Inspection Report

Business Name
Xtreme Bean

Business Address
1707 E SOUTHERN AVE TEMPE AZ 85282

Permit Number
FD-07144

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/22/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed a large container of cold brew sitting out on the counter at 60*F. PIC stated that it was taken out of the walk-in 30 minutes prior. Instructed PIC to put the cold brew back in the walk-in to rapidly cool back down to 41*F. PIC placed the clod brew back in the walk-in. Discussed the importance of keeping cold brew at 41*F or below with PIC. PIC stated that they will keep the cold brew in the walk-in. Discussed time as a control options with PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a bag of rodent killer pellets and rat traps in the back stock room. Informed PIC that pest control chemicals cannot be stored onsite and must only be applied by a certified applicator if needed. Instructed PIC to discard the chemicals. PIC discarded the chemicals and traps at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-204.115 - Priority Foundation: Warewashing Machines, Temperature Measuring 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: Establishment does not possess an irreversible measuring device for their high temperature dish washer. Discussed the importance of ensuring food contact surfaces are being properly sanitized with PIC. Informed PIC that the need to obtain an irreversible temperature measuring device prior to reinspection. Sanitizing using high temperature ware-washing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/2/2025.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.12 - Priority Foundation: Pressure Addl Notes: Observed no hot or cold water available at the hand sink in the ware-washing room. Observed employee washing hands in the two-compartment sink due to the sink being inoperable. Informed worker that hand washing must occur at the hand washing sinks. Informed PIC that the hand sink needs to be supplied with hot and cold water under pressure prior to reinspection on 5/2/2025. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Observed a shut off valve on a hose downstream from the AVB at the mop sink. Upon further investigation, the water is unable to be turned off using the handles. Observed the AVB missing the cap and leaking when the water is flowing. Informed PIC that the faucet needs to be fixed so that the water can be turned off. Informed PIC that the AVB needs to be repaired. Informed PIC that the hose with the shut-off valve needs to be removed. Discussed the importance of backflow prevention with PIC and bringing plumbing fixtures back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to reinspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Correct prior to re-inspection on 4/25/2025.

Comments/Details

No County legal action will result from this inspection.
1. Obtain detergent for the mechanical ware washing machine. 2. All ware washing must be conducted in the mechanical ware washing machine. 3. If the two-compartment sink must be used for ware washing, the right compartment must be used for washing and rinsing, and the left compartment must be used for sanitizing.

"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.