Inspection Report

Business Name
Clearwater

Business Address
15815 S 50TH ST PHOENIX AZ 85048

Permit Number
FD-90996

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
1/23/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 16

Repeat Violation

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: ****2nd Consecutive Violation**** Observed in use high temp dish machine temperature fluctuating between 112-123F with inspector and establishment min/max thermometers. Checked 3 times. PIC stated that all equipment would be sanitized in three compartment sink and called to have dish machine serviced. Ensure that water used as sanitizer has a utensil surface temperature of at least 160F for mechanical ware washing machine. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed in use hot box with large tray full of cooked chicken with internal temperatures of 112*F-122*F with inspector and establishment thermometers. Notified Person IN Charge(PIC). PIC confirmed internal temperatures. Thermometers were calibrated prior to internal checks. PIC directed employee to move chicken out of hot box. Hot box digital screen showed 166*F internal scan indicated 132*F. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

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.

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: ****3rd Consecutive Violation**** Observed multipole tcs foods in temperature danger zone (41*F-135*F). Observed two door refrigeration unit with display of 47*F-48*F. With inspector min/max unit was 49*F-53*F. Notified Person In Charge (PIC). Calibrated thermometers. Internal check of tcs foods was: cut cantaloupe at 53*F; tcs butter at 51*F-58*F. In separate two door unit on top rail was cooked ham at 47*F; Swiss cheese at 45*F. In separate two door unit observed container of cooked pasta at 52*F. PIC moved cantaloupe to main walk in unit to cool to 41*F and butter. Verified after 30 minutes. PIC discarded rest of improperly cold holding tcs foods. Air temperature flow of the kitchen was at 86*F. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: hand washing procedures.
Recommend following logs: dish temperature log 3x daily; temperature log for cold holding foods; temperature log for hot holdings foods; cooling log for cooling foods. Maintenance on all refrigeration equipment. Maintenance hot box unit. Maintenance high temperature dish machine unit.

"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.