Inspection Report
Knead Luv 2
7000 E MAYO BLVD PHOENIX AZ 85054
FD-23-04774
Food Establishment - Eating & Drinking
Food Routine Inspection
2/2/2024
1
Completed
Violations
Violation #: 33
Repeat Violation
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a
permanent fix to this violation, check out these simple tools in our Active Managerial Control
Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
1) Small refrigerator in front service area holding at 56*F. Have unit repaired or replaced. Establishment has adequate refrigeration otherwise.
Correct By: Correct Prior To Reinspection,Repeat Violations: 1st
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law
2) Install an ASSE 1022 on water line to coffee/tea brewer at hood.
3) Either secure/shorten water line to coffee/tea brewer at hood, or re-plumb line so it runs through the ceiling or similar, to keep water line off the floor.
4) Install a prep sink for washing produce. Prep sink was on site but not fully connected.
5) Re-attach drain line to hand sink in bar.
6) Replace all accordion drains at hand sinks with solid hard pipe such as ABS.
Correct By: Correct Prior To Reinspection,Repeat Violations: 1st
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
7) Install additional sneeze guards along front service area to provide adequate protection of open foods.
8) Finish installing FRP where missing on walls where former walk-in used to be.
9) Install cove base where missing throughout kitchen area, front service area.
10) Install cove base in restrooms.
11) Seal/fill all small holes in walls with caulk or silicone. Seal all gaps in FRP and under counters. Seal around all pipes penetrating walls.
12) Secure and seal all sinks to walls with caulk or silicone.
13) Replace clean out cover where missing on small wall next to oven in back prep area.
14) Replace all missing/burnt out/dim lights.
15) Provide additional lighting at hand sink area to the left side of hood.
16) Continue to deep/detail clean establishment. Remove any items unnecessary for the maintenance of the establishment.
17) Remove wood supports from underneath tall reach-in display cooler. Use casters to support refrigerator off the floor.
Correct By: Correct Prior To Reinspection,Repeat Violations: 1st
Comments/Details
Correct the noted items within 30 days.
No County legal action will result from this inspection. Failure to correct the noted items within established timeframe may result in County legal action being requested.
Report emailed.
Award: Re-Inspection,Review Complete: CHECKED,Review Notes: QA-DB,Signer: Ron
"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.