Inspection Report

Business Name
Village Inn

Business Address
9490 W NORTHERN AVE GLENDALE AZ 85305

Permit Number
FD-80300

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
6/23/2025

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 2

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 (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the kitchen is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 22

Repeat Violation

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: Blue cheese, shredded cheddar, guacamole with diced tomato, and uncooked hashbrown in top portion of center prep cooler found with internal temperatures of 47-52*F. These items were on the front edge of the cooler and were the only items with elevated temperatures of 41*F or above. The cooler was providing an ambient of 41*F or below. PIC stated they had been there since last night and nobody had checked the temperature of those items today. The items may have been elevated in temperature due to proximity to the stove. The hashbrowns were also double panned which may have contributed to the elevated temperature. PIC discarded the items. The cooler to the West of the center cooler had cut lettuce and crepes with internal temperatures of 47-51*F. The lettuce was placed in the container in a manner that had about a third of the lettuce above the rim of the container. Only the top portion of the lettuce was above 41*F while the lower portion was still below 41*F. The crepes were on a plate placed on top of the other food containers which caused them to be elevated in temperature. PIC stated both the lettuce and crepes were placed in the cooler within the last 30 minutes and moved them to the bottom portion of the cooler for cooling and continued cold holding. Please ensure cold held TCS food items are maintained at 41*F or below. ***2nd consecutive violation*** Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Internal lid and handle to salad cooler need repair/replacement. Current handle is held together with plastic wrapping which is not easily cleanable or durable. Please repair. Corrective Action: Correct prior to next routine inspection.

Violation #: 54

Description: Garbage/Refuse Properly Disposed; Facilities Maintained

Comments:

5-501.115 - Core: Maintaining Refuse Areas and Enclosures Addl Notes: Grease build up and debris observed on ground and wall in front area of dumpster and near grease bin in outdoor refuse area. Please clean this area in a manner and frequency that prevents accumulation of debris. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Small holes or crevices observed around piping or walls in the following areas: Below hand wash station across from pie station, sink nearest salad cooler, below spray arm in dish area, coved base near ice machine. Please repair. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed when-to-wash and sink use

"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.