BUSINESS
A summary of the Dec. 11 – Jan. 10 health inspections by Pinal County Environmental Health Services
Food inspections
• Helen’s Kitchen LLC • JB Farmer’s Convenience Store • La Quinta Inn & Suites • Legacy Traditional School • Little Caesar’s Pizza • MOD Pizza • Neaux Coffee Company
• QuikTrip • Quiktrip Kitchen • Rob’s Convenience • Saddleback Elementary • Sequoia Pathway Academy (K-6) • Sequoia Pathway Academy (Secondary) • Subway • Sweet Cravings • Wendy’s
EXCELLENT • A+ Charter Schools • Burger King
• Circle K — 21212 N. John Wayne Parkway • Children’s Learning Adventure Childcare Centers • Cold Beers & Cheeseburgers • Copa Craze • The Duke at Rancho El Dorado • Dunkin’ Donuts
• Panda Express • Papa John Pizza • Papa Murphy’s Pizza
SATISFACTORY
Chemical sanitization Chlorine-based sanitizer in dish machine tested at 0 parts per million (50-100 ppm required).
Manager on duty No person with a certified food manager certification on shift. Cold holding Temperature of cut deli meats and cheese in prep cooler 51-55° (≤41° required). Equipment cleanliness Buildup of debris on non-food contact surfaces of oven, microwave, inside of reach-in coolers, coffee counters and dispensers. Outside receptacles Trash in parking and fuel lots. Outdoor trashcans overflowing with trash. Floors cleanliness Large amount of water around mop sink and three compartment sinks. Repair needed to make floor moisture resistant. Buildup of debris on floors throughout Cooling methods Temperature of cooked eggs stored tightly in a plastic, covered container in prep cooler 55-58° (≤41° required). Eggs to be placed on flat, metal sheet to chill quickly. Crockpot cleanliness Excessive food debris on inside crockpot holding bubble tea. Baking equipment cleanliness Excessive debris on baking racks, scissors and rollers.
Nonfood contact surface cleanliness Excessive food debris inside prep cooler and on its doors and handles. Debris on sides of oven and icing vat, outside food-topping containers, on light switches, sink handles, shelves, storage cubbies and counters. Walls and floors cleanliness Heavy accumulation of food debris on floors and around oven, food prep areas, bakery table and three-compartment sink. Ventilation cleanliness Excessive dust and grease in hood filters above cooking equipment.
Labelling Chemical spray bottle containing clear liquid stored without label.
the facility. Excessive debris around a three-compartment sink and walk-in coolers. Drying mops Wet mops in basin of mop sink. Mops to be stored in manner that promotes airdrying. Walls and ceilings Ceiling tiles above the open food prep area missing.
What do the ratings mean?
EXCELLENT: All priority standards are observed as compliant. SATISFACTORY: One or more priority standards is out of compliance. All priority standards are corrected at the time of inspection. NEEDS IMPROVEMENT: One or more priority standards is out of compliance. At least one violation is not corrected at the time of inspection. When violations are corrected to the satisfaction of the department during a follow-up inspection, a satisfactory rating will be given.
UNACCEPTABLE: One or more violations observed are an “imminent health hazard.” Hazards include the misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak and unsanitary conditions that may endanger public health. Hazards can stem from fires, floods, electrical or water problems, and sewage backup. When violations are corrected to the satisfaction of the department during a follow-up inspection, a satisfactory rating will be given.
InMaricopa.com | February 2024
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