Inspection Report

Business Name
Starbucks at Macy's - 453

Business Address
3107 W CHANDLER BLVD CHANDLER AZ 85226

Permit Number
FD2503588

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/12/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

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: The establishment does not have a certified food protection manager (CFPM) on site at the time of inspection. Talked with the certified food protection manager on the phone and per manager he is the only one with the certification. Informed manager to have additional CFPMs on staff.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

Noted employee was cashiering, then started washing the pump and its container, touch hair, use cloth to wipe the pump dry, go back to cashiering again without washing hands in between these actions without washing hands. 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.

Another staff is touching ordering screen, countertop, touch hair then made an ice water cup for customer.

Employee properly washed hands at handwash sink at time of inspection.

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.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Please address the following items prior to the next routine inspection: 1. Noted the backflow preventer under the work sink is leaking. Please repair/ replace and certify the backflow preventer. 2. Certify the backflow preventers at the water filtration system annually or when after a repair. Provide reports. Maintain all reports on file for inspection purposes.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

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.

Noted there is water dripping at the pump under the 3-compartment sink. Please repair.

6-201.18 - Core: Walls and Ceilings, Studs, Joists, and Rafters Addl Notes: Corrective Action: Correct prior to next routine inspection. Noted the ceiling in the mop room and wall behind the wall of the mop sink are open to structure and rafter. Please provide drywall, tape, mud and repaint with semi-gloss paint in light color.

Comments/Details

Inspection conducted with the person in charge of the kiosk. There is no certified food manager on site. Talked with the certified food manager of the company and informed them that a certified food manager is required to be at the kiosk at all operating hours. Please ensure that each shift must have a certified food protection manager at the site.
No County legal action will result from this inspection.

"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.