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
3/31/2026

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

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: TCS milk and creamer had internal temperatures of 60-65*F in the reach-in refrigerator located in the kitchen. The person in charge (PIC) verified the temperatures using the establishment's thermometer. Per PIC, no temperatures were checked today. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. PIC stated an employee likely left the door open overnight. 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. Predefined Comment: 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 #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Live roaches were found in the kitchen area, dining area, and dry storage areas. The PIC was shown the areas that had roached. The last pest control treatment was 3/4/26. Please contact a licensed pest company to address the issue. Please follow pest control recommendations to ensure pests are eliminated. A re-inspection will be conducted in 10 days to ensure the issue has been resolved. Please have pest control receipts available during the re-inspection.

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 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.<<<4th consecutive violation>>>.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Gaps, crevices, and detached baseboards were found throughout the kitchen, dining room, and dry storage areas. 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 such that it is 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.

"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.