Inspection Report

Business Name
FLANCER'S

Business Address
610 N GILBERT RD GILBERT AZ 85234

Permit Number
FD-86018

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/25/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

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 large deep pans of cooked shredded chicken and sliced ham at 51-52 deg f , dated 8-23. pans covered with plastic wraps. discussed the facility cooling strategy for on-site prepared food. recommended at the time of slicing hot deli meats, placing in shallow metal pans and utilizing the walk-in cooler top shelve for rapid cooling. 2 tier cooling, and use of ice bath reviewed. manager discarded deli meats. see embargo. Corrective Action: Corrected at time of inspection.

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 in the cookline reach-in service prep. coolers and cooler drawers under cookline grill, sliced portion chicken bags, salami, sliced ham at 52-54 deg f. pans were also noted overfilled. manager discarded food. please ensure rte/tcs food is kept at 41 deg f see embargo. also suggested to not overfill the top reach-in cooler pans. use of a shallower food pans reviewed. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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: a large pan of boiled noodles left out on the back food prep. room. inquired about cooling strategies on site. suggested to use ice and ensure a rapid cooling. manager placed ice atop a perforated pan of boiled noodles. 41 deg f established. use of ice bath and placement in the walk-in cooler reviewed. please leave cooling food open, to assure cooling is established. once cooling monitored/conducted, may cover food portioned bags, Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: checked the sanitizer buckets in use. observed 0ppm for sanitizer. some staff prefers chlorine. discussed the sanitizer mixing strategies. Chlorine sanitizer at 50 ppm prepared. also, some staff use the pre-calibrated sanitizer dispenser on the back dishwashing wall. the sanitizer dispenser was empty, dispensing water only. showed PIC. manager refilled multi quat sanitizer. after priming the dispenser, quat ammonia at 200ppm established. manager drained and refilled all sanitizer towel buckets. Corrective Action: Corrected at time of inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: observed some of the washed plastic food pans, wet stacked, discussed with manager proper airdrying. also, some of the similar pans had old datemarking tags still adhered to the washed pans. proper pre-scrubbing to remove old labels reviewed. manager removed, rescrubbed pans and ran thru automatic dishwasher. Corrective Action: Corrected at time of inspection.

Comments/Details

facility manager was signed up for the AMC class sept 17th at 1pm-3pm, class located at 1645 E. Roosevelt Phx Az. report emailed to manger. Department guidance document for cooling and temperature guidance document was reviewed and copies provided via email. status of the repeated risk factor 22, improper cold holding for tcs food reviewed with kitchen staff and kitchen manager.
Predefined Comment: Due to the violations noted on this inspection report, County legal action may 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.