Inspection Report

Business Name
Hawthorn Court at Ahwatukee
Business Address
13822 S 46TH PL PHOENIX AZ 85044
Permit Number
FD-70711
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
8/25/2025
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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: Open packages/containers of deli ham and ricotta cheese with no date mark in the reach in coolers. PIC was unsure when the ham was opened and discarded-see embargo form. PIC stated that the ricotta cheese was opened the previous week and provided a date mark. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Excess dust/soil residue present on on shelving units in the prep area, ceiling along the vents, and a fan in the prep area. Soil residue on the front of the hot holding and make like units in the cookline area. Ensure that physical facility is cleaned as frequently as necessary. ** The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: The wall behind the clean equipment shelf in the cookline area has a large hole. The wall next to to the handwashing sink has FRP that is gapping and is in disrepair. There is a missing ceiling tile next to the mop sink room. Ensure that the walls and ceiling are repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Comments/Details

The dish machine is not working properly and the dishes are being sanitized in the three compartment sink. The PIC stated that the dish machine may need to be replaced due to the age of the unit and the issues with getting parts. Please send a business plan regarding how the dishes and utensils will be cleaned and sanitized.
Predefined Comment: No County legal action will result from this inspection.
Discussed with the PIC about ensuring that the chemical dispenser is disconnected when not in use from below the AVB at the mop sink and provided plumbing handout.

Provided the PIC with date marking, temperature requirements, and clean up of accidents handouts.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.