Inspection Report

Business Name
The Nook - A Daytime Eatery

Business Address
3321 E QUEEN CREEK RD GILBERT AZ 85297

Permit Number
FD-28893

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/22/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 handwashing station near the ice machine that provided no warm water. Per PIC, faucet was looked at by a technician recently. Sink has a temperature mixing faucet. Have valve checked to ensure that hot water is being provided. Corrective Action: Correct prior to re-inspection on Friday, October 2nd.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.12 - Core: Cooking and Baking Equipment. 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 dirty skillets being stored above the egg cold holding prep table. Per employee, pans are cleaned weekly and wiped out as needed. Inspector had employee move pans to the warewash area to be washed, rinsed, and sanitized at the time of inspection. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. 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: Observed sliced egg inside cold holding prep table, sitting on a slicer, at 55 degrees Fahrenheit and cooked sausage on a sheet pan on a counter, between 66 and 80 degrees Fahrenheit at the time of inspection. Per employee, egg was sliced recently and was placed down inside the container. Cooked sausage was from the day prior and was going to be diced. Per PIC, sausage was going to be thrown out. Discussed ensuring food does not go above the fill lines in the containers, and that food is not left on the counter too long before being processed or cooked. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.12 - Core: Time/Temperature Control for Safety Food, Slacking Addl Notes: Observed frozen diced potatoes in a pan on the counter. Potatoes are held there for around 90 minutes before being cooked. And at the end of the day, remaining potatoes are placed back in the walk in to cool. Discussed with PIC about how food must be held under temperature control or implement a time a control policy. Information on time as a control was sent by email. 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 build up of food debris on shelving used to hold frying pans. Clean shelves more frequently to prevent cross contamination of pans or food. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Inspection report sent by email.
Observed at the chemical dispenser in the mop closet, some of the dispensers had improper air gaps. Approved air gaps shall have a complete opening, not a grid.
Discussed ensuring employees are using a standardized date marking system and that TCS products are held for their prep date plus 6 and then discarded.
Employee shadowing inspector had gloves on and arms folded. Employee was not doing food preparation during inspection. Discussed ensuring hands are washed and gloves changed when switching tasks from raw to ready to eat, and when touching clothes or other personal effects.
A re-inspection will occur on Friday, October 2nd for violation #10.

"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.