Inspection Report

Business Name
Bobby-Q's

Business Address
1610 S STAPLEY DR MESA AZ 85204

Permit Number
FD-52494

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/10/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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 at the facility bar food handling staff picking up rte vegetables and inserting into drinks. Showed facility manager. discussed with manager on duty strategies to minimize bare hand contact with ready to eat food. facility manager provided coaching moment with food handling staff. Use of tongs and food handler gloves reviewed. facility manager provided single service food handler gloves for staff. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 at the facility bar dish washer in use . sanitizer reading at 0 ppm. informed manager. manager serviced equipment refilled sanitizer line. chlorine at 50 ppm established. Also observed kitchen dishwashing equipment in use at 0ppm for sanitizer. observed sanitizer line was empty. notified facility manager on duty. manager refilled sanitizer drum, serviced equipment. Chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

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 at the grill line reach-in coolers, pans of portioned plastic bagged cut lettuce at 51 deg f . portioned bags of cut lettuce in the cooler drawers under the grill station, and leafy green bagged salad wraps in the first reach-in cooler directly across from the grill line at 49-51 deg f . Observed on site portioned noodle bags in the bottom third reach-in cookline drawer at 46-50 deg f . please ensure rte/tcs is kept at 41 deg f. please monitor cold holding for onsite prepared rte/tcs food. Showed manager . All discarded. see embargo. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 in the walk-in cooler, portioned bags of cooked chicken wings, placed in deep tubs dated Monday at 48-49 deg f . chicken tubs stacked atop each other, in the bottom shelf in the walk-in cooler. showed kitchen and facility manager. manager discarded tcs food. MCESD cooling guidance document was reviewed with staff. Noted also on site cooked chicken prepared today at noon stacked in the bottom shelf. suggested to utilize a shelf , near the fan blowers(currently being used for whole vegetables upon receiving ). suggested to place cooling portioned cooked chicken bags in a smaller shallow pans and place near the fans to ensure rapid cooling. manager relocated cooked chicken bags from today. 41 deg f established. please monitor cooling. Corrective Action: Corrected at time of inspection.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: Observed some open plastic containers filled in the back kitchen food prep. area with powder ingredients. No identification for containers. manager reviewed with staff. manager identified granules as cooking ingredients, salt sugar, peppers. All containers were labeled by manager during the inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

report emailed.
Predefined Comment: 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.
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.