Inspection Report

Business Name
Sodexo

Business Address
2116 E ACHIEVE WAY TEMPE AZ 85288

Permit Number
FD-71275

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/18/2025

Grade
Not Participating

Priority Violation
2

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 the following TCS foods with internal temperatures between 47*F - 53*F in the display case by the coffee shop: yogurt parfait, fruit cups with cut melons, cheese cups, cottage cheese, and hard-boiled eggs. Minimum ambient air temperature of unit was at 46.9*F, via min/max thermometer. Person-in-charge (PIC) states these items were placed in unit at this morning at approximately 6:30AM. PIC voluntarily discarded all TCS items at time of inspection. 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. PIC stated unit will not be used to hold TCS food items until it can be repaired. Establishment is observed to have sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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 cooked pizzas on line with time stamps indicating a final cook time of 11AM and a discard time of 1PM. Per PIC, they do not have a written time as a control policy for their pizzas. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC created a written Time as a Public Health Control policy at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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 packaged salads, smoked pastrami sandwiches, ham and cheese sandwiches, various slices of cake (could not confirm frosting ingredients), and cut lettuce at portion of buffet line closest to soda station with internal temperatures between 55*F-69*F. Packaged salads and sandwiches are placed in shallow pans with clean linens lining pans. Cut lettuce was observed to be in a pan under refrigeration with ice only touching the bottom of the pan. Per PIC, food items are typically placed on buffet line around 11AM, but could not confirm the exact time they were removed from refrigeration. PIC states salads, sandwiches, and cakes are normally under time as a control due to the short lunch period. All items on buffet line had no time stamp indicating the exact time they were removed from temperature control. Per PIC, lunch period takes place from 11AM to 2PM, where at the conclusion of lunch, food items on buffet line are either discarded or moved to the cooler to be reused. PIC states cut lettuce is typically moved to walk-in cooler at end of lunch period, while some sandwiches and salads may be discarded or moved to the walk-in cooler at end of lunch. PIC states any remaining slices of cake are normally discarded at end of lunch period. All TCS food items out of temperature and without a time stamp were discarded at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Discussed with PIC adding water to ice wells to ensure food in cold wells are effectively refrigerated. Also discussed with PIC placing salads, sandwiches, and cakes under refrigeration either in nearby cooler or a cold holding display case to ensure they are held at 41*F or below. Also discussed that if PIC wants to utilize time as a control for salads, sandwiches, and cakes, a written policy and appropriate time stamps are required. PIC states as of right now, they want to hold sandwiches, salads, and cakes under refrigeration instead of under time as a control. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Report emailed. Observed establishment's walk-in freezer is broken with an ambient temperature at 73*F. Establishment was aware of freezer not functioning properly and had already obtained additional plug-in standing freezers to hold food until compressor can be repaired.

"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.