Phoenix Children's Academy

Inspector's notes

*THIRD CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed over 200 ppm chlorine in spray bottle located in kitchen area. Water was added to spray bottle to dilute to 50-100 ppm at the time of inspection. Chlorine sanitizer levels must be between 50-100 ppm. Discussed the importance of proper sanitizer levels with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at handwashing sink. Notified person in charge and they restocked at time of inspection. Corrected at time of inspection. ===2nd Consecutive

Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties----Employee that was not kitchen staff or getting food for a child/student walked through the kitchen with a young child. Discussed with the PIC that employees that are not kitchen staff and/or getting an items for a student/child should be instructed to not come through kitchen areas. PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Correct By: Corrected At Time Of Inspection

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 paper towels or hand drying device available at hand wash sink. Manager provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Priority Foundation-5-205.11, Pf: 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.----Multiple boxes stored directly in front of the hand wash sink making it not accessible. PIC relocated the boxes away from the sink. Ensure that all hand wash stations are maintained and easily accessible at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.----Multiple yogurt items, pasta sauce, multiple milk items, vegetable lasagna, lasagna, hummus, and multiple cream cheese items-47-53F in the reach in cooler. PIC stated that all items had been in unit for an extended amount of time and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.----Cottage cheese with 1-23 date mark and turkey deli meat with 2-1 date mark in the reach in cooler. PIC discarded both items-see embargo form. . Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: 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.---Reach in cooler with ambient temperature at 48-49F. PIC removed and/or discarded all food items and stated that the unit would be scheduled for repair or replacement. Ensure that cold holding equipment is able to maintain PHF/TCS foods at 41F or below. *(Food items that were delivered less than 1 hour prior were relocated to a refrigerator in a classroom. The refrigerator temperatures in the classrooms were 34-37F. ) Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. ===Observed inside two door Superior Refrigeration unit with raw eggs stored directly over Mozzarella cheeses and condiments. Notified Person In Charge (PIC). PIC moved raw shelled eggs to bottom rack of unit. =====Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection