Inspection Report
Mac Daddy Wingz and Cheeze
3134 S MILL AVE TEMPE AZ 85282
FD2501568
Food Establishment - Eating & Drinking
Food Routine Inspection
6/16/2026
Not Participating
0
Completed
Violations
Violation #: 2
Repeat Violation
Description: Certified Food Protection Manager
Comments:
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
2-301.15 - Priority Foundation: Where 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 employees washing hands in the three compartment sink in the kitchen. Proper handwashing shall occur in hand washing stations only and procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. PIC washed hands properly at the hand washing station at the time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.12 - Priority Foundation: Hand Drying Provision. 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 several hand washing sinks without paper towel throughout the facility. Discussed with PIC handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
3-501.15 (A) - Priority Foundation: Cooling Methods. 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 cooked pasta mac & cheese in single use metal serving containers on a prep area at internal temperatures of 84*F measured with a probing thermometer. Per PIC the pasta was placed there an hour prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC placed the mac & cheese containers into adequate refrigeration at the time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: Observed dead cockroach and cockroach parts under the oven in the kitchen that also has grease on top of cardboard lining the ground. Discussed with PIC Establishment must be maintained free of pests and dead pests shall be removed. Corrective Action: Correct prior to next routine inspection.
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed build-up of dust, debris, and flour throughout the establishment (vent hoods, chicken tender prep table, walls, ceiling vents, bottom shelf of prep table, in-between equipment – stove & fryers) at time of inspection. Reviewed proper cleaning frequencies with person in charge (PIC) at time of inspection. Must clean establishment at a frequency to prevent accumulation of organic food debris on surfaces. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation
6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 1. Provide one inch air gap from the finished floor for the drainpipe from the food prep sink and 3-comp sink. 2. Connect the drainpipe and water connections for the hand sink at the bar. 3. Provide outlet covers, light switch cover, escutcheon plates, patch up holes throughout the facility. 4. Seal/ caulk all holes, gaps, cracks and penetrations inside the facility. 5. Provide additional VCT tiles on the floor where the old counter was at so the floor can be even. 6. Replace the door’s gasket of the double door reach-in refrigerator. It is torn. 7. Provide several coats of semi-gloss paint on the walls of the new mop sink room and substrate of the countertops in the bar and front service area. 8. Provide washable ceiling tiles in kitchen, mop room, and front service area. 9. Provide outlet covers, light switch cover, escutcheon plates, patch up holes throughout the facility. 10. Cover exposed studs/ beam under the bar countertop. Paint the substrate with semi-gloss paint. Please use light color paint only. 11.Continue to clean the facility from ceiling, walls, floor, sinks and their fixtures, interior/ exterior of equipment and maintain. 12. Switch the side splashguard on the hand sink next to the make table. 13. Provide semi-gloss paint in the new mop sink’s area. Finish the walls 14. Provide 3/8” radius cove base at walls and floor junctures inside the kitchen, mop room, behind bar, front counter, etc. 15. Extend the FRP behind the mop sink to 24 inches above the chemical dispenser. Replace the damaged sheet rock first. 16. Repair damage walls and paint with semi-gloss paint. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation
Comments/Details
No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) PIC indicated ventilation system is not properly work has been put in work order prior to inspection. 2) verified with Operator CBD is not an additive used in the facility.
"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.
| 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.