Inspection Report

Business Name
Clarendale

Business Address
3233 E CAMELBACK RD PHOENIX AZ 85018

Permit Number
FD-80113

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
5/30/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 4

Description: Proper Use of Restriction and Exclusion

Comments:

PRIORITY VIOLATION-2-201.12 - Priority: Exclusions & Restrictions; Conditions of Exclusion and Restriction. 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/4620/AMC-Toolbox: Employee-Health

Addl Notes: Observed food service worker inside kitchen areas with blue bandage on right hand index finger. Notified Person IN Charge(PIC). PIC directed employee to put on gloves when working inside kitchen areas and food preparation. Bandage was used to cover up bleeding cut.=== Corrective Action: Corrected at time of inspection.

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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 no paper towels in main prep area hand-sink with workers actively working next to hand sink. Notified Person In Charge (PIC). PIC restocked hand sink with paper towels. ======All hand sinks need to be stocked with paper towels at all times. 2nd Consecutive violation. Corrective Action: Corrected at time of inspection.

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 two hand sinks back of house with both hand sinks full of ice and red chunks of food debri inside the hand sinks. Notified Person In Charge (PIC). Hand sinks are not to be used as dump sinks. Hand sinks to be used for only hand washing. =========Not used for other purposes than handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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: Establishment is using high temperature dish machine. Log has not been used since Novembre 2024. Unit indicates wash temp as 153. After three checks all temperatures with inspector min/max thermometer was 153*F-154*F. Notified Person In Charge (PIC). PIC will set up working three compartment sink to sanitize all food contact equipment until technician arrives. =====Proper hot temperature to sanitize food contact equipment is 160*F or above. Corrective Action: Corrected at time of inspection.

Violation #: 40

Description: Personal Cleanliness

Comments:

2-402.11 - Core: Effectiveness-Hair Restraints Addl Notes: Observed 4 plus employees inside kitchen areas with no hair restraints. Notified Person In Charge (PIC). PIC ensured all employees are wearing hair restraints or hair nets. ====A food handler has unrestrained hair. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: date marking procedures, reminder to turn on water thermal unit to keep ice scream scoop sanitized.
Recommend: hood vent maintenance on all hood vents including dish machine hood vent. Dish machine log usage.
Reminder: high temperature dish machine will require either high temperature dish machine thermometer or test strips for unit.

"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.