Inspection Report

Business Name
Devil's Hideaway
Business Address
401 S MILL AVE TEMPE AZ 85281
Permit Number
FD-23-02743
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
2/5/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection for a Class 4 10+ E&D permit was conducted with superintendent Saber L. by appointment. The project is approximately 80% complete at time of inspection.

Please ensure the following items are addressed by the completion of the project:
1) Ensure no copper or copper alloys are downstream of the soda carbonator RP backflow preventer.
2) Ensure all indirect drain lines at the bars are rigid piped and provided with 1" minimum air gaps above the floor sinks.
3) The three compartment sink is not approved due to the 90' angles of the compartments. Please provide a three sink with rounded compartments throughout the fixture.
4) Provide a 3/8th inch minimum metal cove base to the floor/wall junctures of the ventilation hood and exterior of the walk-in cooler.
5) Paint the support post in the walk-in cooler with semi-gloss paint.
6) Provide a clear matte brick sealer to the brick wall areas behind the main bar to provide a smooth, durable, non-absorbent, and easily cleanable finish.
7) Caulk-in all escutcheon plates and plumbing penetrations with silicone.
8) Caulk all fixed equipment, sink fixtures, and wall shelving to the walls with silicone.
9) Provide a concrete sealer to the exterior cooler flooring and ensure all cracks, pits, and saw cuts are filled to provide a smooth and flush finish.

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.
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.