Inspection Report

Business Name
Tom and Lin Catering
Business Address
2534 E GREENWAY RD PHOENIX AZ 85032
Permit Number
FD-38748
Permit Type
Food Establishment - Food Catering
Inspection Purpose
Food Routine Inspection
Inspection Date
6/25/2026
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Violation #: 29

Repeat Violation

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

PRIORITY VIOLATION-8-103.12 (A) - Priority: Conformance with Approved Procedures; Compliance with HACCP Plan. 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/3978/Food-Variances.

Addl Notes: Observed ROP frozen seafood packaged on-site including raw scallops 8/29/25 and 5/25/25, raw fish trim 5/4/25, raw halibut 7/26/25, shrimp 1/25/25 date mark in freezer. Also observed no filled out freezer, refrigeration, cooling, or calibration temperature logs onsite. If the REGULATORY AUTHORITY grants a VARIANCE as specified in §8-103.10, or a HACCP PLAN is otherwise required as specified under § 8-201.13, the PERMIT HOLDER shall: Comply with the HACCP PLANs and procedures that are submitted as specified under § 8-201.14 and APPROVED as abasis for the modification or waiver. Establishment has logs printed and was instructed to fill out logs going forward. Establishment is not approved for ROP seafood under variance and PIC stated they would take the seafood offsite and not served to the customer/public at the time of inspection. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Corrected at time of inspection. *Consecutive repeat violation: 2nd*

Comments/Details


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.
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.