Inspection Report

Business Name
Caramba
Business Address
19420 N 59TH AVE GLENDALE AZ 85308
Permit Number
FD-23-05242
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
4/25/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment Inspection - E&D Class 4
This inspection was conducted with the on site superintendent.
A PDF copy of this inspection report was emailed to Jason S. 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 waterproof material such as FRP on the walls and window area surrounding the mop sink basin. Ensure that the mop sink basin is sealed to these surrounding areas so everything is waterproof.
2. Provide a microswitch activated air-curtain for the garage door opening to the outside in the bar area.
3. Provide metal cove base at the floor/wall junctures on the inside and exposed outside portions of the walk-in units.
4. Install the sneeze guard along the front service counter with side panels if necessary. The sneeze guard must be at least 60 in. high from the floor.
5. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply to soda fountain carbonators. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass.
6. Provide certified, drinking water safe, RPZ backflow prevention devices for all water lines feeding blender or glass rinsers installed in sinks or countertops.
7. Provide a certified, drinking water safe, RPZ backflow prevention device for water supply lines that feed patio mister systems. All backflow devices must be tested and certified.
8. Provide a metal cove base finish at the floor/wall junctures beneath the hood.

"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.