This visit was conducted as a result of a communicable disease report and inspection request from the Maricopa County Department of Public Health. Holding temperatures of PHF/TCS food items were found to be in compliance. Establishment cooks raw proteins onsite for meal service (chicken, beef, eggs and ground turkey). Discussed with PIC the importance of taking internal temperatures of cooked proteins to ensure proper cooking temperatures. Discussed monitoring foods during the cooling process and corrective actions if foods do not reach proper cooling parameters. Discussed ensuring washing of fresh produce. Discussed thawing procedures for raw proteins and storage of raw and ready to eat foods to eliminate cross contamination. Discussed sanitizing of prep tables after use of raw animal proteins. Establishment has two probe thermometers (one that can be calibrated and one that is digital), discussed calibration methods with PIC at time of visit. Establishment uses 3-compartment sink set up using bleach as sanitizer to clean equipment and utensils and had proper test strips at time. Discussed the six reportable foodborne illnesses and corresponding symptoms employees must report to the person in charge to reduce the risk of transmission of foodborne illness. Instructed PIC to conduct a training with staff focused on hand washing and illness policy. Discussed water activities and monitoring and excluding any child with diarrhea noted on diapering logs. . Advised staff to contact Maricopa County Department of Public Health with any new cases. No County legal action will result from this inspection.