Inspection Report
Shape Nutrition
3025 N 24TH ST PHOENIX AZ 85016
FD-23-03928
Food Establishment - Eating & Drinking
Food Review Inspection
2/9/2024
0
Completed
Comments/Details
Inspection report was emailed to Owner Juan Luna.
Please correct the following items prior to final inspection:
1. Ensure hot water maintains 100 degrees F at handwashing sinks and 110 degrees F at all other sinks.
2. Ensure all refrigeration equipment maintains 41 degrees F or below.
3. Replace 3-compartment sink and handwashing sink in prep area with NSF approved. Ensure sinks are separately drained and not connected. Ensure drain lines are rigid and have a one inch air gap above floor sink of hub drain.
3. Replace acoustic type tiles over prep with vinyl tiles
4. Refinish and paint legs of counters in prep area with epoxy or several coats of semi-gloss or high gloss paint.
5. Paint bare wood spots under prep area counter tops and on lower shelf with semi-gloss or high gloss paint.
6. Repair vinyl coved base under serving counter in prep area.
7. Install coved base in room with hot water heater.
8. Refinish floor and wall in hot water heater room so it smooth and easily cleanable.
9. Install self closing door mechanism at back exterior door.
10. Replace restroom toilet seat with split type seat.
11. Repair and seal floor tiles in restroom.
12. Reconnect hot water to mop sink.
13. Repair wall underneath mop sink. Ensure wall is sealed at all corners.
14. Install FRP on wall around mop sink.
15. Refinish entry way wall in storage area.
16. Install coved base at wall-floor juncture perimeter of storage room.
17. Paint any bare wood in storage area so it is smooth and easily cleanable.
18. Repair and seal holes in wall of storage room.
19. Replace ceiling tile in storage area
20. Remove unnecessary equipment from back area.
21. Water heater is currently a 40 gallon water heater. May need a 50 gallon water heater depending on size of 3-comp sink. Will conduct calculations of size of new 3-compartment sink to determine if 50-gallon water heater is needed.
22. Smooth concrete walls in restroom and and apply several coats of semi-gloss or high gloss paint, or install FRP around toilet and handwashing sink.
23. 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.
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.
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.