Inspection Report

Business Name
Red Mountain Cafe

Business Address
4410 E UNIVERSITY DR MESA AZ 85205

Permit Number
FD-23-05386

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/19/2023

Grade

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Core-5-202.12 (B-D), C: Handwashing Sinks, Installation; Faucet Approved/Installed. 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/4573/AMC-Toolbox---Handwashing.

1) Provide an approved NSF/ANSI hand sink in the bakery room. Provide hot and cold water. If needed an insta hot to provide hot water may be installed.

2) Provide an approved hand sink in the ice machine room closest to the entrance. Provide hot and cold water. If needed an insta hot to provide hot water may be installed.

3) Provide an approved NSF/ANSI hand sink on the other end of the cook line. Provide hot and cold water. If needed an insta hot to provide hot water may be installed.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

1) Provide an ASSE 1013 reduced pressure backflow device (RPZ) for the soda equipment. Provide a funnel drain below the RPZ backflow device and drain to the nearest floor sink. Ensure there is no copper or brass installed downstream of the RPZ backflow device. Only PEX, stainless steel or plastic is approved. Current double check backflow device is not approved. Test and certify the backflow device and provide the test report.

2) Provide an ASSE 1022 dual check valve for each non-carbonated beverage equipment.

3) Lift/trim all drain lines at a floor sink so that there is a 1-inch air gap.

4) Repair or provide a new spring for the pre-rinse sprayer so that it maintains a 1-inch air gap.

5) Repair the pre-rinse faucet. Pre-rinse sprayer must have hot and cold water and must be able to turn on and off.

6) Discussed relocating the current mop sink into the chemical room. Provide hot and cold water to the mop sink and ensure drain will drain directly to the sewer or the floor sink. Do not manifold the drain line into the dishwasher, prep sink or 3-compartment sink.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

1) Provide a report from the fire marshal or city of Mesa for the ventilation design of the gas oven.

2) Replace the 2 rows of perforated ceiling tiles at the front service area and in bakery area (2 tiles). Ceiling tiles must be washable vinyl and light in color.

3) Remove any food or beverage equipment from the clean dishware/storage area. Paint the ceiling tiles a light color. Or if equipment is to remain provide washable vinyl ceiling tiles.

4) Provide missing rubber vinyl cove base throughout the kitchen and bakery room where missing.

5) Provide FRP behind the current dishwasher/3-compartment sink.

6) Provide FRP or paint the walls with a semi/high gloss paint behind the clean dishrack area. Paint must be light in color.

7) Repair flooring where needed (most notably in the back storage area).

8) Provide new gaskets for the cold holding equipment.

9) Clean the rusted metal shelves and provide a silver rustoleum to the shelves.

10) Provide a u-shaped toilet seat in both restrooms.

11) Provide a 3/8" siliconized grout cove base to the floor and wall juncture of the restrooms.

12) Replace any burnt out/missing lights throughout. Ensure lights are shielded.

13) Detail clean throughout the establishment (vents, floors, walls, ceilings and equipment).

14) Repair the hole behind the dishwasher. Provide FRP behind the dishwasher, 3-compartment sink, prep sink and mop sink.

Correct By: Correct Prior To Reinspection

Comments/Details

OC Reinspection, E&D Class 4, 10+ Seating. Inspection conducted with owner Haley G. Establishment was open and operating.

***Due to plumbing being a substantial portion of the work, a minor remodel permit will be required. All remaining items will be addressed under the remodel permit.
*** Provide an approved NSF/ANI approved prep sink. Ensure drain line drains independently from all other drains into the nearest floor sink. Provide a 1-inch air gap above the floor sink. Prep sink is on back order (MCEHC §8.1.8g (1), (a))
*** Provide a 75-gallon hot water heater if dishwasher is to remain. Hot water heater must be installed on an approved stand with a drain pan. (SPS-EH-2012-014), (IPC §613.1)

Correct all items noted within the report prior to final inspection under the remodel permit.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or

• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request- Form-181 or call 602-506-6824.

No County legal action will result from this inspection.

Award: Re-Inspection,Signer: Hayle G.

"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.