Inspection Report

Business Name
Honey Moon Sweets

Business Address
606 W SOUTHERN AVE TEMPE AZ 85282

Permit Number
FD-24-00914

Permit Type
Food Establishment - Bakery

Inspection Purpose
CI Food Routine Inspection

Inspection Date
8/11/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 5

Description: Clean-up of Vomiting and Diarrheal Events

Comments:

2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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: The PIC did not know or have access to a policy on how to clean up vomiting or a fecal accident. Provided the PIC with clean up of accident handout. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.

Violation #: 13

Repeat Violation

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: *SECOND CONSECUTIVE VIOLATION* Mascarpone with mold present in the walk in cooler in the baking area. PIC discarded-see embargo form. Discard food items as necessary and ensure that FOOD is safe and unADULTERATED. 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: Cheesecake-48F in the discount reach in cooler in the lobby area. PIC stated that the cheesecake had been in the unit for about 3 hours and relocated to the walk in cooler. Ham/swiss croissants, ham/swiss/jalepeno croissants, broccoli/cheddar quiche, chorizo and potato quiche, and bacon/onion quiche items-51-53F in the display cooler in the front lobby area. PIC stated that all items had been in the unit for about 6 hours and discarded-see embargo form. Keep TCS foods in cold holding at 41F or below. *Ambient temperature of the display cooler was 53F. PIC removed all TCS food items from the unit and stated that the unit would be scheduled for maintenance and/or repair. Establishment has sufficient refrigeration.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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: *SECOND CONSECUTIVE VIOLATION* Two packages of ham with 7-26 date marks, pastry cream (contains dairy) with 8-7 date marks, pistachio frangipane (contains dairy) with 7-25 date mark, and canned garbanzo bean item with 7-26 date mark in the walk in coolers in the baking and staging areas. PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-101.11 - Priority Foundation: Identifying Information, Prominence-Original Containers Addl Notes: Two chemicals items in spray bottles without labels in the ware wash area. PIC stated that all chemicals would be properly labeled. Ensure that toxic materials are properly labeled. Corrective Action: Corrected at time of inspection.

Violation #: 47

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: There is excessive frost/ice buildup in the walk in freezer in the decorating area along the shelves and door.PIC stated that the unit would be scheduled for maintenance/repair. Ensure that the equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-501.110 - Core: Using Dressing Rooms and Lockers Addl Notes: Multiple employee coats stored on racks with/over clean equipment and single service items in the baking and decorating rooms. PIC removed the employee items. Personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas. Corrective Action: Corrected at time of inspection.

Comments/Details

A complaint was addressed during this inspection. Violations noted on the inspection report support the allegations made in the complaint.
Predefined Comment: No County legal action will result from this inspection.

"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.