Inspection Report

Business Name
Farmer Boys Burgers and More

Business Address
1535 N HIGLEY RD GILBERT AZ 85234

Permit Number
FD-79136

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/12/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 employee on the cook line remove gloves, wipe hands on apron, and start to put on new gloves. Hands must be washed for 20 seconds between glove changes and if any contaminating tasks have occurred, such as touching clothing, before donning new gloves. Employee was instructed to properly wash hands before donning new gloves, and did so. 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 pico de gallo and vegetable burger patties in the breakfast cooler with internal temperatures of 50-53*F when measured with a probe thermometer. According to person in charge (PIC), items had been in breakfast cooler for more than 4 hours. Items were discarded. Observed cut tomatoes, cheese, cooked chicken, and boiled eggs in the cooler across from the grills with internal temperatures of 53-60*F when measured with a probe thermometer. According to PIC, items had been in cooler for more than 4 hours. Observed backups of tomatoes, fried onions, and boiled eggs in the bottom drawers of the unit with internal temperatures of 44-45*F. According to PIC, these items had been stocked within the last hour. Unit was not holding proper temperature. Items recently stocked were moved to the walk-in at time of inspection. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 cooler on the cook line across from the grill with an ambient temperature of 54*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection for the unit will be conducted on 8/22/25. Corrective Action: Correct prior to re-inspection.

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 caramelized onions in the breakfast cooler with an internal temperature of 49*F when measured with a probe thermometer. According to PIC, onions were cooked about 3 hours prior and placed directly in cooler. Onions were moved to walk-in to continue cooling. Discussed cooling methods and cooling onions fully to 41*F before placing in the breakfast cooler to avoid heating up other items and ensuring time and temperature parameters are met for cooling. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Inspection report delivered via email.

"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.