Inspection Report

Business Name
Koibito Poke
Business Address
3870 W HAPPY VALLEY RD GLENDALE AZ 85310
Permit Number
FD-23-02810
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
10/25/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Plumbing Inspection - E&D Class 4
This inspection was conducted with construction workers on site.
A PDF copy of this inspection report was emailed to Don P. at the time of this inspection.
No county legal action will result from this inspection.

Address the following prior to final permit approval;
1. Provide the 50-gallon capacity water heater as indicated on your submitted plans and application to meet the minimum hot water demands of the fixtures in the facility.
2. Provide dedicated hand wash sinks in the front service area and in the back kitchen area.
3. Provide a sneeze guard with side panels along the front service area. The sneeze guard must be at least 60 in. high from the customer side floor.
4. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply to the soda fountain carbonator. The soda fountain carbonator must be isolated from all other equipment and fixtures connected to the plumbing system. All piping and fittings on the downstream side of the RPZ backflow device must be plastic or stainless steel, no copper or brass.
5. Provide a certified, RPZ backflow prevention device for any water supply lines that feed patio mister systems.
6. Provide washable ceiling tiles above the kitchen and front service areas.
7. Provide a metal stand for the water heater that allows for cleaning underneath.
8. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers. Do not use the mop sink faucet. Y- Valves and downstream shut-off devices are not permitted on mop sink faucets or chemical dispensers.
9. Exposed, rough, unfinished wood is not an approved finish. Paint/seal wood located under countertops and bars. Paint or seal any wood exposed from cabinet cutouts or conduit penetrations. Caulk and seal any spaces and seams between the underside of countertops and supporting walls underneath.
10. The three compartment sink and the food prep sink must drain separately to the floor sink with minimum 1 in. air-gaps between the ends of the drain pipes and the floor rims of the floor sink.
11. Ensure that the ice machine and soda fountain waste each drain separately to the floor sink with minimum 1 in. air-gaps between the ends of the drain pipes and the flood rim of the floor sink.

"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.