Inspection Report

Business Name
Angie's Lobster

Business Address
13670 N LITCHFIELD RD SURPRISE AZ 85379

Permit Number
FD-89100

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/22/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

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: At the time of inspection, there was not a Certified Food Protection Manager present on site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Verified General Manager and newly promoted Assistant Manager are certified. Corrective Action: Correct prior to next routine inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 line cook staff fail to wash hands in between changing gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Instructed manager to provide additional training to staff in regard to hand washing. Corrective Action: Corrected at time of 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 missing hand sink, where initially required to be at time of permit approval, located on side of kitchen containing cook line and drive thru window. The removal of the hand sink is leading to observed hand washing violations at the time of inspection. Per district manager, approval was given to remove hand sink, but further investigation was not able to verify approval. The establishment shall reinstall the hand sink in it's original location and maintain it fully supplied with hot water of 100°F, hand soap, and paper towels to promote proper hand washing practices. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Saturday September 5th.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-202.12 (A-B) - Priority: Conditions of Use

Addl Notes: Observed establishment conducting washing of lettuce using a chlorine bleach (sodium hypochlorite) solution exceeding proper concentrations. Observed lettuce sitting in a chlorine bleach solution at a concentration of 200 parts per million (ppm). Per manager, establishment uses their 2-compartment prep sink to cut lettuce, place in chlorine bleach solution (in first compartment) with ice added, and then place into secondary compartment for final rinse with water before spinning the lettuce and placing in walk-in refrigerator for storage. At time of inspection, the process was flipped on accident and lettuce was sitting in bleach solution at final step intended to be spun and stored in walk-in. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 21 CFR 173.315. Manager discarded the lettuce at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 44

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

Comments:

4-903.12 - Core: Prohibitions; Utensils, Equipment and Linens Addl Notes: Observed clean linens and employees aprons being stored inside the employee restroom. Clean linens and aprons shall not be stored in toilet rooms to prevent contamination of linens. Discussed moving the linens to the back office with person in charge. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed the following topics/requirements with the person in charge: 1) Using Time-As-A-Control for the par-cooked potatoes 2) conducting additional deep cleaning of the physical premises 3) re-evaluating frequency of hood cleaning services 4) storage of in-use utensils (ice scoop & bucket) 5) surface characteristics (drive thru door frame)

*Reinspection for Priority Foundation Violation #10, 5-203.11, will occur on, or before, Saturday September 5th.

"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.