Inspection Report

Business Name
Miss Dessert

Business Address
1335 W Thomas RD PHOENIX AZ 85007

Permit Number
FD-87900

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/18/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

No certified food manager certificate available at time of inspection.

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: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Observed two handwashing sinks next to each other. One is placed at the end of a wall that separates two rooms and the second is directly (less than 1 foot) around the corner located next to the three compartment sink. Neither hand washing sink is operating as one drain leaks and the other is taped off as non-working. This establishment was permitted with both hand wash sinks and therefore both must be repaired and operable prior to reinspection. Until sinks are fixed a functional, non utilized basin in a two basin prep sink is being utilized as a hand wash only sink. No paper towels were available at time of inspection. Employee placed napkins at temporary hand wash sink until paper towels arrive later in the dayCorrective Action: Correct prior to re-inspection.

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 cut watermelon, yogurt, and a quarter gallon of milk in reach in refrigerator on the main preparation line along with other non-tcs items such as cut fruit and toppings. Watermelon, yogurt, and milk had internal temperatures of 50 degrees Fahrenheit at time of inspection. Unit had a recorded minimum temperature of 48 degrees Fahrenheit at time of inspection. Per person in charge the items were placed in the refrigerator the day prior to inspection. Person in charge voluntarily discarded items at time of inspection. Also observed a display refrigerator with ambient temperature of 60 degrees Fahrenheit. Employee had placed four mango/whipped cream prepacked deserts in the refrigerator at start of inspection. Employee removed items at time of inspection and placed them in a functional reach in refrigeration unit to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Violation #: 33

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: Observed one reach in refrigerator with an ambient temperature of 48 degrees Fahrenheit and a display refrigerator with an ambient temperature of 60 degrees Fahrenheit. Both refrigeration units unable to maintain proper cold holding temperature of TCS food. Employees utilizing functioning reach in refrigerator for TCS food items until units are repaired. Ensure both units are repaired as they make up the only cooling sources in the service part of the kitchen and are necessary for efficient food flow in establishment. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed flooring by the rear door in disrepair. Ensure all flooring is in good repair, smooth, and easily cleanable. Also observed unused refrigerators stored in the back. Repair for use or remove from premises. Observed washing machine valve dripping into a heavily rusted drain pain on the wall next to the mop sink. Repair/remove items. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
REINSPECTION TO OCCUR ON OR BEFORE 6/28/25

"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.