Inspection Report

Business Name
Circle K
Business Address
3980 E MCDOWELL RD PHOENIX AZ 85008
Permit Number
FD-65764
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
2/26/2025
Grade
B
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 reach in fridge unit to have multiple TCS foods out of temperature. Person in charge stated that items had been put in the unit the day prior. TCS foods include ham egg cheese croissant sandwiches, sausage egg cheese biscuit sandwiches, and chargrilled cheeseburger measure at 48*F-50*F. chicken Swiss sandwich was 47*F-51*F. Western omelet sandwich was 51*F-54*F. tuna salad sandwich 47*F-54*F. Turkey and pepper jack sandwich 47*F. Chicken salad sandwich 47*F-52*F. Egg salad sandwich 47*F-54*F. Ham and Turkey sub 51*F-54*F. Hard boiled eggs 47*F-53*F. Prepackaged salami and cheese 44*F-55*F. Prepackaged hummus was 50*F, and prepackaged sharp cheddar 45*F-55*F. Food temps were observed to be lower towards the back of the fridge. Unit was set to 23*F and had an ambient temp of 48*F. Person in charge put work order in for unit and will not put TSC foods in fridge until unit is repaired. All TCS foods improperly cold held were discarded by PIC at time of inspection. Person in charge put work order in for unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed with person in charge about repairing tile in kitchen area so it is smooth and easily cleanable. Discussed cleaning frequency of soda hook up space to prevent attraction of fruit flies. F'real unit was out of order at time of 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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.