Inspection Report

Business Name
Nite Creamery

Business Address
922 E Apache BLVD Tempe AZ 85281

Permit Number
FD2500929

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/26/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 3

Description: Management and Food Employee Knowledge, and Conditional Employee; Responsibilities and Reporting

Comments:

PRIORITY VIOLATION-2-201.11(A) and (C) - Priority: Responsibility of Permit Holder, Person in Charge, and Conditional Employees; Responsibilities and Reporting. 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/4620/AMC-Toolbox: Employee-Health

Addl Notes: Per person-in-charge (PIC), there is currently no written employee illness policy in place. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. The person-in-charge is responsible for enforcing and demonstrating knowledge regarding employee illness policy. Must provide and implement a written employee illness policy prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/1/2025.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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 waffle batter containing eggs and butter at 54*F in front of waffle station not under temperature control. Per PIC, waffle batter is removed from refrigeration and placed in open containers to be used at the waffle station. Discussed with PIC implementing a time as a control policy to ensure waffle batter is not held over 4 hours if being kept out of refrigeration. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC time stamped waffle batter at time of inspection. Inspector helped draft up a written time as a control policy for establishment. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed boxes of dairy base, egg whites, and waffle batter stored directly on floor in walk-in refrigerator and freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed with PIC obtaining shelving units to ensure food is stored off the floor. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Report emailed. Operator was provided guidance on cleaning up vomit and diarrhea incidents. **Discussed: 1. all food contact surfaces being used for TCS food products (dairy in scoops, bowls, etc.) must be washed, rinsed, and sanitized every 4 hours. 2. reviewed handwashing procedure with PIC, ensuring hands are washed for at least 20 seconds when changing tasks and at any time contamination occurs. 3. recaulking all holes remaining in walls to ensure all surfaces are smooth and easily cleanable. 4. thawing under refrigeration day prior to ensure food does not go out of temperature. 5. provide drain plugs for three-compartment sink to ensure water does not drain while sanitizing or soaking. **This establishment uses collagen in food products. Any substance(s) added to food must be GRAS (Generally Recognized as Safe) and/or used consistent with all legal requirements. The permit holder is responsible for ensuring that their menu items comply. Education was provided on the addition of food additives and dietary supplements during the inspection. For additional information, please refer to the ADHS Kava and Other Dietary Supplement Products Letter at https://www.azdhs.gov/documents/preparedness/epidemiology-disease-control/food-safety-environmental-services/adhs-kava-and-other-dietary-supplement-products-letter.pdf?v=06172025

"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.