Inspection Report

Business Name
Sammy's Burgers

Business Address
525 N ESTRELLA PKWY GOODYEAR AZ 85338

Permit Number
FD-48012

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/27/2025

Grade
Not Participating

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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: At the time of inspection, the establishment did not have hot water. The temperature at each hand sink throughout the establishment, including the 3-compartment sink registered 81.5°F with a probing thermometer. Per person in charge (PIC), the restaurant just got a new water heater installed within the previous 2 weeks, but was having difficulty maintaining the pilot light on. 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. Instructed the PIC to heat pots of water at the grill to use for washing dishes at the 3-compartment sink until the deficiency is corrected. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Thursday April 3rd.

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 the hand sink at the back of the kitchen with tape over the hot and cold water knobs and the water turned off. Upon further inspection, observed the drain plumbing (p-trap) broken. 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. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Thursday April 3rd.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed multiple plumbing deficiencies throughout the establishment including hand sinks and its associated plumbing, the mop sink faucet, and a urinal in the men's room. Observed broken plumbing underneath the hand sink at the back of the kitchen and leaky plumbing underneath the hand sink in the men's restroom. Also observed the urinal in the men's room in disrepair with a "Do Not Use" sign on it. Observed the top of the atmospheric vacuum breaker (AVB) backflow prevention device at the mop sink. The AVB appears to be functioning properly still. In addition, observed the drainpipe for the 3-compartment sink located down within the basin of the floor sink. The drainpipe shall have a 1" air gap between the terminating end of the drainpipe and the floor sink. The establishment shall maintain all plumbing throughout the establishment in good repair. 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 dirt, dust, grease, and other food debris throughout the establishment. Notable areas include: all fiberglass reinforced plastic (FRP) walls throughout the kitchen area, metal wire storage racks that hold food and clean dishes, underneath and behind cooking equipment. The establishment shall clean the kitchen at a frequency to prevent the accumulation of dirt, dust, grease, and other food debris. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
*Reinspection for Priority Foundation Violations #10, 5-202.12(A) & 5-205.11, will occur on, or before, Thursday April 3rd.

"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.