Inspection Report

Business Name
Holiday Park School
Business Address
4417 N 66TH AVE PHOENIX AZ 85033
Permit Number
FD-01679
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
3/16/2026
Grade
B
Priority Violation
1
Inspection Status
Completed
Cutting Edge Cutting Edge Participant

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed blocks of sliced cheese, cheese sticks, concentrated soup base and cream cheese all with internal temperatures as measured using a probe thermometer ranging from 46°F - 49°F, inside of a reach-in refrigerator. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The air temperature inside of the reach in unit was holding steady at 48°F and a thermometer already in the refrigerator from prior was showing an approximate temperature of 50°F. All foods that were in the unit for less than 4 hours, such as the cheese sticks and cream cheese were relocated to alternative functioning refrigeration to rapidly chill down to 41°F. Foods that had been in the unit for more than 4 hours, such as the blocks of sliced cheese and the containers of concentrated soup mix, were embargoed at time of inspection (see embargo form). Discussed with person in charge to hold TCS foods in other alternative functioning refrigeration until the unit in question can be repaired. Person in charge put in a work order to have the unit fixed. Discussed with person in charge to consider acquiring quick-read thermometers for assessing cold holding. The establishment has sufficient cold holding capacity to maintain safe operation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a door latch to the walk-in freezer that is extremely hard to open while you are inside the freezer. It requires a considerable amount of force to open which is not typical of those doors. Discussed with person in charge to have the door latch repaired so it is not difficult to open. Person in charge put in a work order to have the door latch repaired. 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. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
After discussion with the person in charge, it has been determined that the root cause of the violation was a cold holding temperature verification breakdown, which resulted in the violation.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.