Inspection Report

Business Name
JC Wings

Business Address
437 S GILBERT RD MESA AZ 85204

Permit Number
FD-81672

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/29/2025

Grade
Not Participating

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: please ensure one staff on duty has obtained a certified food manager. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 6 deep trays of fried chicken wings placed in the back room, left unrefrigerated. inquired about preparation time. temperatures indicating 84-99 deg f . per manager frying started at 2pm. recommended to place all tce food in flat pans and utilize on site upright coolers. 2 tier cooling described in detail. manager transferred and allocated shelves in the upright coolers and upright freezers. please ensure tcs food is properly cooled rapidly to 41 deg f Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: observed back screen door in disrepair. a gap at the bottom approximately 6 inches open to kitchen floors. also the front facility doors were all left open during the inspection. informed manager. all closed. please allow self closure for the facility front and back entry doors. Corrective Action: Corrected at time of inspection.

6-501.115 - Priority Foundation: Prohibiting Animals Addl Notes: observed flies in the food prep. area. trash bins left open, some greasy towels left on the kitchen floor. discussed with manager strategies to minimize, irradicate presence of flies. manager removed all soiled towels and covered all trash cans. also closed the facility back entry doors . installation of pest control fly lights or utilizing certified pest control reviewed. Corrective Action: Correct prior to next routine inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: wet wiping cloth left on the kitchen prep. stations. sanitizer buckets were not in use. suggested to fill on site chlorine sanitizer buckets and place wet wiping cloth in designated sanitizer. manager prepared chlorine at 50 ppm. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: observed equipment in disrepair left on the back rooms, also floors had some accumulations in the back food prep. areas. multiple trash cans in the front food service as well as the restroom and the back food prep. area filled with debris. please removed all unnecessary articles out of food prep. area. frequency of cleaning the kitchen floors and emptying bathroom and food prep. dumpsters reviewed. please ensure the food facility floors are kept in a sanitary condition. Corrective Action: Correct prior to next routine inspection.

Comments/Details

report emailed. food cooling strategies were reviewed with manager. manager will provide additional training to staff.
Predefined Comment: No County legal action will result from this inspection.

"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.