Inspection Report

Business Name
Wild Fork Foods

Business Address
4802 E RAY RD PHOENIX AZ 85044

Permit Number
FD2600745

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/14/2026

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: At time of inspection, the establishment did not have a chemical sanitizer or water hot enough to sanitize equipment. There was no way for the establishment to sanitize dishes. All food contact surfaces must be washed, rinsed, and sanitized. A sanitizing method must be available at all times. Prior to leaving, an employee was able to obtain bleach to use as a sanitizer. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a can of raid in the utility closet. Pesticides cannot be stored on site. PIC removed the raid from the establishment. Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed the handwashing sink in close proximity to the prep table without a splash guard to protect the table from splashing. Because the handwashing sink poses a risk of contamination of food, food contact surfaces, and utensils, a splash guard is required to be installed on the handwashing sink. Please install a splash guard prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

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

Comments:

4-201.11 - Core: Equipment and Utensils-Durability and Strength Addl Notes: Observed a residential air fryer, a residential burner, and a residential oven all stored on the prep table. Per PIC these items are used for sampling under the E&D permit. All equipment used under the E&D permit must be NSF/ANSI approved for commercial use. Employees removed the equipment from the prep table. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: At time of inspection the establishment did not have any testing device for chlorine or quat sanitizer. Establishment did not have a sanitizer at time of inspection. Chlorine sanitizer was obtained prior to the end of the inspection but no test strips were available to determine the concentration of the sanitizer. Instructed establishment to obtain test strips prior to re-inspection. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed an elastomer gap (E gap or flex gap) on the chemical dispenser on the mop sink. This must be switched to a proper air gap. Please have the chemical dispenser e gap replaced to an air gap prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-5-205.12 (A) - Priority: Prohibiting a Cross Connection; Drinking Lines

Addl Notes: At time of inspection the chemical dispenser hose was attached to the mop sink while it was not in use. The atmospheric vacuum breaker and hose bib vacuum breaker are not designed to handle constant pressure. Per the plan review (PR) reports, the chemical dispenser should be hooked up to its own water source. Please have the chemical dispenser hose moved to the open water source above the mop sink, or disconnect the chemical dispenser hose when not in use. Chemical dispenser hose was disconnected at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed outdoor cooking and sampling with PIC. Reviewed procedures for thawing with PIC. Reviewed uses of the 3 compartment sink with PIC. ///// Re-inspection for the test strips will be scheduled for Monday 5/25.

"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.