Inspection Report

Business Name
Mon Cheri Charcuterie
Business Address
7014 E 1ST AVE SCOTTSDALE AZ 85251
Permit Number
FD-24-00076
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
2/27/2024
Grade
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required

Observed additionally installed glass rinsers at inside and outside bar. Install a Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer between each rinser and water sources. Provide drain to nearby floor sink with a one inch air gap. Test and provide test report for RPZs.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

Replace flex drain lines for glass rinsers with rigid drain lines. Route rigid drain lines to nearby floor sink with a one inch air gap. Ensure all rigid drain lines to floor sinks have a one inch air gap.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Correct the following prior to reinspection:

1. Install metal coved base in remaining areas in walk-in refrigerator. Ensure coved base transitions smoothly from floor to wall.

2. Install self closing mechanism for employee restroom in kitchen.

3. Adjust doors or replace weather stripping for front kitchen door. Ensure door seal tightly with no light shining through.

4. Provide final menu with any applicable consumer advisories.

Correct By: Correct Prior To Reinspection

Comments/Details

Upon re-inspection, most violations have been corrected. Restaurant plans to officially open 2 March 2024. Manager provided an updated menu which indicates possibly more than 3 menu items that will be advanced prepped. Manager stated the menu is still being finalized and may have less advanced prep food items. Advised Manager that if there is more than 3 advanced food prep menu items, then the permit class will be need to be changed to a class 4, eating and drinking. Discussed updating consumer advisory on updated menu. Manager also provided a draft integrated pest management plan. Provided outer openings guidance for barrier exemption.

Please correct the remaining items within 14 days.

Emailed inspection report.

No County legal action will result from this inspection.



Award: Re-Inspection,Signer: Eric Nugent

"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.