Inspection Report

Business Name
Trevor's

Business Address
12820 N TATUM BLVD PHOENIX AZ 85032

Permit Number
FD2405769

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/24/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: Observed employee working the mechanical dishwasher pre-rinsing and loading dirty dishes into machine, grab personal phone and put in their pocket, then without changing gloves or washing hands put away clean dishes after dishwashing cycle. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Instructed PIC to train employees when to wash hands and provided "when to wash" Maricopa County handout at the time of inspection. Corrective Action: Corrected at time of inspection. *Consecutive repeat violation: 2nd.*

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Observed the only handwashing sink in the pizza prep/cooking area not draining at the time of inspection and out of order. Employees have propped open kitchen doors and are using the next closest sink around the corner until repaired. Also observed bartender using handwashing sink to rinse glasses at the time of inspection and both handwashing sinks in the bar area with perforated metal bins in the sink basin. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Correct handwashing sink sink that is out of order prior to re-inspection on 3/6/26. *Consecutive repeat violation: 2nd.*

Violation #: 22

Repeat Violation

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 olives 44*F, TCS sliced dry aged ham 46*F, TCS sliced dry aged salami 45*F, mozzarella 48*F in the bottom of the prep table by the pizza oven at the time of inspection per calibrated probing thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, TCS food items in prep table were previously in the cold table above and were placed underneath to cool down to 41*F less than an hour prior to the time of inspection. Corrective Action: Corrected at time of inspection. *Consecutive repeat violation: 2nd.*

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 chemical spray bottle with a yellow liquid inside without a label hanging by the mop sink at the time of inspection. Per PIC, quat sanitizer solution was inside spray bottle. PIC asked employee and per employee, the solution was chlorine sanitizer. Solution was sprayed on both chlorine and quat test strip and solution did not test on either one. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC discarded the solution at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.115 - Priority Foundation: Prohibiting Animals Addl Notes: Observed customers come into establishment with two dogs at the time of inspection. When asked what the establishments animal policy was, PIC stated establishment had a dog friendly patio. Live animals are prohibited on premises of food establishment, with the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, pets in dining areas of institutional care facilities (when conditions in Code are met), confined animals in nonfood area of variety store or tourist park. Information was provided to PIC to apply for a dog friendly patio at the time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Observed open sliding glass doors from the inside to outdoor patio area, establishment has submitted plans and applied for barrier exemption at the time of inspection. Discussed with PIC: dishes stored as clean must be clean to sight and touch

"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.