Inspection Report

Business Name
Owl Owl
Business Address
5026 W CACTUS RD GLENDALE AZ 85304
Permit Number
FD2404569
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/21/2025
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling.

Addl Notes: Observed cooling of broth in wal in cooler at 70*F. As per the owner the broth was prepared at 1:30pm at 5:00 broth was still at 74*F> Broth was embargoed and discarded. Foods must be cooled from 135*F - 70*F within 2 hours and then from 70 - 41*F within an additional 4 hours, not to exceed 6 hours. Cooling chart provided to operator. 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 grilled chicken (56*F) and portioned noodles (72*F) at prep refrigeration table under flip top. As per the owner of the business the chicken was grilled approximately 1.5 hours prior to the inspection and the noodles were portioned approximately 30 minutes prior to the inspections. Product was placed in bottom of prep cooler to continue cooling to 41*F. Observed tofu and thawed chicken in walk in cooler at 43*-44*F in walk in cooler. Chicken and tofu were moved to prep cooler and freezer. Cold hold of food is to be at 41*F or lower. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed ambient temperature in walk in cooler to be 48 - 50*F. Food items including Tofu and chicken were observed to be 43*F - 44*F and moved to other refrigerators on site. Repair company arrived on site to repair. Condenser was cleaned and temperature in walk in cooler was air circulating was observed to be at 39*F. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed no sanitizer for wiping cloths in sanitizer buckets. Quat sanitizer is to be between 150 - 400 ppm. Sanitizer was replaced. Corrective Action: Corrected at time of inspection.

Comments/Details

Walk in cooler was not working - repair was completed while on site
Predefined Comment: No County legal action will result from this 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.
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.