Daily Stop

Inspector's notes

Observed potato wedges in the hot holding unit with internal temperature in the range from 90 to 98°F. Observed chicken nuggets in the same hot holding unit with internal temperature in the range from 96 to 110°F. Informed person in charge (PIC) that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated that they are unaware of when those food items were placed in the hot holding unit as they started their shift 2.5 hours ago. Potato wedges and chicken nuggets were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple seemingly dead cockroaches in and around the floor drains & around the deep fryer. Establishment needs to remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Corrective Action: Correct prior to next routine inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed baby cockroach crawling under the 3-compartment sink. 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 (07/10/26).

Inspector's notes

Observed no CFPM in site during the inspection. A Certified Food Protection Manager (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 potato wedges in the hot holding unit with internal temperature in the range from 90 to 98°F. Observed chicken nuggets in the same hot holding unit with internal temperature in the range from 96 to 110°F. Informed person in charge (PIC) that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated that they are unaware of when those food items were placed in the hot holding unit as they started their shift 2.5 hours ago. Potato wedges and chicken nuggets were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple seemingly dead cockroaches in and around the floor drains. Establishment needs to remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Corrective Action: Correct prior to next routine inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed multiple live cockroaches crawling in the kitchen by the deep fryer. 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 (07/02/26).

Inspector's notes

Handsink in front area being sued to store damaged canned beverages during inspection, sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially used can of pesticide being stored under handsink in front area, can was discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handling raw chicken with gloved hands, before removing and changing gloves to handle prepared food items. Instructed employee to wash hands after handling raw chicken and before handling clean equipment or ready to eat food items. Please ensure hands are washed after handling raw animal products, or becoming otherwise soiled (changing gloves does not substitute for proper handwashing). Corrective Action: Corrected at time of inspection.

Inspector's notes

Handsink in back area was blocked with equipment during inspection, sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mostly used can of Raid pesticide being stored on shelf near 3 compartment sink, item was discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise (unless for retail sale). Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice scoop was being stored inside top producing ice machine during inspection. Please ensure ice scoops are not stored in self producing machines to prevent them from getting buried. Corrective Action: Corrected at time of inspection.

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.... Handsink in warewashing area was being used to store drying utensils during inspection, sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only at all times. X3 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... Handsink in front, and in cooking area had no hand towels available at time of inspection, person in charge left to buy paper towels at time. Please ensure all handsinks are stocked with hand drying provisions at all times. X2 Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.... Handsink by 3 compartment sink was being used as a drying rack for wares after they had been washed. Sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only. x2 Priority Foundation-6-301.11, Pf: 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... No handsoap available at handsink in back area, sink was re-stocked at time. Please ensure all handsinks are stocked with hand washing cleanser at all times. 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... No hand towels available at handsink in back or in front area at time of inspection, sinks were re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices... No food thermometer available during inspection. Please ensure a probing food temperature measurement device (capable of measuring both hot and cold temperatures) is available at all times. Correct By: Correct Prior To Reinspection