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InMaricopa
Construction continues at the community hospital at John Wayne Parkway and Honeycutt Avenue. Photo by Ian Roberds
Sonoran Creek Marketplace at 20300 N. John Wayne Pkwy. will add landscape irrigation electric service along Edison Road at lots 2 and 3. Work will be done for John Wayne Pkwy Maricopa AZ LLC by Nesbitt Contracting. FMI West Inc. will pour a foundation at 20240 N. John Wayne Pkwy. for Halle Properties LLC. The cost is $30,000.
Volkswagen of America, DBA Vorelco Inc., received permits for $150,000 in mechanical and electrical HVAC renovations at 17169 N. Murphy Road, with work to be completed by Trane US Inc.
Apex Motor Club received a construction permit for four, 12-garage condos at 22408 N. Ralston Road, with work done by John D. Hensler LLC. The project is estimated at $1.18 million.
InMaricopa
Here’s an update on economic activity in Maricopa in May:
Otter Creek LLC will spend $90,000 to remodel the kitchen at the
QuikTrip store, 20530 N. John Wayne Pkwy., including new equipment, millwork, finishes, mechanical, electrical and plumbing. The company will remodel the sales floor and remove a condenser from the
roof. The work will be done by T Built LLC.
Heritage Point Garage at 45115 W. Garvey Ave. will build a detached structure with work done by Rick Moser Contracting. The project is valued at $113,628.
Sequoia Pathway Academy will build a $300,000 athletic field at its campus, 19265 N. Porter Road. Willmeng Construction Inc. will provide grading and drainage, minimal
InMaricopa
Alibertos
Internal temperatures of cooked beef being held in the steam well were 114-119 degrees. Manager was instructed to reheat beef to at least 165 degrees and maintain foods for hot holding at or above 135 degrees. Beef was reheated on the grill to 185-188 degrees.
Observed a build-up of debris on the non-food contact surfaces of the ice machine and blender. Blender was taken out of service for cleaning and manager asked to clean often to avoid build-up.
The Box Meat Shop
Observed sealed bags of beef jerky held in the retail store. Internal temperature of the semi-moist beef was 78 degrees. Per the manager, the facility is cooking beef strips, cooling them to room temperature and then using a reduced oxygen packaging process (ROP) to package them. ROP requires a pre-approved variance, which the operator did not have. The package beef was embargoed. Manager stated they would no longer make/sell beef jerky.
InMaricopa
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