COTTONWOOD AIRPORT & EXPO
Latest Score
98
Last Inspected
May 11, 2026
Violations
22
Critical
12
Inspection History
May 11, 2026
Score: 98
Jul 17, 2025
Score: 95
Sep 30, 2024
Score: 100
Inspection Reports
A May 11, 2026 REGULAR Score: 98 0 violations
No violations recorded for this inspection.
A July 17, 2025 REGULAR Score: 95 0 violations
No violations recorded for this inspection.
P September 28, 2022 Score: 74 16 violations 6 critical
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed properly. Hands not washed to prevent contamination from previous task.
Adequate hand washing facilities supplied and accessible
Hand sink not fully stocked. (bar handsink missing soap and papertowels) Hand sink used for purposes other than hand washing.
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product. (uncooked beef above bakery items above raw egg product)
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The chlorine, quaternary ammonium or iodine solution for a mechanical wearwashing is not at proper concentration levels. (in use dishmachine not sanitizing) Utensils and food contact surfaces of equipment not sanitized after cleaning. (washing utensils in prep sinks)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 41F or below. (butter and cream cheese on buffet line 52-54F)
PROPER DATE MARKING AND DISPOSITION
Food not cleary marked to indicare the date or day by which the food shall be consumed, sold, or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Improper storage of chemicals. (on perp line and bar area)
Thermometers provided and accurate
Thermometer sensor not located in the warmest part of the refrigerator or coolest part of hot storage unit. Thermometer not easily visible in cold or hot holding unit. Thermometer not easily readable.
Contamination prevented during food preparation, storage and display
Food not protected or not prevented from contamination during storage. (dead bugs)
Personal cleanliness; hair restraints
No hair restraints where required.
Wiping cloths: properly used and stored
Wiping cloths not stored in sanitizing solution between uses.
Ware washing facilities: installed, maintained, used, test strips
Missing chemical test strips. (QUAT test strips) The ware washing sink is being used for hand washing.
Nonfood-contact surfaces clean
Non-food contact surfaces have accumulation of dust, dirt, food residue and other debris. Non-food contact surfaces lack regular cleaning.
Physical facilities installed, maintained and clean
Floors not clean. (under dishmachine area) Employee possessions not stored properly.
P February 11, 2022 Score: 87 4 violations 4 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Personal drinks stored in unauthorized area (Prep line).
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The concentration of the chlorine sanitizer at 0 ppm due to empty bucket at the dishwasher. Informed operator not to utilize the dishwasher until a new bucket is in place. Observed black substances on the metal partition of the ice machine.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below (Discarded). - Cream cheese holding at 64 degrees F - Butter holding at 62 degrees F - Shredded cheese holding at 60 degrees F
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemical spray bottles and sanitizer bucket not stored properly.
P August 18, 2021 Score: 86 2 violations 2 critical
HANDS CLEAN AND PROPERLY WASHED
soap and papertowels not available at handsinks
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
dishwasher not sanitizing and not operating at minimum temperatures