Inspection Report
Dobson Montessori School
745 S EXTENSION RD MESA AZ 85210
FD-13749
Food Establishment - Eating & Drinking
Food Routine Inspection
2/12/2025
B
1
Re-inspection required
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.12 - Priority Foundation: Hand Drying Provision. 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: No paper towels at the only hand sink in the kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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 an ambient air temperature of of 42*F when measured with a min/max thermometer. Observed TCS foods holding at 44-45*F including sour cream, mozzarella cheese and shredded Mexican-style cheese. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
A re-inspection will be conducted on 2/21/2025 to ensure the cooler has been repaired.
4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 an ambient air temperature of of 42*F when measured with a min/max thermometer. Observed TCS foods holding at 44-45*F. Per PIC, the cooler was freezing foods so the temperature was raised. PIC lowered the air temperature at the time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Since the establishment only prepared student lunches on Wednesday and all out-of-temperature foods were discarded, the PIC will ensure the cooler food holding temperature has lowered to 41*F or below. If lowered the air temperature does not lower food temperatures to 41*F or below, the cooler will be repaired or de-commissioned. Establishment has been instructed to self-close until repairs are completed. Establishment is using a home-style cooler that is not NSF rated to cool or hold TCS foods in a commercial setting. Advised PIC to replace with an NSF or equivalent cooler. Corrective Action: Correct prior to re-inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-201.14 - Core: Floor Carpeting, Restrictions and Installation Addl Notes: Observed food prep occurring in the carpeted office area adjacent to the kitchen. Non-approved floor coverings may not installed in food preparation areas, walk-in refrigerators, warewashing areas, and toilet room areas. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Replace flooring with a smooth, easily cleanable and durable floor covering prior to next routine inspection. Advised PIC to utilize tile, marine-graded sealed concrete or other approved surface. Advised PIC to contact district inspector prior to installing to ensure the floor covering meets requirements. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
"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.
| 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.