Inspection Report

Business Name
24th Street Cigar Lounge
Business Address
3407 N 24TH ST PHOENIX AZ 85016
Permit Number
FD-23-05768
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
2/29/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment inspection conducted with Owner and Project Manager. At the time of this inspection, this project was about 95% complete. Owner states the roll-up doors will remain closed due to the electrical wiring being run through the doors. If doors were open, it would interrupt electrical power to televisions. Advised Owner that if doors are open, air curtains will need to be installed.

Inspection report was emailed to Gewarges Janko.

Complete the following prior to final construction inspection:

1. Ensure hot water at handwashing sinks maintains 100 degrees F, and 110 degrees F at all other sinks.
2. Ensure refrigeration maintains at least 41 degrees F.
3. Seal gap around handwashing sink near ice machine and mop sink.
4. Replace air gap at mop sink chemical dispenser with a backflow preventer that that is ASSE 1055-A compliant or be equipped with an air gap fitting.
5. Ensure flooring in mop sink and ice machine room is sealed and water proof. Recommend sealing with epoxy type material.
6. Install self-closing door mechanism on exterior door to ice machine and mop sink room.
7. Install 3/8 inch coved base in restrooms.
8 Install vent covers for restroom ceiling fans.
9. Seal gaps in stainless coved base in walk-in refrigerator.
10. Adjust or replace weather stripping at front exterior door near walk-in refrigerator. Ensure door seals tightly with no light showing through.
11. Paint bare wood under bar countertop with semi-gloss or high gloss paint. Ensure surface is smooth and easily cleanable.
12. Provide one inch air gap between drain lines and floor sinks at bar.
13. Seal gaps underneath bar counter top.
14. Install Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer between reverse osmosis (RO) system and water source. Ensure there is no copper/brass fittings downstream of RPZ. Test and provide test reports for backflow preventers.
15. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.

Please continue with construction according to plans, stipulation letter, and inspections.

Please call (602) 402-3147 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.

"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.