Inspection Report

Business Name
ChargeNGo

Business Address
6262 E MAIN ST MESA AZ 85205

Permit Number
FD-23-06613

Permit Type
Food Establishment - Retail Food

Inspection Purpose
Food Advisory Inspection

Inspection Date
4/11/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

OC inspection conducted with manager Ashish. Establishment was open and operating at the time of inspection. Inspection report emailed to Ashish.

Permit is not approved.

***Establishment voluntarily discarded all TCS foods in the walk-in that was above 41’F. All items listed on the report had an internal temperature of 50-63’F. The ambient air temperature using a min/max thermometer of the walk-in cooler where the TCS foods were stored was 48’F. Spoke with manager and owner of the store via phone. Manager via phone stated, “the walk-in temperature at 8 am was at the correct temperature”. However, there is no written policies for when the walk-in temperatures are to be taken and no documented temperatures were recorded for the walk-in cooler.

Correct the following items prior to reinspection:

1) Repair the walk-in cooler so that it is 41’F or below. Current ambient air temperature was measured at 48’F. See embargo form. Observed ice build up below the walk-in fan.
2) Provide an NSF/ANSI approved hand sink in the backroom near the 3-compartment sink. Provide hot and cold water to the hand sink. Directly drain to the sewer. Do not drain to the mop sink. Provide splash guards to both sides of hand sink.
3) Remove the juicing equipment from the establishment. Self service juicing is not approved. A condemned sticker was placed on the equipment.
4) Provide a riser to the left side of the 3-compartment sink drain line. The riser must not go past the bottom basin of the 3-compartment sink. Photo provided via email.
5) Mount the RPZ backflow device properly. Test and certify the backflow device located under the soda equipment. Provide the test report.
6) Provide an ASSE 1022 dual check valve backflow preventer upstream of each non-carbonated beverage equipment.
7) Shift the ice machine to the left to provide access to the 3-compartment sink.
8) Provide washable vinyl ceiling tiles over the beverage counter.
9) Provide a solid surface countertop for the beverage station, restroom (or remove the counter), and hand sink. May overly countertop with stainless steel. Laminate counter tops are not approved.
10) Provide contact information on the bags of ice.
11) Detail clean the back room. Remove all miscellaneous items.
12) Repair flooring throughout the establishment.

Please contact the Department to schedule a follow-up inspection at (602) 506 - 6980 once violations have been corrected. Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection.
***Additional fees will be assessed for any additional follow-up plan review inspections.

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.