Arco ampm #42527

Inspector's notes

Repeat violation: 2nd. Observed no Certified Food Protection Manager (CFPM) no site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Must obtain CFPM certification prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Repeat violation: 3rd. Observed no soap at handwashing sink next to three-compartment 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. Person in charge supplied sink with hand soap at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Repeat violation: 2nd. Observed bucket of dirty soda nozzles in basin of hand sink next to three-bay sink. Handwashing sinks must be maintained so that they are accessible at all times and must not be used for purposes other than handwashing. Person in charge relocated container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Repeat violation: 2nd. Observed corn dogs, meat patties, sliced cheeses, tomato salsa, flan, and hard-boiled eggs in walk-in cooler at 45-46 °F. Observed minimum ambient air temperature of 46 °F as measured with min/max holding thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Cooler had measured below 41 °F less than four hours prior to inspection as per temperature logs. All TCS foods improperly cold held were relocated to an alternate functioning refrigeration unit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened container of tomato salsa in walk-in cooler with no dat marking. Ready-to-eat, time/temperature control for safety (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). Salsa was opened five days prior as per person in charge. All RTE/TCS foods were properly date marked at the time of inspection.

Inspector's notes

Observed walk-in cooler used to store TCS foods with minimum ambient air temperature of 46 °F as measured by min/max holding thermometer. 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. Corrective Action: Correct prior to re-inspection on Friday, August 14th, 2026.

Inspector's notes

Repeat violation: 2nd. Observed missing ceiling tile and exposed insulation above three-compartment sink. Must replace ceiling tiles prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Repeat violation: 2nd. Observed no Certified Food Protection Manager (CFPM) on site 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 bucket of dirty soda nozzles in basin of hand sink next to three-bay sink. Handwashing sinks must be maintained so that they are accessible at all times and must not be used for purposes other than handwashing. Person in charge relocated container at time of inspection. Corrective Action: Corrected at time of inspection. 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: Repeat violation: 2nd. Observed no soap or paper towels at handwashing sink next to three-compartment 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. Person in charge supplied sink with hand soap and paper towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice pudding, flan, tomato salsa, sliced cheese, pork patties, and beef hot dogs in walk-in cooler at 51 °F. Observed air temperature of 52 °F in walk-in cooler as measured with min/max holding thermometer. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Person in charge was unable to verify when foods were placed in walk-in cooler. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cracks in ice scoop container at ice machine filled with plastic bags. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Must provide smooth, durable, and easily cleanable container for ice scoop prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing ceiling tile and exposed insulation above three-compartment sink. Must replace ceiling tiles prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.