Inspection Report

Business Name
Mini Mart 4644
Business Address
4644 N 12TH ST Phoenix AZ 85014-4005
Permit Number
FD-23-06318
Permit Type
Food Establishment - Retail Food
Inspection Purpose
Food Routine Inspection
Inspection Date
1/9/2024
Grade
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required

Install an Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer between water source and carbonator on carbonated beverage system. Ensure A funnel/hub drain with a rigid drain line is installed under the relief port and drained to the floor sink with a one inch air gap between the drain pipe and floor sink. Ensure there is no copper or copper/brass fixtures downstream of RPZ. Additionally, install an ASSE 1022 dual check valve backflow preventer between water source and coffee and tea beverage machines.

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

Correct the following prior to reinspection:

1. Provided one inch air gaps between drain lines and floor sinks for ice machine, 3-compartment sink, and soda fountain.

2. Replace flex drain line for soda fountain with a rigid drain line.

3. Repair slow drain at 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

Correct the following prior to reinspection:

1. Remove unnecessary items in storage areas to eliminate clutter and make areas easier to clean.

2. Store prepackaged beverages 6 inches above floor in in walk-in refrigerator and back storage areas.

3. Seal fixture holes at 3-compartment sink.

4. Clean/repair ceiling tiles above 3-comp sink and retail areas.

5. Reseal handwashing sink near 3-compartment sink, and mop sink to wall.

6. Install vinyl coved base at floor/wall junctures in dry storage area.

7. Install metal coved base at floor/wall juncture in walk-in refrigerator.

8. Install splash guard between handwashing sink and stored prepackaged foods in dry storage area, or move pre packaged foods 24 inches from handwashing sink.

9. Paint concrete masonry unit walls in dry storage area with semi-gloss or high gloss paint.

10. Install FRP on wall to right of handwashing sink in ice machine/dry storage area. Ensure FRP extends from above the

handwashing sink to the floor.

11. Install Ensure self closing door mechanism on back exterior door.

12. Seal cracks in walk-in refrigerator floor.

13. Clean out floor sinks at beverage area and soda rack near walk-in refrigerator.

14. Reseal base of toilet to floor in restroom.

15. Reseal mop sink to wall in storage room near restroom.

16. Reseal gaps around unused walk-in refrigerators in back storage room across from 3-compartment sink.

Correct By: Correct Prior To Reinspection

Comments/Details

Upon reinspection, #48 - Hot & cold water available; adequate pressure; has been corrected. Establishment has regained hot water at handwashing sinks of at least 1100 degrees F and at least 110 degrees F at all other sinks. Hot water heater is a 19-gallon that is located in ceiling of above back storage area. Establishment has two handwashing sinks, 3-compartment sink, and mop sink. They only provides prepackaged foods with a self-serve soda fountain, coffee machine, and tea machine. Advised Owner that if scope of operations expands then the water heater would have to be upgraded to at least a 30-gallon water heater.

Please correct the items detailed within this report by 6 Feb 2024.

Emailed report to Owner.

No County legal action will result from this inspection.



Award: Re-Inspection,Signer: Sahil Gupta

"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.