Inspection Report
Ceviche 101
9220 W GLENDALE AVE GLENDALE AZ 85305
FD-23-03336
Food Establishment - Eating & Drinking
Food Review Inspection
11/29/2023
0
Completed
Comments/Details
Inspection report emailed to operator.
Please address the following prior to next inspection:
1. Provide hand washing sink for the front counter area with metal splashguards.
2. Provide an air curtain for rear door entrance door (dumpsters are less than 50-feet from rear entrance).
3. Ensure hot water (100-110ºF hand sinks) is provided within 45-seconds to all sinks and service sinks.
4. Provide an ASSE 1013 RPZ backflow preventer upstream of the soda carbonator.
5. Have the RPZ tested by certified backflow specialist and provide the report.
6. Provide an ASSE 1022 upstream of all non-carbonated beverage systems.
7. All chemical dispensers installed shall be equipped with ASSE 1055A internal air gaps.
8. Provide a sneeze guard with side panels for protection of all exposed food along the customer serving counters, buffet lines, etc.
9. Prep sink will need metal splashguard on the right side due to proximity to 3-comparmtent sink.
10. Hand washing sink adjacent to the 3-compartment sink need to be relocated due to the drainboard of the 3-compartment sink overlapping it (you can not have clean side of dishes adjacent to the hand sink with no splashguards).
11. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers.
12. Provide a 2-inch air gap for the 3-compartment sink with the floor sink.
13. Provide uni-struts for all drain lines to ensure air gap integrity is kept with floor sinks (ice machine, jockey box, soda dispenser).
14. Seal hood vent using heat resistant silicone (silver – there is a gap between hood and adjacent wall junture).
15. Finish flashing sides of hood vent.
16. Seal backsplash and sides of all sink fixtures.
17. Seal all gaps, cracks and penetrations (plumbing and electrical).
18. Ensure all grout is flush with tile.
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 506-6824 for an equipment/construction inspection between 50 - 75% completion of project or if an additional onsite walk-through is needed.
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.