Inspection Report
Phoenix Children's Hospital
1919 E THOMAS RD PHOENIX AZ 85016
FD-53466
Food Establishment - Eating & Drinking
CI Food Routine Inspection
11/25/2025
A
0
Completed
Violations
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
3-501.11 - Core: Frozen Food Addl Notes: -- In reach-in freezer, multiple items such as jalapeño poppers and fish patties had an internal temperature of 31°F using probing thermometer. The ambient temperature of reach-in freezer measured at 32.7°F using min/max thermometer. The PIC voluntarily discarded the fish patties, and instructed an employee to cook the jalapeño poppers. At the time of inspection, the PIC instructed an employee to remove all items from the freezer. The PIC will place a work order to repair the freezer. Stored frozen foods shall be maintained frozen unless in the process of slacking or thawing. Corrective Action: Corrected at time of inspection.
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: -- Multiple food items such as seasonings/spices and marinara sauce containers stored inside hand sink and prep sink plumbing cabinets throughout the cafeteria kitchen. Reviewed approved food storage with the PIC: Food must be protected from contamination in clean, dry location 6 inches above floor. Corrective Action: Correct prior to next routine inspection.
Violation #: 45
Description: Single-Use/Single-Service Articles; Properly Stored, Used
Comments:
4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: -- Observed multiple single-service items such as cups and lids being stored under soda machine plumbing cabinet. Reviewed approved storage for single-use/single-service items with the PIC: equipment, utensils, linens and single-service and single-use articles shall be stored in a clean, dry location; the items must be protected from exposure to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Of note: Sink and surface sanitizer at Starbucks coffee station observed not dispensing properly at the time of inspection. No dishes actively being washed/rinsed/sanitized. A work order was placed at the time of inspection, the PIC will place an "out of order" sign at sanitizer station, and all employees will use high temp dishwasher to wash, rinse, and sanitize dishes until sanitizer dispenses properly.
****Maintenance to verify water temperature for all hand sinks in cafeteria stations reach a minimum of 100°F. Establishment currently has sufficient hot water supply to safely remain open.
"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.