Inspection Report

Business Name
Burger Shoppe

Business Address
151 N 27TH AVE PHOENIX AZ 85009

Permit Number
FD-79927

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/17/2025

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

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: Discussed with Operator repeat violation missing Certified Food Protection Manager Certification. Ensure to provide Certified Food Protection Manager. At least one person shall obtain a valid certification during hours of operation. 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 black/slimy old food debris to be in a raw chicken food container stored on floor of walk-in refrigeration unit. Discussed with operator food that is not honestly present and no longer is safe for consumption shall be embargoed. Operator proceeded to voluntarily discard ~1/2lb of raw chicken. Observed black moldlike substance growing on exteriors of blue cheese and Italian dressing container (1lb combined) stored in walk-in refrigeration unit. Discussed with operator food is no longer honestly presented and shall be embargoed. Operator proceeded to voluntarily discard containers with mold like substance. Ensure to keep food items off the floor and regularly detail clean and sanitize all areas of walk-in refrigeration unit including: floors, walls, ceilings and equipment. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 old food debris in all areas of food establishment, specifically noted in the following areas: Inside refrigeration units, Floors , walls and ceilings, soda nozzles, distribution lines, floor sinks, shelving in front service area, and inside old refrigeration unit compartments. Ensure to remove all items to be detailed cleaned and sanitized on a regular basis. Corrective Action: Correct prior to next routine 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: Internal temperature of 44*F for raw beef meat and raw chicken stored inside two-door refrigeration unit at entry of kitchen area. Ambient temperature verified with min/max thermometer at 44*F. Operator attempted to lower temperature on refrigeration unit, final reading at 44*F. Operator indicated that refrigeration unit was keeping adequate temperatures at 41*F or below earlier in the day approximately less than 2hours ago. It was discussed that any time/temperature for safety food (TCS) items shall be embargoed if kept at 44*F for longer than 4hours. TCS food items with less than 2hours in refrigeration unit were moved to the walk-in refrigeration. TCS food items shall be kept at 41*F or below at all times. 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: Ambient temperature of 44*F for 2-door refrigeration unit used for storage of raw meats and other TCS food items. Ensure to repair unit to maintain adequate cold holding temperatures of 41*F or below by time of re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-204.112 (A-D) - Core: Temperature Measuring Devices-Functionality Addl Notes: Provide thermometers for all refrigeration units in food establishment to monitor the required 41*F or below. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
A re-inspection will be conducted to verify cold holding refrigeration temperature at 41*F or below.

Discussed keeping food stored at 6inches above the floor at all times.

Discussed necessary repairs for damaged/broken tiles in kitchen area of food establishment.

"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.