Circle K

Inspector's notes

Observed assorted sandwiches used for the hot display case with internal temperatures of 49 degrees Fahrenheit in a walk-in cooler that was not holding cold. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), items were placed in unit more than 4 hours prior to the inspection. PIC voluntarily discarded the items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of the walk-in refrigerator was measured at 52F with out-of-temperature time-and-temperature control for safety (TCS) foods inside. 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. A technician was already present during the inspection and repairing the walk-in freezer. Corrective Action: Correct prior to re-inspection. Re-inspection is scheduled for 7/28/2026.

Inspector's notes

Observed a large pile of paper wrappers on the floor behind stacked mini-size combi ovens in food prep area. Please ensure the premises are kept clean of litter and unnecessary items. Person in charge (PIC) directed employee to clean the area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the designated hand sink located next to the coffee station. Discussed the importance of providing a hand drying provision at each hand sink 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pair of tongs stored as clean on a drying rack above the 3-comp sink with dried food debris on the food-contact surfaces. PIC was unsure when they were last cleaned. Also observed an accumulation of biomass inside the soda nozzles actively in-use at the soda station. PIC replaced soda nozzles at time of inspection. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage >>> Observed 3-comp sink not capable of conveying sewage through 1st compartment (Wash). PIC stated 3-comp sink has been unable to drain for at least 1 day as a result of a pizza cutting board being stuck at the base of the compartment. Discussed the importance of being able to properly convey sewage at all drains throughout establishment. A plumber was able to restore functionality to the wash compartment at 3-comp sink at time of inspection. Correct By: Corrected At Time Of Inspection

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 food being held in beer cooler temping at 50*F - 55*F internal temperature using a probe thermometer (Rack O’Ribz Stacker, Beef Jalapeno Cheese Burger, Angus Bacon Cheeseburger, Beef Chargrilled cheese burger, Philly Cheesesteak, Canadian bacon, egg and cheese croissant, Sausage, egg and cheese muffin.). Person in charge stated the food had been placed in unit yesterday afternoon and was unsure of when the food became out of temperature. Person in charge voluntarily discarded the food at time of inspection. Embargoed Rack O’Ribz Stacker, Beef Jalapeno Cheese Burger, Angus Bacon Cheeseburger, Beef Chargrilled cheese burger, Philly Cheesesteak, Canadian bacon, egg and cheese croissant, Sausage, egg and cheese muffin. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Establishment was unable to provide cleaning logs and unaware of necessity out lined by variance approval. Person in charge was able to find file for logs and begin process of documentation and cleaning while on site. As outline by variance; -Alternate cleaning and sanitization schedule is limited to the FRLB4 blender. -Logs must be maintained that verify that the f’REAL blender undergoes automatic cleaning and sanitization using the submitted and approved process once every 24hrs and manual cleaning and sanitizing using the submitted and approved process once every 7 days. -The device will undergo descaling to remove hard water deposit buildup inside the blender as needed to ensure device is clean to sight and touch. -High Temperature sanitization will be verified weekly by heat sensitive indicators, which will be maintained with the weekly logs. -These logs must be retained on premises for at least 180 days. -The facility provides records upon request to the Maricopa County Environmental Services Department (“Department”) or its representatives pursuant to §8-103.12(B). Correct By: Corrected At Time Of Inspection

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 ambient temperature of beer cooler at 46* F using a max-min thermometer, person in charge summited ticket to have cooler fixed. Discussed that cooler will not be used for TSC food until fixed and food can be held at or below 41*F. Re-inspection will occur within 10 days. Correct By: Correct Prior To Reinspection