Inspection Report

Business Name
The Toast

Business Address
17058 W BELL RD SURPRISE AZ 85374

Permit Number
FD-83172

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/2/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

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: At the time of inspection there was not a Certified Food Protection Manager on site. The establishment shall have a Certified Food Protection Manager on site during all operating hours to manage food-borne illness risk factors. Corrective Action: Correct prior to next routine inspection. Provided list of ANSI accredited providers via email.

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: Observed multiple Time/Temperature Control for Safety (TCS) food items located in a prep-top style refrigeration unit outside the range of proper cold-holding temperatures. TCS food items included cut tomatoes, smoked salmon, salad greens, and various deli meats. Foods registered between 51-54°F with a probing thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Further investigation identified the ambient air temperature of the unit holding 54°F. Gaskets on the door appeared degraded and in need of replacing. Per staff, gaskets were just ordered days prior to inspection. Per person in charge (PIC), foods are held in the walk-in cooler overnight and placed back in the unit prior to start of business in the morning around 10:30am. Food items had only been out of proper cold-holding temperatures for less than 4 hours. TCS foods in questions were relocated to the walk-in cooler to rapidly cool. Corrective Action: Corrected at time of inspection. *2nd consecutive violation. **An Active Managerial Control (AMC) Intervention training was offered to PIC at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed multiple live, and deceased, German cockroaches inside the kitchen area of the establishment. All cockroaches observed were located in bait stations placed by pest control services. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Discussed with PIC eliminating harborage conditions inside the kitchen including additional cleaning throughout kitchen, eliminating standing water, removing already deceased pests frequently from the premises, and replacing/repairing sections of rubber cove base that is separating from the wall. Corrective Action: Correct prior to re-inspection. *Will return for re-inspection by Thursday, May 14th to verify correction.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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 establishment without chlorine-based sanitizer test strips for their mechanical dishwasher. Mechanical dishwasher was observed to be at proper sanitizer concentrations at the time of inspection. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. *Will return for re-inspection by Thursday, May 14th to verify correction.

Comments/Details

No County legal action will result from this inspection.
Discussed the following topics with the PIC: 1) When to Wash Hands 2) Cleaning of non-food contact surfaces of equipment (deli slicer)

*Reinspection for Priority Foundation Violations #38B, 6-501.111 (C), and #48E, 4-302.14, will take place by Thursday, May 14th.

"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.