Inspection Report

Business Name
MCDONALDS 31780

Business Address
909 N DOBSON RD MESA AZ 85201

Permit Number
FD2600385

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
8/20/2026

Grade
R

Priority Violation
0

Inspection Status
Re-Inspection Completed

Violations

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: No paper towels or hand drying device available at the rear hand wash sink next to the office area. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Multiple ants, drain flies, and house flies present throughout the dining room, prep, rear drive thru, and office areas. Ensure that proper pest control is performed. Corrective Action: Correct prior to re-inspection.

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Bread items stored directly next to and under the rear handwash exposed to splashing. The PIC relocated the bread items away from the sink. Ensure that food is stored in a clean dry location. Corrective Action: Corrected at time of inspection.

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: *SECOND CONSECUTIVE VIOLATION* Provide a full height enclosure at the clothes washer. Recommend a sliding or accordion style door system. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: *SECOND CONSECUTIVE VIOLATION* Re-caulk the three compartment and hand washing sink fixtures to the walls, as needed, with new silicone. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: *SECOND CONSECUTIVE VIOLATION* The facet at the three compartment sink is leaking. Ensure that the plumbing is properly repaired and maintained in good repair. Per OC inspection-Provide 1" minimum air gaps above the floor sink flood rims for all indirect drains, as needed. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: *SECOND CONSECUTIVE VIOLATION* Caulk-in all escutcheon plates and plumbing penetrations throughout the facility, as needed. Corrective Action: Correct prior to next routine inspection.

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: *SECOND CONSECUTIVE VIOLATION* Repair any damaged wall corners, as needed, and repaint with a semi-gloss paint. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Correction of the priority foundation item(s) #38 found during the inspection conducted on 8/6/26 was verified by the inspector on 8/20/26 via electronic means.

"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.