Inspection Report

Business Name
QUIK FOOD MART

Business Address
921 W MAIN ST AVONDALE AZ 85323

Permit Number
FD-24-02138

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/24/2024

Grade

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. - Some raw meat in the freezer is spoiled due to the fact that the freezer is not working properly. Meat was discarded.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. Noted multiple dishes with soil buildup and the store has only one sink stopper. Please follow up on the following:

1). Provide three sinks stoppers.

2). Set up dish sink and re-wash all dishes stored on the drying rack above the sinks.

3). Discard all containers and items that are not in use and will not be used.

Correct By: Correct Prior To Reinspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Freezer (Home style chest freezer) is not properly working. Remove the freezer and move the freezer from the back room to this location. Clean the back room freezer out and remove any ice buildup.

Correct By: Correct Prior To Reinspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests. Noted droppings behind the chest freezer. Droppings were no fresh, wet down and clean, install coved base as noted and monitor area. If additional droppings are found contact a professional pest control company for remediation.

Correct By: Correct Prior To Reinspection

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items - In the back room please raise the bottom shelves where needed and store food and single service items at least 6 inches off the floor.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - The following item are not in compliance:

1). Remove the mop sink which is wedged between the food prep sink and the clean side of the three compartment sink drain board.

2). Raise the drain line on the grease trap and lead to the floor sink off the floor so the floor can be maintained clean.

3). Repair the drain on the now mop sink outside.

4). If you can, not required, move the food prep sink over and place in the corner, after installation caulk to the wall at the top wall juncture.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed - Install coved base along the wall where now the chest freezer is located.

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Please clean the following areas:

1). The floor behind the chest freezer is soiled, clean and maintain clean.

2). Clean on top of the paper towel dispenser.

3). Clean the floor under the three compartment sink, discard any items not used.

Correct By: Correct Prior To Reinspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-6-303.11, C: Intensity-Lighting - Back room reach in cooler is very dark, or install additional lighting or move the unit over into the lighted area once the freezer is moved.

Correct By: Correct Prior To Reinspection

Comments/Details

New permit inspection walk trough.

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.
Permit is not approved at this time. Please make corrections.

This location had a variance for outdoor food service. With the ownership change this variance is now void and null. No outside food service is allowed.
Store is not planning on remodeling. Note that the store is approved as is and may not be remodeled with out the submittal of plans.

Legal action may result from this inspection.
E-mailed inspection report.

Award: Not Participating,Signer: George

"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.