Maricopa County, AZ

Bashas

Permit ID: FD-85044

Permit Type: Meat Market

1761 E Warner Rd Tempe 85284

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
0
Violation
ID

Violation Description

Violation Comments

Correct By
Other
1. Replace any broken trim, corner trim on FRP panels or corner guards at door frame or FRP corner in heavy traffic areas 2. Ensure all water filter must be mounted on the walls. They must not be laying on the cabinet base or the floor. Do not store single service/ single use items or condiments under drainpipes 3. Provide 1” air gap from the finished floor for indirect drainage from work sink, 3-comp sink, ice machine, condensation drain from walk-in units and cold holding units. 4. Address condensation issues inside all walk-in units. Ensure all gaps at walls, ceiling and doors, electrical conduits, light fixture penetrations, and fire sprinkler penetrations must be sealed. 5. Provide strainers for floor sinks where needed. 6. Fill and patch all cracks, eroded, or gouges on the floor where needed. 7. Caulk and seal all gaps, cracks, and penetrations that have the thickness of a business card throughout. This includes around pipes, inside walk-in units, walls and cove base junctures, etc. 8. Detail clean sink, walls, floor sinks, under equipment, etc. 9. Provide escutcheon plates around all pipe penetrations. 10. Provide cleanout cover where missing. 11. Ensure all merchandise, single service/ single use items must be stored 6” above the floor. 12. Provide door sweep and weather stripping at all exterior doors as needed. 13. Provide micro-switches for the air curtains in the back of the warehouse door and roll up door.
Other
1. Replace any broken trim, corner trim on FRP panels or corner guards at door frame or FRP corner in heavy traffic areas 2. Ensure all water filter must be mounted on the walls. They must not be laying on the cabinet base or the floor. Do not store single service/ single use items or condiments under drainpipes 3. Provide 1” air gap from the finished floor for indirect drainage from work sink, 3-comp sink, ice machine, condensation drain from walk-in units and cold holding units. 4. Address condensation issues inside all walk-in units. Ensure all gaps at walls, ceiling and doors, electrical conduits, light fixture penetrations, and fire sprinkler penetrations must be sealed. 5. Provide strainers for floor sinks where needed. 6. Fill and patch all cracks, eroded, or gouges on the floor where needed. 7. Caulk and seal all gaps, cracks, and penetrations that have the thickness of a business card throughout. This includes around pipes, inside walk-in units, walls and cove base junctures, etc. 8. Detail clean sink, walls, floor sinks, under equipment, etc. 9. Provide escutcheon plates around all pipe penetrations. 10. Provide cleanout cover where missing. 11. Ensure all merchandise, single service/ single use items must be stored 6” above the floor. 12. Provide door sweep and weather stripping at all exterior doors as needed. 13. Provide micro-switches for the air curtains in the back of the warehouse door and roll up door.
Inspection Comments

Meat Market OC inspection was conducted with the store manager, Jack N and assistant manager, Scott U. The establishment is open and operating. Manager is a certified food protection manager. Please maintain food handler and food managers certifications on site for inspection purpose. The person in charge must be a certified food protection manager. Permit is approved. Correct the items listed within 90 days or sooner provided supply chain issues are resolved: The inspection rights sheet is emailed with the report to the person in charge. No County legal action will result from this inspection. 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. Please contact the Department to schedule a follow-up inspection at 602.506.6824 once violations have been corrected. Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections.


Definitions
Priority violation is a 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 is a 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.
e.g.- 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 is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
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