Inspection Report

Business Name
Yucca Tap Room

Business Address
29 W Southern AVE Tempe AZ 85282

Permit Number
FD-00714

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/25/2024

Grade
A

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed ice jockey at the bar rusting on the bottom where it comes into contact with ice. Discussed with PIC that food-contact surfaces must be in good repair at all times and that the jockey must be repaired so that it is easily cleanable and smooth. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed hand sink in the bar by the kitchen with caulking fallen off. Informed PIC that the sink needs to be re-caulked to the wall so that there is not a space for moisture and debris to grow bacteria and other organic matter. Observed gaping holes in both handles of the same bar hand sink. Informed PIC that these holes need to be repaired so that their equipment is in good repair, and it is easily cleanable. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed an accumulation of debris on the ceiling vents in the kitchen. Observed food debris underneath and behind equipment in the kitchen. Observed food and other debris underneath both bars' equipment. Observed an accumulation of dirt and debris behind the mop sink. Observed yellow/brown build up on the wall behind the liquor bin in the bar by the kitchen. Informed PIC that these areas need to be cleaned and continue to be cleaned at a frequency which prevents the accumulation of dirt and organic matter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Observed broken circular floor drain in the kitchen floor. The drain cover has come off and has rough concrete exposed, causing it to be uneven and able to collect debris. Observed the bottom of the wall behind the mop sink with the paint/paper peeling off the wall. Informed PIC that these areas need to be repaired with material that will make it smooth, non-absorbent, and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth, non-absorbent, and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed the use of copper mule mugs with employee. Explained that copper mugs are not allowed to make mules due to the chemical reaction that occurs. Discussed filling the gap between the fryer and metal side wall with flashing metal so that the gap does not collect dirt and other debris.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.