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
CI Food Routine Inspection

Inspection Date
8/26/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: No Certified Food Protection Manager (CFPM) present or available during inspection while multiple Priority violations were observed. Person in charge was unable to answer cooling requirements or employee illness signs/symptoms - "Big 6". Please have a CFPM present in the establishment during all operational hours. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services Corrective Action: Correct prior to next routine inspection.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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: During inspection observed a container of raspberries in the walk in cooler with visible mold. In a second instance observed a loaf of bread with visible mold. Both items were discarded upon request by the person in charge. Please ensure all food is safe, unadulterated & and honestly presented. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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.

Addl Notes: During inspection in walk in cooler rack observed a container holding raw ground beef along with packages of raw steak stored above a container holding cooked ham. Upon request the container holding cooked ham was placed in the rack above the packages of raw steak and the container holding raw ground beef. Please ensure to follow proper food separation at all times to prevent cross-contamination. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: During inspection observed multiple dead flies (more than 4) located near window close to the walk in freezer.Upon request the person in charge removed the dead flies. Please ensure the establishment is maintained free of pest or evidence of pest at all times. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: During inspection observed the chlorine concentration in two sanitizer buckets below 50 ppm. Upon request the sanitizer solutions were remade to establish a chlorine concentration of 50ppm to 100ppm. Ensure to use chlorine sanitizer at a concentration of 50ppm to 100ppm at all times. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: During inspection observed a small hole/gap in the wall located near the warewashing area. The person in charge stated they will repair the small hole/gap in the wall. Please ensure to maintain physical facility in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed/reviewed: Time as a control, Thermometer calibration, Handwashing requirements, and ensuring utensils are air-dried.

"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.