Redfield Elementary School
A9181 E Redfield Rd, Scottsdale 85260
Food Establishment - Eating & Drinking · Permit FD-00158
Score based on 6 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history6 on record
2026
Mar 6, 2026RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2025
Aug 19, 2025RoutinecleanA
No County legal action will result from this inspection.Recommended update to HACCP/ standard operating procedures handbook for dishwashing.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Jan 14, 2025Routine1 priority1 foundationall corrected on siteB
No County legal action will result from this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Inspector's notes
Employee at register for kids lunch outside of kitchen, then returned to kitchen, donned gloves to handle pizza to be baked, without a proper handwash. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.
Inspector's notes
Establishment uses time as a public health control for hot foods/ pizza. At start of inspection, no start time or reheating initial temperatures noted on provided log sheet. Per written procedures, time and temperatures are to be noted on log sheet after removed from oven. Instructed manager to provide start time and initial temperature on log sheets. Discussed the importance of following establishment written time as a public health control procedures. Corrective Action: Corrected at time of inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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.
2024
Aug 27, 2024RoutinecleanA
No County legal action will result from this inspection.Reviewed with manager and employees: cooling of cut melons.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment.
Jan 16, 2024Routine1 coreall corrected on siteA
This establishment received an A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Reviewed with employees: milk coolers.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Food Manager Licenses: 1,Embargo Lbs: 0,Award: A,Signer: Kathleen Mutschler
Core-3-304.14, C: Wiping Cloths, Use Limitation .........At in use wiping cloth bucket, no detectable quat sanitizer. Instructed employee to re-make wiping cloth bucket with proper quat sanitizer concentration of 150-400ppm. Recommended using less wiping cloths in bucket or separating in to several buckets positioned around kitchen work spaces. Correct By: Corrected At Time Of Inspection
2023
Aug 21, 2023Routine2 foundation1 coreB
This establishment received a B Grade and had 0 Priority, 2 Priority Foundation violations on this inspection.Provided Maricopa County handouts for food borne diseases/symptoms and cleaning d/v accidents.Ensure all employees working with food obtain food worker certification from ANSI certified online site.Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Embargo Lbs: 0,Award: B,Signer: Kathleen Mutschler,Food Manager Licenses: 1
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ..........No hand drying towels at main handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. :
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. .........Establishment uses time as a public health control for hot foods once re-heated. At start of inspection, cheese sticks without start time and temperature noted when removed from oven. Per manager, cheese sticks were removed from oven about 1.5 hours. Manager provided start time and temperature. Discussed the importance of following written time as a public health control procedures. Correct By: Corrected At Time Of Inspection
Core-3-501.13, C: Thawing ...........On small push cart, packaged mac and cheese thawing at room temperature. Packaged mac and cheese was moved to walk in cooler to continue the thawing process. Discussed proper thawing methods with manager. Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5*C (41*F) or less; or (B) Completely submerged under running water. Correct By: Corrected At Time Of Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →