Inspection Report
Genie G's Restaurant
7349 W INDIAN SCHOOL RD PHOENIX AZ 85033
FD-88283
Food Establishment - Eating & Drinking
Food Routine Inspection
3/25/2026
Not Participating
1
Completed
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 cubed ham, sliced ham, sliced tomatoes, sliced roast beef and sliced turkey with internal temperatures as measured using a probe thermometer ranging from 46°F - 51°F in an undercounter refrigerated cabinet on the cooking line. According to the person in charge, the foods in question had been in the unit for less than 2 hours and were moved to the walk-in cooler to rapidly chill down to 41°F. It was also observed that the gasket on the refrigerated cabinet was damaged, leaving a visible gap (at least an inch wide) when the cabinet is closed. Discussed with person in charge to either keep food on ice in the cabinet or to utilize alternative functioning refrigeration for cold holding, until the unit can be serviced. The establishment has sufficient cold holding capacity for safe operation. 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. 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: Observed a small metal container of cooked mashed potatoes covered in plastic wrap that was cooling in the walk-in cooler according to the person in charge. The mashed potatoes were observed to be at least 5-6 inches deep in the pan. The internal temperature of the mashed potatoes was around 97°F as measured using a probe thermometer. According to the person in charge, the potatoes had been placed into the unit approximately 40 minutes prior to the temperature assessment. All TCS foods cooling were uncovered to allow for rapid cooling. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Discussed with person in charge that TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed a butter scoop stored in room temperature water. Discussed with person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. 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 several dishes stored at the clean dishes rack with visible water still on and between the nested dishes. The person in charge separated the wet dishes so they can finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a damaged/peeling gasket on an undercounter refrigerated cabinet on the prep line. The gasket was damaged such that there is at least a 1-inch gap along the gasket where it should be flush to the unit, leaving an opening where cold air can escape. Discussed with person in charge to repair the gasket on the refrigerated cabinet. The person in charge will have the gasket replaced. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Discussed when to wash and light covers for light tubes over prep line.
"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.
| 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.