Maricopa County, AZ

The Craftsman Cocktails & Kitchen

Permit ID: FD-88874

Permit Type: E & D

1006 E Warner Rd Suite 113 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
Inspection Comments

E&D, class 4 10+ OC inspection was conducted with the person in charge, Martin M. The establishment is not open and operating. Permit is not approved. Please address the following items before the re-inspection: 1. Hot water must be at 120*F and available at point of service within 45 seconds. A recirculation pump is required if the last point of service is 60’ or more. 2. Provide a reduced pressure zone (RPZ) assembly (ASSE 1013) at the water connection point of the reverse osmosis. Conduits and fittings after the RPZ must be stainless steel or PEX. Do not use copper or brass alloy downstream from the RPZ. Provide a drain cup for the device. Drainpipe must be rigid and indirectly discharge to a floor sink with 1” air gap from the finished grade. 3. Provide another RPZ at the water connection point of the glass rinser at the beef tap. Provide rigid drainpipe to the nearest floor sink for the rinser and the drain cup of the RPZ. 4. Certify the RPZs and provide reports. 5. All drainpipes must be rigid and discharge to floor sinks with a minimum 1 inch air gap above finished floor. 6. Remove the copper pipe downstream from the RPZ backflow preventer of the soda carbonator. Use PEX or stainless steel only. 7. Provide splashguards for hand sinks unless the sink is 24 inches away from all work area, equipment, other sinks, food/ drink storage area. Splashguard must be at the height of the faucet and length of the sink. 8. Provide 3/8” radius cove base at wall and floor junctures in the bar. Straight base is not acceptable. 9. Caulk and seal all gaps, cracks and penetrations throughout. This includes inside walk-in unit and under the hood. Use high-temp silicone inside the hood and low temp silicone for walk-in unit. 10. Provide cleanout cover where missing. 11. Seal the mop sink to the wall. 12. Provide probe thermometer. 13. Each cold holding equipment must have internal measuring device for monitoring. Emailed the reports to the owner and manager. No County legal action will result from this inspection. Please contact the Department at 602-506-6824 to schedule the required inspections. Allow 7-15 business days to schedule. 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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