Inspection Report

Business Name
Tastea Mesa

Business Address
111 S DOBSON RD MESA AZ 85202

Permit Number
FD-23-06554

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Advisory Inspection

Inspection Date
3/8/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Conducted OC inspection with owner Dean L. Establishment was not open and operating at the time of inspection. Inspection report emailed to Dean L.

***Current single CU199iN is approved with adding an insta hot to the dump/rinse sink.

Correct the following items prior to OC Inspection on 3/14/24:

1) Provide an RPZ ASSE 1013 backflow device upstream of the RO system. Ensure there is no copper or brass fittings downstream of the backflow device and RO system. Remove the brass connections at the water and tea dispenser next to the hood. Provide a hub drain below the relief valve of the RPZ and drain to the mop sink. Ensure drain line is rigid. Flex drain lines are not approved.
2) Provide an RPZ ASSE 1013 backflow device upstream of the pitcher rinser at the front of the house. Provide a hub drain below the relief valve of the RPZ and drain to the mop sink. Ensure drain line is rigid. Flex drain lines are not approved.
3) Test and certify each RPZ backflow device and provide the test report.
4) Provide an inline dual check valve (ASSE 1022) backflow preventer upstream of each non carbonated beverage equipment (steamer, hot water dispenser and tea brewer). Ensure inline backflows are stainless steel.
5) Provide rigid drain lines with a 1-inch air gap above the floor sink/mop sink.
6) Provide an insta hot for the dump/rinse sink. Faucet must have hot and cold water. Do not directly connect the faucet to the hot water line as a second water heater would be required.
7) Remove the current chemical dispenser at the prep sink or switch to a produce wash. These chemicals are not approved at the prep sink.
8) Replace the burnt-out light underneath the hood.
9) Repair the scrim sheeting in the back storage room.
10) Finish adding in the ceiling tile above the RO system.
11) Provide escutcheon plates where missing.

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.