Inspection Report

Business Name
Moore Creative Learning Center
Business Address
5412 W GLENDALE AVE GLENDALE AZ 85301
Permit Number
FD-45468
Permit Type
Food Establishment - Daycare Food Service
Inspection Purpose
Food Routine Inspection
Inspection Date
4/30/2024
Grade
C
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 3

Description: Management and Food Employee Knowledge, and Conditional Employee; Responsibilities and Reporting

Comments:

Priority Foundation-2-102.11(C)(2),(3) and (17), Pf: Demonstration; Explaining Disease Transmission and Symptoms. 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/4620/AMC-Toolbox---Employee-Health.... Employee unaware of Big 6 foodborne illnesses and symptoms. Provided information to PIC (person in charge) to post and review with employees.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.... Establishment had open packages of hot dogs, turkey deli meat, and a ziplock bag ofblack beans. Products were open 2-5 days ago. PIC dated all menu items. Ensure that employees are properly dating all open, potentially hazardous food for 7 days (day 1 is open/prep date + 6 days + 7 days total).

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.... Chlorine sanitizer in spray bottle was flashing (too strong). Sanitizer was diluted to 100ppm chlorine.

Correct By: Corrected At Time Of Inspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices.... No thermometer available for taking food temperatures. Provide a thermometer that reads from 0'F (freezing) to 220'F (boiling). Provide by re-inspection.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions.... Food debris, grease, and other debris in floors, walls, and interior of refrigerator. Please clean and maintain clean.

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter... Old "sippy cups", 1 gallon tin cans, and other unused equipment throughout kitchen. Please remove or discard unused equipment.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) C Grade and had 1 Priority, 3 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

Inspection report printed and provided to Person in Charge.



Award: C,Signer: Khalid Moore

"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.