Circle K

Inspector notes: Observed the paper towel dispenser located in the hot food kitchen area did not have paper towels. 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 provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed ice build-up occurring on 2 of 3 compressors in the walk-in cooler. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed establishment has a functional F'Real machine available for public use but was unable to provide cleaning and sanitation logs as required by HACCP plan and approved variance. Discussed maintaining logs and retaining records for 180 days. 1. The facility performs the specified operations in accordance with the approved plans pursuant to §8-103.12(A). 2. Alternate cleaning and sanitization schedule is limited to the FRLB4 blender. 3. Logs must be maintained that verify that the F’REAL blender undergoes automatic cleaning and sanitization using the submitted and approved process once every 24hrs and a manually cleaning and sanitizing using the submitted and approved weekly cleaning procedures once every 7 days. 4. The device will undergo descaling to remove hard water deposit buildup inside the blender as needed to ensure device is clean to sight and touch. 5. High temperature sanitization will be verified weekly by heat sensitive indicators/strips, which will be maintained with the weekly logs. 6. These logs must be retained on premises for at least 180 days. 7. The facility provides records upon request to the Maricopa County Environmental Services Department (“Department”) or its representatives pursuant to §8-103.12(B). 8. A Reduced Pressure Principle Zone (RPZ) backflow prevention assembly is required to be installed. Certify the backflow preventer and provide copy of the backflow preventer test certification

Inspector notes: Observed F'real machine with manual cleaning record logs adjacent to the machine. ON 4/23/2025, the last entry for the weekly cleaning log recorded was on 04/10/2025. The last marked entry for the daily cleaning log was 3/3/2025. PIC was unaware of the last time that the machine was cleaned and went through its sanitization process, and did not know how to operate the machine. According the approved variance, Logs must be maintained that verify that the F’REAL blender undergoes automatic cleaning and sanitization using the submitted and approved process once every 24hrs and a manually cleaning and sanitizing using the submitted and approved weekly cleaning procedures once every 7 days. PIC was directed to clean immediately and maintain logs here forward

Inspector notes: Observed men's toilet stall without available toilet paper. PIC was notified and toilet paper was immediately supplied

Inspector notes: Observed two handwashing sinks on the eastern wall of the building, next to the Ready to Eat (RTE) and self-serve food without disposable hand towels for drying hands. PIC was notified and paper towels were supplied at the time of the inspection

Inspector notes: Observed cooked pizza in a hot-holding case at 101 degrees F. According to employees, Pizza is removed from the hot case every 4 hours. Sticker, timer, or other marker to indicate how long the pizza had been in the unit was not observed. per cook employee, the time as a control (TAC) sticker was not placed out with the pizza and was discarded. Cook employee was able to provide the sticker indicating 4-hour discard time, at time of inspection

Inspector notes: Discussed vomit and diarrheal event cleanup and procedures with person i charge(PIC). Person in charge did not demonstrate knowledge of clean-up procedures and could not locate or present written procedures at time of inspection. Discussed with PIC the importance of being prepared for vomit and diarrheal events in order to prevent outbreak of illness. Maricopa county vomit and diarrheal procedures provided alongside report for use by the establishment

Inspector notes: Discussed the need for a certified food manager on the premise at all times when working with open Time/temperature for control (TCS) food

Inspector notes: Observed open Styrofoam cup of liquid, salad, and backpack stored on top of canned beverages in the walk-in cooler. Employee claimed the items as their personal belongings and immediately moved the belongings into the designated personal item storage

Inspector notes: Observed food prep area handwashing sink with soiled utensils i.e spatula, and pizza cutter. Handwashing station shall be used only for handwashing