Inspection Report

Business Name
Healthy Innovations Food Services

Business Address
3620 E THOMAS RD PHOENIX AZ 85018

Permit Number
FD-66561

Permit Type
Food Establishment - Food Catering

Inspection Purpose
Food Routine Inspection

Inspection Date
12/12/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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: Only hand washing sink in large room with quesadillas being prepped was completely disabled at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Per person in charge (PIC), sink was disabled due to a leak at the faucet. PIC turned the water back on at the sink and inspector was able to verify hot water of 100 degrees, soap, and paper towels. Corrective Action: Corrected at time of inspection.

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.

Addl Notes: Observed numerous chicken quesadillas made with commercially precooked, pre-sliced chicken being reheated on flat top grill and freestanding griddles to 90-120 degrees Fahrenheit prior to moving to insulated containers for transportation to service sites. Commercially processed TCS food items must be rapidly reheated to 135°F within 2 hours prior to hot holding. Per PIC, all quesadillas onsite were prepared and heated less than 1 hour prior to inspection. PIC instructed staff to reheat quesadillas to 135F to hold hot prior to loading into hot-holding equipment in transportation vehicles. Inspector verified reheating temperatures. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: One of the front doors to the establishment was propped open throughout the inspection beyond the time necessary to load items into catering vehicles. Please ensure outer openings are covered and protected to prevent the intrusion of pests into the establishment. PIC closed door. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed several Blackstone-style freestanding propane griddles in use in a large room. Please ensure unnecessary items or unapproved cooking/holding equipment are not kept on the premises. If additional cooking/holding equipment will be added to the building, a remodel permit may be required. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Inspection report e-mailed and printed. Catering vehicles were observed to be in good condition. Provided information about 4-hour Time as Public Health Control policy in English and Spanish via e-mail. If cold items are loaded in to transit vehicles at 41F or colder/hot items are loaded into the vehicle at 135F or warmer, Time as Public Health Control may be used for TCS foods from the point of removal from cold-holding/hot-holding equipment through the duration of service if the entire process will take less than 4 hours.

"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.