Inspection Report

Business Name
Huger Mercy Living Center House

Business Address
2345 W ORANGEWOOD AVE PHOENIX AZ 85021

Permit Number
FD-04363

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
5/23/2025

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

No person on duty with a food manager certification. Person in charge to speak with management about scheduling exam.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

Observed cook prepare chicken and cheese burritos and place in hot holding unit 3 hour prior to dinner service. Internal temperature of burritos ranged from 100-125*F. Cook placed foods in oven to reach an internal temperature of 165*F before placing in hot holding unit.

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: Commercially processed TCS food items must be rapidly reheated to 135°F within 2 hours prior to hot holding.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

Mashed potatoes, tightly sealed in plastic container, actively cooling in reach refrigerator next to hot holding unit with an internal temperature of 75-80*F. Person in charge stated food was prepared and placed in an active state of cooling at 10:30am. Cook placed food in steamer to reach an internal temperature of 165*F, before restarting cooling process.

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Observed deli ham and American cheese slices in plastic bag dated as opened on 5/15/2025. All temperature controlled foods should be discarded should be discarded within 7 days of opening or preparation. Cook voluntarily discarded foods at time of inspection

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed establishment procedures regarding: usage of thermometer, sanitizer strips, cooling methods

"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.