Inspection Report

Business Name
Pinshes Takos Al Carbon

Business Address
520 W UNION HILLS DR PHOENIX AZ 85027

Permit Number
FD-23-03625

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
11/1/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Equipment inspection conducted with Site Superintendent, Kashi. At the time of this inspection, this project was about 75% complete.
Inspection rights and inspection report was emailed to Kashi

Address the following items prior to final inspection:
1. All equipment to be installed prior to final inspection
2. All cold hold equipment to be turned on and holding 41^F minimum of 24 hours prior to final inspection
3. Facility to have hot water 110^F for all sinks, 100^F for tempered handwash stations
4. Provide sneeze guard and handwash station at front service counter if dispensing or handling open food at counter area. No food can be handled in area if no handwash station or sneeze guard installed
5. Buffet equipment must drain via hard piping 1 inch air gap to a floor sink
6. Seal countertop top and bottom surface
7. Provide transition areas on front and back areas of the kitchen
8. Provide flush flooring in the kitchen, ie missing area around cleanouts, grout to be flush with tile
9. Provide wipeable ceiling tiles in the mopsink room and the front service area
10. Provide grease bins for the hoods
11. Provide shielded lights in the hoods
12. Seal holes in the hood above the charcoal grill
13. Seal grease trap and seal missing flooring by grease trap
14. Provide smooth surface for the charcoal grill, ie smooth out the weld points of grill and seal areas between frame
15. Provide cove base in the hot water heater area
16. Provide separate water line for the chemical dispenser
17. Provide splash guard between the food prep sink and the three compartment sink
18. Provide dry storage area, shelving and/or dunnage racks
19. Provide semi-gloss or higher paint in the restroom, mopsink room, front service counter area
20. Seal all cracks, crevices and holes throughout the facility, ie restroom floor, restroom wall, front service area
21. Provide drain plugs for the three compartment sink and the food prep sink
22. Provide soap and paper towel dispenser at the handwash stations

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.

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.