Inspection Report

Business Name
Teen Challenge

Business Address
1515 GRAND AVE PHOENIX AZ 85007

Permit Number
FD-03018

Permit Type
Food Establishment - Boarding Home

Inspection Purpose
Food Routine Inspection

Inspection Date
1/9/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.---During inspection observed the handwashing sink located near the ice machine to be not accessible due to being blocked by boxes and milk crates. Upon request the person moved the boxes and milk crates to make the handwashing station accessible. Please ensure to maintain handwashing stations readily accessible and fully operational at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---During inspection observed 3 rodent droppings on storage containers in the dry storage area. Please ensure that no pests or evidence of pests is located at the establishment at all times. Re-inspection will occur for this violation within 10 business days.

Correct By: Correct Prior To Reinspection

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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/4621/AMC-Toolbox---Cross-Contamination.--During inspection observed a container holding salad mix and two containers with dressing placed in the dining area for self-service without covers or lids. Requested the person in charge to place plastic wrap on items and had them relocated to the service area where food service would be proctored by kitchen staff. Please ensure food intended for self-service is stored and displayed in a manner that prevents contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 47

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

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-During inspection observed the stainless drying racks/shelves near the ware washing area to be in disrepair/broken. Per the person in charge the shelving will be repaired/replaced. Please ensure to maintain equipment in good repair at all times.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods--During inspection observed small holes/cracks throughout the walls of the kitchen area. Also observed the ceiling near the backdoor to contain water damage. Per the person in charge they will repair the small holes/cracks in the walls & ceilings. Please ensure to maintain physical facility in good repair at all times.

Core-6-501.12, C: Cleaning, Frequency and Restrictions--During inspection observed food debris/residue located on the floor of the walk in cooler & near the vents. Per the person in charge the specified areas will be cleaned. Please ensure to maintain physical facility clean at all times.

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed---During inspection observed the cove base near the mop sink to be missing or detaching from the wall. Ensure to reseal or provide cove bases to create a smooth and easily cleanable surface.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report provided via email; confirmed delivery onsite
*Discussed/reviewed dented cans & screening of donated goods*

Core-2-102.12(A), C: Certified Food Protection Manager--No certified food manager onsite or available for establishment at time of inspection. Please ensure to have a certified food manager onsite at all times. Correct prior to next routine inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.

Award: B,Review Complete: CHECKED,Review Notes: QA,Signer: Lawrence H.

"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.