Inspection Report
Cubanitas Kitchen
5702 W GLENDALE AVE GLENDALE AZ 85301
FD-23-06233
Food Establishment - Eating & Drinking
Food Review Inspection
1/23/2024
0
Completed
Comments/Details
Inspection report emailed to operator.
Please address the following prior to next inspection:
1. Provide air curtain for all outer openings. Air curtains must be door/window-activated through micro-switch for rear exit and sliding windows at bar area.
2. Connect the ASSE 1013 RPZ upstream of soda carbonator.
3. Provide ASSE 1022 upstream of all non-carbonated beverage systems.
4. Certify all testable backflow preventers and provide copies of the backflow preventer test certifications.
5. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers.
6. Provide hand washing sink with metal splashguards adjacent to ice machine.
7. Ensure hot water is provided within 45-seconds to all sinks and service sinks.
8. Ensure hot water is provided to all hand sinks measured between 100°F -110°F.
9. Brace all drain lines using uni-strut or equivalent means to ensure drain lines maintain air gap integrity with the floor sink (replace wooden block).
10. Ensure rigid drain lines are provided for all drip tray systems, relief drain lines, and other pieces of equipment used for food items or utensil items (no PEX tubing).
11. Provide escutcheon plates and cleanout covers where needed.
12. Provide a sneeze guard with side panels for protection of all exposed food along the customer serving counters, buffet lines.
13. Paint or seal any wood exposed from cabinet cut-outs or conduit penetrations.
14. Seal all holes, voids, gaps (West entrance doorway, , cracks, and penetrations (electrical and plumbing).
15. Paint the exposed wood under counters with several more coats of semi-gloss paint.
16. Seal all backsplashes and sides of sink fixtures.
17. Repair the dry wall in the janitor’s closet and hallway of walk-in.
18. Provide vinyl cove base in the janitor’s closet, bar area, and hallway where missing.
19. Provide metal cove base for the exterior of the walk-in cooler.
20. Provide an additional reach-in refrigerator for food storage (3 units in the kitchen are beverage coolers for prepackaged foods).
21. Finish installing the prep sink ensure it maintains air gap with the floor sink.
22. Provide a box for the above ground floor sink (ensure it is smooth and easy to clean).
23. Provide restroom partitions as discussed.
24. Provide self-closers for both restroom doors.
25. Ensure bar countertop is smooth and easy to clean (no rough patches).
26. Ensure enclosed window (previously the cook line) is sealed and finished from the exterior.
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 506-6824 for an equipment/construction inspection between 70 - 80% completion of project or if an additional onsite walk-through is needed.
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.
| 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.