Inspection Report
Area Agency on Aging
1366 E THOMAS RD PHOENIX AZ 85014
FD-23-06110
Food Establishment - Food Production
Food Routine Inspection
12/14/2023
0
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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.
Handwashing sink in warewashing area is within 25 feet but obstructed be a wall. Modify wall where handwashing sink is located so sink can be seen and not obstructed, or add additional handwashing sink, or relocate handwashing sink to other side of wall in warewashing area.
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
Correct the following items prior to reinspection:
1. Remove garbage disposal from handwashing sink.
2. Provide separate faucets for duel handwashing/prep sinks. Separate prep sink and handwashing sink with splash guard and label each sink; "Handwashing Only and Prep Sink Only,"
3. Separate prep sink drain line and indirectly drain to floor sink with a one inch air gap.
4. Replace flex drain line from dishwashing machine with rigid type drain line to floor sink with a one inch air gap.
5. Ensure drain lines have a one inch air gap above floor sink.
6. Current water heater is a 30-gallon water heater. Kitchen has a 3-compartment sink and dishwashing machine. Provide a 75-gallon water heater, installed six inches above floor.
7. Install hose-bib vacuum breaker backflow prevention device on mop sin faucet.
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
Correct the following items prior to reinspection:
1. Replace or clean/reseal floor tiles underneath 3-compartment sink so they are smooth and easily cleanable.
2. Install fiberglass reinforced paneling (FRP) behind 3-compartment sink, dishwashing machine, and mop sink.
3. Seal mop sink to wall.
4. Install coved base with a 3/8 inch radius at floor/wall junctures in dry storage area, prep area, and mop sink room.
5. Remove carpet in dry storage area and prep area. Replace with flooring which is waterproof, smooth, and easily cleanable. If concrete flooring underneath carpet is used, seal concrete flooring so it is also waterproof, smooth, and easily cleanable.
6. Replace acoustic-type ceiling tiles in dry storage area and prep area with vinyl-type ceiling tiles which are smooth and easily cleanable. Ceiling tiles can also be painted with several coats of light colored semi-gloss or high gloss paint to make smooth and easily cleanable.
7. Seal brick wall in dry storage area with several coats marine grade sealant so it is smooth and easily cleanable.
Correct By: Correct Prior To Reinspection
Comments/Details
New owner inspection conducted with Senior VP of HR & Operations.
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.
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 handler must obtain ANSI approved food handler certificates.
Emailed report to Mai Gabil
This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.
No County legal action will result from this inspection.
Award: Not Participating,Signer: Mai Gabel
"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.