Inspection Report

Business Name
Little Kings & Queens

Business Address
4136 N 82ND ST SCOTTSDALE AZ 85251

Permit Number
FD-07880

Permit Type
Food Establishment - Daycare Food Service

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/25/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

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: Observed upright unit Pure refrigeration unit with ambient temperature of 42.7*F-49*F on each level and lower shelves. Internal temperature of opened hummus containers was at 50*F; cut cantaloupe containers at 50*F; cooked open cut turkey at 46.8*F. Notified Person In Charge (PIC). On previous inspections have discussed with management PIC teams to only use top shelf of refrigerator for tcs food items. Hummus was on third lower shelf and cooked turkey was on second lower shelf. Cut cantaloupe was also on second shelf. PIC discarded all listed foods in temperature danger zone 41*F-135*F. ===Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: cold holding procedures; cooling procedures. Recommend: using only top shelf of upright refrigerator for tcs cold food. Adding FRP panels to back of sinks and oven wall areas. Repairing floors in mop sink room. Strongly recommend maintenance/replace upright Pure Refrigeration Unit.
Of note: Establishment PIC is in process of obtaining CFPM Certificate.
Of note: Establishment has homestyle white GE oven and 4 burner unit in kitchen. If replaced the unit will need to be NSF commercial grade or equivalent.

"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.