Inspection Report

Business Name
The Coffee Bean & Tea Leaf
Business Address
2560 W CHANDLER BLVD CHANDLER AZ 85224
Permit Number
FD-06100
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
2/20/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.

Tea is observed brewing at room temperature. Internal temperature of Tea probed at 68.2 degree F. If Tea is cold brewed at room temperature shall need an approved Variance from department for this brewing method. Per PiC, tea has just been brewed less than 2 hours. Please do not use Tea beyond 4 hours from the time tea is brewed.

Correct By: Corrected At Time Of Inspection

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection --- 2nd consecutively repeated was found during this inspection.

At mop sink, inspector noted a shut off v-valve with one valve being installed to the chemical system was directly connected to the Atmospheric Continuous Pressure Backflow device that can cause possible cross connection between chemical and portable water line. Please disconnect the chemical system from this ACP backflow device to prevent possible cross connection. Coached Manager a various approved method to prevent the cross connection during inspection. Chemical system was disconnected by the PIC at time of inspection. Provided plumbing guide to operator in today's email.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 core violations on this inspection.
Core-2-102.12(A), C: Certified Food Protection Manager---- No CFSM is available on site during inspection.
Discussed the legal procedure with PiC
****A pattern of non-compliance is developing for Priority violation # [ Priority Violation - 5-205.12 (A), P: Prohibiting a Cross Connection. This violation has occurred on 5/9/2023 9/26/2023 and 2/20/2024
An Active Managerial Control class was offered to the person in charge during this inspection. Failure to correct repeat violations may result in legal action.
No County legal action will result from this inspection.
Inspection report sent to Store's email.

****The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.



Award: Not Participating,Signer: Jordana Molares, PiC

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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