Bashas No 66
Permit ID: FD-84837
Permit Type: Retail Food Establishment
NA means not available. See detailed inspection reports for additional information.
FD-84837. Class 3 Retail. Permit Approved. This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, via on-line at ESD.MARICOPA.GOV, US Mail, or phone at 602-506-6824 Option 2. Payment can always be made in person at any regional office. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes. All permit fees are non-refundable. New owner inspection conducted with store manager, Teresa. Teresa acknowledged receipt of inspection rights. Emailed report to Teresa and Christy. Correct the items listed within 90 days or sooner provided supply chain issues are resolved. 1. Provide ASSE 1013 reduced pressure zone assembly for water lines into RO system for vegetable mister. RP must have drain cup (if applicable) that is plumbed to floor sink with 1-inch air gap. 2. Provide a 3 compartment sink for department. 3 compartment must be NSF approved with hot and cold water with an indirect drain to a floor sink. 3. Provide splash guard on right side of hand wash sink in produce cutting area. 4. Provide waterproof finish over CMU on walls surrounding mop sink. 5. Cover all large areas in wall that have been cut to provide access. May provide access door/panel but large holes must be covered. 6. Repair rust along beam in dairy cooler. 7. Repair or replace rusted beams in meat cooler, dairy cooler, baker cooker and produce cooler. 8. Provide 4-inch vinyl cove base along customer side of counter (meat, bistro, bakery, etc). 9. Ensure all drain lines are braced with 1 inch air gap 10. Clean condenser in dairy cooler. 11. Seal or paint (semi or high gloss) particle board in back storage area. No County legal action will result from this inspection.