Maricopa County, AZ

Proper Eats

Permit ID: FD-88514

Permit Type: Food Catering

12814 N 28th Dr Suite 130 Phoenix 85029

*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
Inspection Comments

OC Inspection - Food Catering This inspection was conducted with the owners A PDF copy of this inspection report was emailed to Lisa B. at the time of this inspection. No county legal action will result from this inspection. This facility is not currently in operation. Correct the following prior to final permit approval; 1. Neither of the two kitchen hand sinks are functional. Both kitchen hand sinks must be repaired to be fully functional with hot and cold water valves and separate drain pipes that have no leaks. 2. The three compartment ware washing sink and the back hand sink each drain into the mop sink basin. These sinks must have separate, indirect drain lines that empty into a floor sink, not the mop sink. Provide minimum 1 in. air-gaps between the ends of all drain pipes and the flood rim of the floor sink. 3. The floor sinks in the three compartment prep sink area and in the cook line area do not drain properly and must be cleared so that they do not back up. 4. There is only a sprayer with no neck faucet at the three compartment ware washing sink. Provide a neck for the faucet that is capable of reaching and filling all three compartments of the sink. This sink must also be secured to the wall so that it is not loose as is currently the case. 5. The faucets for the three compartment food prep sink must have fully functional hot and cold water valves and necks that are capable of reaching and filling all three compartments of the sink. 6. The cold water valve and atmospheric vacuum breaker on the mop sink faucet is broken. Repair the mop sink faucet and AVB to be fully functional. 7. Replace the missing ceiling tiles throughout the kitchen where necessary. 8. Remove the non-functional ice machine. 9. All refrigerated food equipment must be capable of maintaining foods at 41°F or less. 10. Ensure that the cooking hood is fully functional and that the shields for the lights are installed. 11. Provide a minimum of a semi-gloss paint finish to the bare wood covering the window in the kitchen area. 12. Remove the vinyl cove base from the floor/wall junctures beneath the cooking hood and clean the grease and debris from the floor beneath the hood. 13. Provide strainers and grates for all floor sinks. 14. Clean the mop sink basin and surrounding walls.


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.
Quick Search