Inspection Report

Business Name
McDonald's #21151
Business Address
455 W GUADALUPE RD TEMPE AZ 85283
Permit Number
FD2404632
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
11/21/2025
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed the sanitizer sink of the three compartment sink with dark red quaternary ammonium (Quat) at levels above 500ppm. Discussed with person in charge (PIC) sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Quat shall be levels of 150ppm to 400ppm. PIC watered down the batch and levels were within approved range at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Cold water was not available at the three compartment sink for sanitizer water. Water temperature was 115F+. Ensure that the plumbing is properly repaired and maintained in good repair. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: *REPEAT VIOLATION* Per OC Reinspection In walk-in freezer 1. Noted ice condensation is forming on the ceiling, walls, floor, and around the door frames. Please rewrap the condensation lines with new insulation, seal the electrical conduit, and seal all penetrations including the electrical lines, thermostat probe, sprinkler, and lightbulbs. 2. Provide heat tracing tape around the door frames to prevent ice buildup. 3. Repair / refinish / or replace the walk-in freezer door as needed. Noted there is a gap and ice forming underneath the door. 4. For the floor of the walk-in freezer. Recommend replace the floor with diamond plate floor. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Comments/Details


No County legal action will result from this inspection.
Of Note: Assisted PIC with TPHC policy for lunch with sliced cheese and shredded lettuce.

"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.