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
6/17/2025

Grade
D

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: The kitchen employee was observed scratching his beard while cooking food, the PIC was informed of the issue. The PIC instructed the employee to wash hands. Per food code, employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Switching gloves only is not sufficient. A when to wash hands educational handout was given to the person in charge.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: In two of the reach-in refrigerators observed the followings foods with organic gray and white material: Strawberries, soup, pears, ginger root. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. Predefined Comment: All food must be in good condition, safe, and unadulterated. All adulterated food was discarded 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: In the reach-in cooler near the dry storage area TCS foods such as cut melon fruit salad, leafy green salads, and romaine hearts had internal temperatures ranging from 54-56*F. The PIC stated only non-TCS food are supposed to be in this fridge. In the dining room reach-in refrigerator TCS milk and corn soup had internal temperature of 66*F. The PIC stated none of the refrigerator have been check for 3 days. The food items were embargoed and voluntarily discarded by the PIC at the 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.<<>>.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: In the reach-in near the dry storage cut fruit melon salad packages had a use-by date of 6/6/25. The food items were held past expiration dates. The food item was embargoed and voluntarily discarded by the PIC at the time of inspection. Please ensure RTE/TCS food items are not kept for more than 7 days in the refrigerator after being opened/prepared/cut/cooked. Provided date marking sticker.

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: During inspection observed flies (50+) in the kitchen area. The PIC stated they coming from the outside. Instructed the PIC to contact the pest control to address the issue. A re-inspection will be conducted 6/27/25 to ensure issue has been corrected. During inspection observed a clients food bags in the dry storage areas with magots and flies inside. The PC stated those food bags are personal items of a client. The items were removed from the kitchen by the PIC.<<>>.

Violation #: 55

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 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 next routine inspection.

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: The floors laminate in the kitchen area are falling apart and missing pieces. The person in charge was shown the areas that repair/replace. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Of note: Reviewed separation of employee foods, donated foods, TCS foods, employee illness and symptoms, reviewed temperature requirements.

"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.