Circle K

Inspector's notes

Upon reinspection the unit has an ambient air temperature of 45*F. PIC stated that a technician worked on the unit and told them it was fixed. Food delivered an hour prior to inspection was stored in the unit at time of inspection. PIC moved all TCS foods to an alternate functioning cooler at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 7/17/2026. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed the floor drain underneath the soda fountain wall halfway full of water and draining very slowly. Informed PIC that the drain needs to be cleared and draining properly. PIC input work order at time of inspection. Observed trash and other debris inside the floors drains throughout the establishment. Discussed with PIC keeping the floor drain clean and clear from debris to prevent clogging. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provisions available at the back hand sink or front hand sink at time of inspection. Observed markings on the wall near the front hand sink were dispenser used to be. Discussed with PIC installing dispensers to keep the hand sinks in a state that promotes proper hand washing. PIC provided paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed milk, butter, eggs, breakfast sandwiches, and various hot dogs with internal temperatures ranging 52*F-54*F in the walk-in refrigerator. The ambient air temperature of the unit was 51.9 *F, measured using min/max thermometer. PIC stated that the refrigerator fan was iced over last week on Thursday, they called maintenance and the unit was turned off for 24 hours, then back on and were told it was running properly. PIC stated that during this time no TCS foods were removed or discarded. Informed PIC that the foods need to be discarded. PIC discarded all improperly cold held TCS foods at time of inspection. Food was embargoed. Discussed with PIC that the TCS food products need to be removed and discarded the next time the walk-in is out for hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk-in cooler holding TCS food above 41*F. The ambient temperature of the unit was 51.9*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 7/10/2026.

Inspector's notes

Observed the floor drain underneath the soda fountain wall halfway full of water and draining very slowly. Informed PIC that the drain needs to be cleared and draining properly. PIC input work order at time of inspection. Observed trash and other debris inside the floors drains throughout the establishment. Discussed with PIC keeping the floor drain clean and clear from debris to prevent clogging. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand sink present in the back room used for ware washing and the mop sink. The back room has a three-compartment sink that is used to wash, rinse, and sanitize food contact surfaces including tongs and rollers for hot dogs, tea dispensers, soda nozzles, spoons, and containers for toppings. The nearest hand sink is located in the employee rest room behind a closed door. The other hand sink is located outside of the back room through the lobby and behind the counter, which is sealed off from the lobby by a coded gate. PIC stated that they do not know if there was a hand sink in the back room or when it may have been removed. Informed PIC that it is required to have a hand sink within 25 feet and in direct line of sight of the ware washing area. Informed PIC that a hand sink needs to be installed by re-inspection on 01/12/2026. Informed PIC that food production and ware washing need to be ceased until a hand sink is installed, including hot dog rollers and toppings. PIC agreed to stop serving food and ware washing until the hand sink is installed. PIC discarded the hot dogs heating up for the rollers at time of inspection. Hand sinks must be located to allow convenient use by employee’s in food prep, food dispensing, warewashing areas, and in or immediately adjacent to toilet rooms. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 01/12/2026.

Inspector's notes

A Certified Food Protection Manager was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed green organic matter on self serve soda nozzles, advised person in charge soda nozzles need to be cleaned at a frequency to avoid the build up of organic matter. Discussed increasing cleaning frequency of soda nozzles to avoid excess organic matter accumulation. Person in charge cleaned soda nozzles at time of inspection. Correct By: Corrected At Time Of Inspection