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A6644 E Baywood Ave, Mesa 85206
Food Establishment - Eating & Drinking · Permit FD-02271
Score based on 12 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history13 on record
2026
Jun 10, 2026RoutinecleanA
No violations noted at time of inspection.Predefined Comment: No County legal action will result from this inspection.Discussed date marking.
Mar 6, 2026Routine1 priority1 foundationall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.Calibrated thermometer. Discussed date marking. Recommended getting the refrigerator in the deli serviced.
Inspector's notes
Observed the paper towel dispenser to not be working at the handwashing sink in the dish pit. Person in charge placed paper towels on the table next to the sink and will have the batteries replaced. Corrective Action: Corrected at time of inspection.
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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. Predefined Comment: 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.
Inspector's notes
Observed cooked pork sausage, diced ham, and diced tomatoes ranging from 45*F to 47*F using probe thermometer, verified by person in charge in the refrigerator in the corner of the deli. Person in charge stated the items were in the unit overnight and voluntarily discarded - see embargo form. Ambient temperature of the unit was 49.1*F using min/max thermometer. Corrective Action: Corrected at time of inspection.
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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: 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.
2025
Nov 19, 2025Routine1 coreall corrected on siteA
Calibrated thermometer. Discussed wrapping the self-service apples in the doctor's lounge and the length of the creamer nozzles for the new creamer dispenser.No County legal action will result from this inspection.
Inspector's notes
Observed several recently prepped and cooling TCS foods such as house made chicken salad, assembled sandwiches (TCS ingredients), and cooked salmon in various refrigerators in prep areas, in tightly covered containers. The plastic wraps were loosened and/or removed to allow air circulation in the containers. Discussed leaving cooling TCS foods uncovered or loosely covered (when protected from overhead contamination) to allow adequate air flow around the food to rapidly cool to 41F or less. TCS foods, such as the ciabatta sandwiches must enter time as a control at 41F or less; ensure that TCS foods have cooled prior to being placed under time as a control. 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.
Jul 9, 2025RoutinecleanA
No violations noted at time of inspection. Calibrated thermometer. Discussed wrapping apples that are available for self-service. Discussed date marking and keeping a temperature log for the smart refrigerators. Conducted inspection with RS#1566.No County legal action will result from this inspection.
Apr 17, 2025RoutinecleanA
No violations noted at time of inspection. Calibrated thermometer. Discussed the time as a control policy for the breakfast sandwiches. Emailed the cleaning procedures for vomit/fecal accidents.No County legal action will result from this inspection.
Jan 13, 2025Routine1 coreall corrected on siteA
Calibrated thermometer. Discussed the updated time as a control procedure for patient line and the cafeteria.No County legal action will result from this inspection.Supervisor Contact Information: Michelle Roemersberger; Email: M.Roemersberger@maricopa.gov; Phone: (602) 506-6942
Inspector's notes
Observed several wet/moist wiping clothes on the counters by the steam tables near tray line and in the cafeteria. PIC instructed employees to store wiping cloths in sanitizing solution between use. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
2024
Oct 24, 2024RoutinecleanA
No County legal action will result from this inspection.Calibrated thermometer. Discussed the time as a control policy and procedure in the cafe.
Aug 19, 2024RoutinecleanA
No County legal action will result from this inspection.No violations noted at time of inspection. Discussed the time as a control procedure that is used in the cafe.
May 15, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority and 0 Priority Foundation violations on this inspection.No violations noted at time of inspection.Discussed reheating procedures for TCS foods held under time as a control. Please provide sneeze guards at the salad bar or use the pour containers for dressings. Calibrated thermometer.No County legal action will result from this inspection.The inspection report was emailed and confirmed during the inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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) 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.Award: A,Signer: Luis Martinez
Feb 29, 2024Routine2 foundation1 coreB
This establishment received a(n) B Grade and had 0 Priority and 2 Priority Foundation violations on this inspection.Calibrated thermometer.No County legal action will result from this inspection.The inspection report was emailed and confirmed during the inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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) 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.Award: B,Signer: Nik Bautista
Priority Foundation-6-301.12, Pf: 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. >>> Observed no paper towels at the hand washing sink in the prep area and at the hand washing sink in the coffee area. PIC provided paper towels. Discussed the importance of having individual-use disposable towels, a heated air dryer, or a continuous towel system that supplies user with a clean towel to properly dry hands after handwashing. Facilities must be maintained in a condition that promotes handwashing. Wet hands transfer bacteria more readily than dry hands. The residual moisture found on the hands after washing allows for bacterial and viral transfer to food or solid surfaces by touch. Handwashing sinks must always be stocked with hot water, soap and paper towels. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. >>> Observed TCS foods such as scrambled eggs (made from pasteurized eggs) in the steam table at the patient tray line, mashed potatoes in the hot holding unit and chicken fried steaks in the cafeteria, being held under time as a public health control, without a documented start or end time. According to PIC, the breakfast food items were held under time for less than two hours and will be discarded by 10 am. Any lunch items being held under time as a control must be documented with the start time and discarded 4 hours after. Discussed the time as a control policy and the logs for documentation. The time and temperature logs were corrected to document the starting time and temperature of TCS food items being held under time as a control. Food under time as a control must be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS was removed from temperature control. Correct By: Corrected At Time Of Inspection
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>>Observed the tile and grout around the grease trap cover in the floor across from the 3-compartment sink to be in disrepair. The missing/broken tiles have created a void in the floor. Discussed replacing the tiles to provide a smooth and easily cleanable surface. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed >>> Observed the cove base on the wall in the dish room, where the carts and soiled dishes enter, to be missing. Soil and food debris observed in the void between the floor and wall. Discussed replacing the cove base. Coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. A smooth, easily cleanable floor surface will allow water to properly drain, thereby preventing pooling which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Correct By: Correct Prior To Next Routine Inspection
2023
Dec 6, 2023RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority and 0 Priority Foundation violations on this inspection.No violations noted at time of inspection.Discussed the possibility of preparing and offering grab and go meals in the future. Calibrated thermometer.No County legal action will result from this inspection.The inspection report was emailed and confirmed during the inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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) 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.Award: A,Signer: Dana Savery
Sep 5, 2023Advisorynot scoredclean
Correction of the priority foundation item(s) #16 found during the inspection conducted on 9/1/2023 verified by the inspector on 9/5/2023 via electronic means. A copy of this re-inspection report was provided to the establishment via electronic means.
Sep 1, 2023Routine1 foundationB
This establishment received a(n) B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.Discussed using time as a control. Please ensure that all TCS food items under time (4 hours) vs. temperature control are consistently marked with the discard or start time, as stated in the time as a control policy.The prep sink in the prep area near the produce cooler is not in use. Please continue to use the alternate prep sink, which has an indirectly plumbed waste line.Calibrated thermometer.No County legal action will result from this inspection.The inspection report was emailed and confirmed during the inspection.Re-inspection 10 days for violation #16.Emailed the information for transitioning to electronic permits.Award: B,Signer: Luis A. Martinez
Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. >>> Observed sheet pans of partially cooked, grill marked chicken on a speed rack in the reach-in cooler in the cooking area. According to PIC, the raw chicken was grill marked prior to breakfast on the day of inspection and will be fully cooked to 165F later in the day. The chicken observed to be properly stored under RTE foods, not labeled or marked to indicate as a raw protein, and without documentation of cooling times/temps (36F during inspection). Discussed the requirement of written procedures for non-continuous cooking of raw proteins, to prevent cross-contamination and foodborne illness. Written procedures for non-continuous cooking shall: have obtained prior approval from the regulatory authority; be maintained in the food establishment and available upon request. The procedures must describe how the requirements for non-continuous cooking are to be monitored and documented, the corrective actions, how the foods are to be marked as foods that must be cooked prior to being offered for sale or service, and how the foods are to be separated from ready-to-eat foods. Please submit a written procedure for the non-continuous cooking of raw proteins or discontinue the process. Reviewed the non-continuous cooking guidesheet, sample policy and Annex 3 of the FDA Food Code, which was previously emailed. PIC will provide the written procedures within 10 days, prior to re-inspection. >>> 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/4616/25575/AMC-Toolbox---Cooking Correct By: Correct Prior To Reinspection
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 →