Inspection Report

Business Name
ABODE Peoria

Business Address
13111 N 94TH DR PEORIA AZ 85381

Permit Number
FD-24-01686

Permit Type
Food Establishment - Daycare Food Service

Inspection Purpose
Food Routine Inspection

Inspection Date
4/3/2024

Grade

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required;

1. The chemical dispensers installed in the water heater room do not have proper air-gaps like the dispensers installed at the three compartment sink. Provide chemical dispensers with proper air-gaps in the water heater room or remove them.

Priority Foundation-5-205.13, Pf: Scheduling Inspection and Service for a Water System Device;

1. Provide the test certification for the RPZ backflow prevention device for the water supply to the combi-oven.

Correct By: Correct Prior To Reinspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage;

1. The outdoor utility sink has a drain pipe that is leaking onto the ground. Repair all leaks in this drain pipe.

2. The utility sink that is installed outside on soil is not an approved mop sink. The mop sink that was installed in the water heater room has been removed. A mop sink with hot and cold water must be installed inside where the floor and surrounding walls have non absorbent and easily cleanable surfaces.

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention

1. The drain pipe for the hand sink and for the combi-oven are connected to each other and to the three compartment sink drain pipe. All food related sinks, ware washing sinks and food equipment must not be directly connected to any other waste drain pipes. Provide separated drain pipes for each of these items that drain indirectly to floor sinks or hub drain assemblies like the one installed for the food prep sink.

2. The drain pipe for the food prep sink extends into the hub drain assembly beneath the sink. Provide a minimum 1 in. air-gap between the end of the food prep sink drain pipe and the flood rim of the hub assembly that it drains into.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability;

1. There are acoustical ceiling tiles in the room now used for refrigerators and dry goods food storage. Provide durable, waterproof and easily cleanable ceiling tiles in this room.

2. Remove the ceiling fan from the refrigerator/dry goods food storage room.

Core-6-101.11, C: Surface Characteristics-Indoor Areas;

1. There is a porous, cinderblock on the floor beneath the three compartment sink being used to support the drain pipe for this sink. Remove this cinderblock from the kitchen. Supports for drain pipes must be made of material that is smooth, non-absorbent and easily cleanable and they must be securely attached to floors or walls.

Correct By: Correct Prior To Reinspection

Comments/Details

OC Inspection - Daycare Food Service
This inspection was conducted with a manager on duty.
A PDF copy of this inspection report was emailed to Radhika V. at the time of this inspection.
This facility has not completed the change of ownership as of 04/03/2024.

This establishment is not participating in the award program at this time and had 3 Priority and 1 Priority Foundation violations on this inspection.

If violations are not corrected by established timeframes, legal action may result.

This establishment has not demonstrated sufficient compliance to proceed with the issuance of the permit. Correct all noted violations prior to final permit approval.

Award: Not Participating,Signer: Alyssa S.

"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.