Inspection Report

Business Name
Dirty Dough Mesa
Business Address
1920 S STAPLEY DR MESA AZ 85204
Permit Number
FD-23-06509
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
2/28/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Plumbing inspection conducted with site superintendent Chris S. At the time of this inspection, this project was about 60% complete.

Inspection report was emailed to Chris S.

Correct/address the following items prior to final inspection:

1) Provide a sneeze guard near the front service area to protect any prep or open food/drinks. Sneeze guard must be 60-inches from the finished floor.
2) Tool in a 3/8” siliconized grout to the wall and floor juncture of the restroom and front service area where missing.
3) Provide an approved stand for the water heater. Ensure water heater is 6-inches up off the floor.
4) Provide a splash guard to the left side of the prep sink.
5) Provide a dry well for the T&P/drain pan off the water heater.
6) Finish grinding, polishing and sealing the concreate floors. Ensure all areas of the concreate floors in the restroom, front service and back kitchen area completely bead water.
7) Provide a semi or high gloss paint (light in color) throughout the front service area and kitchen.
8) Ensure hot water reaches all sink fixtures within 45 seconds.
9) Provide a P-trap for the T&P/drain pan lines to prevent insects from entering the facility.

Please continue with construction according to plans, stipulation letter, and inspections.

Please call (602) 526-0917 or the inspection request line 602-506-6824 for an equipment/construction inspection between 50 - 75% 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.
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.