Inspection Report

Business Name
MVS Phoenix

Business Address
2121 W MCDOWELL RD PHOENIX AZ 85009

Permit Number
MF-11-0511

Permit Type
Food Establishment - Commissary

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
5/27/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

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 right hand cooler near west entrance holding at 47 degrees Fahrenheit. Majority of items in cooler were raw vegetables and no TCS. PIC confirmed milk in cooler had been received that morning and had not been present in cooler for more than 2 hours. Upstairs, raw meat and dairy products were observed being loaded by commissary user into personal household fridge in rented storage space. Food was observed above 41 degrees Fahrenheit and was being loaded into fridge holding at 49 degrees Fahrenheit. Fridge was no longer accessible to inspector upon return. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held in commissary coolers were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All food held in household fridge must be confirmed disposed of by re-inspection. Corrective Action: Correct prior to re-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 twin coolers near west entrance holding at 45 and 47 degrees Fahrenheit. Most items in fridge were non-TCS, but all dairy products were removed to alternative refrigeration at time of inspection. Upstairs, personal storage spaces rented to commissary users were observed containing household refrigeration equipment observed holding at 49 degree Fahrenheit while containing various raw meats and dairy products. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 6/6/25.

Violation #: 54

Description: Garbage/Refuse Properly Disposed; Facilities Maintained

Comments:

5-502.11 - Core: Frequency-Removal Addl Notes: Floor in front of grease trap exterior was observed having an accumulation of fat and oil along curb mingling with draining water and waste. Please ensure grease trap and surrounding area is cleaned at least daily to prevent the overflow and accumulation of waste. Corrective Action: Correct prior to next routine inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 13c - Commissary-The commissary owner must provide each permittee, who is using the facilities for food preparation with a designated and labeled space for the storage of supplies and dry goods. All time/temperature control for safety foods stored by a permittee must also have a designated and labeled location in the refrigeration unit provided by the commissary owner. The commissary owner must be able to provide access to all areas upon request by the Department. Addl Notes: Observed operators using upstairs storage rooms for personal TCS and non-TCS food storage, with one individual having brought their own household refrigerator. This individual was observed loading raw meats and dairy goods into personal refrigerator at time of inspection, which was holding at 49 degrees Fahrenheit. Other food storage rooms were locked and unmarked, and could not be accessed at time of inspection. Upon speaking with PIC, they confirmed upstairs spaces were rented out individually to commissary users and that they did not know/keep track of what was in these spaces. The observed room was closed upon return. Re-inspection required to ensure all rooms are cleared of any improperly designated and improperly cold holding food storage spaces. Corrective Action: Correct prior to re-inspection by 6/6/25.

Comments/Details

No County legal action will result from this inspection.

"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.