. Discussed with PIC that cooling must be done uncovered to allow for air flow to facilitate proper cooling. Provided cooling methods guidance via email. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed bowl and sheet tray stacked on the prep sink. Once moving the tray, observed a large bowl of chicken with an internal temperature ranging 42*F-52*F thawing with no running water. Food employee stated that the chicken had been thawing for about an hour. Discussed with employee and PIC that thawing must occur under refrigeration or cool running water. PIC turned on cool running water at time of inspection. Sometime later in the inspection, the chicken reached 80*F in the sink. Instructed PIC to move the chicken to the walk-in to cool down or to cook it. Employee cooked the thawed chicken at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

5-403.12 - Core: Other Liquid Wastes and Rainwater Addl Notes: Observed the soda gun on the outer side of the bar draining into a line that drains into a large water jug. Informed PIC that the drain line needs to reach a floor drain so that the water is draining into a sanitary drain and not a reservoir. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
1. Discussed with PIC that the salsas/condiment containers cannot be filled at the serving window without a hand sink. Suggested to PIC pre-making cups. 2. Observed attached retail section selling hard boiled eggs, cheeses, sandwiches, etc. Per PIC the retail area is 24/7 and is unmanned. Discussed with PIC that due to selling TCS food products, the market cannot be left unattended when the restaurant is closed. Discussed with PIC that the market refrigerator unit must be locked when the E&D is closing and reopened when staff return the next day. If the 24/7 unmanned operation would like to resume, a micro market permit must be applied for and obtained, including all necessary equipment (self-closing machine).

"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.