Inspection Report

Business Name
Chevron ExtraMile 7015

Business Address
2180 E BROADWAY RD TEMPE AZ 85282

Permit Number
FD-86105

Permit Type
Food Establishment - Retail Food

Inspection Purpose
Food Routine Inspection

Inspection Date
1/8/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no running water at sole hand sink inside the establishment. Person in charge indicated they have been washing their hands at the 3-compartment sink and that the operator wanted to remove hand sink during their next remodel. Person in charge was informed that because they were permitted with the hand sink it cannot be removed and it must be in proper repair at all times; handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Establishment must repair hand sink. Corrective Action: Correct within 24 hours (01/09/25).

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 following packaged time/temperature controlled for safety foods with internal temperatures between 47*F - 53*F in the refrigerated display case: Sargento cheese sticks (cheddar, pepper jack, colby), panino cheese/meat sticks (mozzarella/salami, mozzarella/genoa), Lunchables (turkey/cheddar, ham/swiss), deli express sandwiches (egg salad, tuna salad, roast beef, chicken salad, sausage/egg/cheese, BBQ rib), Bomb Burritos, Don Miguel Burritos. Person in charge indicated that it is the responsibility of the night employee to check temperatures of the case and that temperatures were not checked today. The measured ambient temperature of the case using a min/max thermometer was 46.0*F - 57.9*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 following packaged time/temperature controlled for safety foods with internal temperatures between 47*F - 53*F in the refrigerated display case: Sargento cheese sticks (cheddar, pepper jack, colby), panino cheese/meat sticks (mozzarella/salami, mozzarella/genoa), Lunchables (turkey/cheddar, ham/swiss), deli express sandwiches (egg salad, tuna salad, roast beef, chicken salad, sausage/egg/cheese, BBQ rib), Bomb Burritos, Don Miguel Burritos. Person in charge indicated that it is the responsibility of the night employee to check temperatures of the case and that temperatures were not checked today. The measured ambient temperature of the case using a min/max thermometer was 46.0*F - 57.9*F. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection 01/07/25.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Person in charge was unable to provide a probing thermometer at time of inspection. Establishment is required to have a probing food thermometer while storing cold or hot time/temperature controlled for safety foods. Corrective Action: Correct prior to re-inspection 01/07/25.

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 quaternary ammonia test strips; establishment did not have quaternary ammonia onsite but did have chlorine (bleach) present. Person in charge did not know what sanitizer the establishment was using. No chlorine test strips observed. Test strips are required for any sanitizers used with food contact surfaces. Establishment currently has soda nozzles, frozen beverage machine, and hot cocoa machines that requires wash, rinse, and sanitizing. Provide sanitizer test strips prior to re-inspection or acquire quaternary ammonia. Corrective Action: Correct prior to re-inspection on 01/17/25.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed flooring missing/damaged in the establishment behind the counter. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Comments/Details

No County legal action will result from this inspection.
*Discussed ensuring all discharge piping for sanitary equipment has a 1-inch gap between the floor drain and the piping.

"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.