Inspection Report

Business Name
Phx Day Child & Family Learning Ctr

Business Address
115 E TONTO ST PHOENIX AZ 85004

Permit Number
FD-66443

Permit Type
Food Establishment - Daycare Food Service

Inspection Purpose
CI Food Routine Inspection

Inspection Date
3/27/2025

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

No person on site with food manager certification. Person in charge able to correctly answer questions regarding cold holding temperatures, cooking temperatures, sanitation strength, and warewashing temperatures. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Director to reach out to administering organization to schedule exam.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Observed mechanical warewashing machine at run several cycles with dirty dishes, and produce a chlorine strength of 0ppm. Unit should produce a strength of at 50-100ppm every time for proper sanitation. Person in charge primed unit, placed service request, removed dishes, and placed in 3-compartment sink for manual washing and sanitation. All dishes to be washed and sanitized in 3-compartmnet sink until mechanical warewashing unit can produce a consistent strength of 50-100ppm.

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Observed 4 open gallons of milk in walk in refrigerator with an internal temperature ranging 48-50*F. Person in charge stated milk was taken out during each meal service and placed in unit within 2hours of inspection. Person in charge to begin implementing pitchers to portion milk per service as needed keep gallons in walk-in and discard of any remaining in pitchers after service if applicable. All open milk discarded at time of inspection.

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: Corrective Action: Corrected at time of inspection. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

Observed hot water at warewashing unit generating at 94*F after several cycles and hot water at 3-compartment sink at 100-107*F. Person in charge called maintenance and stated plumbing will be fixed same day. Establishment to manually heat water to at least 110*F at stove, and place in 3-compartment sink for manual warewashing. Re-inspection for hot water to occur by 3/28/2025.

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Corrective Action: Correct prior to re-inspection. Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Predefined Comment: Provide adequate hot water at all sink fixtures prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Observed hand sink with wastewater slow to drain causing excessive pooling in basin. Person in charge to inform maintenance.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Re-inspection for plumbing to occur by 3/28/2025. Discussed establishment procedures regarding: usage of pitchers, usage of test strips, usage of thermometer

"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.