Inspection Report

Business Name
T Bird Mini Market
Business Address
12550 W THUNDERBIRD RD EL MIRAGE AZ 85335
Permit Number
FD-73216
Permit Type
Food Establishment - Retail Food
Inspection Purpose
Food Routine Inspection
Inspection Date
6/24/2026
Grade
A
Priority Violation
0
Inspection Status
Completed

Comments/Details


No County legal action will result from this inspection.
MCEHC Chapter 5 Section 1 Regulation 2(a): No person shall install any public water supply system or make additions, modifications or alterations thereto which involve a change in the plant, works, system, or sources of supply, until design criteria and complete plans and specifications for the work, together with the plans review fee, have been submitted to and have received the approval of the Department. MCEHC Chapter 5 Section 1 Regulation 3: No water system covered by those regulations shall be operated or maintained in Maricopa County without a permit in force, issued by the Department. For Drinking Water applications/instructions, please contact sdwquestions@maricopa.gov.

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Observed facility open and operating with open food without a 3-compartment sink. Open food items included soda machine, slushie machine, ice machine with scoops, and tongs for pickled food items. Upon discussion with PIC, the facility removed 3-compartment sink after initial plan review and placed an ice machine in the location. Educated PIC that a 3-compartment sink is required for any permitted facility operating with open food. PIC has discontinued the sale of open food items until 3-compartment sink has been reinstalled. PIC will ether replace 3-compartment sink in original location, cease all sales of open food items, or relocate the 3-compartment sink to an alternative location within 25ft of handwashing sink and apply for a remodel permit. Educated PIC on how to apply for remodel permit and when a remodel permit is required.

"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.