Inspection Report

Business Name
Phoenix Mountain Post Acute

Business Address
13232 N TATUM BLVD PHOENIX AZ 85032

Permit Number
FD-73431

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
5/6/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 22

Repeat Violation

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: 2ND CONSECUTIVE VIOLATION Observed cheese sauce, diced tomatoes, cooked broccoli, cartons of milk, gallons of milk, hot dogs, sliced turkey, shredded lettuce, and cut melons cold holding in the walk-in cooler with internal temperatures of 46-48F, probe thermometer, verified by person in charge (PIC). According to PIC, the food in the walk-in cooler has been stored in the unit at least overnight and for up to two days. The temperature recorded on the temperature log, approximately 5.5 hours prior to inspection, observed to be 31F. The recorded temperature was determined using a damaged hanging ambient thermometer with cracked glass on a rack inside of the walk-in cooler, which stayed in the freezing zone (0-30F) during the inspection. Food temperatures with a food probe thermometer have not been taken from the walk-in cooler. The amount of time that the TCS foods have been in the danger zone is unknown. PIC voluntarily discarded the TCS foods, see embargo form for the complete list. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Discussed routinely using a probe thermometer to check TCS food temperatures in all cold holding units to ensure that the food is stored at 41F or less. Bacterial growth and/or toxin production can occur if 41F to 135F too long. See violation #33. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: 2ND CONSECUTIVE VIOLATION Observed the walk-in cooler with an ambient air temperature of 46F, min/max thermometer, verified by PIC. The TCS food in the unit had internal temperatures of 46-48F, see violation #22. PIC discarded the TCS food in the danger zone and will not use the walk-in cooler until it is maintaining 41F or less. The repair company was contacted during the inspection. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). The kitchen has sufficient reach-in refrigeration for the remaining food, and the next delivery is in 2 days. PIC has a plan for dinner and will plan for breakfast if the walk-in is not repaired in the next few hours. Re-inspection 24 hours.

Comments/Details

No County legal action will result from this inspection.
Calibrated thermometers.

"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.