Inspection Report
Angie's Prime Grill
3510 W Peoria AVE Phoenix AZ 85029
FD2501723
Food Establishment - Eating & Drinking
Food Routine Inspection
3/31/2026
Not Participating
1
Re-inspection required
Violations
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-202.12 (A-B) - Priority: Conditions of Use
Addl Notes: Observed chlorine sanitizer coming out of the automatic dispenser at a concentration that immediately bleached out the test strips. Staff stated they have been diluting the sanitizer for their wiping buckets. The wiping buckets measured above 200 PPM. Discussed the importance of keeping sanitizers in the recommended use range (for chlorine 50-100 PPM). Reducated staff on dilutions staff plan to dilute to the correct range until the automatic dispenser can be serviced. A reinspection on the automatic dispenser will occur in 10 days. Corrective Action: Correct prior to re-inspection.
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
3-501.13 - Core: Thawing Addl Notes: Observed a baking rack full of semi frozen bagged chicken sitting out at room temperature to thaw. Staff moved the rack of thawing chicken into the walk in at time of inspection. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process. Corrective Action: Corrected at time of inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed heavy grease and food debris build up underneath equipment on in the main kitchen and multi color build up on the walls near the three-compartment sink. More frequent cleaning is needed. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Discussed handled scoop requirements with staff. Discussed food flow with cook staff. Time Temperature Control for Safety (TCS) foods are to be actively prepared, and temperature controlled. Staff to prepare TCS foods in a small enough quantity that temperatures can be maintained.
"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.