Inspection Report

Business Name
Twin Peaks

Business Address
2050 E RIO SALADO PKWY TEMPE AZ 85281

Permit Number
FD-79832

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/4/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Observed steak stored in individual ROP packages stored in the cold holding drawer above raw fish and shrimp. Informed PIC that all raw animal proteins must be stored according to final cooking temperature. PIC properly stored all raw animal proteins at time of inspection. Provided separation and storage document via email. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed the high temperature dish machine actively in-use and reaching a maximum of 156.3*F. Informed PIC that the dish machine needs to reach at least 160*F at the surface temperature of the dish. PIC stated that the mechanic was working on the machine earlier today. PIC called in a maintenance order at time of inspection. PIC will use the chemical dish washer until the high temperature machine is fixed. All food contact surfaces were properly sanitized at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces were properly sanitized 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: Observed grilled jalapenos with an internal temperature range of 122*F-131*F being held under the warming station for servers. PIC stated that the jalapenos were grilled about 30 minutes prior to inspection. Informed PIC that grilled jalapenos are a TCS food and must be held above 135*F or kept on time as a control. PIC stated that they would like to use time as a control for the grilled jalapenos. PIC time stamped the jalapenos 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 #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances. Addl Notes: Observed reheating logs for items on 1/1/2026, 1/2/2026, 3/10/2026, 3/11/2026, and 3/19/2026 with the final reheating temperature recorded as 160*F. Observed the start and end times for the reheating log on 4/20/2026 and 4/21/2026 but no final cooking temperature recorded for any of the food items. Observed no initial cook and cooling log recorded since 3/21/2026. Informed PIC that all initial cook, cooling, and final reheating temperature must be recorded and maintained onsite for 180 days. Informed PIC that all HACCP procedures must be conformed to at all times. Provide all logs at time of reinspection, including missing cook/cool logs. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Correct prior to re-inspection on 6/15/2026.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-204.112 (E) - Priority Foundation: Temperature Measuring Devices-Functionality; Warewashing Machines Addl Notes: Establishment uses a high temperature dish machine for the sanitizing of food contact surfaces and does not possess a maximum temperature registering device. Informed PIC that a maximum temperature registering device is required to be obtained prior to reinspection on 6/15/2026. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 6/15/2026

Comments/Details

No County legal action will result from this inspection.
1. Discussed with PIC ensuring the correct time stamp is put on the items kept on time as a control (ex: butters)

"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.