Maricopa County, AZ

South Mountain High School

Permit ID: FD-00098

Permit Type: School Food Service

5401 S 7th St Phoenix 85040

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
1
Violation
ID

Violation Description

Violation Comments

Correct By
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed cooked fried chicken in the warmer units across the kitchen with internal temperature between 74*F - 76*F. The Person in charge indicated the chicken is pre-packaged cooked chicken that arrives frozen; one of the employees removed the chicken from the freezer and placed the chicken in the warmers to thaw a little less than 2 hours before the inspections. Person in charge informed that thawing must occur under refrigeration or completely submerged under running cold warmer; person in charge also informed that thawing must not raise the internal temperature above 41*F. Person in charge had an employee put all of the chicken in oven to reheat to 165*F. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing>>>Observed cooked fried chicken in the warmer units across the kitchen with internal temperature between 74*F - 76*F. The Person in charge indicated the chicken is pre-packaged cooked chicken that arrives frozen; one of the employees removed the chicken from the freezer and placed the chicken in the warmers to thaw a little less than 2 hours before the inspections. Person in charge informed that thawing must occur under refrigeration or completely submerged under running cold warmer; person in charge also informed that thawing must not raise the internal temperature above 41*F. Person in charge had an employee put all of the chicken in oven to reheat to 165*F.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.>>>Person in charge and kitchen employees indicated they do not have a irreversible registering temperature indicator/thermometer at the establishment currently. The establishment must maintain a irreversible registering temperature indicator/thermometer to ensure the high temperature dishwasher has a utensil surface temperature of 71*C (160*F) during the sanitizing hot water rinse cycle. Re-inspection on or before 04/21/23; the person in charge can email a picture of the invoice or thermometer/indicator.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Reviewed: irreversible registering temperature indicator/thermometer vs food thermometer A copy of the inspection report was emailed. No County legal action will result from this inspection. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
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