Inspection Report
CREPE CLUB
50 N Centennial WAY Mesa AZ 85201
FD-23-05104
Food Establishment - Eating & Drinking
Food Routine Inspection
11/26/2024
Not Participating
2
Re-inspection required
Violations
Violation #: 2
Description: Certified Food Protection Manager
Comments:
Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: please ensure one staff on duty has a certified food manager. list of resources on esd.maricopa.gov reviewed.
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were discarded by PIC at time of inspection.
PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding.
Addl Notes: observed in the front service steam table, cooked shredded chicken and cooked shredded beef, and sauteed mushrooms at 109-112. showed facility staff. discarded by staff. please ensure rte/tcs is kept at 135 deg f or higher. see embargo
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).
3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: proper use by date marking strategies for on site tcs reviewed. observed food as described by manager coming from Tempe commissary and portioned out prior to shipping, no use by date affixed to food containers. articles such as sliced beef, sliced turkey , marinara sauces with additional creme sauces. MCESD use by date policy reviewed. manager prepared a use by date for all rte/tcs food. manager will train staff on proper use by date daily monitoring. corrected
PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.
Addl Notes: in the facility walk-in cooler. plastic tub filled with sliced turkey dated 11-9. discussed with staff on duty. manager threw away.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: some spray bottles of chemicals in use filled on site, without an identification label. described to staff on duty. chemicals were labeled during the inspection. corrected
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food.
3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: please ensure on site filled clear plastic containers filled with ingredients have an identification label. found some powders in containers. showed staff to identify. identified as cooking ingredients. labeled at the time of inspection by manager. corrected
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.
3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: multiple wet wiping cloth in the front service area, as well as back food prep. area, stored on the food prep. counters. showed pic. staff found designated sanitizer buckets. quat filled bottles at 200 ppm established for the wet wiping cloth. corrected
Violation #: 45
Description: Single-Use/Single-Service Articles; Properly Stored, Used
Comments:
4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: observed some to go drink cups placed on the floor. please keep drink cups in a designated shelf to ensure minimizing contamination. also some to go paper plates stored facing up. proper storage reviewed with facility manager.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: facility has a low temp automatic dishwasher. please obtain chlorine sanitizer test strips. 10 days re-inspection scheduled, 12-10-2024. manager stated he will order .
Comments/Details
Predefined Comment: No County legal action will result from this 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.