Inspection Report

Business Name
Pub-N-Grub

Business Address
2815 S ALMA SCHOOL RD MESA AZ 85210

Permit Number
FD-03280

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/28/2023

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Observed tomato, ham, turkey, cheese, lettuce, tomato, ranch, ect (see embargo form) in prep cooler holding 47-50 F, and equipment was holding 51 F, per PIC food items have been held overnight. Discussed with PIC cold holding equipment should hold 41 F or below to hold TCS items. Food items were discarded (see embargo form).

Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Violation #: 33

Repeat Violation

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.

Observed prep table holding 51.6 F holding TCS food items (see violation 20). Discussed with PIC that equipment need to hold below 41 F to hold TCS food items. Food items will be placed in other cold holding equipment until unit can hold below 41 F.

Re-inspection scheduled for 12/7/23.

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Violation #: 47

Repeat Violation

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

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment

Door on reach in freezer has been attempted to be repaired with grey duct tape leaving gaps in doors. Person in charge will need to get reach in fridge door repaired properly so that freezer can properly close without weight be placed on it prior to next routine inspection.

Repeat Violations: 4th,Correct By: Corrected At Time Of Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

Observed three compartment sink pip below sink leaking, bucket was stored below. Repair before routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability

Observed damage to wall underneath bar tops (customer side). Person in charge will will need to repair wall to be smooth and finish with a coved base to allow for easy cleaning prior to next routine inspection.

Observed water damage to wall underneath prep sink in back kitchen. Person in charge will need to repair wall to be smooth and finish with a coved base to allow for easy cleaning prior to next routine inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Significant amount grease build up on floor by grease trap under 3 compartment sink. This appears to be coming from the grease trap. Increase cleaning frequency of grease trap.

6TH REPEAT

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.

A pattern of non-compliance is developing for Priority violation # [20 ], [3-501.16(A)(2) and (B),], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Core-2-102.12(A), C: Certified Food Protection Manager
No certified food manager present on staff at time of inspection. Notified person in charge of current requirements for certified manager and updated requirements for 2017 FDA food code. Make sure that someone present during hours of operation is a certified food protection manager. 2ND REPEAT VIOLATION.

No County legal action will result from this inspection.
Report sent by email.

Review Notes: QA - TH,Review Complete: CHECKED,Award: Not Participating,Signer: Cory J.

"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.