Inspection Report

Business Name
Avista

Business Address
248 N MACDONALD MESA AZ 85201

Permit Number
FD-23500

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/25/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.----Multiple liquid egg items, hard boiled eggs, multiple cottage cheese items, sour cream, whipping cream, spring mix, cut cabbage, kale, mozzarella cheese, cut tomatoes, and cannoli cream-47-67F in the single door reach in cooler and double door reach in cooler. PIC stated that the eggs, spring mix, kale, and cabbage were delivered about an hour prior and relocated to another reach in cooler unit. PIC discarded all other items-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.-----Double door reach in cooler with ambient temperature at 47F. Single door reach in cooler with ambient temperature at 53F. PIC stated that both units would be scheduled for maintenance or repair. Ensure that the cold holding equipment is able to maintain PHF/TCS foods at 41F or below.

*Establishment has a third reach in cooler and small make line that was a proper temperature at time of inspection.

Correct By: Correct Prior To Reinspection

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing----The food prep sink next to the steam table is not sealed to the wall. EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.

Core-4-201.11, C: Equipment and Utensils-Durability and Strength-----The Arctic Air two door freezer unit missing all 4 wheels and is directly on uneven flooring/unsealed flooring. Equipment and utensils designed

and constructed to be durable and to retain their characteristic qualities under normal use.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Violation #: 53

Repeat Violation

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

Core-5-501.17, C: Toilet Room Receptacle, Covered---Unisex restroom does not have a covered waste receptacle. Ensure that toilet rooms used by women are provided with at least one covered waste receptacle.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability----The wall behind clean utensil racks in disrepair; missing floor/damaged flooring in both storage rooms. Ensure that floor and walls are repaired properly to a smooth and easily cleanable surface.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.

Emailed the inspection report.

No County legal action will result from this inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: B,Embargo Lbs: 35,Signer: Kandi Hodge

"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.