Inspection Report
Press Coffee
1085 W QUEEN CREEK RD CHANDLER AZ 85248
FD-88587
Food Establishment - Eating & Drinking
Food Routine Inspection
5/6/2026
Not Participating
1
Re-inspection required
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: No PIC present at the time of inspection. No employee present at the time of inspection is a Certified Food Protection Manager or has a valid Food Handler Certification. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required.
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: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
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 an "out of service" sign on the only hand sink in the coffee brewing area. Employee stated the hand sink was decommissioned 2 days ago due to a leak from the drain line. 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. A re-inspection will take place on 5/15/2026 to ensure the hand sink is operational. Corrective Action: Correct prior to re-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 TCS milk stored at room temp on the counter at the time of inspection including whole dairy milk with internal temperatures measuring 55*F with a probe thermometer, and plant milks stating "refrigerate after opening" at 67*F. In the low cooler, observed 1% dairy milk at 49*F. Barista stated the milks are left on the counter and placed back inside once business slows. Barista stated the milks had been left on the counter for less than 1 hour. Barista stated they are not using time as a control. 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. Employee moved the milk back to the reach in at the time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed the ice bin in the coffee area leaking into a bus tub stored on the floor and not plumbed to a floor sink, as required. Advised PIC the ice bin must be plumbed with a 1 inch air gap to an approved floor sink or drain or must be equipped with a shutoff valve that can be wheeled to a floor sink to drain, as needed. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.
Violation #: 53
Description: Toilet Facilities: Properly Constructed, Supplied, Clean
Comments:
5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: No covered trash can observed in either uni-sex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Establishment is serving Lion's Mane Mushroom lattes. Any substance(s) added to food must be GRAS (Generally Recognized as Safe) and/or used consistent with all legal requirements. The permit holder is responsible for ensuring that their menu items comply. Education was provided on the addition of food additives and dietary supplements during the inspection. For additional information, please refer to the ADHS Kava and Other Dietary Supplement Products Letter at https://www.azdhs.gov/preparedness/epidemiology-disease-control/food-safety-environmental-services/index.php.
"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.