Inspection Report

Business Name
Juice It Up

Business Address
1107 S GILBERT RD MESA AZ 85204

Permit Number
FD-23-06630

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
2/8/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Conducted tailgate plan review with Lana A. Project was approximately 95% complete.

Inspection report emailed to Lana A. and contractor.

Correct/address the following items prior to final inspection:

1) Provide a riser to the left side of the 3-compartment sink. Riser must not exceed past the bottom of the 3-compartment sink basin.
2) Provide an NSF approved prep sink. Remove the current ice machine and install a prep sink. Prep sink must be connected to hot and cold water (insta hot will not be approved). Must provide a hot water line to the prep sink.
3) Provide FRP from the bottom up to 12-inches past the drying racks behind the 3-compartment sink. Ensure FRP is also installed to the left side of the 3-compartment sink. Provide FRP to the 3 walls of the prep sink. Provide FRP behind the mop sink and the right side of the wall. FRP must extend 12 inches past the mop sink faucet.
4) Provide drying racks above the 3-compartment sink.
5) Provide an ASSE 1022 dual check valve backflow preventer upstream of the espresso machine, coffee machine and any ice machines.
6) Provide washable vinyl ceiling tiles to the front and back of the house, storage and restroom. Perforated ceiling tiles are not approved.
7) Provide rubber vinyl cove base throughout the wall and floor juncture of the front of house, back of house, storage room and restrooms. Provide rubber vinyl cove base along the toe kick of the cabinets.
8) Provide an additional faucet at the first 3-compartment sink basin.
9) May provide an under counter ice machine.
10) All drain lines must be rigid and terminate at a floor sink with a 1-inch air gap. This includes the prep sink, ice machine, ice well etc…)
11) Provide semi-gloss paint to the substrate under the countertops and to the walls underneath the countertops.
12) Provide self-closers to the restroom doors. Doors must close on their own.
13) Provide a personal use only sign to the front of the employee refrigerator.
14) Silicone around the tops of the grease trap cover, and to the left side of the 3-compartment sink.
15) Provide missing clean out covers.
16) Seal in the void between the two cabinets.
17) Relocate the electrical outlet near the prep sink.
18) Increase the hot water pressure to the restroom hand sink.

No County legal action will result from this inspection.

Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: DB

"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.