Inspection Report

Business Name
Paris Banh Mi Cafe Bakery
Business Address
5626 W BELL RD GLENDALE AZ 85308
Permit Number
FD-23-04657
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
11/8/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Construction Inspection - E&D Class 4
This inspection was conducted with the owner/contractor.
A PDF copy of this inspection report was emailed to Tuan P. at the time of this inspection.
No county legal action will result from this inspection.

Address the following prior to final permit approval;
1. Provide a sneeze guard with side panels for protection of all exposed food along customer serving counters. All sneeze guards are approved on a case-by-case basis and require final on-site approval. Sneeze guards along counters with exposed food or beverage preparation should be at least 60 in. high from the floor.
2. Provide the two Navien NPE-240A2 tankless water heaters as replacements for the two Intellihot i200 tankless water heaters indicated on your submitted plans to meet the minimum hot water demands of the fixtures in the facility.
3. Exposed, rough, unfinished wood is not an approved finish. Paint/seal wood located under countertops and bars. Paint or seal any wood exposed from cabinet cutouts or conduit penetrations.
4. Provide certified, RPZ backflow prevention devices for water lines feeding the Mini Rotating Rack Convection Ovens.
5. Provide a certified, RPZ backflow prevention device for water lines feeding patio mister systems.
6. Provide a certified, RPZ backflow prevention device for water lines that feeding RO systems. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. RO water faucets must not be installed at hand sinks or ware washing sinks. They can be installed at prep sinks.
7. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers. Do not use the mop sink faucet. Y- Valves and downstream shut-off devices including chemical dispensers must not be connected to mop sink faucets.
8. Ensure all restrooms are completely enclosed and provided with tight-fitting and self-closing doors.
9. Provide a cove base finish at all floor/wall junctures throughout the kitchen, restrooms, front prep areas and mop sink room.
10. Provide a hose bib vacuum breaker on all hose bibs installed in the kitchen and/or mop sink room.

"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.