Inspection Report
West African Cuisine
7017 N 19th AVE Phoenix AZ 85021
FD-23-06402
Food Establishment - Eating & Drinking
Food Routine Inspection
8/21/2024
Not Participating
0
Re-inspection required
Violations
Violation #: 2
Description: Certified Food Protection Manager
Comments:
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Corrective Action: Correct prior to next routine inspection. Establishment did not have certified food manager. Obtain Certified Food Manager. Establishment must have a certified food manager on site at all times.
Violation #: 37
Repeat Violation
Description: Food Properly Labeled; Original Container
Comments:
3-602.11 (B5) - Priority Foundation: Food Labels; Food Allergens. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Seed candy and peanut candy packaged in facility for self service customer sale with just product name --- provide labels with the following information: A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 -Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. Correct By: Correct Prior To Reinspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed several live insects (cockroaches) in kitchen area. Please have the facility treated by a licensed pest control. Discussed cleaning frequencies and open foods. Provide receipt of treatment within 10 days. Corrective Action: Correct prior to re-inspection.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Establishment did not have chlorine test strips for sanitizing agent. Provide proof of purchase within 10 days. Corrective Action: Correct prior to next routine inspection
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Hot water at 3 compartment sink and other sinks was measuring at 93°F. Operator had the water heater turned on/up. Hot water at 3 compartment sink then measured above 110°F. Hot water at all faucets must be >110°F at all times. Corrective Action: Correct at once.
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Corrective Action: Correct prior to next routine inspection.Cove base missing -- replace, Acoustic ceiling tiles over the food storage in the back hallway -- provide washable vinyl ceiling tiles Back storage wall is a wood paneling and brick --- all surfaces have to be smooth, easy cleanable, durable and non-absorbent, no holes or penetrations Exposed wood between the door frame and the screen door frame -- remove OR paint with semi-gloss paint Cleanout covers missing -- provide Gaps between the wall and the cove base, floor tile and the wall, hood paneling and FRP, hood paneling and the hood system -- seal all cracks, crevices and penetrations, ensure caulk for hood area is a high temperature rated caulk Correct By: Correct Prior To Reinspection
Comments/Details
No County legal action will result from this inspection.
Routine inspection conducted with owner, Kumba.
Report will be emailed to owner.
Reinspection required within 10 days.
Discussed with owner, outdoor food operations. Outdoor cooking is not approved.
"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.