Inspection Report

Business Name
Maricopa Integrated Health System

Business Address
2619 E PIERCE ST PHOENIX AZ 85008

Permit Number
FD-72182

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
2/6/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

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: Observed several tcs foods in various locations of the kitchen with tcs foods in temperature danger zone (41*F-135*F). Observed on main cold line with several cups of cut cantaloupe with internal temperature of 48*F. Notified Person In Charge (PIC). Employee stated food was placed into the unit at 10am, time of inspection is after 1pm; directed PIC to direct employee to place all food back into walk in unit to cool to 41*F. Inside the cold holding unit was yogurt and containers of cut salads also at 48*F. At this time no temperature log had been completed for the day. Also observed in upright refrigerator unit in back of house prep area with temperature setting at 33*F. Ambient temperature of the unit is at 47*F with inspector min/max thermometer. Inside the unit is cooked hard boiled eggs at 50*F; cooked turkey at 60*F; yogurt at 48*F. Notified PIC, PIC confirmed internal temperatures. Per temperature log of the unit temperature at 1pm is at 33*F. Also evening temperature and future temperatures were filled out. Notified PIC. PIC had employee place all tcs foods listed into walk in unit to cool to 41*F. Verified after 30 minutes. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: cold brew storage procedures; hand washing procedures.
Of note: Establishment may be completing remodel in near future. This may require a review with Maricopa County Environmental Services Department. Please contact us at
either: Phone: 602.506.6824 email: envplanreview@maricopa.gov

"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.