QuikTrip

Inspector's notes

Observed the hottest temperatures at the handwashing sinks in the food preparation/ kitchen area 73*F-76*F at the time of inspection. 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 put in work order at the time of inspection. PIC adjusted the temperature on the west side sink to supply hot water of at least 100*F at the time of inspection. Corrective Action: Correct prior to re-inspection on 4/27/26, can be verified through electronic means.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 an employee handling dirty dishware and trash bags then pick up a clean, empty container from the shelf of clean dishware, which was to be used to hold food on the line. Employee was instructed to put the clean container in the 3 comp sink and wash hands before picking up a clean container from the shelf. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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 the maximum temperature of the hot water sanitizing dish machine to have a maximum water temperature of 149.9, measured with a calibrated min/max thermometer. The temperature was also checked with the in-house min/max thermometer. To properly sanitize wares the water temperature must reach a minimum of 160F. Instructed PIC to use the 3 comp sink for was/rinse/sanitizing wares until the dishwasher is repaired and sanitizing at a minimum of 160F. 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 the interior of the ice machine in the back of store, near the soda/syrup boxes, to have a accumulation of black, brown and pink soil/organic matter on the interior surfaces. Also observed a film of soil/organic matter on the green cutting boards stored near the 3 comp sink. Clean equipment at a frequency necessary to preclude accumulation of soil or mold. Thoroughly clean and sanitize the cutting boards. If it is not possible to clean them completely due to scores and groves on the surface then replace the boards. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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 that the high temp dishwasher had a maximum temperature of 152.6 measured with a calibrated min/max thermometer. The minimum temperature required to properly sanitize wares 160F. Repair before using, wash all wares in the 3 comp sink until the dishwasher temperature is corrected. The PIC will call to have machine repaired and instruct staff to use the 3 comp sink for wash/rinse/sanitize wares. Correct By: Corrected At Time Of Inspection