Chevron

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the hand wash sink in the stockroom that was blocked with fixtures. Discussed with person in charge (PIC) that hand wash sinks need to be clear and ready to use at all times. PIC moved the items at time of inspection. PIC will ensure establishment discontinues use of handwash sinks for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two pre-packaged ham and cheese sandwiches that were past the manufacturers expire date, unsealed, and the meat was grey in color. After showing the person in charge (PIC) it was voluntarily discarded. See embargo form. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed apples for purchase, along with other fruit, that were not wrapped. Discussed with person in charge (PIC) that apples need to be wrapped if customers can reach in to choose one to reduce risk of contamination by hands. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed RTE corn dogs and hamburgers in the display warmer near the cash register with internal temperatures ranging from 108-112*F. Observed the ambient air temp in the warmer at 122*F with no apparent way to increase the warmer temperatures. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date mark observed on RTE hot dogs in the walk in cooler. Per PIC, the hot dog package was opened 4 days ago on 10/31/2025. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Ortho Pest Control in the storage area in the backroom. Discussed with person in charge (PIC) that all pest control needs to be done by a certified pest control specialist. PIC stated they now have a certified pest control specialist, and they don't use the Ortho anymore. PIC asked employee to take the Ortho off the premises at time of inspection. 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.

Inspector's notes

Observed Ortho Pest Control in the storage area in the backroom. Discussed with person in charge (PIC) that all pest control needs to be done by a certified pest control specialist. PIC stated they now have a certified pest control specialist, and they don't use the Ortho anymore. PIC asked employee to take the Ortho off the premises at time of inspection. 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.

Inspector's notes

No paper towels or other approved hand drying provision observed in the employee restroom or hand sink near the 3 comp sink. 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. *Second consecutive repeat violation* 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: No hand soap observed in the employee restroom. 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

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 hand wash sink in the restroom. PIC stated employees were flushing the paper towels down the toilet so they were removed. PIC provided paper towels at the time of inspection. A hand drying provision (such as paper towels or a hand dryer) must always be available at all hand wash sinks to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: 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. ------ Observed hot dogs on the rollers with internal temperatures ranging from 115-126*F when measured with a probe thermometer. PIC stated the hot dogs were reheated less than 1 hour prior. Observed rollers set on the hold warm setting. Advised PIC on proper settings for reheating and holding hot dogs. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the hot dogs had been out of temperature for less than 2 hours, the PIC turned the dial to the heat setting to reheat at 165*F for 15 seconds. Within 30 minutes the hot dogs reached 165*F and the dial was turned to the keep warm setting. Discussed that the hold warm setting may not be warm enough for TCS foods. Also observed pizza slices holding at 123*F. PIC stated the pizza had been reheated 15 minutes prior in the oven but no reheat temp had been taken. Observed the warmer set to 179*F. Advised PIC to take reheat temps to ensure pizza is properly reheated before hot holding. PIC placed the pizza back in the over to reheat to 165*F at the time of inspection before returning to the warmers. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. ------ In the walk-in cooler, observed RTE hot dogs without date marks. PIC stated the foods were opened on 5/25. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to the hot dogs at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: 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. ------ Observed hot dogs on the rollers with internal temperatures ranging from 95-105*F when measured with a probe thermometer. PIC stated the hot dogs were reheated 1 hour prior. Observed rollers set below the hold warm setting. Advised PIC on proper settings for reheating and holding hot dogs. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the hot dogs had been out of temperature for less than 2 hours, the PIC turned the dial to the heat setting to reheat at 165*F for 15 seconds. Within 30 minutes the hot dogs reached 165*F and the dial was turned to the keep warm setting. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Provide a funnel and drain assembly under the soda backflow. Route to the floor sink, maintain a 1 inch air gap. Correct prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.14, C: Toilet Rooms, Enclosed ------ Restroom doors do not self close/self latch. Please install the self close/self latch on the door to allow door closed upon entering or exiting into the kitchen area prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection