Inspection Report
Taco Viva
2815 E INDIAN SCHOOL RD PHOENIX AZ 85016
FD-23-00708
Food Establishment - Eating & Drinking
Food Review Inspection
2/8/2024
0
Completed
Comments/Details
Inspection rights report was emailed to Cameron Brown
Ensure the following items are completed prior to final inspection:
1. Ensure hot water maintains 100 degrees F at handwashing sinks and 110 degrees F at all other sinks.
2. Ensure all refrigeration equipment maintains 41 degrees F or below.
3. Ensure soap and paper towel are stocked at all handwashing stations.
4. Test and provided test reports for all Reduced Pressure Principle Zone Assembly (RPZ) backflow preventers.
5. Install sneeze guards at main serving line and self serving station at beverage area.
6. Provided certification for corn grinder machine.
7. Install air curtain(s) for large exterior roll up door leading to outdoor dining patio.
8. Ensure no copper/brass downstream of carbonated beverage system RPZ backflow preventer.
9. Install RPZ backflow preventer for outside misting system.
10. Install ASSE 1022 dual check backflow preventers for coffee and juice beverage systems in kitchen.
11. Install door sweep at back exterior door, near mop sink. Ensure no light shines through.
12. Seal any gaps/penetrations in hot water heater/riser room.
13. Seal gap behind mop sink.
14. Install coved base around mop sink
15. Separate connected drain line at 3-compartment sink and dump/rinse sink. Provide separate indirect drain line for 3-compartment sink and separate indirect drain line for dump/rinse sink to nearby floor sink. Provided one inch air gap between drain line a floor sink.
16. Replace ceiling tiles throughout kitchen.
17. Flash/seal gaps between walk-in refrigerator and wall entrance.
18. Install partition or splash guard between mop sink and storage rack. Ensure partition height is above height of mop sink faucet.
19. Provide hood test report from city.
20. Ensure cooking equipment is completely underneath hood with at least a six inch hood overhang.
21. Seal wall/ceiling penetrations throughout kitchen.
22. Paint bare wood underneath serving counter with semi-gloss or high gloss paint to ensure it is smooth and easily cleanable.
23. Ensure all drain lines are rigid and provide a one inch air gap between drain lines and floor sinks.
24. Seal gaps between beverage serving counter and wall.
25. Install automatic door closing mechanism for each public restroom door.
26. Install a main door between kitchen and dining room.
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.
No county legal action will result from the inspection.
"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.