Inspection Report

Business Name
Paseo Water and Ice

Business Address
14676 N FRANK LLOYD WRIGHT BLVD SCOTTSDALE AZ 85260

Permit Number
FD-23-06432

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/17/2024

Grade

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

Core-3-602.11, C: Food Labels

10) Provide proper labeling for ice bags. Will email labeling requirements with report.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law

1) Have RPZ backflow for RO system tested and passed. Maintain certificate on site for inspection.

Backflow must be tested yearly.

2) Provide a hose bib vacuum breaker for mop sink faucet.

3) Adjust/secure drain lines from ice machine so that they maintain a 1” air gap at the floor

sink.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-101.11, C: Surface Characteristics-Indoor Areas

4) Clean the interior of the ice machine.

5) Laminate cabinetry in disrepair – replace cabinetry at water filling area.

6) Seal all holes in walls with caulk or silicone.

7) Replace loose/missing tile base in RO system room.

8) Replace water damaged ceiling tiles.

9) Detail clean establishment, focusing on floor sink areas, under ice machine, behind equipment

in RO system room.

Correct By: Correct Prior To Reinspection

Comments/Details

OC Inspection. Walked with Mike. E&D Class 2, 0-9 seating.

Water heater is 20-gallons, which at this time is acceptable due to the small size of the 3-compartment sink basins. When water heater needs to be replaced, replace it with a minimum 30-gallon water heater.

Ceiling tiles are currently acoustical ceiling tiles. Ceiling tiles must be maintained clean. If ceiling tiles are replaced, replace with vinyl-faced ceiling tiles.

Discussed how to wash, rinse, and sanitize utensils during inspection. Ensure sanitizer and test strips are available at all times. Chlorine sanitizer is to measure between 50 and 100ppm.

Core-2-102.12(A), C: Certified Food Protection Manager - PIC is not a certified food manager. Obtain a food manager certification.

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

Report emailed.

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.

Award: Not Participating,Signer: Mike

"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.