Inspection Report

Business Name
The Pink Teapot

Business Address
1170 N GILBERT RD GILBERT AZ 85234

Permit Number
FD-23-06411

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

Conducted onsite inspection to go over permit requirements. Per owner they have stopped selling any food/drinks. During onsite inspection the facility was not operating out of their kitchen.

***Establishment will be purchasing a limited amount of produce (i.e. cucumber) already pre-washed and cut from an approved source. Discussed maintaining receipts onsite. Establishment will be limited to their food/drink menu due to no prep sink.

Project is approximately 95% complete.

Correct the following items prior to final inspection:

1) Provide a T-grid ceiling with washable vinyl ceiling tiles. Ceiling must cover the entire kitchen area.
2) Provide an NSF approved hand sink with splashguards. Connect to hot and cold water and drain directly, or to the floor sink.
3) Provide an approved NSF/ANSI (ETL Sanitation) commercial grade, stainless front refrigerator.
4) Provide FRP behind the 3-compartment sink and mop sink. Ensure FRP is installed up to 12-inches past the drying racks.
5) Install drying racks above the 3-compartment sink.
6) Provide self-closers to both restrooms.
7) Provide rubber vinyl cove base to the toe kick of the cabinets.
8) Label the 3-compartment sink (wash, rinse and sanitize).
9) Provide a food manager’s certification.

No County legal action will result from this 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.
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.