Inspection Report

Business Name
Love You Club

Business Address
1457 N ELISEO C FELIX JR WAY AVONDALE AZ 85323

Permit Number
FD-23-04956

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
10/31/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Establishment is not on operation what food service is concerned. Walk through conducted. Location was remodeled but most fixtures are in the same location as before. Location is allowed to sell pre-packaged non-potentially hazardous food items and bottled and canned drinks that do not require refrigeration for safety. Any deviation from that will require qualification for a permit first.

In order to finish up the permit the following items should be addressed first:
1). Seal all the gaps in the front counter. Joints in between panels and the joint between the pony wall and the counter.
2). Provide hot water at:
a). All sinks in the kitchen.
b). Restroom hand wash sinks.
c). Mop / utility sink.
3). Install coved base along the toe kicks of the new counters, both at he kitchen and at the service counter. Also the sides.
4). Finnish up covering the back door that is now blocked. This way dirt can not end up in the gap or pests hide.
5). There is an RO system in place, you have several options, modify into a filter (remove RO membrane), remove or install a backflow valve )Reduced Pressure Zone backflow valve) upstream.
6). Several of the ceiling tiles are not washable. Please replace or re-finish and make washable.
8). Install a rigid drain line for the ice machine. Create a short stand pipe and lead the PVC drain line to the floor sink, maintain gravity flor and an air gap at the sink. Drain lines may not end below the floor rim of a floor sink.
9). Once painting is complete, caulk the new back counter at the wall junctures.
10). Re-connect the self closer on the back door, behind the front counter.
11). Caulk the utility / mop sink at the back wall juncture.

In order to serve fresh washed fruit and produce you will be required to install a indirectly plumbed NSF approved food prep sink, with hot and cold water as well.
It will have to be in the kitchen/ production area.
In order to actually cook grease laden foods on a flat top, griddle or stove you will need to install a Class I hood, this will require plan submittal to the City and County.
Cooking can be done with a indoor venting electric oven but it will require some creativity on how to make certain foods. It will be a lot cheaper than installing a hood.

Once the list noted under 1 through 10 is completed please call for your new owner inspection.

No County legal action will result from this inspection.
Inspection printed on site nd e-mailed.

"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.