Inspection Report

Business Name
South Mountain Boarding Home LLC

Business Address
6420 S 22ND ST PHOENIX AZ 85042

Permit Number
FD-54492

Permit Type
Food Establishment - Boarding Home

Inspection Purpose
CI Food Routine Inspection

Inspection Date
6/17/2026

Grade
D

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 17

Description: Proper Disposition of Returned, Previously Served, Reconditioned, and Unsafe Food

Comments:

PRIORITY VIOLATION-3-701.11 - Priority: Discarding or Reconditioning Unsafe, Adulterated or Contaminated Food. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: In the pantry area, several bags of bread had organic gray, green, and white material adhering. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. All food must be in good condition, safe, and unadulterated. Discussed checking the food condition on a regular basis.

Violation #: 22

Repeat Violation

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: TCS salsa and cooked chicken had internal temperatures of 50*F-53*F in the reach-in refrigerator located in the dining room. The person in charge (PIC) verified the temperatures using the establishment's thermometer. Per PIC, the unit was checked earlier today and was at 45*F. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. Discussed not using the unit until is able to hold TCS foods at 41*F or below. Recommended to keep a log for temperature checks. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. <<>>.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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: There are no refrigerators that are currently working at this facility. Per person in charge (PIC), a repair technician is coming on 6/23/26 to repair units. Per PIC, they will cook food from frozen, use canned items, or purchase food for immediate use from the grocery store until the unit is repaired/replaced. If the refrigerator is replaced, please ensure it is a commercial-grade NSF/ANSI or equivalent. Re-inspection will be conducted to ensure the unit is repaired/replaced.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: The cold water handle in the 3-compartment sink is missing. The cold water cannot be dispensed. Per PIC, the handle will be fixed later today. A re-inspection will be conducted to ensure the handle is repaired/replaced. All plumbing must be maintained in good repair at all times.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed food debris and trash around and behind kitchen equipment such as refrigerators, dry storage racks, stove, prep tables, and 3-compartment sink. The person in charge (PIC) was shown the areas that need cleaning. Per the FDA Food Code, A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Please clean prior to the next routine inspection.<<<5th consecutive violation>>>.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Gaps, holes, crevices, and detached baseboards were found throughout the kitchen, dining room, and dry storage areas. The ceiling above the dining room is dispepair. The PIC was shown the areas that need to be sealed/repaired to prevent pest harborage. Physical facility must be maintained in good repair at all times. Repair the physical facility prior to the next routine inspection.

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: The newly installed laminate tile floors in the kitchen area are peeling and have gaps between tiles. The plywood can be seen in some areas of the floor. The person in charge was shown the areas that need repair/ replacement. All floors, walls, and ceilings must be maintained and repaired so that they are smooth and easily cleanable. Repair physical facility prior to next routine inspection.<<>>.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Of note: Per PIC, they are currently planning to do a complete remodel in the kitchen, which may include plumbing changes. Informed the PIC to submit a re-model permit prior to construction.

"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.