Inspection Report

Business Name
Cartel Roasting Co.

Business Address
1605 W UNIVERSITY DR TEMPE AZ 85281

Permit Number
FD-23-01427

Permit Type
Food Establishment - Food Production

Inspection Purpose
Food Review Inspection

Inspection Date
11/2/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Construction inspection for a Class 2 Food Processing permit was conducted with Jesse P. by appointment. The project was approximately 95% complete at time of inspection.

The canning/bottling operations at the facility are currently under FDA jurisdiction and will not require inspections from the County at this time. The bakery and roasting area will remain under County jurisdiction.

Please address the following items prior to the final construction inspection:
1) Provide backflow certificates for the backflow devices installed in the canning area and behind the ovens.
2) Remove the copper pipping located downstream of the RO backflow preventer.
3) Plumb the vent drains for the RP backflow preventers and ensure 1" minimum air gaps are provided above the floor sink.
4) Provide additional FRP behind the prep sink.
5) Ensure all sink fixtures are caulked with silicone to the walls.
6) Caulk-in all escutcheon plates and plumbing penetrations.
7) Provide a 3/8th inch minimum cove base to the floor/wall junctures of the hood.
8) Provide an Integrated Pest Management control and program for the garage roll-up doors.

At the final construction inspection, ensure hot water measuring 120' F minimum is provided to the plumbing system and all refrigerators are on and measuring at 41' F or below.

MCESD inspection report was delivered via email.

No County legal action will result from this 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.

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.