According to Pinal County Environmental Services, the below listed inspections were done from March 3 to March 23.
Excellent rating
Aliberto’s Mexican Food (inspected March 3)
Central Arizona College-Culinary (inspected March 23)
Dairy Queen-Maricopa Shell (inspected March 3)
Gyro Grill (inspected March 20)
Helen’s Kitchen LLC (inspected March 16)
Fry’s Market Place (inspected March 14)
Fry’s Market Place-Deli (inspected March 14)
Fry’s Market Place-Cheese (inspected March 14)
Fry’s Market Place-Sushi (inspected March 14)
McDonald’s, 41710 W. Maricopa-Casa Grande Highway (inspected March 7)
Sweet Cravings (inspected March 7)
Yogurt Jungle (inspected March 7)
Satisfactory rating
Barro’s Pizza (inspected March 7)
Cooling
- Temperatures of cooked beef held in the walk-in freezer for about 6 hours was 54-67°F (<41°F required).
- Temperatures of cut lettuce held in a bag above the chill line in the prep cooler were 53-54°F (<41°F required).
Cleanliness
- Heavy accumulation of grease and food debris on fryers, walls around fryers, plumbing and gas lines around fryers, inside proofing cabinet, doors, handles and vent covers on reach in-cooler, and wire pizza oven racks. Reinspection required.
Heating, ventilation, air conditioning
- Observed buildup of grease on walls and ceiling around fryer and pizza oven. Maintain clean.
- Buildup of dust and grease on fryer-station hood filters.
Jack in the Box (inspected March 7)
Handwashing
- Employee handled dirty dishes and sprayer at sink, immediately returned to food prep.
Sanitizers
- Heavy accumulation of dried milk on blender arm of milkshake machine. Employee used cup of sanitizer to clean arm of machine. Quat-based sanitizer in cup was tested to be at least 500 ppm (150-400 ppm required). Manager discarded solution and instructed staff to wash and sanitize machine arm. Employee cleaned food-contact surfaces of milkshake machine and placed unit back into service. Equipment was not sanitized. Manager stated they were out of sanitizer.
Rosati’s Pizza (inspected March 14)
Hot holding
- Temperature of red sauce held in steam-well boiler was 115-122°F. (≥135°F required)
Cooling methods
- Cooked pasta was being held in a deep, closed, plastic container. The pasta is to be stored in a container with optimal heat transfer, so the manager put the pasta in a shallow, open metal pan.
Controlling pests
- Live cockroaches in kitchen (reinspection required)
Cleaning ventilation systems
- Excessive dust around air vents had relocated above food-prep area.
- Buildup debris on grill’s hood filters.
Say Sushi (inspected March 16)
Cooling
- Temperatures of cooked rice being held in closed, zip lock bags in walk-in cooler were 48-55°F. (<41°F required).
Fixed equipment
- Required to adjust and seal prep sink to wall.
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