Inspection Report

Business Name
Jolie's Place
Business Address
140 W WARNER RD CHANDLER AZ 85225
Permit Number
FD-23947
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
3/21/2025
Grade
Not Participating
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed an employee's disposable screw-top water bottle on the deli slicer. Discussed with person in charge (PIC) that employee drinks need to be in a designated area away from food prep areas. Also discussed using cups with a lid and straw to reduce risk of contamination. PIC moved the water bottle at time of inspection and coached employees. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: There was ice and a used straw in the hand sink near the pick-up line across from the beer cooler. Discussed with person in charge (PIC) that hand sinks shall only be used for handwashing to reduce risk of contamination during handwashing. PIC removed the straw, cleaned the sink, and coached employees at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens Addl Notes: Observed a container of spoons with handles facing down at the food pick-up area. Discussed with person in charge (PIC) that the spoons need to have handles up to reduce risk of contamination from hands. PIC washed hands, donned gloves, and turned the spoons around at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection. Report emailed.

"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.