Inspection Report

Business Name
Clearwater
Business Address
2811 E AGRITOPIA LOOP GILBERT AZ 85296
Permit Number
FD-90828
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
3/4/2026
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

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 butter, almond milk, yogurt, and open container of V8 juice in the reach-in refrigerator ranging from 47*F to 51*F using probe thermometer, verified by person in charge. Ambient temperature of the unit was 49.1*F using min/max thermometer. Person in charge voluntarily discarded all items, see embargo form. Corrective Action: Corrected at time of inspection. Predefined Comment: 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. ===2ND CONSECUTIVE

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 the reach-in cooler with an ambient air temperature of 49.1*F, min/max thermometer, verified by PIC. No additional refrigeration is available in the building. The TCS food in the unit had an internal temperature of 47-51F, see violation #22. PIC discarded the TCS food in the danger zone and will not use the refrigerator to store TCS food until the unit is maintaining 41F or less. A work order was created during the inspection. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Corrective Action: Correct prior to re-inspection on 3/17/26 ===2ND CONSECUTIVE

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed no cove base installed at the floor/wall junction under the counter, along the wall with the sinks and dish machine. Coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed unsealed concrete with holes and pits on the floor under the counter with the sinks and dish machine. Discussed sealing the floor with epoxy. Kitchen surfaces must be smooth, easily cleanable, durable and non-absorbent to deter pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Calibrated thermometer. Re-inspection: 3/17/26

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.