Inspection Report

Business Name
Boulder Creek High School Concession
Business Address
40404 N GAVILAN PEAK PKWY PHOENIX AZ 85086
Permit Number
FD-10449
Permit Type
Food Establishment - Food Catering
Inspection Purpose
Food Routine Inspection
Inspection Date
2/25/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed packaged hotdogs/50°F, packaged sour cream/48°F, and packaged salsa/ 51°F in a malfunctioning glass door refrigerator in building 906 (Visitor Football Concessions). Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge it could not be determined how long the TCS foods were stored above 41°F. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Observed ice buildup on the upper interior of the malfunctioning refrigerator. PIC agreed to discontinue storing TCS foods in the glass door refrigerator until the unit is serviced and maintains 41°F or below. Out of order sign placed on the unit. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-204.112 (A-D) - Core: Temperature Measuring Devices-Functionality Addl Notes: No thermometer observed inside the malfunctioning glass door refrigerator. A temperature measuring device is required in cold holding equipment used for storing TCS foods. Obtain thermometer for the glass door refrigerator prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Establishment was not actively engaged in food catering/ concession stand service at the time of inspection. A facilities inspection was conducted.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.