Inspection Report

Business Name
KFC # D212131
Business Address
10005 W Van Buren St Tolleson AZ 85353
Permit Number
FD2403993
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
7/30/2025
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: Chicken hot holding unit found with fried chicken and fried chicken strips with internal temperatures of 96-124*F; temperatures verified with PIC's and inspector's calibrated probe thermometers. PIC stated the chicken had been in the unit for about an hour and discarded the chicken. PIC stated both chicken hot holding unit have been having issues and will continue the monitor the working one. The unit that is malfunctioning will not be used for hot holding TCS food items until it is repaired/replaced and able to maintain an ambient temperature of 135*F or above. 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: Raw chicken, including nuggets, strips, and filets, found in chicken walk-in cooler with internal temperatures of 36-50*F. The coldest chicken was still frozen from being brought over from the freezer. Other chicken was delivered today and still below 41*F in the cooler. Other chicken items in the cooler with temperatures above 41*F were present in the cooler since yesterday and were discarded (see embargo form). The ambient temperature of the walk-in cooler was 49-51*F and had not been checked since yesterday. Chicken that was still cold was moved to the other walk-in for continued cold holding. The chicken walk-in will not be used for cold holding TCS food items until it is repaired/replaced and able to maintain an ambient temperature of 41*F or below. Alternate walk-in cooler is available to continue normal operations. Please be aware of food storage safety hierarchy. Corrective Action: Corrected at time of inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Discussed hand wash station maintenance and mop sink connection restrictions

"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.