Inspection Report

Business Name
TIKKA SHACK
Business Address
5498 S Power RD Gilbert AZ 85295-8422
Permit Number
FD2403654
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
6/15/2026
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-101.11 - Priority Foundation: Assignment; Person In Charge Present Addl Notes: Observed no person in charge present at the food establishment during hours of inspection. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Contacted owner to correct this violation. Corrective Action: Corrected at time of inspection.

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: Employees cannot provide food manager certification at 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 #: 22

Repeat Violation

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 cooked chicken stored on the food prep table with internal temperature of 65*F, employee stated the cooked chicken were taken out from walk-in cooler less than oner hour prior to inspection. TCSs food must be cold holding at 41*F or below. Employee moved the cooked chicken to walk-in cooler for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection. This is a 3rd time repeat vioaltion.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed raw chicken thawing in 3-compartment sink in still water. Explained proper thawing method with employee. Employee moved the raw chicken to walk-in refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details


Due to the violations noted on this inspection report, County legal action may result from this inspection.
nspection report sent by email.

"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.