Inspection Report
Someburros
2525 W JOMAX PHOENIX AZ 85085
FD-23-03388
Food Establishment - Eating & Drinking
Food Review Inspection
10/26/2023
0
Completed
Comments/Details
Inspection rights and inspection report was emailed to Mark
Address the following items prior to the final inspection:
1. All cold hold equipment to hold 41^F or below at time of final inspection
2. Provide 110^F hot water to all sinks, 100^F hot water to tempered sinks within 45 seconds
3. Provide means for front customer beverage area floor sink to be accessible for cleaning and routine maintenance. (IPC §427.1). Area under counter to be sealed and cove based.
4. Seal back walls behind the reach in coolers on the front service lines. Area to be a washable surface
5. Provide missing cove base in front service area
6. Provide minimum 10 foot candles throughout walk in cooler. No shadows or minimal light in corner areas. Currently one bulb light in the walk in cooler
7. Provide backsplash for the outside mopsink. Currently, backsplash plast does not cover brick wall where mops are hung and faucet area. Back splash and wall areas in moisture areas must also be nonabsorbent to height of splash. All splash/moisture areas must be finished with durable and waterproof materials Approved materials include fiberglass-reinforced plastic (FRP) wall panels, stainless steel, and similar materials. Painted/sealed concrete, concrete masonry unit (CMU), dry wall, or material such as non-fiberglass plastic (NRP) in these related splash and moisture areas are not approved. (SPS-EH-2012-006, FC §6-101.11 and §6-201.16)
8. Provide test certification for the soda machine Reduced pressure zone backflow preventer at time of final inspection
9. Provide minimum 1 inch air gaps for all drainage lines to the top of the floor sink flood lips
10. Paint/seal wood under located under countertops. Paint or seal any wood exposed from cabinet cutouts or conduit penetrations.
11. Seal all cracks, crevices and penetrations ie crevices in hood, floor, cutouts, soda chutes, equipment connecting to the wall/cabinets.
12. Provide coved seal area around the front service area floor sink by the front drive thru
13. Provide air curtains at drive thru window and back door with door or window activated micro-switches. Cover power switchs to eliminate means to deactivating air curtain
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.
A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.
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.