Inspection Report

Business Name
The Park at Copper Creek

Business Address
901 S 94TH ST CHANDLER AZ 85224

Permit Number
FD2600994

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/15/2026

Grade
B

Priority Violation
1

Inspection Status
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: Observed at two separate hand sinks with no paper towels. Notified Person In Charge (PIC)===At all times each hand sink needs to be stocked with paper towels. Also, observed breakfast area buffet hand sink with no hand sink signage for hand washing. Notified Person In Charge.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed in front of pizza oven area with large refrigerator unit at 70*F ambient temperature with thermal and min/max thermometer. Notified Person In Charge (PIC). All tcs foods listed were 67*F with inspector thermometer: mozzarella cheese; pizza tomato sauce; cooked sausage. PIC directed employees to discard all foods inside the unit. Corrective Action: Corrected at time of inspection. Observed unit was unplugged. PIC directed employee to plug in unit.

Violation #: 40

Description: Personal Cleanliness

Comments:

2-302.11 - Priority Foundation: Maintenance-Fingernails. 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 on server line inside kitchen with employee having painted nails with added flower jewelry on nails working with open bread. Notified Person In Charge (PIC). PIC directed employee to put on gloves during open food preparation or handling.====Employee working with exposed food with rough fingernails; or wearing fingernail polish without a glove; or wearing artificial nails without a glove. Corrective Action: Corrected at time of inspection.

2-402.11 - Core: Effectiveness-Hair Restraints Addl Notes: Observed multiple employees in kitchen with no hair restraints. Notified Person In Charge (PIC). PIC directed employees to wear hair restraints. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

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

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed on main cook line main sandwich reach in with missing handles. Notified Person In Charge (PIC)===Equipment needs to be in good repair. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: can opener cleaning procedures.
Of note: Establishment is non-continuous cooking chicken. This will require a non-continuous cooking policy and procedures if continued.
Of note: Establishment work order to repair light above pizza oven.

"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.