Inspection Report

Business Name
NY Slicers

Business Address
835 N 43RD AVE PHOENIX AZ 85009

Permit Number
FD-39481

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/23/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 22

Repeat Violation

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: 3rd consecutive violation: Internal temperatures ranging between 47*F to 48*F for TCS (time/temperature control for safety) stored in three door sub prep-refrigeration unit. TCS food items included in top prep unit: (sliced tomatoes, thousand island dressing, and avocado aoli. TCS food items must be held at 41*F or below, ensure to remove all food items from refrigeration unit into other functioning (41*F or below) units of facility. Food items shall return to 41*F or discard within 4hours. Unit must be repaired to provide 41*F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-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/4617/AMC-Toolbox---Cooling. Addl Notes: Ambient temperature of 50*F for 3-door prep refrigeration unit. There was other additional refrigeration unit adequately keeping cold holding temperatures at 41*F or below in food establishment. Ensure to repair unit to maintain adequate cold holding temperatures of 41*F or below. 3nd consecutive repeat violation. A re-inspection will be conducted on :4/2/26 to verify cold holding temperature of 41*F or below. Per operator, they plant to replaced refrigeration unit. Corrective Action: Correct prior to re-inspection.

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed the following Time/temperature control for safety (TCS) foods cooling and covered: cooked grilled chicken internal temperature of 51*F and macaroni pasta 70*F stored in two-door display refrigeration unit at time of inspection. Per operator, chicken had been brought out to use a portion for reheating, the remaining chicken was placed back in the refrigeration unit. Discussed any items placed in refrigeration for cooling shall be kept uncovered until the 41*F or below is verified. Operator proceeded to uncover food items. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
A re-inspection will be conducted within 10days on 4/2/26 to verify adequate cold holding temperatures at 41*F or below.

An Active Managerial Control (AMC) Training was offered to the person in charge.

"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.