Inspection Report

Business Name
Circle K

Business Address
5146 E MCDOWELL RD PHOENIX AZ 85008

Permit Number
FD-41533

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/4/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

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 TCS food items with internal temperatures between 49-54F in the walk-in cooler. TCS food items included cooked packaged sandwiches such as chicken sandwiches, cheese burgers, rib sandwiches, and sausage egg sandwiches. Establishment was unable to determine how how the food items had been stored for cold holding but estimated serveral hours. The person in charge discarded the food items at the time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Observed significant ambient air temperature variation between the four seperate cooler fan boxes in the large walk-in. Observed the minimum ambient temperature of 48.7F in the area by the main entry and 38F minimum ambient temperature in the area at the opposite end of the cooler. Observed air temperature between 48-54F coming out of the first two fan boxes nearest the main entry and 44-38F air temperature coming out of the last two fan boxes at the very end of the walk-in cooler. Observed food items stored near the main entry of the walk-in cooler had internal temperatures between 48-62F and food items towards the end of the walk-in had internal temperatures between 37F-42F. TCS food items displayed on the shelf for retail sale such as eggs, milk, and bacon were stored on the far end of the walk-in cooler and had propper TCS cold holding temperatures of less than 41F. TCS food items such as packaged sandwiches stored on the speed rack near the main entry of the walk-in cooler had internal temperatures of more than 41F. No other TCS food items were displayed for retail sale near the front entry of the walk-in cooler. Discussed storing TCS food items in the far end of the walk-in cooler and place work order for service.

"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.