Inspection Report

Business Name
Edelweiss Biergaren

Business Address
2625 E BELL RD PHOENIX AZ 85032

Permit Number
FD2403788

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/4/2026

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

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 mashed potatoes 128*F, garlic spread with dairy ingredients 124*F, gravy 127*F, bacon and gravy 128*F, cooked vegetables 123*F, beer cheese 129*F, cranberry sauce 121*F in steam table at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, TCS food items hot holding were reheated one hour prior to the time of inspection. PIC discovered the water was not filled enough in the steam table and poured more water in at the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

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 garlic sauce with dairy ingredients 48*F, stew 50*F, bacon/onion sauce 51*F, sauce with cooked vegetables 51*F, brown gravy 51*F, raw pork 52*F, cooked chicken wings 50*F inside the walk-in cooler at the time of inspection. Per PIC, TCS food items had been in the walk-in cooler since the previous day and had not been recently prepped or taken out of the walk-in cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, walk-in temperatures were 41*F or below three hours prior to inspection and another employee may have adjusted walk-in temperature up within the last hour. PIC adjusted the temperature inside the walk-in cooler at the time of inspection and calibrated thermometer then read 36.4*F near fan. PIC also transferred items to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed the backdoor of the establishment propped open during operation. Advised PIC to keep any outer doors shut when to prevent pest contamination. Provided PIC with Maricopa County outer openings handout. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed with PIC: internal, in unit thermometers for all cold holding units, cooling methods and time parameters

"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.