Inspection Report

Business Name
Estrella de Vida
Business Address
2613 W CAMPBELL AVE PHOENIX AZ 85017
Permit Number
FD-23-05431
Permit Type
Food Establishment - Boarding Home
Inspection Purpose
Food Review Inspection
Inspection Date
11/22/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection conducted with Facilities Manager. At the time of this inspection, this project was about 75% complete.

Inspection report was emailed to Michael Smith

Please correct the following items prior to Final Inspection:
1. Upgrade current 40 gallon water heater to a 75 gallon water heater. Raise water heater to six inches above floor.
2. Reinstall prep sink and drain indirectly to floor sink with a one inch air gap.
3. Install Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer between water line source and reverse osmosis (RO) system in dining room. Ensure there are no copper or brass hardware/fittings downstream of RPZ. Provide backflow testing report at final inspection.
4. Remove garbage disposal or install a drain trough between garbage disposal and dishwashing machine.
5. Provide one inch air gap on chemical line at mop sink.
6. Install coved base around the following areas: mop sink and short wall between 3-compartment sink and stove/fryer area; behind dishwashing machine to main kitchen entrance; and restrooms.
7. Reseal coved base coming away from walls throughout kitchen and dry stores pantry area.
8. Provide one inch air gap for rigid drain pipes that are draining in floor sink below dishwashing machine.
9. Paint exposed bare wood underneath kitchen countertops with semi-gloss or high gloss paint to ensure it is smooth and easily cleanable.
10. Replace/repair door sweep and weather stripping at kitchen back door ensuring no light shines through.
11. Seal handwashing sink and 3-compartment sink to wall. Seal gaps between wall and hood Install split-type toilet seat in restrooms.
12. Provide standard operating procedure for safe transportation of food to and from outside walk-in refrigerator.
13. Remove portable gas grill outside kitchen back door.
14. Air balance report for hood system.
15. Provide certificate of occupancy (C of O)

Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.

Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.

No county legal action will result from the inspection.



Award: Not Participating,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0

"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.