Inspection Report

Business Name
Burger King #9242
Business Address
20197 N 67TH AVE GLENDALE AZ 85308
Permit Number
FD-85960
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/6/2025
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

Violations

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: Observed "keep-refrigerated" dairy-based products, single-serve milks, creamer-infused mocha and coffee bases, soft-serve creamer, and chocolate cream cheese pie cold holding above 41°F in the small refrigerator unit by the drive-thru. Staff confirmed all items had been stocked inside the small refrigerator last night, more than 6 hours prior to temperature measurement (see embargo). The unit measured 48.5°F on the min/max. Thermometers were calibrated onsite with staff. Alerted manager who put a work order in for the small cold holding unit. Staff plan to use an ice bath for Time Temperature Control for Safety (TCS) products during rushes until the unit is able to maintain foods below 41°F. Discussed the importance of properly cold holding foods. 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: Observed "keep-refrigerated" TCS foods cold holding above 41°F in the small refrigerator unit by the drive-thru (see embargo). The unit measured 48.5°F on the min/max. Thermometers were calibrated onsite with staff. Alerted manager who put a work order in for the small cold holding unit. Staff plan to use an ice bath for Time Temperature Control for Safety (TCS) products during rushes until the unit is able to maintain foods below 41°F. Discussed the importance of routinely checking the temperatures of cold holding units. A reinspection on the unit will occur within 10 days. Corrective Action: Correct prior to re-inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed routine cleaning of soft-serve ice cream machine. The machine is currently cleaned on a 14-day cycle and goes through a "heat cycle" at night. More information on this process is needed. Establishment to keep documentation on the temperatures reached during this heat cycle and the product specifications on their soft-serve base, documenting whether or not the product is TCS.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.