Inspection Report

Business Name
Suspiros Cakes

Business Address
2050 N ALMA SCHOOL RD CHANDLER AZ 85224

Permit Number
FD2404241

Permit Type
Food Establishment - Retail Food

Inspection Purpose
Food Routine Inspection

Inspection Date
5/27/2025

Grade
Not Participating

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: There was no approved hand drying provision at any of the hand sinks (behind front counter, near 3-comp sink in the back, and bathroom) at time of inspection. Discussed with person in charge (PIC) that all hand wash sinks need to be supplied with an approved hand drying provision. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC is the only person working and is unable to go get paper towels. ***Re-inspection is scheduled for 05/28/2025*** Establishment shall have proper, approved hand drying provision at each or the three hand wash sinks by re-inspection. Corrective Action: Correct prior to re-inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: There was no hand washing soap at any of the hand wash sinks (behind front counter, near 3-comp sink in the back, and in the bathroom) at time of inspection. Discussed with person in charge that all hand washing sinks need to be supplied with hand soap to reduce risk of contamination by hands. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC is the only person working and cannot get the soap at time of inspection. ***Re-inspection is scheduled for 05/28/2025. Establishment shall have hand soap at each of the three hand sinks by time of re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed a spray bottle with cleaner in it that did not have a label hanging on the hand wash sink behind the front counter. Discussed with person in charge (PIC) that all cleaners and chemicals need to have a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Single Use/Single Service Items Addl Notes: Observed a cup of plastic single-use forks faced up on the front counter. Discussed with person in charge (PIC) that they need to be stored with the handle up to reduce risk of contamination by hands. PIC donned gloves and turned the forks handle up at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-303.11 - Core: Intensity-Lighting Addl Notes: The employee bathroom did not have any lighting at time of inspection. Also observed the back room with the 3-compartment sink had a flickering light. All rooms and work areas need adequate lighting to reduce risk of falls and injury to staff. Replace or repair lighting. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection. Report emailed. ***Re-inspection is scheduled for 05/28/2025

"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.