Inspection Report

Business Name
Phoenix Palace

Business Address
2075 N DOBSON RD CHANDLER AZ 85224

Permit Number
FD-44708

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/31/2025

Grade
Not Participating

Priority Violation
1

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: There was a mixing bowl in the hand sink near the fryers. Discussed with person in charge (PIC) that all hand sinks need to remain empty, ready to use and that hand sinks can only be used for hand washing, not for dishes to reduce risk of contamination during hand washing. PIC removed the bowl at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 cutting boards with food debris and staining. Person in charge (PIC) stated cutting boards are cleaned every other day. Discussed with PIC that cutting boards and other food contact surfaces hat come into contact with TCS foods, need to be cleaned every 4 hours while in use. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed multiple foods (cut vegetables, cooked chicken, etc.) in the walk in cooler without dates. These foods were prepped the previous day. Discussed with person in charge (PIC) that all prepped TCS foods need a date marking if they are not used in the same day, that they are prepared. PIC wrote dates on RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed a spray bottle with cleaner in it on a shelf near the ware washing machine without a label. Discussed with person in charge (PIC) that all chemicals and cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write a label on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a can of Roach and Ant pest control spray in a storage closet in the corner of the dining room. Also found a gallon size bottle of termite pesticide in the same storage closet. Discussed with person in charge (PIC) that they cannot keep pest control on the premises of a food establishment and that only a certified pest control specialist can apply pest control. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed a live roach in the storage area to the left of the kitchen. Discussed pest control frequency with person in charge (PIC) who stated last pest control service was 5/27/25 and showed receipts for regular visits. Discussed with PIC that during warmer months more treatments may be needed. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed an accumulation of grease and food particles on the cooking and refrigeration equipment on the cook line. Also saw food debris on the ground near and around tables and prep stations. Please clean to prevent contamination and reduce risk of pests. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ***A pattern of non-compliance is observed for this violation. First consecutive violation.

Comments/Details

No County legal action will result from this inspection. Report emailed. ***A pattern of non-compliance is observed for violation #55, 6-501.12

"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.