*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.
Equipment inspection for a Class 3 10+ E&D permit was conducted with superintendent Jacob G. by appointment. The project is approximately 70% complete.
Please address the following items prior to the final construction inspection:
1) Install swing arm faucets supplied with hot and cold water to the front blender rinser sinks.
2) Install a stainless ASSE 1015 double check backflow preventer upstream of the oven unit. Certify and provide a test report.
3) Ensure all escutcheon plates and plumbing penetrations are caulked in.
At the final construction inspection, ensure hot water measuring 120' F minimum is supplied to the plumbing system and all refrigerators are on and measuring at 41' F or below.
Please contact the Department to schedule the final construction inspection (100% completion) at 602.506.6824.
MCESD inspection report was delivered via email.
No County legal action will result from this inspection.
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.
