Inspection Report

Business Name
My Mother's Restaurant Inc

Business Address
4130 N 19TH AVE PHOENIX AZ 85015

Permit Number
FD-09900

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/17/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.

Addl Notes: Observed cook pick up cloth cleaning rag off the ground and then proceed to grab aluminum foil to wrap container of mashed potatoes. Hands shall be washed at any time contamination occurs and when changing tasks. Cook discarded aluminum foil and properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Corrective Action: Corrected at time of inspection.

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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.

Addl Notes: Observed restaurant server spread baked potato open on plate ready to go out to customer with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the PIC. Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE baked potato that was contacted by bare hands was discarded by restaurant server at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed 130°F internal temperature, per probe thermometer, of mashed potatoes inside hot holding cabinet next to cookline. Per food employee, mashed potatoes were prepared and cooked two hours prior to inspection and then placed into hot holding cabinet for use throughout the rest of the day. Except during preparation, cooking, or cooling all TCS foods shall be maintained at 135°F or above. Mashed potatoes were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 99°F internal temperature of chicken pot pie filling, per probe thermometer, inside two large containers on kitchen prep table. Per PIC, the containers of chicken pot pie filling were placed onto the prep table to cool 40 minutes prior to inspection after cooking on cookline. Ensure proper cooling methods are in place so that cooked TCS foods cool 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. Containers of chicken pot pie filling were placed onto trays of ice and placed into walk-in cooler to rapidly cool to 41°F at time of inspection. Discussed cooling temperatures and times with PIC. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed general cleaning frequency, food container coverings, and non-food contact surface cleaning frequencies.

"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.