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A+Cutting Edge1111 E Mcdowell Rd, Phoenix 85006
Food Establishment - Eating & Drinking · Permit FD-02179
Score based on 11 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history12 on record
2026
May 19, 2026RoutinecleanA+
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Of Note: Discussed cooling methods with PIC. Also observed leak from Atmospheric vacuum breaker (AVB) at the mop sink nearest to the dishpit. Prior to next routine inspection, have backflow device serviced by a plumber or backflow specialist to ensure backflow device is in good repair.
May 12, 2026Advisorynot scoredclean
Ineffective Visit -onsite
Jan 26, 2026Routine1 coreall corrected on siteA
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Inspector's notes
Multiple food containers (sandwich meats, tomatoes, salads) observed cooling with lids on, some containers were stacked on a speed rack with a bag over the rack. Per PIC all products had been prepped within the hour and had an internal temperature range of 44-48*F. All products were unstacked, lids left slightly ajar t facilitate rapid cooling. Discussed the importance of air circulation during the cooling process. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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/4617/AMC-Toolbox---Cooling.
2025
Nov 17, 2025Routine2 priority2 coreC
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: temperature monitoring, date marking of frozen goods
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed all TCS food items in walk-in refrigerator near patient service line with an internal temperature of 50-60*F (Cottage cheese, yogurts, butter, sour cream, fruit cups, fruit and cheese plates, boiled eggs, etc). Person in charge stated all foods were either delivered at 41*F within 4 hours of inspection or prepped within 2 hours of inspection and placed foods in blast chiller to reach an internal temperature of 41*F within 2 hours. 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. 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. Predefined Comment: 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.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed snap rodent trap in kitchen near blast chillers. Rodent bait shall be contained in a covered, tamper-resistant bait station. Person in charge called maintenance to have removed. PRIORITY VIOLATION-7-206.12 - Priority: Rodent Bait Stations
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Walk-in refrigerator with an ambient temperature of 52*F. Person in charge stated staff were completing break down of service that required doors to be open for about an hour and called maintenance. Ambient temperature of unit reached 41*F after 35 minutes. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed food residue on walls and floors in dry storage. Person in charge to increase cleaning frequency. 6-501.12 - Core: Cleaning, Frequency and Restrictions Predefined Comment: 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.
Aug 13, 2025RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Prior to inspection, person in charge informed me of maintenance to double door deli unit and walk-in refrigerator near veggie was station and walk-in freezer warmer door. No food held in deli unit, walk-in freezer holding at -10*F, and walk-in holding at 41*F and below.Discussed establishment procedures regarding: air drying dishes, back flow preventers, and broken equipment
Jul 2, 2025Routine1 priority1 coreB
Predefined Comment: No County legal action will result from this inspection.After discussion with the person in charge, it has been determined that the root cause of the violation was training staff on proper and frequent temperature monitoring, which resulted in the violation. Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Discussed establishment procedures regarding: temperature monitoring, dumping at proper sinks
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed variety of deli meats, grilled chicken, grilled salmon, chopped sausage, diced ham, etc with an internal temperature of 47-62*F. Person in charge stated food was placed in unit over 6 hours prior to inspection and voluntarily discarded. 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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: 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.
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed reach-in refrigerator at deli slicer out of order. All refrigeration units holding cold temperature-controlled foods should hold an ambient temperature of 41*F or below. Person in charge placed work order, removed food items, and placed out of order sign on unit. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.
Mar 11, 2025Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.After discussion with the person in charge, it has been determined that the root cause of the violation was staff conducting bulk prep, which resulted in the violation. Staff to prep food in batches to maintain proper hot holding temperature. Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Discussed establishment procedures regarding: backflow devices, cutting times of roast before service, cooling times, temperatures and logs
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed 3 large metal pans of thick sliced pork roast in hot holding unit at an internal temperature ranging 120-131*F. Cook stated food was cooked and left to cool for 15 minutes, sliced, then placed in hot holding unit within 30 minutes of inspection. Cook removed foods, and placed in steamer, reheated to 165*F, and placed back in hot holding unit. PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.
2024
Nov 26, 2024RoutinecleanA+
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Discussed establishment procedures regarding: replacement of holding containers
Sep 18, 2024Routine1 coreA+
Predefined Comment: No County legal action will result from this inspection.Discussed establishment procedures regarding: Cooling logs for blast chillers, drying dishes
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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Observed patient walk-in unable to maintain an ambient temperature of 41*F or below after monitoring for 25 minutes. All refrigeration units holding cold temperature-controlled foods should maintain a temperature of 41*F or below. All foods in unit (cheeses, butter, salads, sandwiches, etc) with an internal temperature of 41*F-43*F. No cooling in unit until maintenance services unit. Person in charge to place a work order for unit. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.
Jul 1, 2024Routine3 coreA+
Predefined Comment: No County legal action will result from this inspection.**Discussed examples of when to wash hands**
Inspector's notes
Observed lunch meats (ham and turkey) recently sliced and being cooled (50*F) in walk-in cooler, inside containers with lids tightly sealed and stacked on top of each other. All containers were taken to the blast chiller to properly cool. All sandwich meats were later observed at 43*F and dropping. Discussed importance of air circulation during the cooling process. Corrective Action: Correct prior to next routine inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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/4617/AMC-Toolbox---Cooling.
Inspector's notes
Observed multiple containers stacked while wet on the clean dish rack located by the 3 compartment sink. Please ensure that containers and other dishes are fully dry before stacking and putting them away. PIC advised a staff member to untack containers and allow for them to air dry. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Corrective Action: Correct prior to next routine inspection.
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4-901.11 - Core: Equipment and Utensils, Air-Drying Required
Inspector's notes
Observed dust build-up on condenser fans inside 3 walk-in coolers. Discussed the potential contamination from dust particles falling into open containers, especially during the cooling process. PIC stated that a work order will be placed to get fans cleaned. Corrective Action: Correct prior to next routine inspection.
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6-501.12 - Core: Cleaning, Frequency and Restrictions
Mar 29, 2024RoutinecleanA+
No violations noted at time of inspection.This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.This establishment received a(n) A+ Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Discussed establishment procedures regarding: Patient Walk-in defrost cycleNo County legal action will result from this inspection.Inspection report emailed.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Award: Cutting Edge A+,Signer: Brad Littlejohn
2023
Dec 5, 2023RoutinecleanA+
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.This establishment received a(n) A+ Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Inspection report emailed.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Award: Cutting Edge A+,Signer: Brad Littlejohn
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →