Inspection Report

Business Name
Clearwater

Business Address
6650 E MAYO BLVD PHOENIX AZ 85054

Permit Number
FD-90979

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/23/2025

Grade
Not Participating

Priority Violation
4

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: Observed no certified manager present during inspection. Discussed with Chef that a certified manager should be present at all times during hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

PRIORITY VIOLATION-3-402.11 - Priority: Parasite Destruction; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed salmon on the menu identified with as an item that can be undercooked with an asterisk. Chef stated that the salmon is cooked to the customer's liking and can be served rare/medium. The establishment had no parasite destruction sheet on hand at time of inspection to support this item being undercooked, nor any information on aquacultured fish (raised in pens, open water, pellet fed, etc.). Discussed with Chef that a parasite destruction letter or information on how the salmon is raised/fed is needed to support this type of cooking or they can cook the product completely to 145*F for 15 seconds. A re-inspection will be conducted on 7/31/2025. Corrective Action: Correct prior to re-inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 high temperature dish machine with a temperature of 154*F measured with inspector's min/max thermometer. Chef called for service at time of inspection. Chef instructed staff to not use machine to sanitized dishes and to use 3 compartment sink until unit has been repaired. Discussed with chef that any high temperature dish machine should be maintained at a minimum of 160*F. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 1/6 pan of alfredo sauce, chicken gravy, marinara sauce, and enchilada sauce cooling in the walk-in cooler. With inspector probe thermometer the product measured 43* F - 46*F. Chef stated that the product was pulled from the steam table and cooled overnight in walk-in cooler. Chef voluntarily discarded product at time of inspection. Discussed with Chef that acceptable methods on cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Violation #: 26

Description: Pasteurized Foods Used; Prohibited Foods Not Offered

Comments:

PRIORITY VIOLATION-3-801.11(A), (B), (C), (E) and (G) - Priority: Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed raw shell eggs in the walk-in cooler and on the cook line that were not pasteurized. Chef stated that they received the product due to their regular product being out of stock. Chef voluntarily discarded product at time of inspection. Discussed with Chef that only pasteurized eggs should be used in this establishment if pooling and batch cooking. Undercooked egg orders cannot be prepared using unpasteurized eggs. Raw shell eggs can be used as part of the baking process or when making a single, fully cooked egg dish that is immediately served to a single customer. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Predefined Comment: All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection.

3-501.13 - Core: Thawing Addl Notes: Observed raw portions of salmon thawing in the walk-in cooler still in their original reduced oxygen packages. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing when in reduced oxygen packaging with a statement that says to remove the raw fish from the package while thawing. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed sanitizer bucket in prep area that measured 0ppm with quaternary test strips. Chef had staff replace at time of inspection. Discussed with Chef that all sanitizer should measure between 150-400ppm. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-101.19 - Core: Nonfood-Contact Surfaces Addl Notes: Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-204.115 - Priority Foundation: Warewashing Machines, Temperature Measuring 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 establishment with no testing device for high temperature dish machine. Discussed with Chef that a testing device should be present and used daily to monitor proper temperature of dish machine (heat thermal test strips or a thermometer). A re-inspection will be completed on 7/31/2025. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed date marking.
Discussed hand wash station monitoring.
Discussed bodily fluid clean up kit.

"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.