Inspection Report

Business Name
The Chicken Ranch

Business Address
14051 W GRAND AVE SURPRISE AZ 85374

Permit Number
FD-74798

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/29/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: Observed several priority violations such as hot holding violation, date marking violation, and food in safe condition violation. Associates present at the establishment were unable to answer food safety questions that were related to the priority violations. No certified food manager on site during time of inspection. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. A re-inspection will be conducted within 10 days to verify that the person in charge is signed up for the food manager safety certification exam. Corrective Action: Correct prior to re-inspection.

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No certified food protection manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed green and white organic matter present in a bag of cooked crumbled sausage. Kitchen associate discarded the bag of sausage. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Mashed potatoes with an internal temperature of 116 degrees F and country gravy with an internal temperature of 117 degrees F hot holding in the steam well. Kitchen associate stated that the items were just placed there less than one hour prior to inspection so they will reheat items to 165 degrees F. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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: Mariana Sauce with a date mark of 10/14/2025 (9 days past discard), grilled onions with a date mark of 10/13/2025 (10 days past discard date), ranch with a date mark of 10/19/2025 (4 day past discard date), salsa with date marks of 9/11/2025 (42 days past the discard date), blue cheese with date marks of 10/6/2025 (17 days past the discard date), and cooked bacon with date marks of 9/8/2025 (45 days past the discard date) were all being held in the walk-in cooler. Observed cooked ribs, cooked meatloaf, and cooked rice with no date. Kitchen associate stated that they did not know when the rice was cooked and the meats were pulled out of the freezer a couple days ago but did not know when meats were cooked and placed into the freezer. All RTE/TCS foods past 7 days of preparation were discarded by kitchen associate at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Third consecutive violation. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Food, grease, and black soil build up under line equipment, ice machine and along the floor/ wall junctures. Dust and grease on ceiling/vents throughout the kitchen area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Fourth consecutive violation. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may 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.