Inspection Report

Business Name
Hummus Xpress
Business Address
930 W BROADWAY RD TEMPE AZ 85282
Permit Number
FD-29001
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
2/27/2026
Grade
Not Participating
Priority Violation
0
Inspection Status
Completed

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 no hot water at the handwashing sink at time of inspection. Employee stated they turn off the hot due to floor sink backing up and had previously been fixed. Reviewed requirement to have hot and cold water at all handwashing sinks at time of inspection. Person in charge (PIC) turned on the hot water at the hand washing sink. Also observed no soap at the hand wash sink at time of inspection. Per PIC they had prepped some food this morning and they washed their hands at the prep sink. PIC provided soap to the hand wash sink at time of inspection. Discussed with PIC Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Hand washing shall only occur in hand washing sinks. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Violation #: 45

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

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed several large buckets of food that did not match the labeling of the container. Discussed with PIC the single use containers are not designed to be washed and reused for direct food contact. The buckets used for chemicals or shall be labeled with the common name of the product. The containers preferred to be use for foods, seasonings and sauces shall be lined with a food grade bag. PIC labeled the ones for chemicals at time of inspection and started to switch out the containers to reusable ones. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) a minimum of 1 inch of air (air gap) is required between a drainage pipe and the floor sink. 2) ensure the air flow of the reach in refrigerator is not blocked by items or overstocking. 3) Ice buckets and gyro pans shall be stored away clean and upside down on a smooth and cleanable surface.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.