Freddy's Frozen Custard & Steakburgers

Inspector's notes

Observed small flying insects in mop sink, dry storage, prep line, and ware-washing area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. 2nd Consecutive Violation Corrective Action: Correct prior to re-inspection on 09/18/26

Inspector's notes

Observed handwash sink by veggie wash sink without hand soap available. 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 next routine inspection.

Inspector's notes

Observed can opener stored as clean with red food residue. Observed food container stored on rack as clean with grease mounds on bottom inside surface. PIC had employee wash rinse sanitize at time of inspection. Food contact surfaces must be clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small flying insects in mop sink, dry storage, prep line, and ware-washing area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 09/08/26

Inspector's notes

Observed at the hand wash sink by the ice machine to be without a hand drying provision. Also observed the sink was blocked by stacked garbage cans. Per person in charge (PIC) paper towel delivery will be tomorrow. Discussed with PIC 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 napkins and relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed caramelized onions at 90*F in the burger prep table. Per PIC the onions were cooked and placed in the unit 2.5 hours prior to inspection. Discussed with PIC cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Also discussed to utilize adequate refrigeration for proper cooling methods. PIC reheated the caramelized onions to 165*F and placed on a sheet tray to cool in the walk-in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wash hands for under 10 seconds and start to put on gloves at the handsink by the office. Discussed with Person in Charge (PIC) proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Also observed employee handle cash at the register and put on gloves without washing hands first. Discussed with PIC all employees shall wash hands before putting on gloves and after contamination occurs. PIC had employee wash hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the top of the sandwich prep table holding TCS items at a temperature of 48*F to 54*F with a probing thermometer and the ambient temperature was 53*F measured with a min/max thermometer. The TCS items are shredded cheddar, sliced tomato, and shredded lettuce. Per PIC the items were placed in the unit less than 4 hours prior to inspection and the unit was turned off due to ice buildup. PIC turned on unit and was at 41*F by end of the inspection. PIC took all TCS items into the walk-in to rapidly cool and kept non-TCS items such as raw onion, pickles, mustard, mayo, ketchup and BBQ in the unit. Also discussed that the way the sauces are stored directly into the top part of the prep table without being in a pan in the unit is allowing the cold air to escape. PIC placed a pan into the open space, stopping the air from escaping and placed the sauces in the pan. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the sandwich prep table to have cooked jalapeno with an internal temperature of 85*F. Per PIC the jalapenos were cooked and placed in the unit less than an hour prior to inspection. Discussed with PIC proper cooling shall take place in adequate refrigeration and not in the sandwich prep table. PIC took the cooked jalapeno to the walk -in to properly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in to have food and food debris on the floor and under shelving. Also observed to have grease and dust buildup on the dishwashing machine (top and sides), calcium and grease buildup in the dishwashing well, dust buildup on the fryers ventilation system and dust/ food debris buildup on the walls behind the dishwashing machine. Discussed with PIC 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the dry storage area underneath the onion storage to have dead cockroaches. Discussed with Person in Charge (PIC) establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Discussed to remove all food debris underneath equipment to avoid attracting pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prep table, three compartment sink, dish washer, handwash sink by the office and handwash sink by the ice machine to have either missing caulking or accumulation of orange to black organic matter on existing caulking. Discussed with PIC that all fixed equipment shall be sealed to the wall with caulking if it is not easily moved to be cleaned creating a smooth cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed facility open and operating with the floor sink of the hand wash sink with the ice machine and the floor sink at the soda machine backed up with gray liquid sewage conveying onto the floor. Discussed with PIC that all plumbing shall work properly at all times. Plumber arrived and floor sinks drained at the time of inspection. Also observed missing airgaps on the drainage pipes of the ice machine, all hand sinks, ice cream machine and dishwasher. Discussed with PIC to include a minimum of 1-inch gap of air between the drainage pipe and the floor sink, to avoid back siphoning contaminants. PIC and plumber adjusted all drainage pipes at time of inspection. Employees started the cleaning process of ice machine and the surrounding area. Corrective Action: Corrected at time of 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 build up of organic matter on interior of ice bin by the back office. Ice bins must be cleaned frequently enough to prevent the accumulation of organic matter and debris buildup. Discussed cleaning at frequency to avoid accumulation of organic matter with the Person in Charge (PIC). Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>>Observed organic matter along the doors of the dishwashing machine and on the caulking below the dish detergent dispenser along the dishwasher line. The chemical detergent dispenser is leaking causing the organic matter buildup. Also observed missing caulking along the backsplash junction and the wall of the dishwasher and along the basins of the hand washing sinks. Discussed with PIC to have the organic matter removed and fill in caulking as equipment shall be either sealed to the wall or spaced sufficiently away from the wall to clean behind and around the equipment. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed bacon, grilled onions, and raw hamburger patties holding 44-51 F in prep cooler top section. Prep cooler is holding 46 F, discussed with PIC TCS foods must hold 41 F to hold TCS food items. All food items were moved to walk in to cool properly. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Observed prep cooler with broken top holding TCS food items holding 46 F using min/max thermometer. Discussed with PIC that equipment must hold below 41 F to be used for TCS food items. Cooler top must be repair so that it can hold 41 F or below prior to re-inspection. Re-inspection for 10/19. Correct By: Correct Prior To Reinspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces Observed green build up on outside of ice machine. Discussed with PIC that ice machine should be cleaned more frequently to prevent build up. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st