Inspection Report

Business Name
Just Like Home

Business Address
1456 E BROADWAY RD MESA AZ 85204

Permit Number
FD-02612

Permit Type
Food Establishment - Daycare Food Service

Inspection Purpose
CI Food Routine Inspection

Inspection Date
4/1/2025

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 26

Description: Pasteurized Foods Used; Prohibited Foods Not Offered

Comments:

PRIORITY VIOLATION-3-801.11(A), (B), (C), (E) and (G) - Priority: Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed raw shelled eggs in the refrigerator that were not pasteurized and left over scrambled eggs in a container from breakfast. Per the cook the eggs were used to make scrambled eggs. Discussed with cook that pasteurized eggs must be used to make scrambled eggs. Corrective Action: Corrected at time of inspection. Predefined Comment: Pasteurized eggs or egg products must be substituted for raw shell eggs in the preparation of recipes where raw eggs are broken and combined unless: the raw eggs are combined immediately before cooking for one consumer's serving at a single meal and served immediately, such as an omelet, souffle, or scrambled; the raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat (RTE) form, such as a cake, muffin, or bread; prepared under a HACCP plan approved by the regulatory authority.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Addl Notes: Observed chlorine being used as sanitizer with no test strips present. Discussed the importance of being able to test the concentration of sanitizer with cook. Notified person in charge and they ordered test strips and provided invoice. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reminder: In facilities serving a highly susceptible population, raw shell eggs may only be used for hard boiling or as an ingredient in baking mix for shelf-stable products such as cakes, muffins, brownies, etc.

"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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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