Inspection Report
Yucca Tap Room
29 W Southern AVE Tempe AZ 85282
FD-00714
Food Establishment - Eating & Drinking
Food Routine Inspection
5/6/2025
Not Participating
1
Re-inspection required
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.
Addl Notes: Observed raw shell eggs stored over pickled onion and squeeze bottles containing various sauces in the bottom of the cold holding unit. Informed PIC that raw animal proteins need to be stored below any ready to eat foods. PIC properly stored the eggs and RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed a spray bottle filled with red liquid unlabeled at the bar. Informed PIC that all bottles containing chemicals need to be labeled with the common name to avoid misuse. PIC informed that it was degreaser and properly labeled the bottle at time of inspection. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed the establishment using chlorine tablets and liquid as sanitizer at both bars for food contact surfaces. Employees were providing expired quat test strips at time of inspection. PIC could not locate the strips until half-way through the inspection. One spot out of the two locations within the bar have test strips. Please obtain chlorine test strips at the secondary bar prior to reinspection. Discussed with employees that test strips expire. Observed the kitchen using quat sanitizer at the three-compartment sink. The kitchen only has chlorine test strips. Informed PIC that quat test strips need to be obtained prior to reinspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/16/2025.
Violation #: 53
Description: Toilet Facilities: Properly Constructed, Supplied, Clean
Comments:
6-202.14 - Core: Toilet Rooms, Enclosed Addl Notes: Observed the doors to the restrooms in the main bar left ajar due to not being able to self-close. All toilet rooms must have a self-closing door. Discussed with PIC that the doors need to self-shut and must be corrected prior to next routine inspection. A toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
1. Observed the kitchen cooking and cooling more than two food items. Due to advanced prepping more than two items, the establishment is current operating outside of the scope of their permit. The establishment will be moved from a class 3 E&D to a class 4 E&D. Discussed with PIC to have the owner reach out to discuss how to proceed. 2. Observed cooked meat being bought from another permitted establishment and served to the consumer. Discussed with kitchen owners that purchasing raw meat from an establishment can be cooked and served to customers, but purchasing cooked meat and serving to customers requires the meat to have a mark of inspection. Discussed with PICs that this would be an approved source issue. 3. Per international plumbing code, the toilet seats must be a U-shape. Please replace all toilet seats that are a full circle with the U-shaped seats.
"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.
| 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.