Inspection Report

Business Name
Morning Squeeze

Business Address
690 S MILL AVE TEMPE AZ 85281

Permit Number
FD2404340

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/23/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

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 several TCS items in deep containers with internal center temperatures of 47*F to 61*F measured with a probing thermometer. Per PIC these items were brought from their commissary location 30 minutes prior to inspection. Per PIC the items are prepped at the location (1725 W University, Tempe ) and transported in a refrigerated truck. Discussed all foods shall arrive at 41*F or less. PIC placed the eggs, country gravy, bloody mary mix, red salsa and green salsa in shallow containers less than 4 inches to rapidly cook to 41*F or less. Also observed in a small reach in at the far end of the kitchen to be holding several TCS items at 55*F to 58*F measured with a probing thermometer. Ambient temperature of inside the unit measured with a min/max thermometer was 62*F. Per PIC those items were in the unit for more than 4 hours. Embargoed the Chantelle cream, butter, pancake mix with egg, cream cheese and blue cheese and PIC voluntarily discarded at time of inspection. Discussed with PIC all TCS foods 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. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Observed homemade bloody mary mix was date marked for 3/2 and barbacoa cooked was from 3/15. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed several flies throughout the bar, front of the facility and the back of the facility. Observed all doors to the patio and garage doors open. PIC stated they use an integrated pest management system (IPM) and was unable to provide the documents at the time of inspection. Discussed with PIC Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 4/3/26 Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) all chemicals shall be stored low and in a way that prevents contamination of foods, equipment, single use items and linens. 2) Observed leak from Atmospheric vacuum breaker (AVB) at the mop sink. Prior to next routine inspection, have backflow device serviced by a plumber or backflow specialist to ensure backflow device is in good repair. 3) Discussed integrated pest management (IPM) procedures & dog friendly patio pending approvals with person in charge (PIC) at time of inspection. Reviewed proper storage locations for chemicals with PIC at time of inspection.

"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.