Inspection Report

Business Name
Soup & Sausage Bistro
Business Address
4030 E BELL RD PHOENIX AZ 85032
Permit Number
FD-23-04076
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Advisory Inspection
Inspection Date
10/10/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Advisory consducted with Christopher
Inspection report emailed to

Facility has fryer under a class 2 hood. Pony wall has been removed. Countertops are being installed with laminate top surface that is not an approved surface. Facility is not ready for permitting, second inspection. Facility will be required to have a remodel permit for additional inspection. New owner permit fees covers only initial inspection and a reinspection. If facility is changing the class2 hood to a class 1 hood (fire suppression) then plans are required to be submitted.

Address the following items:
1. Top of the front countertops are to be a hard surface that is easy cleanable, durable, non-absorbent and smooth. Laminate countertops are not approved.
1. All equipment to be under class1 hood with a 6 inch canopy on each end of the hood. If class 2 hood is modified to be class 1, plan submittal is required. Hood certification required at time of final inspection
2. Provide either stainless steel or quarry tile cove base at the bottom of the hood
3. Remove rusted shelves Provide shelving in good condition, ie easy cleanable, durable and smooth
4.Provide handwash station in front service area.
5. Provide reduced pressure zone backflow preventer for soda machine. No copper downstream of backflow. Provide primary air gap from backflow preventer to drainage port and secondary air gap to the top of the floor sink flood lip. Test certification required at time of final inspection
6. Provide ASSE 1022 dual check valve for the tea dispenser
7. Seal all exposed unsealed wood with semi-gloss or higher
8. Remove equipment by the cookline handwash station. Handwash station to be accessible at all times. Additional equipment in corner area by handwash station will impede access to handwash station
9. Seal concrete foundation provided at the walk in cooler entrance. Surface must be non-absorbent, smooth, easy cleanable
10. Replace all missing tile in the facility
11. Ensure all gaps in the flooring are sealed and flush with the floor tile
12. Provide either screen or stopcock for the three compartment sink basin drainage pipe
13. Provide drain plugs for the three compartment sink
14. Ensure all equipment is turned on at time of new owner inspection
15. All sinks are to have hot water at 110^F within 45 seconds. Insta-heater water unit removed in the employee restroom
16. Remove sprayer downstream of the mopsink atmospheric vaccum breaker. No shut off valves allowed downstream of an atmospheric vacuum breaker
17. Provide covered lighting in the hood
18. Provide more lighting in the walk in cooler, increase intensity
19. Provide smooth, easy cleanable, durable surface of the food prep table bottom shelves
20. Continue licensed pest control to eliminate pest control problem
21. Provide 1 inch air gap for all drainage lines to the top of the floor sink flood lip

"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.